I’ve had such a hankering for dumplings lately, actually, I have hankerings for dumplings ALL THE TIME but it’s not often I decide to actually MAKE them. I think it was one of those recipe videos you watch on Facebook (maybe Tasty Japan?!) that made it look really easy to make dumplings so the last time I was in the supermarket, I added some how gee wrappers to my trolley.
And there they sat, in the fridge taunting me and my lazy ways as I just couldn’t be bothered to make them. But then, earlier this week, when PMT/supermoon rage was riding HIGH I decided to channel my rage into something focused, like dumpling making, and so I had a crack.
I am no expert. I made these totally up as I went trying to remember both what was in the dumplings and how they were folded so they are dodgy dumplings. But! They were delicious. And I will make them again. I think the main thing with dumplings is that they are forgiving. And delicious. So have a crack, add whatever you like, fold however you like and demolish! You can’t go wrong right?
Pork & Chive Dumplings (enough for 2 of us eating A LOT each)
150 grams pork mince
1 pack round Gow gee wrappers
Bunch chives finely sliced
Knob of ginger grated (or use a big heaped teaspoon of jarred)
2-3 cloves garlic grated (or use a big heaped teaspoon of jarred)
Few drops sesame oil
2 big splashes of oyster sauce
Water for sealing and then steaming
Rice bran oil for frying
Soy Sauce, chilli & coriander for serving (or whatever sauce you like!)
1. Into a bowl add in all the ingredients (in this picture there is 500 grams of pork mince but I only used about 150 grams for the two of us. With the extra mince mixture I made meatballs that Maggie had for lunch. If I had more wrappers I would have made dumplings
2. Separate the wrappers and place them on your bench (do a couple at a time so they don’t dry out)
3. Place a small amount of mince mixture (like a teaspoon or smaller) into the middle and dip your finger into a glass of water and paint around outside of the wrappers to press down and seal
4. Fold the wrapper over in half and then pinch & fold together. I was really bad at this but I am sure there are loads of methods and videos online somewhere on how to do it properly.
5. Once I had run out of patience and wrappers I stopped. I heated some rice bran oil into a fry pan (that has a lid on it) maybe a few mms deep covering the whole pan over medium to high heat. When it was hot enough I placed the dumplings into the pan. I could have done this neatly, however I was really hungry and angry now so just kind of threw them in.
6. I fried them for a minute or so on each side until golden turning half way
7. Then I added in about 1/2 cup of boiling water from the kettle, and put a lid on until all the liquid had evaporated
8. Once all the liquid was gone I took the lid off and served
9. We drizzled some soy sauce, chilli & coriander over them but you could make whatever dipping sauce you’d like.
These were SO much better than the frozen ones that I buy and do (of course) and there really is no limit to what flavour combos you could create inside. This will not be the last time I have a crack at these!
[gmc_recipe 24148]
Do you always crave dumplings too?
My friend made ‘potsticker’ dumplings from scratch, and also attempted a batch of gluten free ones for our hubbies. They were bloody delish and I am now even more in awe of my friend! Easy to make too, so I may have a crack. Our folding wasn’t the best but it improved as we went on and yes, I did google how to fold them once we’d finished making them!
Nothing better than doing this with friends too – we have had dumpling making nights with mates before. So therapeutic x
Beth, I read this this morning over breakfast, ran around doing a million errands & then at the grocery store there was a line packets of gow gee wrappers in the discount section. I took it as a sign, bought the other ingredients & plan to make these over the weekend hopefully 🙂
You’;ll get to them eventually x
I love your enthusiasm to jump right in and try something. I’m the same way, I’ll try making most things. I’m going to give these a try, I had no idea they were so easy.
Always worth a shot!
Could you just use olive oil?
Of course!
These look delicious, I’ll start adding chives to mine now. I’m really lazy though and toss them all in a pot of chicken stock and add ginger, shallots, sesame oil and soy sauce and call it wonton soup. I use two packets of wrappers to 500g mince and have a few nudies extra.
Just as good!
Snap!!! I make a huge batch and freeze them
Made a batch and froze them, had the rest with fried rice. The teenagers demolished them.
I’ll also try and add a little bit of chinese cabbage to the mix next time too. I’m madly googling dumpling recipes! Our local Chinese supermarket sells them in bulk for $3.90 so might be a nice way to spend a Saturday arvo. It’s so surprising how far a little bit of mince will go!
Thanks so much for letting me know Jenny!