- Chinese Dumplings
These are also called pan-sticker dumplings as they stick to the pan, they are sticky and crunchy on the bottom and moist and tender on the top. Lovely as a starter, cold for picnics or hot canapés.
Children will love making the pastry. If they like getting their hands dirty then they'll have a great time mixing the filling together. The first time children touch raw mince can produce mixed reactions (!) just make sure they wash their hands thoroughly after handling raw meat.
- 150g plain flour
- 2 tbsp sunflower oil
- 75g minced pork
- 25g chinese leaves or spinach
- 1 tsp fresh ginger, grated
- 1 tbsp rice wine or dry sherry
- 1 tbsp dark soy sauce
- ½ tsp salt
- 1 tbsp spring onions, chopped
- 1 tsp sesame oil
- ½ tsp sugar
- 1 tbsp chicken stock or water
- 1 tbsp rice vinegar
- 1 tbsp light soy sauce
Total time required
- Preparation time:
- Cooking time:
- First make the dough: Place the flour into a large mixing bowl and gradually stir in the hot water using chopsticks or a fork. If the mixture is too dry add a little more water. Remove the dough from the bowl and knead it for around 5-10 minutes until it is smooth. You can do this in a mixer with a dough hook if you wish.
- Place it back into the bowl, cover with clingfilm and leave to 'rest' for 20 minutes.
- Mix the rest of the ingredients together, except the rice vinegar and light soy sauce as these are for the dipping sauce.
- Remove the dough from the bowl and knead it again for 5 minutes, lightly dusting with flour if it gets sticky.
- Roll the dough into a sausage shape approx 25cm long and 2.5cm wide then cut or tear into 18 pieces.
- Roll each piece into a ball then use a rolling pin to roll it out into a round, flat pancake approx 6cm across.
- Place the pancakes on a lightly floured tray or piece of baking parchment and cover with a clean, damp tea towel until you're ready to stuff them.
- Take a teaspoon of the filling and place in the centre of each pancake. Dampen the edges with a little water and pinch the pancakes together with your fingers to seal them (they should be flat at the bottom and look like mini pasties). Cover them with a clean, damp tea towel until you're ready to cook them.
- Heat a tablespoon of sunflower oil in a non-stick frying pan or wok and place the dumplings, bottom, flat side down in the oil for about 2 minutes until they are lightly browned. Add 150ml of water, cover the pan and cook for 10-12 minutes until most of the liquid has been absorbed. Uncover the pan and continue to cook for another 2 minutes.
- To make the dipping sauce, mix together the rice vingegar and light soy sauce in a bowl, changing the quantities to suit your taste by adding more or less soy sauce.
Recipe published with kind permission from Beverley Glock.