- Minced semi-lean pork 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, Parsley and soaked Black fungus (or soaked Shiitake mushroom).
- 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).
- Salt, Sugar, White pepper, Oyster sauce, Light soy, Sesame oil, Shaoxing wine and a dash of Fish sauce. A little Corn-starch 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 !!!
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 extract 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.
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.
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 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 water evaporated abt 5-8 mins.
After all the above hard work, U’ll be rewarded with these beauties – “Dumplings (Jiaozi/餃子) – Soup/Deep-fried and Guotie (锅贴 / Popstickers)”. U can simply have these by themselves or U can have them with noodles.