How to make Dumplings (+Ramen soup)
0Serves: Makes about 20
INGREDIENTS
200g pork mince
1 egg
3 tbsp chicken stock
2 tsp cornflour (cornstarch) (We didn’t put any)
1 tsp sea salt
½ tsp sesame oil
¼ cup chopped Chinese garlic chives*
20 gyoza wrappers or homemade dumpling wrappers (Bought at any local grocery store – IGA frozen section)
Spicy Dumpling Sauce:
4 tbsp chilli oil (We used sambal Olek)
4 tbsp light soy sauce
2 tbsp white vinegar
¼ clove of garlic, finely grated
2 tbsp finely sliced spring onion (scallions)
INSTRUCTIONS
STEP 1
For the spicy sauce, mix all the ingredients together. Set aside until ready to serve.
STEP 2
For the filling, place the pork, egg, chicken stock, cornflour, salt, sesame oil and Chinese garlic chives in a large bowl. Mix vigorously for 2-3 minutes or until the mixture is ‘sticky’.
STEP 3
Place a tablespoon of filling into the centre of a dumpling wrapper, moisten the edges with water and fold the wrapper over the filling. Pinch in the sides and squeeze to create pleats (watch the video for the technique). It can be harder to fold store-bought wrappers in this way. You can also just fold the wrapper over the filling and seal without pleats.
STEP 4
Bring a large pot of water to the boil over high heat. Have a jug of cold water nearby. Add the dumplings and cook until they float to the surface. Then pour in ½ a cup of cold water. Wait for the water to boil again. Then add another ½ cup of cold water. Wait for the water to boil again and by this time the dumplings should be cooked through. If not, repeat the process. Use a slotted spoon to transfer the dumplings to a bowl. Spoon over the spicy dumpling sauce and serve.
*NOTES:
Chinese garlic chives are available from Asian supermarkets. Alternatively, you can use sliced spring onion and a teaspoon of finely grated garlic
INGREDIENTS
2 garlic cloves
½ tsp white peppercorns
250g peeled whole prawns (shrimp)
150g pork mince
2 tsp fish sauce
1 tsp soy sauce
1 tsp sesame oil
1 tsp sea salt
½ tsp sugar
1 egg
1 tsp cornstarch
2 tbsp finely sliced spring onions (scallions)
22 wonton wrappers
roughly chopped coriander (cilantro) to serve
¼ cup crispy fried garlic or shallots* to serve
Dumpling Dipping Sauce:
4 tbsp soy sauce
2 tbsp white vinegar
½ tsp dark soy sauce
¼ tsp sugar
INSTRUCTIONS
STEP 1
For the dumpling dipping sauce, combine ingredients and set aside.
STEP 2
To make the dumpling filling, use a mortar and pestle to pound the garlic and peppercorns to a smooth paste. Place the paste into a large mixing bowl. Roughly chop 50g of the prawns and place those in the bowl also. Process the remaining prawns in a food processor until smooth. Add the prawn paste to the mixing bowl along with the pork, fish sauce, soy sauce, sesame oil, sugar, egg, cornstarch and spring onion. Mix vigorously until a smooth, sticky paste forms.
STEP 3
Cut the edges off the wonton wrappers. Make a fist with one of your hands and place a wonton wrapper on top. Place about a tablespoon of filling into the centre of the wrapper and use your fist to squeeze and form a pleated open-topped dumpling. Use your fingers dipped in a little water to smooth the tops. Top with a couple of cubes of carrot. Place in a steamer tray lined with baking paper. Alternatively, you can place these on a tray, cover with cling film and freeze until ready to cook.
STEP 4
Steam for 20 minutes or until cooked through. Serve sprinkled with coriander and fried garlic and with the dumpling dipping sauce on the side.
*NOTES:
Crispy fried garlic is available in the Asian aisle at some major supermarkets or from Asian grocers. To make your own, simply roughly chop garlic cloves (leave the skins on) and fry them in hot oil until golden. Drain on paper towel and store in an airtight container.