Dumplings
Basic Dumpling Mince
Makes approx 1 kg for 4 batches of dumplings. Dumpling packs usually come in 24-30 skins.
700g pork
150g prawn meat
1 red chilli
4 garlic cloves
4 dried shiitake mushroom
1/2 cup dried chives
Marinade:
2T wine or stock (acid)
1T soy sauce (enzyme)
1T olive oil
1T cornstarch
1T sugar
Water Dumplings (Sui Gow)
Makes approx 24
Boil in stock
250 g dumpling mince
1/2 c slivered bamboo shoots
1c chopped cloud ear fungus (soaked)
2T chopped coriander
2T chopped spring onions
2T dried squid, soaked
1 green chilli chopped
1T soy sauce, to taste
1T cornstarch
Cabbage Gyoza, Jiaozi or Gow Gee
Makes 30
Pan fry and steam
250 g dumpling mince
1 T minced ginger
100 g spring onions or 1/4 c dried chives
250 g Chinese cabbage, shredded & de-watered with 1 T salt for 30 minutes, rinsed, dried - yields 1 cup
1 t sesame oil
1 T cornstarch
2 t soya sauce to taste
Vegetable dumpling
Makes 30
Steam
250 g dumpling mince or 1 c mashed firm tofu, chopped fried tofu, mushroom or bean thread noodles
1/2 c shredded carrot
1/2 c chestnut, diced
1/2 c shredded bamboo shoots
1/4 c chopped chives
1/4 c chopped coriander
1 T soy sauce to taste
1 T potato starch
1 t sesame oil
Wontons
Makes 30
Deep fry
250 g dumpling mince
1/4 c water chestnut, finely diced
1/4 c bamboo shoot, finely diced
4 dried mushroom, soaked & slivered
1 T soy sauce
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