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I started to fall in love with dumplings since my childhood days.
Mom used to homemade dumplings which were large, fulled of generous fillings and super delicious soup.
She always added generous heaps of mixed minced pork and 2 large tiger prawns for the dumpling fillings.
No wonder dad kept complaining the grocery expenditure had increased!
Mom was never stingy on food. She enjoyed making homemade dumplings instead of buying store bought ones.
Now, you can dine at Chinese restaurants for wet or dry and crispy dumplings for a fair price.
However, I prefer wet dumplings which give the soft, easily to chew texture compare to dry crispy dumplings.
Dim Sum shops also sell dumplings or Japanese gayoza which are fried, served with delicious spicy dipping sauce.
However, wet dumplings with prawn fillings, mixed with minced pork are the best that my kids began to love dumplings too.
Although you can buy pre-manufactred dumplings at the supermarket, they cannot beat homemade dumplings at all.
I had bought a few different brands at the Jusco Hypermarket , disappointed to say that these dumplings are made from low end chicken meats with too much MSG and sodium.
It is better to make your own dumplings at home with fresh minced meat, fresh shrimps with adequate seasoning under your control.
You can buy shui jiao skins ( also known as wanton skins) sold at supermarket.
A packet of wanton skins that yield approximately 50 pieces at a low price ($2.50) is worth it.
You need waterchestnuts, carrots and spring onions to mix with the inner fillings.
If you are out of waterchestnuts, you can replace it with yambean ( also known as sengkuang).
As for the seasoning, you don’t need MSG or salt at all.
A few teaspoon of light soy sauce ( less salt) and sesame oil bring out the natural fragrance and tasty texture of the fillings.
You can either use Knorr Chicken Stock Cube if you are lazy to prepare homemade dumpling soup.
Alternatively, buy a can of chicken stock or simply prepare homemade chicken stock an hour earlier .
Bring 3/4 pot of water to boil.
Toss in chicken carcass or bones.
Toss in 1 large red onion , cut into halves
Toss in 1 medium carrot, cut into chunks
Toss in bite sizes of cabbages
Season with salt and pepper
Simmer until the chicken stock reduced to half pot
Approximately takes 1 hour
For soup
Prepare chicken stock – homemade as above instructions
Vegetables suggestion:
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I have not tasted it still but I will try to taste it soon making at home with the help of my cousin. Ingredients:
1 packet dumpling wrappers, for soup
1.5 liter chicken stock, homemade or store-bought
2 to 3 stalks baby bok choy
spring onion, diced, for garnish
sesame oil, to taste
salt, for cleansing the prawn meat
corn flour, for cleansing the prawn meat
Fillings:
250 gm pork mince
160 gm prawn meat
3 shiitake mushrooms, soaked and shredded
30 gm bamboo shoots, frozen or canned, blanched in hot water then shredded
20 gm wood ears, blanched in hot water then shredded
Marinade:
2 tsp light soy sauce
½ tsp salt
½ tsp sugar
½ tsp oyster sauce
1 tsp cornflour / corn starch
½ tsp chicken powder / chicken bouillon
1 egg white
white pepper, to taste
sesame oil, to taste
Method:
Mix the prawn meat with a little of salt and corn flour. Leave them for about 15 to 20 minutes. Rinse and pat dry with kitchen papers. Cut each into 3 to 4 pieces.
Mix pork mince with marinade. Stir in the prawn, mushrooms, bamboo shoots, wood ears. Cover and chill in fridge for about 20 minutes, or until you’re ready to wrap dumplings.
Put a heaped spoon of fillings in the middle of a wrapper. Damp the wrapper around the fillings and seal the filling tightly, leaving the wrapper edges loosely. No need to make it perfect. Just make sure the fillings won’t leak out while boiling. Repeat this step to finish wrapping with the remaining fillings.
Bring the chicken stock to a boil over high heat in a pot.
In the meantime, carefully put dumplings into another large pot of boiling water over high heat. Stir the water with chopsticks in order to avoid the dumplings stick to the bottom. When the dumplings float to the water surface. Immediately transfer them into the chicken stock. Add bok choy and cook for a while. Season with salt. Sprinkle spring onion and sesame oil. Serve immediately.