Ok, so I've been wanting to make some sort of Chinese dumpling for ages but have always been put off by the lengthy process associated with making these balls of deliciousness!
Apparently, dim-sum chefs take years to learn how to perfect the art of dim-sum making which requires fast yet delicate fingers. Mine would probably not past the test, with their messy look and tears here and there, but they are a yummy, rustic & quick take on dim-sum which can easily be prepared at home :).
I made two types: a veggie option:
Tofu, beansprout & chive dumpling & a seafood option:
a prawn, bamboo shoot and chive dumpling
VEG FILLING
- Half an onion, finely chopped
- 2 cloves of garlic, crushed
- 1 tsp crushed ginger
- Some sesame oil (or normal cooking oil)
- 1 square of firm tofu, cubed
- 1 small bunch of chives, chopped (I kept a few stems to tie the tops of the dumpling parcels)
- Handful of beansprouts
- 2 tbsps soya sauce
- Black pepper
- Heat the oil in a pan and fry the ginger, garlic and onion. Add in the chopped chives, beansprouts and tofu and stir fry for a couple of minutes. Season with black pepper and soya sauce.
PRAWN FILLING
- A bunch of chives, chopped
- Approximately same amount of prawns (as chives), chopped
- Bamboo shoot, finely chopped (Half to 1 whole one should be fine)
- 1 tbsp soya sauce
- 1 tsp sugar
- 2 tsp sesame oil
- 2 tsp cornflour
- Black pepper
- In a saucepan of boiling water, add a teaspoon of salt and blanch your chopped chives for about a minute. Drain, rinse with cold water and squeeze to get rid of excess water.
- Mix the cooked chives with the rest of the ingredients until well combined. This filling cooks when the dumplings steam so make sure to give these ones a good 10-12 minutes cooking time and make sure your prawns are not whole.
How easy was that- fillings are now ready! (Left: veggie, Right: prawn)
MAKING THE DUMPLINGS
- A few wonton skins (ready made dim-sum skins), I got a big pack from Chinatown for Rs 31, only used about a quarter of the packet.
- Damp cloth, make sure you keep the wonton skins covered with this so that they don't dry up.
- Water (to stick the edges)
- Patience and delicate hands!
- Place a square of pastry on one of your hands, with your other hand, dunk one finger into the water and wet the edges of the square.
- Place 1-1.5 tsp of filling in the centre of the square.
- With the hand that is holding the square, delicately pinch one corner of the pastry and with the other hand, slowly keep pushing the rest of the pastry to form beautiful folds that meet at the centre, securing the filling.
- Once all the folds are together, with two fingers from each hand, gently push the folds towards each other just to secure it.
.jpeg)
I hope those directions made sense! Don't let them put you off, once you get the hang of it, it won't take you much time at all. Just remember to be very delicate, my first few attempts were horrible! I did try to use two sheets of pastry for some but then stuck to one layer for a lighter dumpling:). Also make sure you use only about 1 -1.5 teaspoon of filling per dumpling, so that they don't burst when cooking.
If you are not steaming these straight away, place them on a plate dusted with cornflour, so that they don't stick and keep covered with a cloth.
4. Steam the dumplings for 10-12 minutes.
Here's the final steamed dumplings, part of the Asian lunch I made for the family!
On another note, I'm so proud of how much I've been pushing Tom, although he could make a bit more of an effort, he has lost 10 kgs so far in 7 weeks:)!!!
.jpeg)
.jpeg)
.jpeg)
.jpeg)
PDF
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
.jpeg)
