On “What’s Cooking” for this week is my pork and prawn dumpling recipe that I cook last weekend at our dinner party. It is simple to make and very tasty. If you are a Dim Sum (a.k.a Yum Cha) lover, you would have tasted a few varieties and I am sure you will agree that they are lovely with silky and smooth pastry (if steamed) or crunchy (if fried) and delicious fillings.
You can make your own dumpling at home. All you need is the dumpling wrapper which you can get easily from any Asian supermarket and a few ingredients to make the fillings, which is really up to your imagination. The dumpling can either be steamed, poached or pan fried. I have make 2 types of dumplings for my dinner party, one poached and the other pan fried as shown in the picture above. (note: I have provided a different dumpling recipe in an earlier post to Min for her grand-daughter christening party. You can check it out in the Recipe Page)
To make the pork and prawn filling:
300 gm pork mince
250 gm green prawn
4 stalk spring onion (green only)
1 thumb size ginger
1 1/2 tablespoon light soy sauce
2 teaspoons sesame oil
1 tablespoon chinese cooking wine
1/2 teaspoon white pepper
Sprinkle of salt
Chop all the ingredients finely and mix in a bowl. Add soy sauce, sesame oil, chinese cooking wine, white pepper and a bit of salt, combine and mix thoroughly well. Leave in a fridge for a few hours or overnight for the flavour to infuse properly.
To make the dumpling:
Buy the Gow Gee dumpling wrapper from the Asian supermarket. It comes in a round shape. Place one wrapper at a time on a flat surface. Dip one finger tip in a small bowl of cold water, rub your wet finger around the round edge of the wrapper, place a teaspoon of the mix ingredients in the centre of the wrapper, fold the wrapper in half, press the edges firmly to stick, then bit by bit fold the edges.
To cook the dumpling:
1. Poach the dumplings in hot boiling water. The dumplings should be cooked when they started floating to the surface of the water.
2. Pan fry by heating some oil in a pan. Pan fry each surface at a time, starting with the base. (Hint: I poached the dumpling first to cook the filling. Once cooked, I remove them and let them sit to cool down until the dumplings are dried)