Tuesday, 1 April 2014

Pan fried dumplings

Whenever I go out for a meal, I am always surprised that people are willing to pay $2 or even more for a single pan fried dumpling.  Yes, it takes time to roll out the dough and fold each dumpling but I'm sure my children agree that home cooked dumplings are much tastier (and healthier!) than bought ones.  So here is my recipe for pan fried dumplings.  Don't be afraid of the long post - I added photos to assist with the ease of this recipe and describing how to fold the dumplings required a little explaining!  You can actually add whatever you want in your dumpling filling to suit your liking.  And the dough?  Only two ingredients!  How simple is that!

Dumpling dough ingredients
- 400g plain flour
- 230g water

Dough method
- Place ingredients into TM bowl and mix on speed 5 for 10 seconds
- Knead for one minute with the dial set to closed lid position on interval speed 
- Let the dough rest for half an hour while covered

The dough will be a little wet so use extra flour to make it more manageable. It is better wet that too dry.

Filling ingredients
- 200g cabbage roughly chopped
- 300g mince meat (e.g.chicken thigh, pork or a combination). If not minced, have the meat semi frozen and turbo it in the TM bowl until desired consistency
- handful of coriander roughly chopped
- 3-4 spring onions roughly chopped
- knob of ginger, peeled
- 1 tbs oyster sauce
- 1 tsp soy sauce
- 1 tsp sesame oil (optional)
- 1/2 tsp sugar (optional)
- 1 tsp chicken stock or powder
- pepper and salt to taste

Filling method
- Place ginger to the bowl and chop for 3 seconds on speed 5
- Add cabbage and chop for 1 second on speed 5 
- Add meat, remaining ingredients and mix reverse 10 seconds on speed 2 or until combined
Note you can add unchopped spring onions and coriander in this step but I prefer to chop by hand as the TM sometimes bruises the herbs

Assembly method
- Roll out the dough and cut into approximately 2cm x 4cm portions then roll into circles (about 8cm in diameter)
- Place a small amount in the middle of each circle and fold in half,  ensuring there isn't too much filling that it will spill out but not too little so the dumping is plump.  Pinch the top half of the semi circle to seal.
- Identify the mid point between the top of the semi circle and the edge and fold it to the top, pinching it to seal.  Fold the outer corner to the top and again, pinch to seal.  Repeat on the other side.  You should have four folds in your dumpling while sealed nicely.
 - Shape the dumping in a crescent shape and ensure it can stand by itself
- Add some oil to a pan then heat it up.  Arrange the dumplings inside
 - Cook for about 5 minutes on a medium heat then add about 20 ml of water and cover the pan so the entire dumpling is cooked.  After another 5 minutes, remove dumplings from pan and repeat with remainder of the dumplings
- Eat while hot, served with Chinese vinegar sauce (I buy this version) ... and enjoy!


I have made these with shop bought wonton wrappers, but will definitely try these completely from scratch, thank you!

I'm glad you like it! Please let me know how you go with the dough - it really is so simple.

Hi, would you recommended freezing these and at what stage is best to freeze? Ie; freeze the mince and make the dough fresh when ready to eat, or can I freeze the complete folded uncooked dumplings?

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