This winter-inspired Mushroom & Pork Dumplings dish is the latest recipe to grace the table of AnotherFoodBloggers home.
I won't lie, this dish does not take much time at all once you have prepped the Dumplings. I promise you, if you are looking for a Winter classic to add to your collection of dishes that will warm you up from the inside, this is it. perfectly cooked Mushroom & Pork Dumpling are delicious & pair perfectly with the Seabrook 'The Broker' Barossa Valley Grenache, it's a match made in heaven!
Makes 30 Dumplings
Dumplings
Dumpling wrappers x 30
Pork mince x 350g
Shiitake mushrooms x 100g
Savoy cabbage x 50g
Ginger x 1 tsp
Kecap manis x 1 tbsp
Sesame oil x 1 tsp
Sauce
Szechuan chilli oil x 6 tbsp
Spring onion x 1
Kecap manis x 2 tbsp
Garlic x 1 tsp
Ginger x 1 tsp
Chinese black vinegar x 1 tbsp
Other
Bowl of water
Method
Sauce
1. Slice the spring onion finely
2. Mix all ingredients together and set aside in the fridge
Dumplings
1. Blend the cabbage & shiitake mushrooms together
2. Mix the mushroom mixture with pork, sesame, kecap & ginger
3. Holding the dumpling in your hand place 1 tbsp of pork mixture into center of the dumpling
4. Using your finger wipe the top half of the dumpling wrapper with a little water
5. Fold the dumpling wrapper in half to form a semi-circle, pinching it at the top
6. You can either just pinch all the way round pushing the air out and sealing the wrappers edges or see step 7
7. To add 2 folds/pleats to each side of your dumpling you need to crimp/fold one side of the wrapper back towards the center to make a pleat. Repeat this with the other side until you have 2 identical pleats.
8. Next, make another pleat next to the first ones a little closer to the edge of the wrapper (see pics)
Cooking The Dumplings
1. You can simply boil the dumplings for 2-3 minutes. Do this by adding them to boiling water. Once the water is boiling after adding the dumplings pour in ½ cup of cold water and allow the water to boil again. Once boiling add another ½ cup of cold water. Repeat once more and your dumplings will be ready
2. Remove and toss in the sauce
Frying/Pot-Stickers
1. On medium heat add 1 tbsp oil to a non-stick pan.
2. Place the dumplings (flat side down) into the oil and cook for 2 minutes. I usually cook 5-7 at a time for 1 portion
3. Add ¼ cup of water to the pan and cover with a lid – be careful as the oil/water will spit
4. Cook for 5 minutes covered, adding more water if necessary
5. Remove to a bowl and drizzle with some sauce
Essential Tools
· Chef knives
· Chopping board
· Mixing bowl
· Blender
· Frying pan w/ lid
· Measuring/weighing utensils
Tips/Tricks
· Dumplings wont last long in the fridge as the wrapper will go soggy so if you aren’t using them within a couple hours place them on a baking tray and into the freezer. Once frozen you can put them in a ziplock bag
· When cooking dumplings from the frozen. Separate them onto a baking tray and allow to defrost for about 10 minutes (enough time to make a dipping sauce), follow the instructions above but allow to steam for about 7 minutes to ensure fully cooked
· BE CAREFUL when adding the water as your pan will spit so be quick with the lid
