Chinese dumplings serve as a great snack and are a welcome addition to any meal. Prepare these irresistible savouries in advance and store them for up to 3 months in a freezer!
Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 45 mins Cook : 20 mins Ready in : 65 mins Serves : 8
- Dumpling Skin Dough
- 4 cups of Plain Flour
- 1 cup of Cold Water
- A pinch of Sea Salt
- 800g Minced Pork
- 1 tbsp of Knife Thai Fish Sauce
- 2 tsp of Knife Sesame Oil
- 2 tsp of Sea Salt
- 2 tbsp of Soy Sauce
- 1 tbsp of Hua Diao Chinese Wine or Sherry
- A pinch of Black Pepper Powder
- A pinch of White Pepper Powder
- For the meat filling, combine all the ingredients in a bowl, stir and mix well. Take note to stir the mixture in one direction. Then add the vegetable base to it and mix well. Set aside.
- For the dumpling skin, combine well the salt and water. Add the flour slowly bit by bit and knead the dough until all the flour is used up. Keep kneading for about 20 minutes or until there is shine on the dough. At this point, stop kneading and cover the dough with a damp cloth.
- Roll the dough to 2-cm thickness and cut each piece to a 1-cm thickness. Roll each dough piece into a mini ball and flatten out with a rolling pin to form a round flat piece of dumpling skin.
- Place 1 tbsp of the filling onto the flattened round skin and wrap it up like a dumpling. Continue until all the dough and meat filling are used up.
- To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don’t stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point