Crispy dumplings (pix taken from "Delightful Snacks and Dim Sum" by Agnes Chang)
Dong zhi was yesterday, and together with tang yuan, I also made crispy dumplings and sui kow (soup dumplings) for the occasion.
Filling for the dumplings :
300 g minced pork
150 g prawns (diced)
1 tbsp shredded carrots
3 dried Chinese mushrooms (diced finely)
1 tbsp spring onions (diced)
1 tbsp cornflour
salt and pepper to taste
dash of sesame oil
20 - 30 pcs dumpling skin
2 tbsp cooking oil
1/2 cup water
Method :
1) Combine the ingredients for filling. Mix in one direction until well combined.
2) Wrap some filling in dumpling skin, and shape into dumplings.
3) Heat up cooking oil in a non-stick pan, arrange dumplings on top and fry on low heat until base of dumpling is golden brown. Add water, cover and cook until water is dry. Serve with sliced ginger and black vinegar.
As compared to the crispy dumpling I made yesterday. What a great difference....sigh..
NB : Found the original recipe in Agnes Chang 'Delightful Snacks and Dim', but have modified the recipe to suit my children's taste buds. I cooked half of the dumplings in a soup stock to make sui kow (soup dumplings)
You inspired me to have fried dumplings for my afternoon snack. :D
ReplyDeleteMichael.
Michael,
ReplyDeleteI hope you enjoyed your fried dumplings!
I'm enjoying them right now as I type this. We celebrated Winter Solstice too (didn't know it was called that until I checked Wikipedia).
ReplyDeleteWe had hotpot. I saved my appetite for a whole day just for it. I was very happy by the end of the meal. :)
Michael.
Michael,
ReplyDeleteAhh..hotpot on cold nights! I love hotpots, but the hot weather makes eating it very uncomfortable.
Oh ... these look so wonderful. Do you happen to have a good vegan recipe for dumplings? They look yummy!
ReplyDeleteSmall Footprints
http://reducefootprints.blogspot.com
Small Footprints,
ReplyDeleteYes, they are yummy. For vegan dumplings :
I use:
1 Chinese turnip (yambean), shredded
1 carrot, shredded
5 dried Chinese mushrooms, soaked and sliced finely
100 g black fungus shreds
salt and pepper,
cornflour :
Stir fry the mushroom and fungus shreds, add in turnips and carrot shreds, season with salt and a generous dash of pepper, cook until soft, and thicken with cornflour. Cool and then wrap filling with the dumpling skin. Alternatively, I use spring roll wrappers, and deep fry them for crispy vegetarian spring rolls.