As the Chinese New Year celebrations come to a close for 2021, I thought I’d share another of my favourite recipes. These homemade pork and prawn fried dumplings are easier to make than you think and are quick and delicious. You can make the dumpling skins from scratch with the recipe below or for a super speedy version, buy the dumpling skins from an Oriental food store.
For the dumpling skins
- 2 cups plain flour
- 1/2 cup hot water
For the filling – the filling of the dumpling can be whatever you prefer but this is my idea of dumpling heaven.
- 125g pork mince
- 125g chopped raw prawns
- Finely chopped Chinese leaf or cabbage (as much or as little as you like)
- 1 spring onion, finely chopped
- 1 tbsp grated fresh root ginger
- Finely chopped fresh chilli
- Salt and black pepper to taste
To make the dumpling skins
Mix together plain flour and hot water (temperature of the hot tap is about right), two cups of flour to half a cup of water.
Knead it really well, you are aiming for a consistency where the dough is just tacky, if its too sticky add flour, if too dry add a bit more water. Once well kneaded, leave to rest for at least half an hour but ideally an hour.
Once the dough is rested, roll into a sausage that is about 3cm in diameter and then cut into slices. Roll out the discs using a lightly floured rolling pin to prevent sticking, roll into a circular shape that is around 8-10cm in diameter. If you have a pasta maker, you can roll out the dough until it is about 2mm and then use a circular cutter. Either way, you are aiming for a well kneaded and very thin dumpling skin that is thick enough to hold the mixture but will not be too thick and taste doughy.
To make the filling
Mix the filling ingredients together in a bowl.
Take a spoonful of the mixture, place into the middle of the dumpling skin, lightly moisten one edge and draw them together, trying not to trap air inside.
Once you have shaped your dumplings you are ready to cook. Lightly oil a deep-frying pan or wok, and brown off the bottom of the dumplings, about 30 seconds.
Add boiling water, about a cup, or on a full pan of dumplings fill until the water is just under half way up the dumplings. Cover with a lid and cook for about 3 minutes. Remove the lid and continue to cook until all the water has evaporated and the bottoms go a crispy brown. This will take around two more minutes. Listen out for the change in sound.
Remove the dumplings from the pan and serve with your choice of soy and sweet chilli sauces.
Nothing goes better with dumplings than a nice glass of fizz and these days I’m really enjoying exploring what English Sparkling wines have to offer but Champagne, Cremant, Prosecco would all work well. If you’re not a white wine or sparkling wine person than a light red, like a Pinot Noir would work excellently too.