Monday, 2 November 2009

Perfect remedies on cold weather : Warm Dumpling

In a cold windy and wet autumn day, I crave for something that warm, crunch and spicy. So I dug up from recipe in internet and find this!
This dumpling recipe makes Chinese style dumplings (also called a jiaozi). Dumplings are quite varied and are found in many types of cuisines around the world. If you're interested in reading about all of them in more detail, there is the dumpling article on Wikipedia. I found it really quite interesting!

I use the premade dough that already pre-rolled into round pieces so this is a real time saver. You can easily find these in any Chinese grocery store.

Ingredients (4 servings):

ground pork (1 lbs. or 450 g)
1 tablespoon soy sauce
1 tablespoon chinese cooking wine
1 teaspoon salt
1 teaspoon sugar
1 teaspoon ground black pepper
1 green onion
10 pieces of water chestnut
1 finger of ginger, finely chopped.
1/3 cup dried black mushroom or I use spinach as replacement, boiled and diced.
dumpling wrappers
olive oil or vegetable oil

Additional ingredient for dipping sauce (optional):
vinegar (preferably red vinegar) and chilli sauce


Preparation stage 30 min before starting the dumpling recipe: (1) soak the dried black mushrooms in a small bowl of water; (2) leave the dumpling package at room temperature; (3) leave the frozen ground pork in a large bowl at room temperature to unthaw.

Part 1 (30 min)
Soak the dried black mushrooms in some water. Dice the green onion, water chestnut, spinach, ginger and dry mushrooms. Make sure you have the green onion, water chestnut, spinach, ginger, dry mushroom, salt, sugar, pepper, soy sauce, and ground pork (1)
and mix everything together in a large bowl. This is the filling for the dumplings. Place a small portion (about 1 teaspoon) of the filling into the middle of each wrapper (2).
Wet your finger in a bowl of water (3)
and spread the water along the edges of the dumpling (4).
Fold the wrapper over the filling into a half moon shape and pinch the edges to seal (5).
Continue with the remainder of the dumplings (6).

Part 2 (30 min)
Fill a large pot with 3/4 full of water and bring it to a boil.
Put the dumplings into the pot (1)
and let it cook for about 5 min until they start to float (2).
Transfer the dumplings in a bowl of cold water to stop the cooking process (3). Drain the water in a strainer (4).
Pour a small amount of oil in the frying pan (5) and turn on medium heat. F
ry them until slightly golden on both sides (6).

Optional step for dumpling recipe: To prepare the dipping sauce (per 1 serving), mix 1 teaspoon of vinegar, 2 teaspoons soy sauce, 1/2 teaspoon sugar in a bowl and to add more bite, you can serve chilli dippings separately!

Serve and enjoy.


Ayie said...

i like making dumplings but i prefer them steamed or in soup and very seldom I fry just because I opt for the healthier choice =)

it's nice to dip in lemon soy sauce with chili and roasted garlic

Stardust said...

I like dumplings too! That looks like a gratifying meal. =D

J.H said...

do you have a blog about your dumpling recipe? I am keen to try a different version if any!

hi girl, if you have gyoza recipe, do let me know, I find few english website that has it, but I am not convince they end up as nice.

Ayie said...

Hi jes, here's the link for the dumpling I made.

I hope you'll like it too =) lemme know k?

J.H said...

will try that Ayie, thank you very much!

Ayie said...

no prob jess...thanks for asking me =)