Dumpling
Tuesday, 23 May, 2006
Food | 笔者: Twinsmom
If I call Twinsdad and the twins “rice barrel”, then I will have myself called “flour sack” (well, my figure pretty much like a sack of flour).
I love mee, bao, [tag]dumpling[/tag], nan, bread etc, if we go to restaurant and order a la carte, I will choose to have mee instead of rice. Supper I will opt to mee mamak intead of nasi lemak. If I make a stew for Twinsdad and the twins go with rice, I will cook some mee or toast some bread for myself.
Among all the food make with flour I like the mee and dumpling most. I used to buy those ready made dumpling from the frozen section in hypermarket, but nothing beat the homemade dumpling.
OK, I have read some recipe from China and Taiwan, the recipe halt me back on the idea of making my own dumpling, because it seems like quite a lot of step on making the dumpling skin, and also the flour they use, the name so unfamiliar to me, but then… I am a baker’s daughter right? I should be OK with the dough, so after some thought I make a simple dumpling —
first marinate the miced pork, few bunches of chive 韭菜 finely chopped, mix with the pork together with a bit of soy sauce, salt, pepper, sesame oil, if can add a bit of shao-xing-hua-diao 绍兴花雕 lagi best, then put in the fridge.
while the pork is marinating, prepare the skin, we need –
>> 400gm all purpose flour, 1 egg, and some warm water.
stir in the egg, add the water slowly, use hand knead till it form a dough. Then cut in into small dough ball, use roller roll it flat about the size of a baseball, scoop the pork on the dough and seal the edge.
I made about 36 dumpling, then frozen a dozen for my dad –
Before put in the container, sprinkle some flour in the container, and on the dunmpling.
Bring the water to boil, add a bit of salt and oil, put in the dumpling, cook for about 5 minutes, then drain the water. heat some oil in the frying pan, arrange the dumplings in the pan, and fry till the bottom golden brown –
Serve with ginger or garlic and vinager –
If substitute with chicken, add a little extra oil in the chicken, give the meat more moist —
don’t like that lah… is lunch hour leh… make me more hungry and have to find a place for dumplings like these… maybe I will pop over your house for lunch lah
oh..i love flour also…yum yum..
made this before…yum YUM..
I’m coming over for lunch too..gimme 6 from ah pa’s dozen..
how about some prawns too…will make abit sweet sweet..YUM..
oohhh… thx ah… i’ll try this soon. u the best!
>> Egghead and Earthtone, sorry wor, the frozen wan my father took home already wor LOL…
>> dSaint, you cook ah? not dW cook ah? kekeke…
hehehe… i usually will make a lot (about 100+ to 200) then freeze them in batches, to be cook in the near future…
luckily i baru have my lunch? haha..
flour very easy get fat…? :p
Hehehe…always visit Maria’s blog AFTER lunch.
Coinsident I had this for lunch too, (I bought the dumpling). I have some tips to share with you…
My “Chinese” (from China)also give me this tips,, how to make the filling juicy?? marintate the meat then add water (quite a bit too), freeze the meat a bit and then wrap it. So, when you eat it, it will be juicy.
Another tips, How to pan fry you dumpling to make it more crispy. Cook the dumpling in pan with water cover 3 quarter of dumpling,When water dry up,oil the pan,med heat and pan fry. When bottom turn brown, pour some flour water(mix some flour in water_abt 5 teaspoon + pinch of flour)pour on the dumpling, let it slowly sizzle and your dumpling will have some cripsy crips stick around the dumpling.
I also like dumpling one leh.. and I’m also a flour sack..
good that you share this recipe.. thn I can try to make it at home. I wonder if it’s chicken will it still be so tasty.
Used to make the Shanghai dumpling with “kau choy” and minced pork only. Friends from Shanghai taught us after wrap it, put into wok to fry and then after browned liao, quickly pour hot water into the wok (to cover the base of the dumpling about 2 - 3mm) and then quickly close the lid to let it steam on the wok wor… Then eat with vinegar and shredded ginger?
Make some for me? *slurps*
I love this ‘wor tie’ ler..I always have these at a taiwan restauran nearby my office ler…
eat with the ginger & vinegar r the best..yum yum…
if i am making this i will only use chicken (coz don’t eat pork these days). to make chicken to be more succulent, add in an egg will help.
as for how to make it crispy, sue and blogie-talkie’s tips are the way to make it perfect as that’s how my Chinese friend (from China) make it too.
p/s: i think you meant ’substitute’, not subsidize.
oh in most of the North America Chinese restaurant this is called ‘pot-stickers’. Direct translation from mandarin.
oh, I heard before the tip blogkie talkie gives (how to make filling juicy) from my colleague..think it must work, to come from diff sources..
wah..like that mah can open restaurant liao? all the secrets are out.
looks yummylicious!
my ex housemate’s mother used to make hundreds of guo tie whenever she wanted to belanja us dinner. so much work! esp. kneading the dough. she also added some finely chopped celery, carrots and finely blended scallops and dried shrimps.
once she deep fried the dumplings instead of panfried it. quite nice but very oily. to do that, you have to add more oil to the dough.
Waahhh.. make me hungry only. They sell this everywhere on the streets in Shanghai.
Thanks everyone for the suggestions and recipe, may be soon we will spot the dumpling store in pasar malam mashrooming LOL… *wink wink Earthtone* (psst, wanna open a dumplign store in pasar malam or not?) kekeke…
MG, give me addy I special deliver for you LOL…
I love those Shanghai “Cha Jiang Mien” and Dumpling. Whao..ur food pics are so so nice. *Drooling*****