Freshly wrapped dumplings
This is a great snack or meal that can be made in bulk and stored in your freezer until you turn into the ravenous beast and need to eat something rapidly.We store ours in disposable Chinese containers and can usually fit around 8 in each container.
Ingredients
1 tablespoon of fresh ginger
1 – 2 hot chilies (optional for some)
4 cloves of fresh garlic
4 medium bunches of Leafy Green Asian vegetables
1 Bunch of fresh spinach or 1 250g packet of baby spinach
2 teaspoons of 5 spice powder
2 teaspoons of soy sauce
2 eggs
1 Kg of Pork Mince
4 Packets of Dumpling Pastry
Serving Ingredients
Vinegar
Soy Sauce
The Ingredients
Method
Place the Ginger, Garlic, Chili, Spinach and Asian Vegetables on a large chopping board and chop it finely with a meat cleaver, this process takes ages but makes for a great texture in the finished dumpling. Recently we have been cheating and using the food processor, if you do use the processor don’t blitz the veg too much as you will loose that awesome texture.
Chopped
Into a large mixing bowl place your mince, soy sauce, eggs and five spice powder and chopped fresh ingredients, mix everything together by hand until the mixture is evenly blended.
More Ingredients
Mixing
Wrapping the Dumplings is an interesting process and it is probably best if you watch the video below, basically you put the dumpling pastry onto the palm of your hand and place a small teaspoon of the mixture into the center of the pastry, you then wet the edges of the pastry and bring the outside edges of two sides together, you then fold the remaining two edges into the center one at a time and continue bringing them in until the dumpling is formed. Once you get the hang of folding dumplings it is very therapeutic, Tiff and I will sit down at the table and fold dumplings together whilst discussing events and plans.
Wrapping Dumplings
As we make the dumplings we put them onto a lightly floured surface and pack them into disposable take away containers once our surface is full.
Cooking and Serving
Bring a large pot of water to the boil and place your dumplings either fresh or frozen straight into it. Fresh dumplings usually take around five minutes to cook through where as frozen can take around 10 mins, if you put too many frozen ones into the boiling water it can stop the water from boiling and you may need to give the water a quick stir just to ensure that the dumplings don’t stick to the bottom.
Once the pastry goes slightly see through your dumplings are cooked and you fish them out with a slotted spoon and place them into a bowl for serving.
To make the sauce we use 1 – 2 tablespoons of vinegar and 1 – 2 tablespoons of soy sauce depending on how many dumplings you will be serving.
Bipy Fit 