Pork and Shitake Mushroom Dumplings

Today I’m going to share with you guys a recipe to make Dumpling.

Dumplings are a common staple throughout Asia, and have different names depending on the country. In China, they are called Jiaozi in, Gyoza in Japan and Nepali in Korea. They all look very similar and are made with meat and vegetable fillings wrapped inside a thin sheet of dough and crimped together around the edges. In Chinese traditions, dumplings are one of those dishes that must be served at Chinese New Year. Because it’s shape looks similar to the old currency of silver and gold ingots used in historical times, it symbolises wealth for the family. And for a bit of fun, a small coin will be hidden in one of the dumpling and the person who gets the coin is considered as the luckiest member for in the family.

As for myself, I always enjoy my “dumpling parties’ that I have with friends. We can chat and catch up with everyone while gathering around the table preparing the dumplings before cooking them off and eating together. It is a lot of fun when everyone enjoys cooking as well.

Preparing dumplings is not difficult at all. There are only two main elements:

1st element – meat and vegetable filling – as long as you can finely chop vegetables, you will be fine;

2nd element – dumpling pastry –  preparation can be a challenge for most of us, so I usually just buy pastry from any Asian supermarket, which saves me more than half of my cooking time. However, if you have the time, it is worth the effort to make dumpling pastry from scratch.

Anyway, enough talking. Let’s get cooking!

Happy cooking.
Pepper

Ingredient:

Dumpling pastries:

100g of plain flour
100g of wheat starch (wheat cornflour)
Hot water
Or
250g of round dumpling wrappers (preferable with egg)
 
Dumpling fillings:
 
8 dried shitake mushrooms – soaked (20mins with hot water) and finely chopped
200g pork mince* with Marinate sauce
1/2 of Chinese cabbage finely shredded**
2 tsp graded ginger
Half of garlic (finely chopped) – used 3/4 for the dumpling and 1/4 for the sauce
2 shot of shallots – finely chopped
Optional:
1carrot (shredded)
4 tbsp of finely chopped garlic Chives

 Marinate sauce:

4 tsp light soy sauce
4 tsp sesame oil
1 tsp sugar
¼ tsp White pepper
2 tsp chicken stock
Optional – 1/2 tsp Chinese five-spice

 Dipping sauce:

3 tsp light soy sauce
1/4 tsp sugar
2 -3 drops of Sesame oil
3 tsp of chinkiang vinegar or can be replaced with balsamic vinegar
The remaining garlic (as per above)
Option – 1-2 chilli

*I recommend to marinate the mince before preparing the vegetable for at least 2 hours, or at day before. You can even pan fry a small sample of the marinated mince so you can taste your filling before you start making the dumplings. Don’t worry if mince taste over seasoned, as we need to add vegetable in the mix as well.

** Add salt to the shredded cabbage and let it sit for about 20 minutes – this draws the liquid out of cabbage. Then, gently squeeze the cabbage to remove any additional liquid. At the end, you should be down to about half the original size.

Method:

  1. Prepare the dumpling pastries by following simple instruction at Poh’s kitchen
  2. Combine marinate mince with all remaining ingredient of dumpling filling, mix
  3. Use a teaspoon to spoon the filling to centre of the pastry. When crimping, only fold one side of dumpling and let another side of pastry straight, so dumplings can sit nicely on the plate.
  4. If you are using pastries from shops and set aside a small bowl of water, so you wet the edge of pastry before you can fold the pastry.
  5. To cook dumplings
  • Healthier option – boil them in pot of water with 1 tsp of salt and peanut oil, once water is boiled, add a bowl of cold water to slow down the cooking process (to stop over-cook the dumpling pastry and filling may not ready) until they float again. Take out with slotted spoon into strainer.
  • Panfry option – 2 tsp of peanut oil and place dumplings precisely in flat fry pan and add cornflour water (mix 2 tsp cornflour with 100ml water) to the pan and use a lid to cover. Until all liquid evaporates, dumpling should be ready as the bottom is now crisp.
  • Mixed all ingredients of dipping sauce and serve with dumplings.

  • 4.5 from 2 reviews
    Pork and Shitake Mushroom Dumplings
     
    Ingredients
    • Dumpling pastries:
    • 100g of plain flour
    • 100g of wheat starch (wheat cornflour)
    • Hot water Or 250g of round dumpling wrappers (preferable with egg)
    • Dumpling fillings:
    • 8 dried shitake mushrooms – soaked (20mins with hot water) and finely chopped
    • 200g pork mince* with Marinate sauce
    • ½ of Chinese cabbage finely shredded**
    • 2 tsp graded ginger
    • Half of garlic (finely chopped) - used ¾ for the dumpling and ¼ for the sauce
    • 2 shot of shallots - finely chopped
    • Optional:
    • 1carrot (shredded)
    • 4 tbsp of finely chopped garlic Chives
    • Marinate sauce
    • 4 tsp light soy sauce
    • 4 tsp sesame oil
    • 1 tsp sugar
    • ¼ tsp White pepper
    • 2 tsp chicken stock
    • Optional - ½ tsp Chinese five-spice
    • Dipping sauce
    • 3 tsp light soy sauce
    • ¼ tsp sugar
    • 2 -3 drops of Sesame oil
    • 3 tsp of chinkiang vinegar or can be replaced with balsamic vinegar
    • The remaining garlic (as per above)
    • Option - 1-2 chilli
    Instructions
    1. Prepare the dumpling pastries by following simple instruction at Poh’s kitchen
    2. Combine marinate mince with all remaining ingredient of dumpling filling, mix
    3. Use a teaspoon to spoon the filling to centre of the pastry. When crimping, only fold one side of dumpling and let another side of pastry straight, so dumplings can sit nicely on the plate.
    4. If you are using pastries from shops and set aside a small bowl of water, so you wet the edge of pastry before you can fold the pastry.
    5. To cook dumplings 1. Healthier option - boil them in pot of water with 1 tsp of salt and peanut oil, once water is boiled, add a bowl of cold water to slow down the cooking process (to stop over-cook the dumpling pastry and filling may not ready) until they float again. Take out with slotted spoon into strainer. 2. Panfry option – 2 tsp of peanut oil and place dumplings precisely in flat fry pan and add cornflour water (mix 2 tsp cornflour with 100ml water) to the pan and use a lid to cover. Until all liquid evaporates, dumpling should be ready as the bottom is now crisp.
    6. Mixed all ingredients of dipping sauce and serve with dumplings.
    Notes
    *I recommend to marinate the mince before preparing the vegetable for at least 2 hours, or at day before. You can even pan fry a small sample of the marinated mince so you can taste your filling before you start making the dumplings. Don’t worry if mince taste over seasoned, as we need to add vegetable in the mix as well. ** Add salt to the shredded cabbage and let it sit for about 20 minutes - this draws the liquid out of cabbage. Then, gently squeeze the cabbage to remove any additional liquid. At the end, you should be down to about half the original size.

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