Chinese Pork Dumplings
A few weekends ago we had an Asian Night with most of my lady colleagues where we were taught how to make a few Asian dishes. Tomoko and Sampathi were our teachers that night and we had a mighty good time (see the previous post of photos). Sampathi taught us a Sri Lankan dish and Tomoko, who is Japanese, taught us how to make this lovely Chinese dumplings.
My first encounter with dumplings many many years ago was not a nice one. We had a few Chinese guests and they made some dumplings. I was young and I could not for the life of me imagine why anyone would enjoy eating steamed dough with steamed meat inside…..aaargggghh. So a few years later I had fried dumplings and I really enjoyed them and then one day I tried the steamed ones and I was in love. Funny how our preferences change as we grow.
and now the recipe,
HAPPY COOKING!!
Ingredients
- 200 grams minced pork
- 6 leaves of cabbage chopped then washed (do not dry)
- 2 tablespoons of Sake
- 2 tablespoons oyster sauce
- 2 tablespoons minced garlic
- 2 tablespoons ginger
- Salt and pepper to taste.
- 2 cups Flour
- ¾ cup hot water
- salt to taste
- Soy sauce
- Vinegar
- Chilli paste
Instructions
To make the dough, dissolve the salt in the water. Put the flour in the bowl and make a well in the center. Use a wooden spoon to stir the flour while you add 3/4 cup water slowly. Aim to evenly moisten the flour. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon or flour by the spoon.
Transfer dough to a work surface; flour your work surface sparingly. Knead the dough with the heel of your hand 2 minutes. Press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Wrap the dough in cling film and set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough should become soft.
Mix the pork with the cabbage. Add in all the other ingredients. Set aside
Divide the dough into 2, make a sausage and cut into small pieces roll them into balls. Roll the balls in corn flour and set a side.
Using a rolling pin roll into large circles and use a mug to cut out a clean circle. Flatten the edges of the dough with a rolling pin.
Spoon about 1 teaspoon of the mixture to centre the already rolled out dough. Apply some water on the edge of the circle using your finger. Fold the dough to seal it and form a pleat on the side of the dumpling using a fork.
Boil some water in a sufuria, Place a steamer on top of the boiling water and place dumplings on the steamer. Steam for 10-15 mins till a fork inserted comes out clean.
For the sauce mix all the ingredients together in whatever proportions you like, use it for dipping.
*you can substitute the Sake for shaoxing wine (not as smooth and sweet) OR vermouth (dry) OR white wine OR sherry (dry)
Substitute oyster sauce with soy sauce as it provides color and some flavor to the dish. You may also add half a teaspoon of sugar to the soy sauce. Some people add a few drops of Worcestershire sauce to the soy sauce or use fish sauce
*Please note that all substitutes give different flavours and it is best to invest in this sauces especially if you will be cooking often with them.