Amie’s Dads’ dumplings
12th June 2015

Amie’s Dads’ dumplings

By Guest Photography by Sara
 

We were so lucky last week to have Amie not only share her dad’s dumplings recipe with us but also teach us how to make them.  Here are her words about this special family recipe.

Making, cooking and eating dumplings is a great Chinese tradition that has been carried from many generations.  Dumplings can be made using a variety of ingredients, and they are fully adaptable to taste and dietary requirements.  Dumplings are definitely a crowd pleasing dish that brings everyone together, such as our latest team event where I shared one of my dad’s classic recipes, and put a spin on it.  We made a meat and vegetarian option, as well as a gluten free option with the use of rice paper rather than the traditional wheat flour pastries.

 

Ingredients

Makes approximately 150
  • Vegetables
  • 1 bunch (approx 200g) Chinese chives
  • 1 medium Chinese cabbage (wong bak)
  • 2 medium Choco (chayote)
  • 3 Tbsp salt
  • --
  • 1 x 420g can straw mushrooms
  • Pork
  • 500g pork mince
  • 3 Tbsp vegetable oil
  • 2 Tbsp white pepper
  • 1/2 cup water
  • Mixture
  • 3 Tbsp sugar
  • 3 Tbsp cornflour
  • 2 eggs
  • --
  • 3 packets (150 pieces) wonton pastries
  • --
  • extra for frying
  • Water for frying (1/4 cup per pan)

      Method

      • --
      • 1. Finely dice the fresh vegetables (Chinese Chives, Chinese cabbage and choko) and place into a large bowl. Mix through 3Tbsp of salt and leave to rest for approximately 8mins to draw as much moisture out of the vegetables as possible.
      • 2. Drain straw mushrooms from can, then finely dice and set aside.
      • 3. Prepare the mince, by vigorously stirring it in a bowl with 3Tbsp oil and 2Tbsp white pepper. Whist stirring the meat, slowly add the water then set the pork aside. It is important to stir the meat as much as possible to incorporate all the water into the meat. Adding water and stirring the pork helps to break it down into a smooth paste (but not a fine paste) which further tenderises the meat.
      • 4. With the fresh vegetables, in small potions, use your hands to squeeze out as much water from the vegetables as you can then transfer to a large mixing bowl.
      • 5. To the vegetable mix, stir in straw mushrooms, pork mince and sugar until well combined. At this stage the mixture is very loose, to bind all together, stir through the eggs and cornflour.
      • 6. To make sure the mixture is seasoned to your liking, place a spoonful of the mixture into the microwave until fully cooked, taste and season to your liking. You may find that a bit of salt is required, despite all the salt we added earlier, this was actually taken away with the water when we were squeezing the vegetables.
      • 7. Once mixture is made to liking, wrap into dumpling pastries. Try YouTube for a demonstration on how to best wrap.
      • 8. To pan fry, start with a little vegetable oil in a frying pan on medium heat. Add the dumplings and after 2 minutes add 1/4 cup water and cover they frying pan. Cook for approximately 5 minutes then turn out onto a plate and eat hot with soy sauce or chilli sauce.
       
       

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