Dumplings are delicious. Be it suet clouds in stews, polish pierogis or in this case delicious Asian style. When Becky visited Hong Kong and Japan earlier this year gyoza and dumplings made up at least 80% of her diet. An obsession was born. This was only exacerbated by Gemma’s dim sum class giving her the skills to help Becky recreate this travelling treat.
As with a lot of Chinese food, pork is a common ingredient in dumplings but the mix of prawn and pork we’ve used here is still fairly common. Whether served in a hot bowl of soup, on the side of noodles or as a snack alongside a cold beer, there is rarely an occasion a dumpling can’t make tastier. Whilst you can make your own wrappers for these, it can be a bit of faff to get them quite right and they’re very easy to come by in oriental supermarkets. Save yourself time making the pastry and have more time eating. Getting the folds right can take time in HK it’s mesmerising to see how quickly chef’s in cafes do this, practically with their eyes closed, be patient once you get the knack down its fairly straightforward. Serve these delicious dumplings with this quick dipping sauce from our summer roll recipe.
We’ll soon be posting the recipe for another traditional dim sum dish, Sui Mai. Keep an eye out then so you can cook up a feast.
Ingredients: Makes 16 dumplings
- 1 packet round dumpling wrappers
- 150g raw prawns peeled and coarsely chopped
- 100g pork mince
- 3 spring onions finely chopped
- 1 tbsp light soy sauce
- 1 tsp ginger, minced
- 1tsp garlic minced
- 1tbsp of cornflour
- 1tbsp coriander (optional)
- In a bowl mix together all of the ingredients until it comes together. Don’t use a blender as this will overwork the mix. Cover and chill for at least 10 minutes.
- Place about 2 tablespoons of filling in the centre of a dumpling skin. Be careful not to overfill as this will make folding difficult.
- Moisten the edge of the dumpling skin with a little water using your finger.
- How you fold the dumpling is up to you. You could keep it simple and fold in half and then simply press down the edge like a Cornish pasty. For ours, we’ve gone for the traditional pleated fold. Rather than try and explain it Epicurious have a fantastic step by step guide.
- Repeat with the remaining skins and filling.
- If you want to save these for later you can freeze the dumplings at this point. To do so make sure they are laid flat on a sheet in your freezer so that they don’t stick together. Do this until they are fully frozen and then you can pop them into a bag for later.
- You can fry these dumplings off to do simply. Set a nonstick frying pan with a tight fitting lid, over a medium-high heat, add 2 tablespoons of the vegetable oil. Arrange half your dumpling, sealed edges up, in the hot oil. Fry for 1-2 minutes, until bottoms are lightly browned.
- We chose to steam ours using a bamboo steamer. You can get these on amazon or most oriental supermarkets and normally cost under £5. They’re a great investment. Cut a circle of greaseproof paper to line the bottom of your steamer. Using a pair of scissors, hole punch, or chopstick, make around 5 holes in the paper. This will allow the steam to get through a little easier.
- Find a pot that your steamer will fit in snugly, or where it can hover over the pot. Fill the pot with about 2 inches of water,
- Before placing the steamer on top bring the water to the boil. Once it is simmering place the steamer (lid on) on top.
- Cook for around 10 minutes. Keep checking on the dumplings during this time. They might need a little more or less time. If you are cooking them from frozen try 15 -20 minutes.
- Tuck in with dipping sauce and cold bev.