Crispy, golden bottoms, steamed to perfection. There’s nothing better than biting into these little pockets of deliciousness, after dipping them into some soy and chilli oil! My mouth is watering just thinking about them. Lucky I have plenty in the freezer to quench my hungries!
I have been making (and hopefully mastered) dumplings now for a couple of years. I know there are a lot of beautiful food bloggers out there who’ve been making them their whole lives, which I aspire to and research them almost every spare moment I get. I think my insistent practicing and researching has brought my dumplings up there with some of the best dumplings I’ve ever tasted (and I’ve tasted quite a lot of dumplings in many dumpling houses, for research of course!)
I will easily spend two whole days making over a couple of hundred dumplings. I just get lost in time while making dumplings. When it comes to dumplings, nothing else matters. My total focus is on these little parcels of goodness. I put on my favourite dumpling apron (yes, I have an apron specifically for my dumpling making!) and turn off and tune out to all distractions around me – it’s just me and my dumplings.
Why do I make hundreds of dumplings I hear you ask? Dumplings are perfect to freeze, they last for a good month to six weeks with no affect to taste or shape. Not only do I save time on making them all again next week but they’re great to have on hand for any special party you may have (like our annual Grand Prix Party), to heat up when unexpected guests come over (imagine your friend’s faces when you pull these out for dinner!) or just on those can’t-be-bothered-cooking nights!
Next round of dumpling making, I will be perfecting my first dumpling posts – dumplings 101 part one & two. I think I’ve certainly come a long way since then, what do you think!? Not only have my photography skills improved (I was taking photos back then with my Samsung S3), my flavours and folding techniques have become way better. I’m no expert in folding but the way I’ll show you how to fold them is easy for anyone who’s never made dumplings or ravioli pasta before.
I’m always here to answer any questions you may have, not matter how silly sounding or irrelevant you may think they, please email me or comment below. If you’re thinking of something, maybe we can help someone else who was thinking exactly the same thing. Dumplings may seem daunting at first attempt so I’m here to help you make it as enjoyable and satisfying as possible.
The cooking times on these dumplings are from a frozen state, not fresh.
I use Banana prawns from Queensland. Please support local and sustainable seafood in your area. Ask your fishmonger if you’re unsure where your seafood comes from.
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I like finding pieces of prawn in my dumplings. If you prefer a smooth blend, place all your ingredients into a food processor and blitz until smooth like a thick paste.
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I like to prepare my pork and prawn filling one day prior to making my dumplings. This helps the flavours to combine. At least 2 hours is needed for the filling if you don’t have time.
Set yourself up somewhere comfortable, like the dining room table. You’ll need a small bowl of water, tea towels, a baking tray to place your dumplings (if freezing), a teaspoon, filling and wrappers.
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I love China Sichuan’s folding dumplings video if you get stuck (the folding technique is a little tricky to start with.) Or Mary Jane at Flourish has some lovely photos to help you with folding dumplings. I still haven’t got my tripod!
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To freeze, place uncooked dumplings in a single layer on a baking tray for 3 hours or overnight. Once frozen, place the dumplings in zip lock bags. Keep frozen for up to six weeks.
COOK: 23 minutes (times based on frozen dumplings) MAKES: 50 or 60+ dumplings
10 Banana prawns, shelled and deveined, chopped
500 grams of pork mince
2 spring (green) onions, finely sliced
1 tablespoon sesame oil
½ teaspoon ground white pepper
1 teaspoon sea salt flakes or ground rock sea salt
1 tablespoon corn flour
1 tablespoon peanut oil
6-8 dumplings per person
¾ cup water
To deshell & devein prawns, first remove the head from the body. Then get your fingers underneath the shell, where the legs are, and gently lift shell off. Make an incision with a small sharp knife, along the back of the prawn (where the poop trail is), to easily remove the poop trail. Rinse in water if necessary. Continue with the rest of the prawns. Rinse your hands in lemon water (1 tablespoon lemon juice added to bowl of water.) Also watch Jamie do it.
Mix all ingredients into a large, sealable container until well combined. Place in the fridge overnight or for at least 2 hours. Remove 30 minutes before using.
Remove your dumpling wrappers from the fridge 30 minutes before you start filling them.
Place one dumpling wrapper in your hand, dusting off any excess flour. With half a teaspoon of filling, place it in the middle of the wrapper. Slightly wet your index finger with water and wipe it along half the wrappers edge. Gently press together the wrapper together, ensuring there’s no air bubbles in the dumpling and all sides are stuck together, to look like a half-moon shape.
Folding dumplings is like making a paper or napkin fan, only smaller. Using both hands, have your two thumbs at the front of the dumpling (closest to you) while the rest of your fingers are behind the dumpling. Place your fingers on the wrapper like you’re about to tear the dumpling in half.
Using your left thumb and index finger, push a little dough towards your right thumb and index finger and push gently together. Repeat two more times until you have three pleats on top of your dumpling. Sure the first few will be a little funny looking or not even (I wish I had some photos of my first dumplings!) but keep practicing – you’re doing great!
Place the dumpling onto the tray.
Repeat the last 4 steps with the remaining filing and wrappers.
In a large frypan, heat the oil on medium heat. Place dumplings in pan, flat side down. Check the bottom of the dumplings after 3 minutes to see if golden. Once all dumplings are golden, add the water and immediately place a lid on simmering for 20 minutes.
Serve in bowls with soy sauce and chilli oil.
Fabulous Foodie Friday (#44) party – Come join us for lots of great food inspiration and recipes. Be sure to say hi to Lauren (Create, Bake, Make), Lucy (Bake, Play, Smile) and Dannielle (Zamambakes) and tell them I sent you 😉