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If you don’t like dumplings, I don’t think we could make it as friend’s. Yep, the struggle is real and the dumpling love runs deep.
In my older age (LOL) I really CBF leaving the house or paying ridiculous amounts of money on food, especially on items that are dead easy to make from scratch (kinda) at home. I guess convenience type foods have been marketed as us to make us feel like we can’t do it ourselves.
Now, I had been on the hunt for a decent dumpling recipe for a while and I came across this one and just did a few tweaks. The only painful experience I find in the dumpling process is the “stuffing” part. I’m great on the first 5 then I’m completely jack out it. Bored as! What gets me through? knowing that once they are stuffed, I’m just moments away from eating them. Simple right? Delay gratification. “It’ll be worth it in the end” is my dumpling mantra.
Ok, my dumpling friend, let’s do this
Makes 60 freakingamazing Dumplings
Freezes well, either as whole dumplings or just the stuffing mix. 60 may seem a lot but because the stuffing takes time, do a big batch and then whack them in the freezer for those last minute dumpling emergencies.
2 packets of round gow gee wrappers, each pack contains 30 (yep, I’m such a cheater)
500g of Pork mince
3-4 shallots, chopped finely
2 cups chopped savoy cabbage
Sprinkle of sea salt
8 tsp soy sauce
6 tsp Chinese rice wine- Shaoxing/sake/dry white wine (use any of those, not all)
2 tbsp sesame or peanut oil
1/4 cup of stock or water
Splash of duck vinegar (optional)
1/4 cup Black duck vinegar or 1/4 cup soy, tsp dried chilli and tsp grated ginger. Balance it out to your taste preferences. There’s no sugar, so if you want it, add it.
In a big mixing bowl, place everything bar the wrappers (raw mince, salt, shallots, cabbage, all liquids and oils). Combine this mix well. It’ll have a wetish consistency.
Sit down and get comfy. Get your round wrapper, take a teaspoon of mix, place it in the centre and then wet one side on the outside edge, of the wrapper and then simply fold over and crimp with your fingers. Just make sure it’s really secured down so no water gets in, as they will burst during cooking and you will have a case of “no dumpling for you”.
Kinda like this:
So once you’ve got a billion dumplings, well 60, it’s time to cook ’em.
I love a potsticker (as the name suggest they stick to the pot/pan). It’s a boiled dumpling that then gets fried on both sides. Delishhhh!
Get a saucepan of water boiling, say the same size you’d cook pasta in. Dump 5-6 dumplings in and wait till they float to the top, they will become more translucent. It only takes 2 minutes or so. Then in a separate fry pan, with peanut or sesame oil, fry both sides till browned. You want to have both the boiling and the frying side to side on the go, so you can just batch cook them.
And here is our beauties! Douse with a little dressing and get ready to undo your pant buttons.
Want a similar cheat for ravioli? It’s here Cheat’s Vegetarian Ravioli Recipe