/ Wednesday, October 29, 2008 / 14 Comments / Appetizers and Snacks , Chinese , Malaysian , Meats , Seafood , Vegetables , Video Tutorial
I'm actually laughing at myself! What have I got into? Trying to make dumplings?? Well, I have seen my late grandmother make them a long time ago. I can remember the ingredients but not the measurements! So, it took me about two hours to come up with the perfect recipes, and I'm glad I did! It was an instant hit! They were all gone, all gobbled up!
Make the dough first, add about 480 to 500g of all-purpose flour with 300ml of water. Knead the dough and let it rest. You should be able to make 40 dumplings with the dough. Meanwhile, prepare the filling for the dumplings. Click here for the dumpling wrappers video.
UPDATED: November 26th 2013
This is an updated post with a new photo and video cooking guide.
200g Ground Pork
100g Prawns, finely chopped
200g Napa Cabbage, finely shredded
1 stalk Scallions, finely minced
80g Chives, finely chopped
20g Ginger, finely minced
2 Tbsp Soy Sauce
1 1/2 Tbsp Sesame Oil
1 1/2 Tbsp Shaoxing Wine or Sake
1/2 Tbsp Sugar
1 1/2 tsp Ground White Pepper
1/2 Tbsp Corn Starch
3/4 tsp Sea Salt
Mix the cabbage with 1 tsp of sea salt and let it rest for 10 minutes. Then, drain and squeeze out all the excess water.
Prepare the filling by combining all the above ingredients and marinate for about an hour or overnight.
Place 2 tsp of the filling in the center of dough, fold and shape.
Steam the dumplings for about 8 to 10 minutes on high heat.
Pan fry the dumplings with 1 Tbsp of oil over a medium heat. Then add 3 Tbsp of water and simmer for another 3 minutes.
Serve the dumplings with mixture of 4 Tbsp Soy Sauce, 2 Tbsp Vinegar, 1 Tbsp Roasted Sesame Oil and some chopped Scallions.