Simple Dumpling Making
What do you need before start?
500g of lean port mince
300g of prawn (frozen or fresh)
2 pack of dumpling pastry
small piece of ginger
2 eggs
Soy sauce
Oyster sauce
Salt
cooking oil
a pair of chopstick
you can find most of them from chinese grocery stores.
Alright, let's start!
1. Mince your prawn and 3 thin slice of ginger
2. Mix pork mince with prawn mince + 2tsp soy sauce + 2tsp oyster sauce + pinch of salt + 2tsp of oil
Note: go easy on salt, you can always add it later if necessary.
You can add cabbage, mushroom, chives in the mix, we are just making the most basic dumpling today.
3. Add 2 eggs to the mix
This step is optional, I do think this soften the meat and thicken the mix to a paste like.
I am using this particular brand of dumpling pastry, you can buy whatever is available at your local market. They're all similar.
4. Making dumpling with following steps
- Firstly, put the mince mix in the center of the pastry
- Then, add water around the outskirt of the pastry
Now, this is crucial.
- Fold the pastry together in the middle (below pic 1)
- Fold 1/2 of the right side of the pastry together (below pic 2), to seal the corner
- Then fold again to close the right side pastry (below pic 3)
- Do the same to the left side of the dumpling. (below pic 4 & 5)
This shape below is what you trying to achieve, or something similar will do
Test drive one sample first to taste whether is seasoned enough.
Da-ta! Finished!
Group picture......
5. Add boiling water in a pan, stir water while carefully place all the dumpling in boiling water, and continuously stir for a minute or two. Make sure no dumpling stick at the bottom of the pan.
Dumplings will all float within 5 minutes, then wait another 4- 5 minutes to check whether it's fully cooked. Be cautious and keep on checking while you are boiling the dumpling, you don't want to over cook it.
Once it's done, then plate them.
Chinese normally eat dumpling with vinegar and chili sauce.
Enjoy!
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