Spring Onion Dumplings

Over the weekend I woke up in a sneezing frenzy in the early hours of morning. It was just getting bright with the sun waking up and I just couldn't get back to sleep. Too much restless tossing and turning and I had to get out of bed. Now I don't really get up that early if it can be helped but at 4.40am I found myself completely awake. What should I do? Hhmmm maybe I should make something for breakfast? 

It was an early start but I got myself into the kitchen and put my apron on... "cooking mode" switched ON. So having this cold wasn't too bad I did felt some how energised with the cold medication and I was ready to get creative in the kitchen. 


So what should I cook for breakfast this morning? A stable item on the breakfast menu has always been something with eggs so it was scrambled eggs with ham and cheese. The kids would like that. Next thing up was bread, nice thickly sliced bread and just so right for french toast. I make it simple with nothing much but some eggs and sugar and it always turns out well but I think it has to do with the type of bread you use. I buy this Japanese cut English bread from this local bakery called Strawberry Cake House and it is the best here in Kota Kinabalu. I don't know what they put in it but even my family from Sydney love it. 


With the french toast and scrambled eggs down I still had time to make something else for breakfast as it was only 5.30am. Okay what would it be? Dumplings! I knew I had some spring onions in the veg keeper back in the fridge. A bit of chopped spring onions in the dough and some in the filling and that should be fine for breakfast dumpings.

Spring Onion Dumplings

1 1/3 cup plain flour

3 tbsp cold water

6 tbsp hot water

2 tbsp spring onions, finely chopped

Filling

200 g chicken mince

2 tbsp spring onions, finely chopped

1 tsp rice wine

2 tsp light soy sauce

1/2 tsp sesame seed oil

1 tsp corn flour

pinch of black pepper

1 tsp chicken stock powder

small onion, finely chopped

1 clove garlic, minced

1 tsp ginger, finely grated

1. Using a mixing bowl, add the flour and gradually mix in the hot and cold water. Combine well until it forms a dough. It might need some additional flour if the dough is too sticky. Knead the dough until it becomes smooth and let it rest while you make the filling.

2. In another bowl, add all the ingredients for the filling and mix until it is all combined. Set it aside.

3. Roll out the dough onto a floured surface and roll it into a rope and divide into 1 inch portions. Using a rolling pin, roll the portions into a roughly 10 cm circle. Repeat with all the dough. 

4. Place about 1 tsp of filling into the dough and seal the edges and gently fold the edges.  Place them standing up on a plate and set aside for frying.

5.Using a wok, heat up about 2-3 tbsp of oil and arrange the dumplings standing up so that the base will brown. Once the bottom of the dumplings have browned, add water till it reaches halfway up the dumplings, cover and boil off the water. You might have to cook the dumplings in 2 batches but just repeat the frying and boiling process. Serve with garlic soy sauce.