Ready : 60 mins [Prep : 40 mins † Cooking : 20 mins † Not Inclusive Of Fridge Time]
Serve : Depend on the number of Dumplings
Generic : Mix/Wrap/Boil/Fry
Level : Average/Tricky
Idle : None Printable Recipe.
“Simply A Wonderful Delicious Dough Parcel”
“Dumpling” is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources), often wrapped around a filling (as in Ravioli or Wanton). The dough can be based on bread, flour, or potatoes, and may be filled with fish, meat, sweets, or vegetables. They may be cooked by boiling, frying, simmering, or steaming. Dumplings may be savory or sweet and can be eaten just by themselves, with gravy, dipping sauce, in soups or stews (Source : https://en.wikipedia.org/wiki/Dumpling). U can call them whatever U like and no matter from which country, they are simply basically just Dumplings, and seemingly is of Chinese origin. Sooo.., there U go – Gyoza (Japan – btw, Gyoza is actually the Japanese pronunciation of Jiaozi and almost a replica of Guotie!), Mandu (Korea), Momo (Tibet), Manti (Mongolia) – and the list goes on, are basically Dumplings !!! LoL.. Here’s The Viand’s take on “Dumplings (Jiaozi/餃子) – Soup/Deep-fried and Guotie (锅贴 / Potstickers)”. *** Note : The Guotie / 锅贴 / Potstickers were poorly done; due to The VianD’s poor folding/pleating/Pan-frying skill..LoL Well, “2 out of 3 ain’t bad..”, ya?? Ahahaha…
UPDATE : Take 2 on “Guotie (锅贴 / Potstickers)”, any better/improvement ??? Errr..maybe just a little bit, but not even close…, it had to be said !! LoL Well, continue trying…
- Minced semi-lean pork (get the butcher to mince for U – not the frozen ones) with some cubed Prawn.
- Dumpling wrappers. Now, the wrappers – while U can choose to do this urself, but The VianD find this a little too messy, plus, it is almost impossible to roll out to the correct thickness. Sooo.., opting the easy way out, simply buy “Dumpling Wrappers” which are readily accessible.
- Salted (abt 10-15 mins) and drained finely diced Jicama/Sa Kot (or Water chestnut), salted and drained (abt 10-15 mins) thinly sliced Cabbage. – this process will draw out excess water via Osmosis, preventing sogginess. Diced Onion, Ginger, Garlic, Scallion, Chive (only the green part), Parsley and soaked Black fungus (or soaked Shiitake mushroom).
- Salt, Sugar, White pepper, Oyster sauce, Light soy, Sesame oil, Shaoxing wine and a dash of Fish sauce. A little Cornstarch as combining agent. All to taste. ** Note : Just dash/pinch of everything, if U prefer a stronger intensity of an ingredient flavor, simply add a little extra of that ingredient/spice – no rocket scientific measurement here. Always taste your Seasoning !!!
- Step 1 : Prepare filling – Start by mixing all the Ingredients thoroughly. Now for the fun part or The VianD like to call it – “the hammering stress releasing” part ..LoL – gather the mixture into a ball, lift and throw back to the bowl until the mixture, texturally becomes kinda springy/sticky. Ohhh… don’t know.., do it for whatever number of times U like – more times, better texture. This process apparently extracts the air out of the mixture, hence giving a firmer and somewhat chewy texture. Set aside in the Fridge for at least an hr, this will help the marination and a firmer/easy handling mixture. Btw, U can save this in the freezer for later use or if U prefer, wrap everything into dumplings and then froze.
- Step 2 : Wrapping the dumpling – Make sure the Wrappers are at room-temperature. Scoop a suitable amount of filling (DO NOT overfilled) onto dumpling wrapper. Brush a little water on the sides and fold wrapper in half until it becomes a crescent. Try to push the air out and make sure all sides are tightly sealed. Pleat dumpling. Press the pleats so that the shape holds. Now, here is where The Viand messed up – apparently, the folding and pleating method is a little different for Guotie (锅贴 / Popstickers). Anyway, will definitely try again in the near future.
- Step 3 : Soup – Frankly, any kind of soup base is fine. Here are two versions tat The VianD has done for other Noodles dish – one being more complicated than another. First, Wantons soup-base (click for recipe) and Silver Needle Noodle soup base (click for recipe).
- Step 4 : Cooking the dumpling
- Deep Fried – Heat up a Pot of oil and gently place the dumplings in, one by one. DO NOT overcrowd. Flip occasionally for even frying. Depending on the heat, fry for abt 2-3 mins or till golden brown. Fish out to drain off excess oil.
- Boiling – Bring a Pot of water to boil and gently place the dumplings in, one by one. DO NOT overcrowd. Stir gently on occasion for even cooking. On medium heat, boil for abt 2-3 mins or till they floats and skin kinda turn translucent. To keep from over-cooking and skin getting hard or sticking together, fish them out into the cold soup. When ready to serve, simply replace with hot soup.
- Pan Frying – Coat a non-stick pan with a little cooking oil and turn to medium heat. Place the dumplings on the pan and fry until the bottoms turn golden brown and crisp. Add a little water and cover with lid immediately – let the steam do the cooking. Cook until the water evaporated abt 5-8 mins.
- Step 5 : After all the above hard work, U’ll be rewarded with these beauties – “Dumplings (Jiaozi/餃子) – Soup/Deep-fried and Guotie (锅贴 / Potstickers)”. U can simply have these by themselves or U can have them with noodles.
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