Posts Tagged With: Dumpling

Chicken, spinach and coriander dumplings with honey soy

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Dumplings are so easy to make once you’ve mastered the art of folding the dumpling skin! They can be frozen after Step 8, just make sure you freeze them separately on trays and once frozen, pop them into an airtight bag. They can be cooked straight from frozen.

Fresh from the garden: baby spinach, coriander, spring onions, ginger, garlic
Recipe source: Melissa from The Bondi Cook
Makes: 40 dumplings

Equipment:

  • Mixing bowls – big, med, small
  • Salad spinner
  • Chopping boards and knives
  • Microplane zester
  • Food processor
  • Scales
  • Measures: jug, cup, tablespoon, teaspoon
  • Spatula
  • Large baking tray
  • Small saucepan
  • Potato peeler
  • Small sauce bowls
  • Large non-stick frying pan with lid
  • Serving plates

 

 

 

 

 

Ingredients:

  • 1 bunch coriander
  • A large handful baby spinach
  • 2 small spring onions
  • 1 small piece of ginger
  • 250g minced chicken
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon dark soy sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon salt
  • A few grinds of black pepper
  • 2 teaspoons sesame oil

To wrap

  • 2 tablespoons cold water
  • 1 packet 40 gow gee wrappers
  • Cornflour

For the dipping sauce

  • 1 clove of garlic, small piece ginger
  • Small handful coriander
  • 1 cup soy sauce
  • 1 tablespoon honey

To cook

  • 2 tablespoons Rice Bran oil
  • 75ml water

What to do:
For the filling

  1. Wash the coriander in a big bowl of cold water and spin dry. Finely chop the stalks and leaves.
  2. Wash and spin dry the spinach and finely chop.
  3. Wash the spring onions and finely slice.
  4. Peel the skin from the ginger and finely chop or grate with the microplane zester.
  5. Combine them all into the bowl of the food processor, weigh the mince and add in and then measure in the rest of the ingredients. Blitz for a few seconds to combine thoroughly. Scoop out into a large bowl, using a spatula to scrape down the sides.

Preparing the dumplings

  1. Fill a small bowl with clean water and make sure your hands are clean. Wipe down and dry your work surface. Lightly flour a large baking tray with cornflour. Open the packet of wonton wrappers and peel off one per person and lay it on the surface in front of you.
  2. Place a large teaspoon of filling in the centre of each wrapper and moisten the edges with a finger dipped in water. Fold the dough in half and pinch together with your fingers.
  3. Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top.
  4. Transfer each finished dumpling to the tray and keep it covered until you have stuffed all the dumplings in this way.

To make the sauce

  1. Peel the garlic and squeeze through the garlic press into the small saucepan.
  2. Peel the ginger using a potato peeler and zest into the saucepan using the microplane grater.
  3. Wash the coriander well and spin dry. Finely chop stalks and leaves and reserve.
  4. Heat the saucepan with garlic and ginger and a tablespoon of oil, on low heat and gently cook the garlic and ginger until soft. Do not let them go brown! Add in the honey and let cook until bubbling, and then add in the soy sauce and cook for another minute.
  5. Add in the chopped coriander and pour into small serving bowls to dip.

To cook

  1. Heat a large non-stick frying pan until it is very hot. Add the oil and place the dumplings flat-side down into the pan.
  2. Reduce the heat and cook for about two minutes until they are lightly browned. Add the water, cover the pan with the lid and simmer gently for about 10 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes.

To serve

  1. Divide the dumplings onto serving plates and serve with dipping sauce in a bowl on the side.

Notes: Why is it important not to lick your fingers while preparing this recipe? What others fillings could we put in a dumpling?

 

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Pork and spinach pot-sticker dumplings with soy vinegar

Mastering the art of dumpling-making could well make you the most popular member of the family with a Saturday-morning home yum cha special!

ourkitchengarden.net

Fresh from the garden: Chinese leaves, spinach, spring onions, ginger
Recipe source: adapted from a recipe by Ken Hom on bbc.co.uk/food
Makes: about 35 dumplings

Equipment:

  • Bowls – large, small
  • Fork or chopsticks
  • Scales
  • Kettle
  • Measures – jug, tablespoons, teaspoons, ½ teaspoon
  • Tea towels
  • Salad spinner
  • Chopping boards and knives
  • Peeler & ruler
  • Rolling pins
  • Large baking trays
  • 2 non-stick frying pans with lids
  • Slotted spoons
  • Serving plates & small sauce bowls
Ingredients:

For the dough

  • 280g plain flour plus extra for dusting
  • 250ml very hot water

For the stuffing

  • A big bunch Chinese leaves or spinach
  • 1 large or 2 small spring onions
  • 1 small piece of ginger
  • 220g minced pork (not extra lean)
  • 1 tablespoon Shaoxing rice wine
  • 1 tablespoon dark soy sauce
  • 1 teaspoon light soy sauce
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 teaspoons sesame oil
  • 1 teaspoon sugar
  • 2 tablespoons cold water

To cook

  • About 2 tablespoons vegetable oil
  • 75ml water

For the dipping sauce

  • 90ml light soy sauce
  • 2 tablespoons white rice vinegar
  • 1 tablespoon chilli oil

What to do:

For the dough

  • Fill the kettle and turn on to boil. Place the flour into a large bowl. Carefully measure the hot water and stir it gradually into the flour, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry.
  • Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it’s sticky. Continue kneading until it is smooth – this should take about eight minutes.
  • Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.

For the stuffing

  • While the dough is resting, wash and spin-dry the spinach, removing and discarding any large stalks. Finely chop to yield 150g.
  • Wash and peel the first layer from each of the spring onions. Finely chop to yield 3 tablespoons.
  • Peel the skin from the ginger and finely chop to yield 2 packed teaspoons worth.
  • Combine all veggies and the rest of the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.

