freezable,
Dumplings, something like pizza. I know it is a bit weird to use pizza as an example, but seriously, you can have many different fillings, just like pizza has different toppings, right?
Another variation you can do with dumplings is how you cook them. You can pan fry, you can steam, you can deep fry or even boil them, depends on your personal preference. This time I chose to boil the dumpling and dipped with garlic vinegar.
This time I chose to use mince pork and Asian green (I used bok choy) as the main ingredients. I also put some dried shitake mushroom.
As for wrapping the dumpling, you can pick a method from my last post. The one I used is a bit complicated to explain but it is not too hard to make once you practise a few time. :D
[ Ingredients ]
40 round dumpling skins*
Fillings
500 g mince pork
1 bunch bok choy
4 - 5 shitake mushrooms
2 slices 2x3 cm ginger
5 stalks spring onion
1 egg
Seasonings
1 tsp sesame oil
1 tsp salt
1 tbsp light soy sauce
pinch of white pepper
Dipping Sauce
1 clove garlic
2 tbsp black vinegar
1 tbsp light soy sauce
1 tsp sugar
* see kitchen notes
[ Method ]
1 Thinly slice the bok choy and cut the shitake mushrooms into small pieces. Then chopped the ginger and spring onion.
2 Grab and throw the mince pork into mixing bowl until the pork becomes paste form*.
3 Add in the egg and seasonings. Mix the mushroom, spring onion and the ginger into the pork. Then, mix the bok choy (make sure the bok choy is fully dried) until all the ingredients incorporated.
Your mixture will look like this:
4 Once the filling is done, you can start to wrap the dumpling according to your preference*. When you almost finish wrapping, in a large sauce pan or a wok, boil about 1 liter of water.
5 When you finish wrapping, the water should be boiling already. Then, slowly put the dumpling in the wok/ pan to avoid burnt from boiling water. At first, the dumpling will sink to the bottom, when it float to the surface, that means your dumplings are cooked. Before serving, mix all the ingredients for dipping sauce together and place in a sauce dish.
[ * Kitchen Notes ]
{ Recipe } Pork and Vegetable Dumplings with Garlic Vinegar
Dumplings, something like pizza. I know it is a bit weird to use pizza as an example, but seriously, you can have many different fillings, just like pizza has different toppings, right?
Another variation you can do with dumplings is how you cook them. You can pan fry, you can steam, you can deep fry or even boil them, depends on your personal preference. This time I chose to boil the dumpling and dipped with garlic vinegar.
This time I chose to use mince pork and Asian green (I used bok choy) as the main ingredients. I also put some dried shitake mushroom.
As for wrapping the dumpling, you can pick a method from my last post. The one I used is a bit complicated to explain but it is not too hard to make once you practise a few time. :D
Pork and Vegetable Dumplings with Garlic Vinegar
{ HPE orginal recipe }
serves 4 | prep 30 mins | cook 10 mins | Chinese
[ Ingredients ]
40 round dumpling skins*
Fillings
500 g mince pork
1 bunch bok choy
4 - 5 shitake mushrooms
2 slices 2x3 cm ginger
5 stalks spring onion
1 egg
Seasonings
1 tsp sesame oil
1 tsp salt
1 tbsp light soy sauce
pinch of white pepper
Dipping Sauce
1 clove garlic
2 tbsp black vinegar
1 tbsp light soy sauce
1 tsp sugar
* see kitchen notes
[ Method ]
1 Thinly slice the bok choy and cut the shitake mushrooms into small pieces. Then chopped the ginger and spring onion.
2 Grab and throw the mince pork into mixing bowl until the pork becomes paste form*.
3 Add in the egg and seasonings. Mix the mushroom, spring onion and the ginger into the pork. Then, mix the bok choy (make sure the bok choy is fully dried) until all the ingredients incorporated.
Your mixture will look like this:
4 Once the filling is done, you can start to wrap the dumpling according to your preference*. When you almost finish wrapping, in a large sauce pan or a wok, boil about 1 liter of water.
5 When you finish wrapping, the water should be boiling already. Then, slowly put the dumpling in the wok/ pan to avoid burnt from boiling water. At first, the dumpling will sink to the bottom, when it float to the surface, that means your dumplings are cooked. Before serving, mix all the ingredients for dipping sauce together and place in a sauce dish.
[ * Kitchen Notes ]
- Depends on the packing of your local Asian supermarket. The one I bought comes in 20 and 40 in a pack. The amount of filling can fill up to 40 dumplings. If you have leftover filling, you can simply make it into a meatball and it tastes equally yummy.
- Step 2: Make sure the pork is in paste form before mixing other ingredient. That's because this can hold all the ingredients better, so it won't fall apart when you eat it.
- Step 4: Before start wrapping the dumpling, prepare a baking tray line with cling wrap and sprinkle some plain flour. This can help to avoid the dumplings stick together especially if you make this in summer. It's also good to have a wet tea towel to cover the wrapped dumplings to avoid the skin to dry out and crack.
- Dumplings are good to freeze for later. However, to avoid all the dumplings sticking together, you need to freeze the dumplings in a single layer without touch each other. After it is frozen, you can then transfer them to a freezer bag.
♥ bon appétit :)
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