Lazy to make homemade dumplings each time you want them? Make a big batch, freeze them and you'll have homemade dumplings ready to cook whenever!
I shared these with others during a rainy, late afternoon and boy these were full of flavour inside especially from the Chinese vinegar
Mince pork
It's traditional to use minced pork inside Chinese dumplings but if you were finding a vegetarian version of this, substitute the pork with finely minced firm tofu.
It will give a similar texture!
Shiitake mushrooms
These were included to add more texture inside the dumplings.
Best to soak them for an hour or 2 in lukewarm water.
Otherwise, if you are in a rush, soak them in hot water for at least 20 minutes.
NOTE! Save the soaking liquid from the mushrooms as we'll use it in the dumpling filling.
Cabbage and carrot
Let's add more vegetables into these dumplings so start finely chopping cabbages and carrots.
Lid
A pan with a lid would be useful for this recipe as it will help steam the dumplings.
Dumpling folding tutorial
Click the link for the full video on folding the dumplings:
This makes 41 dumplings
Total time: 1 hour 30 mins - 2 hours
Ingredients:
1 cup minced pork
2 tbsp finely chopped cabbage
2 tbsp finely chopped carrots
2 tbsp finely chopped shiitake mushrooms
1 tbsp minced garlic
1 tbsp minced ginger
41 dumpling wrappers
1 tbsp dark soy sauce
1 tbsp oyster sauce
1/2 tbsp Chinese white vinegar
1 tsp sesame oil
pinch of white pepper
pinch of white sesame seeds (optional)
Optional dipping sauce:
2 tbsp dark soy sauce
1/2 tsp sesame oil
1 tsp Chinese white vinegar
Pinch of white sesame seeds
Method:
If you're using store bought dumpling wrappers and if they are frozen, be sure to defrost them before wrapping. Follow package instructions to see how long the wrappers need to be at room temperature.
Soak shiitake mushrooms in hot water for 20 minutes. Once soaked, save a tablespoon of the soaked liquid and finely chop the mushrooms into small pieces.
Finely chop cabbage, carrots and mince garlic and ginger.
In a bowl, combine minced pork, chopped cabbage, carrots, shiitake mushrooms, minced garlic, ginger, 1 tablespoon of soaked mushroom liquid, dark soy sauce, oyster sauce, Chinese white vinegar, a teaspoon of sesame oil and a pinch of white pepper.
Place a dumpling wrapper on the palm of your hand and wet the edges with little amounts of water. Place a teaspoon of filling into the centre of the wrappers and fold them, making sure the edges are tightly sealed. Refer to video above for a tutorial on wrapping the dumplings.
On a pan under medium heat, place a tablespoon of oil on its surface. Depending on the size of your pan, place a number of dumplings (flat bottom down first) that can fit in your pan without crowding them, so there's space around each dumpling. Fry for a minute.
Get the lid of your pan ready! Pour about 1/2 cup of water into the pan and straight away cover the pan with a lid for the dumplings to steam. Steam for about 8-10 minutes until the liquid has evaporated.
Sprinkle white sesame seeds on top of dumplings for garnishing!
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