Wednesday, February 2, 2011

chinese new year..dumpling time!

Chinese New Year has me thinking DUMPLINGS!
So thought i'd put together a few of my own ideas for dumpling fillings to celebrate Chinese New Year tonight. I like to eat healthy so i'll be keeping that in mind with the dumplings I make today. Steamed or soup style dumplings are the most healthy choices. Also - in no way do I claim for these recipes to be strictly traditional - they are my own take but will hopefully be delicious!

Turkey, garlic chive, and mushroom..
Turkey mince 500g
2 eggs beaten
1/2 bunch of garlic chives finely chopped
1/2 cup very finely chopped walnuts
1 cup of shitake or chinese black mushrooms very finely chopped
1 cup of chinese black fungus very finely chopped
1 clove garlic crushed
salt
white pepper

Heat a little oil in a fry pan, and fry off mushrooms and fungus with the crushed garlic and a pinch of salt. Cook for a coupe of minutes or until mushrooms are tender. Allow to cool for a few minutes and then combine in a mixing bowl with all other remaining ingredients. Be generous with salt and white pepper. I think this filling would be ideal in pan fried style dumplings which you can make using wonton wrappers (available at any asian grocer). Place a small amount of fillinf in the centre of the wonton wrapper and then pinch the edges together using a little water. Try to make sure they are well sealed. After filling the dumplings heat a little oil in a pan and place dumplings into the pan. Allow to fry for a minute or two, then add a splash of water to the pan and cover with a lid for a few more minutes. These would also be delicious as wontons in soup.

Prawn, sweet corn, coriander...
500g Prawn meat minced or finely chopped
1/2 cup creamed corn
1/2 bunch coriander finely chopped (incl stalks and root - be sure to chop very fine)
A handful finely shopped water chestnut
2-3 cloves crushed garlic
2cm square of ginger minced
3 tablespoons soy sauce
1 tablespoon chinese cooking wine
1/2 teaspoon cornflour

10-12 oz Chinese Wheat starch
Hot water

Mix soy sauce, chinese cooking wine and cornflour together.
Combine all ingredients except wheat starch and water in a bowl. Filling done!
For a quick easy option you can use pre made wonton wrappers to create pan fried, or steamed dumplings .
Alternatively, I found these instructions below for making real deal steamed dumplings

Heap the wheat starch on an enamelled tray.
Make a depression in the centre and add hot water, drop by drop, to make a firmish paste.
Place it in a basin and steam it for 5 minutes.
Remove and form into a roll as soon as it can be easily handled.
Cut into equal-sized pieces, about 1 1/4-inches each.
With the flat of a chopper, press each into rounds 2 1/2-inch.es in diameter.
Divide the filling between them, rounding the top of each portion.
Pinch the edges together into a Dutch bonnet shape.

Pumpkin, spinach, garlic chive...
2 cups mashed pumpkin
1 cup steamed spinach, water squeezed out, finely chopped
1/2 bunch garlic chives finely chopped
3 eggs beaten
1/4 cup almond meal
1/4 cup finely chopped blanched almonds
1-2 teaspoons of salt
Generous amount of freshly ground black pepper
1 tablespoon soy sauce
1 tablespoon chinese cooking wine
1/2 teaspoon corn flour

Mix cornflour with soy sauce and cooking wine in a bowl. Combine all remaining ingredients in a bowl and add soy sauce mixture. Filling done!
I think this filling would be delicious in any of the above style dumplings, but particularly as a filling in the real deal steamed style dumplings.

Hope you get some dumpling enjoyment out of these recipes :-)

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