Many of you love to buy Dumplings, but here is your chance to make them yourself. These dumplings are the ones my students, in my senior class made. Easy to make and they really taste great.
Dumplings
Makes about 15 small ones
Steamed in a bamboo steamer sitting on a wok
Dough
2 cups strong white flour
1 egg
1/2 tsp Himalayan salt
water - enough for a thick, bread like dough.
Filling
600 gr beef mince or minced chicken ( you can mince chicken breast)
2 spring onions - finely sliced
1 inch fresh ginger - finely sliced
1 cup peas
pinch chilli powder or sliced fresh chillies
2 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp honey
1 tsp sesame oil
Dipping sauce - mix altogether
1/2 cup rice wine vinegar
1/2 cup soya sauce
1 spring onion - finely sliced
1 clove garlic - finely sliced or minced
Method
1 - Mix dough ingredients together and rest covered in the fridge for 1 hour.
2 - Mix all the fill ingredients together.
3 - Roll out the dough on a floured bench quite thinly, but not see through.
4 - Using a round cutter - 3 inch - cut as many circles as you can, knead the left-overs together and roll out, repeating your circles.
5 - Half moon - Place a teaspoon of mixture to one side of a circle( leaving a small gap on the edge), damping with water the edge of half of the circle. Fold over the other half and pinch the edges.
6 - Steaming - place water in your wok and bring to boil, sit the bamboo steamer on top. (the water should not touch the dumplings) When there is a lot of steam coming up, lightly grease with oil the base of your dumplings, sit your dumplings on the base, place the lid on and steam for 15 minutes.
If you do not have a steamer - you can boil - drop a few at a time into simmering water ( add salt and a tbsp oil, to stop sticking) into simmering water - cook for about 10 minutes.
Serve straight away with your dipping sauce.
Why buy them when you can make them. If you do not have a steamer, you can drop them in simmering water (salt and little oil added) for about 10 minutes.