I have wanted to learn how to make Chinese dumplings for a while now. My father in law gave me a dumpling cube for my birthday (yey!) and that spurred me into my Pinterest challenge to make this type of dumplings. I was nervous to begin with as I had never made Chinese dumplings before and they looked quite tricky to shape. Luckily it turned out ok, although I almost used a few profane words along the process (oops!). Overall I would say this could be fun activity in relaxed setting (with a glass of wine in the hand) when not pressured to make it for dinner. So making these dumplings when hungry is not recommended!
PORK & SHIITAKE MUSHROOM DUMPLINGS adopted from Two Loves Studio
I made a lot of substitutions, so you are aware! Because I don’t see myself running a Chinese restaurant or cooking mostly Chinese. Basically I did not want to end up with lot’s of oriental ingredients that I am not going to use again. Some ingredients has been replaced just because they were difficult to find in shops.
(for dumpling wrappers)
- 300g ’00’ flour
- 150-250ml boiling hot water
(for pork & shiitake mushroom filling)
- 200g pork mince
- 0.5 cup shiitake mushrooms, finely chopped
- 0.5 cup celery sticks, finely chopped
- 0.5 cup spring onions, finely chopped
- 2 tsp fresh ginger, minced
- 2 tsp balsamic vinegar
- 3 tsp soy sauce
- 2 tsp chilli puree
- 1 egg, lightly beaten
- 3 tbsp soy sauce
- 2 tbsp toasted sesame oil
- 1 tsp sesame seeds
1.First make the dough by mixing flour with very hot water. Do this gradually as you may not need the whole amount. Kneed the dough for 10-15min, wrap it and place it in the fridge for 1 hour to rest. I was really pleased with my dough, it came out silky smooth as described!2. Second, make the filling (one day ahead if possible so flavours get a chance to marinate). Mix the minced meet with finely chopped mushrooms, celery and spring onions. Add ginger, vinegar, soy sauce, chilli puree. egg and combine everything well.3. Split the dough in two and roll each piece into tube with a diameter of about 3cm (or 1inch). Cut the tubes into evenly sized pieces. Squish each disk with the palm of your hand with little flour and roll out the dumpling wrapper into the thin circle, working from the outside of the circle to the middle. Since I have been using a dumpling cube, I had to trim the circles into squares (luckily square cutter included in the kit) and place them onto the dumpling moulds. If you don’t have a dumpling maker then this video should be useful to you ;-). I spooned small amount of filling onto each dumpling wrapper square and folded the cube inwardsI stamped the cube couple of times to make sure it has pressed the dumpling edges securely. The dumplings came out well, except some dough kept sticking into the cube hinges! Not a huge problem as I cleaned it all out at the end of the day.Made quite many dumplings, although I am not too sure if I made my life easer with this dumpling cube. I guess I will have to find out next time and try shaping them by hand. 4. I wanted my dumplings steamed, so I lined my steamer with baking paper (did not have any bamboo steamer) and cooked the dumplings that way for about 10-15 min. However you can boil them or fry them as well (will try frying next time!). My dumping liquid have leaked out a little bit, but they still tasted really good. Will definitely try shaping them by hand next time to see if that makes any difference! Have a lovely week!