Posts Tagged ‘traditional chinese dumpling recipes’

Monday Meats

Posted on: August 9th, 2010 by admin 2 Comments

Oooh I got you hey?  Expecting another Sunday sweet, but little did you know I was going to be too busy to post this weekend.  So here’s an amazingly delicious recipe for pork dumplings.  We like to make them from scratch, including the dumpling wrappers, but you can always use bought ones, it’s much faster.

Pork and Shiitake mushroom dumplings

Makes about 24

  • 2 shiitake mushrooms, chopped (you could use dried/soaked ones)
  • 250g (1/2 lb) pork mince
  • 1 egg
  • 95g (1/2 c) drained canned water chestnuts, finely chopped
  • 3 green shallots, thinly sliced
  • 2 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 Tbs Chinese rice wine (Shaoxing)
  • 1 tsp caster sugar
  • 1/2 tsp Chinese five spice
  • generous pinches of salt and white pepper
  • 24 flour dumpling or wonton wrappers (recipe below)

Combine all the above ingredients (besides the dumpling wrappers) together in a large bowl and mix well with your hands, it’s messy, but the best way. Cover with plastic wrap and place in the fridge for 15 – 30 minutes to develop the flavours.

Place half the dumpling wrappers on a clean work surface. Spoon 1 teaspoon of the pork mixture into the centre of each wrapper. Brush the edges with a little water. Pinch the edges together to enclose the filling. Repeat with remaining wrappers and pork mixture.

For steamed dumplings: Line the base of a bamboo steamer with non-stick baking paper. Place 8 dumplings in the steamer and place over a wok or saucepan of simmering water. Steam, covered, for 6 minutes or until cooked. Repeat, in 2 more batches, with remaining dumplings.

For fried/potsticker dumplings: Heat 2 tablespoons of peanut or sesame oil in a wok or fry-pan.  Not too hot, use a medium heat.  Place the dumplings in the pan and put a lit ontop.  Cook for 6-8 minutes without stirring and then scrape the dumplings off the pan (they don’t call them potstickers for nothing) onto a plate to serve.

We like to eat these with noodles and green or snake beans.  But they are great alone with a soy dipping sauce any time of day.  You can also freeze them before you cook them, just place some baking paper between each one in a container and freeze for up to 3 weeks.

Dumpling wrapper recipe:

Makes about 30

(Wonton wrappers can also be used, they generally have an egg in them)

  • 1 1/2 c flour
  • 1/4 tsp salt
  • 2/3 c Ice water

In a bowl mix together the flour and salt, then stir in water a little at a time, only as much as you need to form a smooth dough.  Knead the dough for a minute or two and then let it rest for about 20 minutes.

Tear off little golf ball sized pieces of dough, roll into a ball with your hands and then roll out really really flat with a rolling pin.  Aim for about 1 mm thick and about 7.5cm or 3 in round.  Very thin. Repeat with all the dough (it’s a workout!)

This is an original recipe – well Beans’ recipe.  He is very talented!

Song for this recipe:

“Heat of the Moment” – Asia  Heat