新年快樂
Happy New Year!!
Spunk and Sparkle!!
Jenn’s debut into our family several years ago…
Along with her feisty and fun-loving spirit, Jenn also shares her rich Chinese culture and traditions with us… one of which is her delicious and beautiful Chinese Dumplings!
Perfect for Chinese New Year!
Nobody makes the classic Chinese Dumpling better than Jenn
… Nobody…
But, in case you would like to give it a try, here is her recipe …passed on to her from her mother.
This is one of those recipes in which it is time well-invested in spending an afternoon making a big batch (double or triple the ingredients).
Pour a glass of wine, invite family members to join in, and make dumplings.
Once these beauties are in the freezer, you will appreciate having the perfect snack, the ideal side dish, or a meal all on its own ….within 5 minutes!
新年快樂
Jenn’s Dumplings
Prep Time: 1 hour Cooking Time: 5 minutes per pan
Yield: 36-40 2-inch dumplings
Ingredients:
450-600 grams (1 – 1.5 pounds) lean ground pork
1 large onion, fine dice
1 cup (250 mL) finely chopped fresh cilantro
2 large eggs
½ teaspoon (2.5 mL) granulated sugar
1 teaspoon (5 mL) freshly ground black pepper
1/3 cup (85 mL) good quality oyster sauce (LKK’s Premium)
10 large prawns, cut into 4-5 pieces
6-7 tablespoons (about 1/3 cup) of cornstarch
1 package of dumpling wrappers (Double Happiness brand)
Vegetable or grapeseed oil for sauteeing
Dipping Sauce (recipe to follow)
Method:
- Make the Filling: Combine the ground pork, onion, chopped cilantro, eggs, sugar, seasonings, oyster sauce and prawn pieces in a large bowl. Gently and thoroughly combine. Start adding cornstarch, 1-2 tablespoons at a time. Add enough cornstarch to make the mixture very thick and cohesive.
- Prepare the Dumplings: Place a teaspoon of the filling mixture on the centre of each wrapper (try to have a piece or two of the prawns in each dumpling).
Have a small dish of water close by. Dip your fingertips into the water and moisten the circumference of the wrapper.
Fold in half to enclose the filling.
Make the first pinch at the centre of the curved edge of the dumpling.
Continue to ‘pleat’ toward the centre on both sides to create a ’rounded belly’.
Continue with the remaining wrappers and filling.
As the dumplings are completed, place them in a single layer, without touching on a large platter.
At this point the dumplings can be covered and refrigerated for a few hours, or placed in the freezer. (Freezing tip: Arrange fresh dumplings in a single layer on a parchment covered baking sheet. Freeze for at least 3 hours. Once frozen, transfer the dumplings to a large freezer bag. Store, frozen, for up to 3 months.)
3. Cooking the Dumplings: In a medium sauté pan, heat 1-2 tablespoons of vegetable or grapeseed oil (medium-high heat). Arrange dumplings (don’t crowd the pan), flat side down, in the hot oil. Cook until golden brown on the bottom (about 2 minutes). Drizzle in about ¼ cup water. Quickly cover the pan and steam the dumplings for 2 minutes. Remove the lid and allow the steam to escape. Transfer cooked dumplings to a plate. Continue with the remaining dumplings.
Serve immediately with the following dipping sauce.
Dipping Sauce:
3 tablespoons (45 mL) soy sauce
1 tablespoon (15 mL) rice vinegar
1 teaspoon (5 mL) sugar
1 tablespoon (15 mL) sambal oelek chili sauce
1 teaspoon (5 mL) toasted sesame oil
Mix all ingredients, except oil – ensure that the sugar has dissolved. Stir in oil and serve.
Comments and questions are always welcome alex@chilipeppersandpears.com