Preparing the dumplings

  • After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky.
  • Once the dough is smooth, shape it into 2 rolls about 23cm long and about 2cm diameter, using your hands.
  • With a sharp knife, slice each roll into 16 equal-sized pieces (each piece is about 15g). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat and thin ‘pancake’ about 9cm in diameter.
  • Arrange the round skins on a lightly floured baking tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.
  • Place about two teaspoons of filling in the centre of each ‘pancake’ and moisten the edges with water. Fold the dough in half and pinch together with your fingers.
  • Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top.
  • Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way.

To cook

  • Heat a large lidded non-stick frying pan until it is very hot. Add the vegetable oil and place the dumplings flat-side down into the pan.
  • Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes.
  • For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl.

To serve

  • Remove the dumplings from the pan with a large slotted spoon onto serving plates and serve with the dipping sauce.

Notes: Why do we let the dough rest? What does to yield mean? Why are there different soy sauces? Why are these called pot-stickers?

ourkitchengarden.net

 

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Steamed eggplant siu mai with ginger and chilli dipping sauce

We love making any sort of dough here but if you’re not up to it or are short of time you can always substitute gyoza, gow gee or wonton wrappers…

ourkitchengarden.net

Fresh from the garden: eggplant, coriander, ginger, garlic, chilli, lemon
Recipe source: adapted from vegetariantimes.com
Makes: about 30 dumplings

Equipment:

  • Bowls – large, small
  • Fork or chopsticks
  • Scales
  • Kettle
  • Measures – jug, tablespoons, teaspoons
  • Tea towels
  • Salad spinner
  • Chopping boards and knives
  • Peeler & ruler
  • Garlic press
  • Rolling pins
  • Large baking trays
  • 2 large woks
  • 2 large steamer baskets
  • Baking paper
  • Serving plates & small sauce bowls
Ingredients:For the dough

  • 280g plain flour plus extra for dusting
  • 250ml very hot water

Dumplings

  • 2 eggplants
  • 4 garlic cloves
  • A small knob ginger
  • A bunch of coriander
  • 2 teaspoons vegetable oil
  • 2 tablespoons soy sauce
  • 1 tablespoon black bean sauce
  • 1 teaspoon dark sesame oil
  • Cornflour for dusting pan

Chilli Sauce

  • 1 garlic clove
  • 1 small knob ginger
  • 1 lemon
  • 2 tablespoons soy sauce
  • 1 teaspoon brown sugar or honey
  • 1 teaspoon dark sesame oil
  • 1 red bird’s eye chilli

What to do:

For the dough

  • Fill the kettle and turn on to boil. Place the flour into a large bowl. Carefully measure the hot water and stir it gradually into the flour, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry.
  • Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it’s sticky. Continue kneading until it is smooth – this should take about eight minutes.
  • Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.

For the stuffing

  • Meanwhile, wash then peel the eggplant. Finely chop until you have 4 full cups (about 500g).
  • Peel and squeeze the garlic through the press to yield 1 tablespoon. Peel and finely chop the ginger to yield 2 teaspoons.
  • Wash and spin-dry the coriander, then finely chop to yield about 4 tablespoons.
  • Heat oil over medium-high heat in the wok. Add the garlic and ginger and cook, stirring, for 1 minute.
  • Add the eggplant and stir-fry over high heat for 4 to 5 minutes until very soft, adding a little water if needed. Add soy sauce, bean sauce, sesame oil, and coriander and cook, stirring, until thick for about 1 minute. Let cool while you prepare the wrappers.

Preparing the dumplings

  • After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky.
  • Once the dough is smooth, shape it into 2 rolls about 23cm long and about 2cm diameter, using your hands.
  • With a sharp knife, slice each roll into 16 equal-sized pieces (each piece is about 15g). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat and thin ‘pancake’ about 9cm in diameter.
  • Arrange the round skins on a lightly floured baking tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.
  • Dust another baking sheet with a little cornflour. Arrange several ‘pancakes’ on your work surface. Place 2 teaspoons of filling in the centre of each, then pull up sides into pleats, and plop onto the baking sheet, flattening the bottom and leaving the top open so you can see the filling.
  • Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way.

To cook

  • Put the steamer basket into the wok and then using a jug, fill the wok with cold water to just touch the bottom of the basket. Remove the basket and turn the wok on to boil the water.
  • Line base of the steamer baskets with baking paper. Place dumplings in a single layer into the baskets. Carefully place the steamer baskets over woks, ensuring the dumplings don’t touch any water. Steam dumplings for about 8 minutes until tender and cooked through.

Chilli sauce

  • Meanwhile make the chilli sauce: Peel the clove of garlic and squeeze through the garlic press into the medium bowl. Peel the piece of ginger and rub over the microplane grater to yield one teaspoon. Add the ginger to the garlic.
  • Cut the lemon in half and juice one half to yield 1 tablespoon of juice. Add to the bowl.
  • Carefully slit the chilli in half lengthways and scrape out the seeds of one half, discarding the seeds. Finely slice that half and add to the bowl.
  • Mix all the remaining ingredients in and transfer to little dipping bowls.

To serve

  • Carefully remove the baskets, drying off the bottoms first with a dry tea towel if needed, and serve direct to the tables with the dipping sauce.

Caution:

  • Wash your hands thoroughly after coming in contact with chilli, as the capsaicin (the oil within the chilli) burns when it comes in contact with your eyes or sensitive skin. 

Notes: What is a steamer basket? What other ingredients could you use as filling? How else can you spell siu mai?

ourkitchengarden.net

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