Saturday, 4 June 2011

Chinese dumplings

Whilst at Wing Yip in Cricklewood the other day I bought some dumpling 'skins' / outside bits.

Big fan of the pot sticker in this household, so for a change decided to make my own, rather than get my mum to make them for me!

What you need:

Pork (I used shoulder) - about 1 steak
Fresh prawns - about 4/5
Parsley or chives or coriander, whatever floats your boat (I always have parley ready chopped in the freezer! A couple of tea spoons is what I added)
White pepper (to your taste, a couple of pinches is fine for me)
1/2 cloves of garlic
1 egg (whisked)

What to do:

Chop the meat and the prawns into small bits (I found a mince meat maker I bought many years ago in the cupboard, would have been prefect, but it was crap so had to do it by hand).

Chop your herbs finely and add.

Peel and crush the garlic and add.

Give it all a good mix. If you want to add a splash of sesame oil for more flavor, or some salt (I stopped adding salt to food around 2.5 years ago so can do without).

Get your dumpling skins out and for each one plonk about 1 teaspoon-ish into the middle.

Brush (with your finger will be fine) the inside edge of the skin with the beaten egg and then fold over to make it look like a dumpling.

You can freeze them for later if you want to - at this stage.

To cook - boil gently for about 5 mins. You can have them in broth with noodles. Or after boiling you can fry them and eat them dry - don't fry and then add to broth, that's vile ;)

Imported from my old blog (fifimakes)

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