Chinese Dumplings comes in all shapes and sizes, it has been a favorite among millions, because of its versatility, from pork to prawns even vegetarian fillings. It makes a great appetizer on its own with some garlic chilli soya sauce as well as an Entrée when you pair it with noodles. And it is easy peezy lemon squeezy to cook.
150g minced pork
100g prawns (peeled and cut into pea size)
30g Shitaki mushroom
(soak whole mushroom in water for 2 hours till completely soften then chop into tiny pieces) or (boil whole mushroom in water for 45 mins then chop into tiny pieces)
50g water chestnut (chop into pea size)
1 stalk of scallions (cut into thin slices for garnish)
¼ tsp salt
⅛ tsp white pepper
⅛ tsp sugar
1 tbsp corn flour
1 tbsp soya sauce
1 tbsp oil
1 egg (beaten)
1 packet White Dragon Dumpling wraps ( available in Asia Market )
1 egg (beaten)
Mix part 1 (except scallions) and part 2 together till well combined.
Sprinkle corn flour onto a medium plate or tray.
Open the Dumpling Wrappers, put one wrapper in the palm of your hand.
Put 1 tbsp of filling into the middle of the wrapper.
Dapp the edge of the wrapper with a little of the egg wash, fold together. Place onto the floured plate.
To pan fry
Drop 2 tbsp of oil onto a nonstick frying pan, turn on the cooker.
Put 12 Dumplings into pan.
Immediately add 1 cup of cold water into pan with Dumplings.
Cook on high heat till liquid almost gone, turn to medium heat and cook till no more liquid. Turn and see if the bottom of the dumpling is golden and crispy.
Dumplings should be served upside down, sprinkle scallions to garnish.
Boil 4 cups of water in a medium size pot.
Add one chicken stock cube into pot.
Add ½ tsp salt, dash of white pepper, ½ tsp sesame oil and 1 tsp Maggi sauce(optional)
Add 12 Dumplings into broth and boil for 10 mins.
Place Dumplings into a bowl with adequate soup and sprinkle scallions to taste.