dumplings
112 dumplings in da tummy
ingredients
- veggies (cabbage, carrots, spring onions)
- minced meat (chicken/pork/beef)
- egg (optional)
- soy sauce
- oyster sauce
- salt and pepper
- 140g plain flour
- 80g lukewarm water
- salt
recipe
wrappers:
- take the flour and slowly mix the water into it with a fork/chopsticks.
- switch to kneading with hands once you have a shaggy dough.
- knead till it has smooth surface
- cover and let it rest for 30 minutes.
- divide the dough into very small balls and roll each in flour.
- roll out till vey thin and round.
- lightly flour each side of each wrapper and stack them.
veg filling:
- sautee shredded cabbage, carrots, and spring onions with a bit of soy sauce, oyster sauce, salt and pepper.
meat filling:
- take finely minced meat of choice and add an egg, spring onion greens, salt, pepper, soy sauce and oyster sauce to the mix.
- tablespoon of filling in each wrapper. -heat oil in a pan and place the dumplings in.
- fry till bottom is golden brown.
- quarter cup of corn starch water and place lid on the pan.
- flip dumplings onto a plate and garnish with spring onion greens and sesame seeds.
tips
- though i can roll out perfect round chapatis and bhakaris, i admittedly use a bowl to cut out a perfect circle from my rolled out dough. just makes the end result nice and uniform and pretty uk.
- the wrapper themselves can be stored in the freezer in an airtight container for almost a month.
- don’t bother with the flour+water paste to wrap the dumplings (unecessary and tedious) just press till no opening remians tbh
- chicken works best with it’s minimal cooking time but very fine minced pork is also a house fav!