Celebrating National Dumpling Day!
Sunday 26th September
In a Chinese household making dumplings as a family is traditional, they are so delicious and versatile. My mum usually boils them and we would have dips on the side such as soy sauce or chilli oil. They are also great to have in the freezer if want a quick snack! Check out this recipe…
Circa 40 dumplings recipe
Casing Ingredients
350g low protein flour
Pinch of salt
1 egg white
Cold water – start with 150ml
Method
So add flour, salt one egg white and water in bowl. I eyeball the water little by little, you'll be surprised how absorbent the flour is so don't add too much at the beginning
Mix until roughly combined and then get your hands in there and knead until it comes together and it shouldn’t stick to your hands (about 5 mins)
Round off in a ball and let rest in a bowl under a towel. Don't worry if the dough looks rough as you rest the dough for 30 mins after which helps smooth the texture. One tip: I find lower hydration dough makes the wrappers better
Filling Ingredients
200g high fat pork mince (ideally you use belly pork and ground up using a processor)
1 spring onion finely chopped
Chinese leaf finely chopped
Small knob of ginger grated
½ tsp salt
1 ½ tsp light soy sauce
1 tsp oyster sauce
1 ½ tsp sesame oil
1 ½ tsp sugar
½ tsp chicken bouillon powder (optional)
1/3 tsp white pepper
½ tsp Chinese wine
2 tsp groundnut oil (or plain veg oil)
Couple tbsp of water
Method
Put everything in a mixing bowl, using your hands mix in circular moments and squeeze. Enjoy!!
Watch this video to learn how to wrap the dumplings!
https://www.youtube.com/watch?v=hCqf-h95m2A
Recipe taken from: Instagram #whatthepho_ldn