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“HOW DO” you make Chinese Dumplings? recipe
I was asked by the awesome hackers and designers at “HOW DO” (A Swedish Start- Up) to teach participants at their ‘hack day’ how to make Chinese dumplings for a lunch time treat.
Its a lot easier then you think… just a lot of prep work and you have an awesome treat… make extra and freeze to revisit another day, your worth it 😉 Here’s my take and tips for the dumplings. We went veggie to accommodate everyone, but its just as easy with ground chicken or chopped shrimp (raw is fine), just substitute the mushroom or come up with your own equation: just REMEMBER to keep moisture down in your filling and cook a bit longer. This recipe not written in stone, we’re not baking, go ahead and make it your own…. you can cook a little filling to sample before wrapping to make sure your flavors are to your liking: (Measurements are in both US and Metric versions, for the most part… #difficult)
"HOW DO" you make Chinese Dumplings?
Author: Miss K
- ½ lb./.25 kg sliced mushrooms
- ½ cup/4oz. coarsely grated carrots
- ½ cup/4oz. shredded white cabbage
- 2 tablespoons/1 oz. finely chopped red pepper
- 2 tablespoons/1 oz. finely chopped scallions
- 2 teaspoons/.5 oz finely minced fresh ginger
- 1 tablespoon/.5oz chopped coriander leaves
- 3 minced cloves garlic
- 1 tablespoon rice wine vinager (plus for dipping)
- 1 tablespoon soy sauce (plus for dipping sauce)
- 1 tablespoon/.5 oz hoisin sauce
- 2 teaspoons/.5 oz toasted sesame oil
- 1 egg
- .5 teaspoon salt
- 40 dumpling wrappers
- ½ cup chicken stock or water for steaming
- Combine all but last (2) ingredients). Season to taste.
- Place ½ teaspoon mixture in middle of wrapper. Wet finger tips and press together edges, crimping into a half moon shape.
- Make sure your steamer is going, and steam for about 7 minutes on high.
- For dipping sauce: Use soy sauce with ⅓ the amount addition of rice wine vinegar.
1. When you finish the filling, cook a little to test taste before wrapping.
2. If you cant get dumpling wrappers, just use wonton wrappers I recommend this fold for wonton wrappers: http://www.youtube.com/watch?v=De8oiSbG6qE (Just twist a little on top and if you don’t want the egg wash hassle just use water: pinch and twist the tops with wet figures to seal for steaming )
3. Keep your wrappers from getting warm by keeping most in the fridge while you work. When they get warm they get sticky.
4. Don’t have a steamer? No worries, use a pan with a tight fitting lid. Place a plate inside it that is slightly smaller, about 1/2 an inch water (be sure it stays below plate) and add a sheet of baking paper on the plate so they don’t stick. Here’s a pic: