Dumplings

Lucky for me, the boyfriend eats pretty much everything I make for him (as long as it’s not too spicy.. but that’s just a training process ;-)) so I can experiment as much as I want to, YAY!

The other day I made some home made dumplings and while its waaaay easier to buy a package deepfrozen and just heat it up it definitely is more fun and rewarding to make them yourself!

Ingredients (for two):
– 250 grams of minced pork
– 1 tablespoon of salt
– 1 tablespoon of sugar
– 1 tablespoon of soya sauce (if you’re using soya as an ingredient, and not so much to dip your sushi in, I would always recommend to use light soya: it will flavour your dish without the overwhelming saltines)
– 150 grams of prawn meat (I prefer uncooked – grey – prawns, but they tend to be a bit expensive..)
– 4 shiitake mushrooms (use the dried ones, which you let expand in some boiling water for about 2 to 3 hours. the fresh ones actually taste nothing like the dried ones..)
– Some fresh herbs (I used spring onions and coriander)
– 40 gram water chestnut
– 2 table spoons ginger (finely grated)
– 1 egg
– 1 tablespoon sesame oil
– some fresh grounded pepper
– 1 tablespoon flour
– Wanton pastry sheets

1. Put the shrimps, herbs, shiitake, ginger and water chestnut in a food processor and shred it all.
2. Put the minced beef in a bowl together with the salt, sugar, egg, sesame oil, grounded pepper and the shrimp mixture and mix it together.
3. Put about a tablespoon of the mixture in a wanton sheet and fold them – everybody has their own style of folding but I like to fold the sheet in such a way that the two upper corners just miss each other (by doing this you have a bit more space to curl the remaining pastry) and fold the pastry in a zig zag pattern.
4. While making the noodle soup, I prepare the dumplings in a separate pot with boiling water. They are done when they start floating to the surface!

Success guaranteed 😀

With love,
-Janet

Follow me on Bloglovin’

LEAVE A COMMENT