Light Meals
Chinese Dumplings
14
Jan
Jan
Dumplings are easy to recreate at home, a quick and simple filling with store bought wrappers, it just takes a bit of time to actually make up the dumplings but they are truly worth the time and effort. Once made they don’t take long to cook so they can be prepared earlier for a quick cook option in the kitchen.
They can be steamed, pan fried, cooked in a broth and we love to serve them as Pot Stickers (fried in a shallow fry pan then steamed for a bit to cook through)
Dumplings
Delicious Asian Pork and Vegetable dumplings
Ingredients
- 3 tsp Garlic, crushed or 3 cloves
- 3 cm Ginger peeled and grated or 3 tsp
- 2 Spring onions finely sliced
- 1 Cup Chinese cabbage finely chopped
- 1/2 Cup Coriander leaves finely chopped
- 1/2 tsp Sesame Oil
- 1 Tbsp Chinese rice wine
- 2 Tbspn Soy sauce
- 500 gm Pork mince
- Pinch White pepper
- 60 Gow gee wrappers or Wonton wrappers
- 4-6 tsp Vegetable oil
Instructions
- Combine all ingredients well except wrappers and vegetable oil.
- Place a wrapper in your left hand and place 1 teaspoon of the pork mixture in the middle.
- Moisten the edge of the wrapper and pinch together to seal, pleating one side as you go or just press together with no pleats.
Steam
- Dumplings can be steamed for 15 minutes or until cooked
Pan Fry (pot stickers)
- Heat 2 teaspoons vegetable oil fry dumplings in batches until the base is golden then add 1/3 cup water, cover with a tight fitting lid and cook 7 minutes, remove lid most of the water should be evaporated, cook until all the water is evaporated and the base is crispy
Boiled
- Dumplings can be cooked in a broth to make Chinese noodle soup approximately 10-15 minutes
Notes
Tips
It takes a bit of time to prepare the dumplings but they are worth the effort.
Practice makes perfect when folding the dumplings, my first few batches were pretty dodgy looking but they still tasted amazing.
Pork can be replaced by chicken, beef or a combination of meats.
Store uncooked dumplings in an airtight container in the fridge for up to 2 days, use paper between layers.
Freeze for up to 3 months, to cook defrost then cook as per fresh.
If your fry pan doesn’t have a lid just use one that fits from another pan or use a plate to cover the pan.
