GREAT
CHINESE RECIPES
SAVOURY
DUMPLINGS RECIPE
PASTRY
1¾
cups plain flour
6
to 7 tablespoons warm water
Sift
flour into bowl, add enough of the warm water to mix to stiff dough and knead
on well-floured board until smooth.
Roll
the dough into sausage shape, approximately 30 cm (12 in) long and cover with
a damp cloth - allow to rest for 30 minutes.
Cut
the dough into 20 pieces.
Flatten
each piece with palm of hand and roll to approximately 9cm (3½ in.) circle,
trim with a plain 9 cm (3½ in.) cutter.
Place
tablespoonfuls of filling (see below) on each pastry round.
Fold
the pastry over, leaving more on one side for gathers, press corners firmly.
Form the gathers on wider side of pastry round and press to flat side firmly.
Heat
the pan, add 1-tablespoon oil and arrange the dumplings neatly in pan.
Allow
to cook over a low heat for 3 minutes then add water to halfway cover
dumplings.
Bring
to boil then reduce the heat to simmer covered until water evaporates
(approximately 15 minutes)
Remove
the lid and allow to cook for a further 5 minutes or until dumplings are
golden brown on base.
Allow
the dumplings to cool in pan for 3 minutes before serving or the dumplings
will stick to pan.
Serve with sauce (see below) for dipping
FILLING
½
medium Chinese cabbage
500
g (1 lb.) green prawns
125
g (4 oz.) pork mince,
1-teaspoon
soy sauce
1
/2 teaspoon salt
1/2-teaspoon
sugar
1-teaspoon
sesame oil,
Oil
for frying.
Shell
the prawns; remove back vein and chop prawns finely.
Chop
the cabbage roughly, drop into boiling salted water and cook until soft -
approximately 7 minutes.
Drain,
shred very finely and wring out as much liquid as possible using a piece of
cloth or muslin.
Place
minced pork, prawns, cabbage, soy sauce, salt, sugar and sesame oil in bowl
and mix until well combined.
SAUCE
1/2
cup Worcestershire sauce
2.5
cm (1 in.) piece green ginger.
Peel
the ginger, cut into thin slices and then into very thin strips.
Add
the Worcestershire Sauce. |
