Showing posts with label Dim Sum. Show all posts
Showing posts with label Dim Sum. Show all posts

Monday, July 26, 2010

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
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.

Friday, April 2, 2010

Dumplings........a bite at a time

A simple meal of little soft pillows of dough filled with a delicious mix of minced meat, veg, onion, ginger and a secret mix of sauces. A perfect snack; a touch of comfort on a wet, cold rainy day; a reunion meal or just simply a meal for everyone be it boiled, steamed, in soup or just left juicy and crispy.

Dumplings for my family are best liked just crispy and dipped in a soy garlic sauce. First pan fried browned, steamed and eaten a bite at a time. 

My daughter loves these dumplings and since we've had a decent rainfall these couple of days it's the perfect snack to warm up the tummy during this cool night breezes.

Dumplings with Soy Garlic Sauce

250g minced beef/pork
1 tbsp coriander, finely chopped
1/2 medium onion, finely chopped
1 tsp grated ginger
1 tbsp spring onion, finely chopped
1 tbsp light soy sauce
1 tsp cornflour
1/2 tsp Shaoxing wine/sherry
1/2 tsp sugar
1/4 tsp pepper
1/4 tsp salt
1/2 tsp sesame seed oil

180g plain flour and extra flour for kneading
3/4 warm water

1. Combine the mince meat, onions, spring onions, coriander and marinade in a bowl. Cover and refrigerate for 30 mins or more.
2. Place the flour and water in a bowl and knead. It will get sticky so you'll have to add extra flour making the dough soft and smooth. Cover with a damp cloth and leave it to rest for 30 mins.
3. Knead the dough onto a floured surface and roll out into lengths and cut 1 1/2" strips. Roll into balls and flatten out into a disc. Use a rolling pin but don't roll it too thinly. Place a teaspoon of mince meat filling and pinch the edges to seal.
4. Heat 2 tbsp oil in a wok. Place the dumplings with seal facing up and panfry until golden brown at the base. Cover the dumplings with 1/2 water and boil off the water. Uncover the wok and cook a further 1-2 mins. Serve it hot with dipping sauce.

Soy Garlic Sauce

150 ml light soy sauce
50 ml water
1 tsp sugar
2 tbsp minced garlic

1. Combine all the ingredients in a saucepan and bring it to the boil. Lower the heat and cook until the garlic is soften, about another 3 - 5 mins. Remove from heat and serve.

The dumplings are best eaten hot when served with the dipping sauce. It can be really juicy so be careful when it's hot. 


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