Classic Dumplings

Dumplings are a classic in many asian dishes and so so versatile! I used to buy packaged ones from the stores but when I found dumpling wrappers sold at the asian store, I got hooked at wrapping my own. I’ve yet to try my hands on making dumpling skins from scratch but hopefully soon. Pan fried, steam or boil, you can eat dumplings as a light appetiser, served as french apéro or a main dish. I’ve done a vegetarian and beef version which are both yummy but this is the classic recipe that includes minced pork and minced prawns mixed in. My favourite way to eat? Definitely pan fried until crispy on the outside and juicy on the inside and then dipped into a medley of black vinegar and chilli.

Ingredients

• 500 grams minced Pork

• 135 grams minced fresh prawns

• 2 cups finely chopped napa cabbage

• 3 medium spring onions

• 3 large garlic clove, minced

• 2 tbsp shaoxing wine

• 2 tbsp grated fresh ginger

• 2 tbsp soya sauce

• 2 tbsp sesame oil

• 1 tbsp sugar

• Salt & Pepper

Method: Dumpling Fillings

1. In a large bowl, add in minced pork and chopped/minced fresh prawns. I personally prefer bigger chunks of minced prawns so there’s more of a ‘bite’ to the dumpling

2. In the same bowl, add in all other ingredients

3. Use clean hands to mix all ingredients until well combined and cover with cling / bees wax.

4. Best to put into the refrigerator to marinate overnight or as long as you can. An hour is fine too

Method: Folding Dumplings

1. Gently take a sheet of pre-made dumpling skin / home-made skin and lay onto the palm of your hand.

2. Add a dollop of dumpling filling, approximately 1 tbs into the centre of the circular dumpling skin

3. Fold dumpling into half and start folding pleats starting from the outside toward the centre. It should have at least 3 pleats on each side

4. Finally, shape the dumplings such that the pleats are on the top and flatten the base gently so the dumplings can stand firmly on its own.

Voilà!