I just love dumplings!
I love making them!
I love eating them!!
And now I’m selling them to my friends and family! They just love them too! I’ve had many requests from my husband’s friends and work colleagues and it’s allowed me to follow this passion I have for dumplings.
Last week I made 80, this week my orders doubled! So very happy! I wonder what next week will bring!?
Everyone that has tried my dumplings told me to make them and sell them, and I would do really well. They’ve also said how easy they are to cook! People are very time poor at the moment – working long hours, after school sporting events with the kids – they just don’t have time to then prepare a family meal. If they all had something that could be taken out of the freezer and on the table in 10 minutes, it would make their lives so much easier!
I decided to purchase a pasta maker to help with the dough rolling would be beneficial, not only to make the wrappers quicker but to also start making homemade pasta! And it would save me so much time! I processed double the quantity of wrappers in the same time it would have taken me to roll half the amount by hand. I know this isn’t the traditional method for making wrappers, but making these dumplings from home is all about the quality and quantity that can be turned out in as short a time as possible. The wrappers turned out amazing! Better than I could ever have hoped for! Oh, I almost forgot, I bought a small dumpling folding gadget too – much quicker. Although, if I’m just doing half moon shapes, its easier by hand, but give them a try – lots of fun!
It’s not only healthy for you – but knowing you made something that everyone loves is just a bonus! Only the freshest ingredients are used in my dumplings. Being handmade makes them even more delicious and you know exactly what you’re getting with these dumplings – no preservatives, no artificial colourings, no MSG. Anything that shouldn’t belong in a dumpling is not in Miss Food Fairy’s dumplings! Unlike the ones you would buy in the frozen section of your Asian grocer or supermarket – who knows what they use to make them!?
So, here are my handmade homemade chicken dumplings.
Stay posted for cooking techniques of dumplings and dipping sauce recipes.
2 cups premium flour
1/2 – 3/4 cup boiling water
pinch of salt
Rice flour for dusting
500gms organic chicken mince
2 spring onions (green onions), roughly chopped
2 teaspoons sesame oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper
If making bigger quantities, follow how I made 160+ wrappers – with the pasta machine!
I prepare my dough the same way as La Fuji Mama up to step 4
Then cut the dough into quarters.
I roll out into a thick roll shape and flour well
Place the pasta maker on setting one and roll through 3-5 times, flouring in between each rolling.
Then keep placing through the settings – 2,3,4 – until desired thickness of wrappers.
Place on a floured surface and using a cup, that would be the same size as the wrappers I need, cut into circles. Flour each disk/circle with rice flour and place in a stack. Wrap the stack with gladwrap/plastic wrap and place in the fridge until needed. I usually leave them overnight.
Repeat above process until you’ve used up all the dough and have your 40 wrappers.
Makes 40 wrappers
Place chicken mince into a large bowl or in a container that had a lid.
In a food processor or stick blender chopping attachment, blitz spring onions until all well chopped
Add the egg, sesame oil, salt and pepper and spring onions to the chicken mince.
Mix all ingredients with a spoon until well combined.
Leave to set in the fridge for 24 hours, or at least overnight.
MAKING THE DUMPLINGS:
Add a teaspoon of mixture to the middle of each wrapper and dab the outer pastry with a small amount of water, using your index finger. Fold in half to make a half circle. Fold anywhere up to 6 pleats around the outer edge of the wrapper, pressing gently to seal. I didn’t make any pleats for my chicken dumplings. They were left as a half circle/moon shape.
Place dumplings on a clean surface in a single layer, making sure they can stand up by themselves.
Store them in the fridge, covered, for a couple of hours until ready to cook
Place them in a single layer in the freezer until frozen, then bag and keep in the freezer for a couple of months or when needed.
Serve with your favourite dipping sauce – soy, soy and garlic, soy and chilli, chilli oil