I have a confession to make. I LOVE DUMPLINGS. Basically to an unhealthy degree. So, I thought I should probably learn how to make them in order to save on take out. These ones were pretty tasty, although I used super lean meat so they were possibly a bit drier than they would normally be. Also, I definitely didn't use enough soy sauce so I'll be increasing the amount next time. One important point to note on this recipe is the number of dumplings it makes... which can be anywhere between 60 and 75 (I ended up with 74) depending on how much filling you manage to include in each dumpling. The good news is these are easily frozen, making them perfect for future dinners or parties! Just make sure you leave yourself plenty of time (or gather plenty of helpers!) for the wrapping stage...
Recipe found on: www.maangchi.com
Ingredients:
1 cup Pork mince
2 cups Beef mince
1/2 package tofu, crumbled
1 package dried Shiitake mushrooms, rehydrated and chopped
1/2 onion, finely chopped
1 bunch chives, finely chopped
4 garlic cloves, finely chopped
Sesame oil
Soy sauce
Salt
Pepper
Sugar
Gyoza or Wonton wrappers (approx: 70)
Oil for frying
Method:
Measure and mix the pork and beef mince together with a quick splash of sesame oil and place into a large mixing bowl. Next, drain the tofu, making sure to get as much water out as possible before crumbling. Add a sprinkling of sesame oil, salt and a little pinch of sugar and then place in the mixing bowl with the meat. Combine the chopped mushrooms and onion and add sesame oil, soy sauce, salt and pepper, then add to the main bowl. Finally, add the chives and garlic to the bowl and combine all the ingredients together until well mixed.
To fill the dumpling wrappers, place a wrapper in the palm of your hand and add a teaspoon of the filling mixture to the center (different wrappers will be able to accommodate a different amount of filling so a bit of experimentation is advised). With the tip of your finger, wet the outer edge all around the wrapper and bring the two sides to meet in the middle. Fold and pinch along the seal to ensure the dumplings will stay closed. For a useful video on how to do this like a pro (unlike me!), check out this one:
Finally, cook the dumplings by placing a few tablespoons of oil in a frying pan over medium-high heat. Add the dumplings and cook, turning frequently to ensure they brown all over. When satisfactorily brown, add a few tablespoons of water to the pan (carefully - it will splatter a bit!), cover and cook for a few more minutes (depending on the amount of dumplings being cooked). Serve with your favorite dipping sauce. Yum!
Recipe found on: www.maangchi.com
Prep time: 30 min
Cook time: 20 min
Servings: 60-75
Ingredients:
1 cup Pork mince
2 cups Beef mince
1/2 package tofu, crumbled
1 package dried Shiitake mushrooms, rehydrated and chopped
1/2 onion, finely chopped
1 bunch chives, finely chopped
4 garlic cloves, finely chopped
Sesame oil
Soy sauce
Salt
Pepper
Sugar
Gyoza or Wonton wrappers (approx: 70)
Oil for frying
Method:
Measure and mix the pork and beef mince together with a quick splash of sesame oil and place into a large mixing bowl. Next, drain the tofu, making sure to get as much water out as possible before crumbling. Add a sprinkling of sesame oil, salt and a little pinch of sugar and then place in the mixing bowl with the meat. Combine the chopped mushrooms and onion and add sesame oil, soy sauce, salt and pepper, then add to the main bowl. Finally, add the chives and garlic to the bowl and combine all the ingredients together until well mixed.
To fill the dumpling wrappers, place a wrapper in the palm of your hand and add a teaspoon of the filling mixture to the center (different wrappers will be able to accommodate a different amount of filling so a bit of experimentation is advised). With the tip of your finger, wet the outer edge all around the wrapper and bring the two sides to meet in the middle. Fold and pinch along the seal to ensure the dumplings will stay closed. For a useful video on how to do this like a pro (unlike me!), check out this one:
Finally, cook the dumplings by placing a few tablespoons of oil in a frying pan over medium-high heat. Add the dumplings and cook, turning frequently to ensure they brown all over. When satisfactorily brown, add a few tablespoons of water to the pan (carefully - it will splatter a bit!), cover and cook for a few more minutes (depending on the amount of dumplings being cooked). Serve with your favorite dipping sauce. Yum!
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