Great recipe for easy dumplings. Can be boiled, steamed or fried
Ingredients:
Filling mix:
1kg minced pork
3kg Bok choy (or mix boy choy and chinese cabbage)
2-3 tablespoon corn flour (more if needed)
1/2 cup normal soy sauce + 3 tablespoons dark soy
1 tablespoon sugar
2 tablespoons sesame oil
2 tablespoons Chinese rice wine (optional)
8-10 semi-frozen water chestnuts
2 teaspoon finely diced garlic
2 teaspoon finely minced ginger (optional)
1 tablespoon chicken stock powder
white pepper to season
Other:
200 dumpling wrappers
Small bowl of water
Method:
- In a large bowl, mix pork mince with half of the soy, half the sugar, half the sesame oil and half the corn flour. Season with some white pepper
- Finely dice the bok choy
- Add to the pork mix
- Dice up the water chestnuts in a food processor or finely chop and add to the mix (you want them semi frozen so they wont get too small in the food processor)
- Mix very very well. Adding the remaining ingredients. Season with white pepper. Add more corn flour if the mix has too much liquid
- Now it is time to wrap them. Place a small amount in the middle of a dumpling wrapper. Dip your finger in water (or if you have extra liquid from the mix use that) and line the edges of the wrapper with water/liquid. Fold it in half, and then fold the sides in. Squeeze the tops so they are sealed and will not spill out
- Place the dumplings onto a tray lined with baking paper, ensuring they do not touch. Freeze for 2 hours or until just frozen and transfer into bags for storage in the freezer
