As promised this is our first recipe published on our blog. Check in regularly for all your favourites.
Every Chinese child learns to make dumplings with their grandparents, parents or teachers. It is a fun rainy day activity to do with your kids with the bonus of lovely wholesome food at the end of the activity. We hope you enjoy making our recipes with your kids or friends.
100g minced (ground) pork ( you can also use chicken, turkey or shrimp)
30g black fungus (or any strongly flavoured mushroom)
30g finely chopped green chives (or any strongly flavoured greens in season)
1 tsp oil, a few drops sesame oil, 1/4 tsp white pepper, 1/2 tsp salt, 1 tsp oyster sauce, 1 tsp chicken stock.
Vegetarian option substitute finely chopped cabbage for meat, leave out oyster sauce and use vegetable stock.
Prepare Dough for Dumplings
200g wheat flour mixed with 50g of water, add a little salt to preserve the dumpling dough if not using straight away. The dough should not be too soft as it needs to be rolled. Put the dough aside for at least 2 hours. Roll out the dough and cut into small circles.
Mix all the dumpling ingredients together in the bowl.
Oil a bamboo steamer.
put some water in a glass to the side of the steamer.
Place a dough circle in the palm of your hand, and then put a tsp of filling on the dough. Dip a finger in the water and wet the edges of the dough. Seal the edges of the dumpling making and crimp into a nice pattern that looks like a seashell. Place the dumplings in the steamer.
Once the steamer is full put it on top of a pot of boiling water for ten minutes.
Serve with small dishes of dark vinegar, soy sauce and chili sauce.