Dumplings -
Chinese New Year was celebrated over the weekend. Yes, it the year of the rat – it’s the year of the thrifty, diligent, industrious people and do not forget positive. It’s obvious I am not one of them. Thrifty - my amazon purchase history begs to differ. Diligent – depends on what it is that I am doing, I usually wait for the last minute and then I wing it. Industrious - Does this blog count? Positive - yes on most days. It’s tough to keep me down, however a cold shower can slow down the process at times. I am prattling - let me get back to dumplings. Chinese New Year made me remember how much I love those little steamed dumplings. A trip into china town was not on the cards, the local Chinese shop ran out of these delicious morsels of heaven. The only option left is for me to make them.
I looked up a recipe – thank you google. All the recipes – I looked up, clearly state to purchase the ready-made wonton wrappers as it is an annoying difficult thing to make that only proper Chinese chefs can apparently do. I googled where to buy them locally, the closest place was china town or order online and wait 3-5 days for delivery or 1-day prime ☹.
Being me, who thinks I can do anything, I decided waiting was not an option, so I gave it a go and made them!
The filling is easy, find any recipe and it’s the same basics. Pork, prawns, ginger, soy, shitake mushrooms, corn flour, sherry or Shaoxing rice wine, black pepper and salt to season. Guess you can add anything – I just prefer these ingredients. Just chop it all and mix it in a bowl together - seems easy so far.
Next the wrapper. I figure it’s a dumpling, it requires flour, it needs to be made into a dough - so I need water ( warm water - because I want a soft dumpling, use cold water if you plan on frying them to so they are crispy). I cook so I know this!
Mix 2 parts flour to 1-part water and a pinch of salt. For the non-cooks - 1 cup plain flour to ½ cup warm water. Mix into a dough. You want it to be the texture of soft a playdough, but not sticky. Add more water if needed - the temperature of the room and the type of flour can make a difference. – if it helps, I use the plain flour from Sainsburys.
Now divide the mix into 12 equal parts. Roll into a ball, flatten and rub a little oil onto it so it does not stick when you roll it out. Roll to about a millimetre in thickness or as thin as you can get it without it tearing. Add a teaspoon of the mix to the middle, bring all the sides together and squeeze tight. Make sure it is sealed tightly and remove any extra pastry at the top after sealing – It looks prettier this way.
Steam in a steamer for 12 minutes. Remember to oil the bottom of the steamer so it does not get stuck. Eat with mixed chilli and soy sauce. I prefer dipping it in shrimp chilli oil - J orders the bottles in bulk for me as I am obsessed with it!
This will make you about 12 dumplings.
I loved my first attempt. Child helped, she loved filling the wrappers and making them into dumplings, best bit was she loved eating it afterwards. It will be a cherished cooking memory for us.
If you love something, you can find a way to get it. I was lucky on my first attempt this time, but it’s not always so. Just keep at it and you will get there. I know what I am talking about. I once tried to teach myself to make samosa pastry. After using a whole bag of flour, I finally got it right. I had to throw out a lot of mistakes before I perfected it, and I am now happy to say, even my mother approves of them. Big win!
We love you Dumplings, Ex
