Ingredients
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Dumpling Wrappers
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8 oz Flour
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4 1/2 fl oz Water
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Dumpling Filling
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2 oz Pad Thai Noodles
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Handful Cilantro
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1 ea Scallions
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Thumb of Ginger
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1 clove Garlic
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5 ea Shiitake Mushroom
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7 oz Chives - FreshChopped
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5 ea Bok Choy Leaves
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1 leaf Napa Cabbage
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Marinade
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1 tbsp Soy sauce - light
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1/4 tsp Black pepper - fresh ground
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1/4 tsp Sugar
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2 tsp Sesame oil
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1/2 tbsp Cornstarch
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Dipping Sauce
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4 tbsp Soy sauce - light
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4 tbsp Dark Rice Vinegar
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1 ea Thumb of GingerPeeled and Julienned
Directions
If you are a fan of Chinese dim sum as Sue & I are this is a great recipe to try making your own. I plan on trying to cook these in our new air fryer to stay away from deep frying, so look for an update on how that goes.
Bookmark MeSteps
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1
Done
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Sieve the flour into a bowl. Gradually add the water, mixing with a fork to form a dough, then knead it on a lightly dusted surface for 5 minutes until slightly elastic |
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2
Done
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Roll out the pastry to a thickness of a penny, then use a 2 3/4 inch diameter circular cutter to cut out as many pastries as possible. Set the pastries aside on a baking sheet or tray and cover with a tea towel until needed |
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3
Done
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For the filling, put the noodles in a bowl, cover with hot water and soak for 3 minutes |
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4
Done
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Drain and dry the noodles on a clean kitchen towel, then finely chop them along with all the other filling ingredients. Put the chopped filling ingredients in a bowl along with the marinade ingredients and mix together well |
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5
Done
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Combine the dipping sauce ingredients in a small bowl or ramekin and wrap the dumplings. |
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6
Done
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Place 1 teaspoon of the filling in the centre of each circle of dough. Fold the bottom centre over the filling to form a semicircle and pinch the top tight. |
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7
Done
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Pinch the two corners of the semicircle together leaving two symmetrical 'Mickey Mouse ear' shapes between your centre fold and the corner folds. |
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8
Done
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Now pinch the 'ears' in towards you to make four layered folds |
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9
Done
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Tidy up to create a 'half-moon' shape and arrange on a plate. |
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10
Done
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Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 375ºF, or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil. |
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11
Done
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Carefully add the dumplings in batches of no more than 10 and deep-fry for 3 minutes, until golden brown. |
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12
Done
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Remove the dumplings carefully with a slotted spoon and drain well on a plate covered with kitchen paper. Serve immediately with the dipping sauce. |
