Honestly, our numerous visits to China Town, in Central London, just to taste their authentic dumplings, have always been tantamount to a massive disappointment.
They never lived up to our expectations, especially, when it came to flavours. I found the outermost layer, very soft and moist but the filling was almost flavourless. The sauces accompanied with them have not enhanced the missing taste,
Hence, I started experimenting with dumpling-making for a while and to my delight, they came out with exciting results. The dumplings were just perfect with full of flavours and delicate outer layer.
To make the filling taste best, you need to add a generous amount of spring onions and all the necessary ingredients in proportions. Interestingly, no salt is added to the filling and only the salt in soy sauce compensates brilliantly.
Let’s make dumplings for dinner tonight.
Make the Dough
- Place 300 g of plain flour in a bowl and make a well in the middle
- Pour 1/2 cup boiling water into the well
- Cover and let the steam spread for 3 mins
- Open and run a wooden spoon across, mixing flour with water
- Now, add more light warm water gradually and knead the dough until it won’t stick on your fingers
- Bring it to a ball, cover with a cling film and keep aside
Let’s get on with the filling now.
Ingredients needed : These quantities are enough to make up to 35 dumplings
Although, I recommend minced pork as best for this recipe, you can opt for minced chicken or shredded cooked prawns in place of pork.
|Minced pork / chicken||300 g|
|Spring Onions||1 1/2 bunch|
|Dark Soy sauce||4 tbsp|
|Blended sesame oil||3 tbsp|
|Brown sugar||1/4 tsp|
|Ginger – cut into tiny pieces||1 tbsp|
|Corn flour||4 tbsp|
|Rice vinegar (optional)||1 tbsp|
Lets make :
- Combine pork mince, soy sauce, spring onions, sessame oil, corn flour, rice vinegar, salt, ginger and sugar.
- Take out your dough and divide into equal size small balls
- Dust a tray or plate with plain flour and arrange them side by side
- Cover lightly with a cling film
- Dust the work surface with plain flour
- Take out one ball and flatten it to a round using a rolling pin
- Place a spoon full of the meat mixture in the middle
- Bring both sides together and pinch on the pleat making them tightly clasped.
- Make enough for one round of steaming. While they are steaming away, make the next batch
- Brush oil on the bottom and sides of the steamer and arrange dumplings, leaving a tiny gap from each other
- Cover and steam on high flame for 5 – 7 mins
- You will notice the outer cover is cooked properly and glistering. Now, take the steamer part out and remove dumplings carefully with a spoon or a tong and place gently on a plate
- Serve immediately with dipping sauce and sea-weed
Recipe for soy dipping sauce
- 2 tbsp of dark soy sauce
- 1/2 tbsp of warm water
- Chopped coriander leaves
- Chopped long red chilli pieces for a fiery taste. (avoid this when serving kids)
- Whisk all together and serve in a separate bowl next to dumplings
(Chinese chilli oil. chilli paste or fiery chilli and garlic sauce are other options.)
Sea-weed side dish
- Simply shred the curly cabbage thinly
- Deep fry in batches until crispy. (make sure to take out while they are still green. frying too long could make the colour brownish)
- Add brown sugar and salt as per your taste
- Your yummy sea-weed is ready in a jiffy !!