Food / 20 January, 2019 / My Baba
Shiitake and Chive Dumplings
(Makes 20–25 Dumplings)
Preparation time: 1 hour
Cooking time: 10 Minutes
- 225g plain flour
- 130–150ml hot water
- vegetable oil, for frying
- 50g rice vermicelli noodles
- a handful of coriander
- 1 spring onion
- a thumb-size piece of ginger
- 1 garlic clove
- 5 shiitake mushrooms, soaked and drained
- 200g Chinese chives or garlic shoots
- 5 pak choi leaves
- 1 leaf of Chinese leaf cabbage
- 1 tablespoon light soy sauce
- ¼ teaspoon black pepper
- ¼ teaspoon granulated sugar
- 2 teaspoons sesame oil
- ½ tablespoon cornflour
The Dipping Sauce
- 4 tablespoons light soy sauce
- 4 tablespoons Chinkiang black rice vinegar
- a thumb-size piece of ginger, finely sliced
- 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.
- Roll out the pastry to a thickness of 1–2mm, then use a 70mm 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.
- For the filling, put the noodles in a bowl, cover with hot water and soak for 3 minutes. 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.
- Combine the dipping sauce ingredients in a small bowl or ramekin and wrap the dumplings.
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C (350°F), or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil.
- Carefully add the dumplings in batches of no more than 10 and deep-fry for 3 minutes, until golden brown. Remove the dumplings carefully with a slotted spoon and drain well on a plate covered with kitchen paper. Serve immediately with the dipping sauce.
- 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.
- Pinch the two corners of the semicircle together leaving two symmetrical ‘Mickey Mouse ear’ shapes between your centre fold and the corner folds.
- Now pinch the ‘ears’ in towards you to make four layered folds.
- Tidy up to create a ‘half-moon’ shape and arrange on a plate.
Recipe taken from Chinese Unchopped by Jeremy Pang
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