For those of you who don’t cook much and need an easy recipe to follow, here is a step-by-step instruction on “how to” make a big batch of meat dumplings which you can keep in the freezer.
I just pick a night when i’ve got a dvd movie to watch, plop myself in front of the tv, and wrap away! Often, i prepare 2 or 3 different ‘flavors’ ‘cos they’re so easy to prepare…i.e. 3 different recipes of meats, veges and spices…and use different wrappers like square dumpling wrappers, round gyoza wrappers (white and thicker skinned), and round wonton wrappers. My tupperwares are labelled accordingly (prawns, mushrooms, chicken, pork etc.).
Convenient for those who are too tired or don’t have time to cook, and would appreciate something healthy, filling and QUICK to cook for lunch or dinner!
Ingredients:500g minced pork (i prefer fatty pork rather than lean meat, in dumplings; softer bite to it) 10 Prawns (remove head, shell and vein; roughly chopped) 1 head Napa Cabbage, blanched and thinly sliced 1 packet Salted Vegetable (“cha-choy”), chopped 3 cloves Garlic, finely chopped 2-inch piece Ginger, finely chopped 2-3 sprig bundles of Spring onions, sliced 2 tablespoons soy sauce (i use Kikkoman Premium) 1 tsp Pepper 1 tsp Salt 1 tablespoon chinese cooking wine (i use Shaoxing Wine, but any good quality cooking wine will do) You will also need: 1 packet dumpling wrappers (round shaped) 1 egg, beaten 1 pastry brush Wax paper Tupperware to freeze your dumplings in
Method:In a large bowl, add pork, prawns, cabbage, soy sauce, pepper, salt, cooking wine. Mix well. Then add garlic, ginger, spring onions and salted vegetable. Mix well. Leave for 20 minutes. In a small separate bowl, beat one egg with a pinch of salt and pepper. (* I have 2 bowls in the photo because in the bowl on the right, i added freshly grounded chilli flakes to my beaten egg). The egg will help you seal your dumpling edges. Remove one piece wrapper, brush it with your egg mixture, then put about 1 tablespoon of your meat mix in the centre of wrapper. Fold over till the edges meet. Starting from one end of the corner, ‘pinch & tuck’ the dough till eventually you reach the other corner. Place in your tupperware which you have lined with wax paper, without letting the dumplings touch each other. This way, they freeze without sticking. After they are fairly frozen and dry, you can then transfer them all into a zip lock bag if you prefer.
You can cook your dumplings with broth, or add to your noodles, or eat with rice, whatever! It usually takes about 10 minutes for dumplings to cook. How to tell when your dumplings are cooked? In hot boiling water/broth, add your raw dumplings. When the skin becomes wrinkled and the dumplings float to the top, simmer for another 3 to 5 minutes, then serve 🙂