The Crafty Aussie: Chinese Dumplings

This dim-sum of Chinese steamed dumplings is quick and easy to make. Use ready made Chinese dumpling pastry.

Chinese Dumplings

50 min
Serves: 2
63 cal per serving

Ingredients:

1tbsp cornflour
1tbsp soy sauce
1tbsp sesame oil
Salt and white pepper
25g pork, finely chopped (see tip, right)
2-3 Chinese cabbage leaves, finely chopped
2-3 spring onions, trimmed and finely chopped
1 egg, beaten
16 pancakes, from a 200g pack of Chinese dumpling pastries

1 tsp sesame seeds, toasted (garnish)
1-2 spring onions, trimmed and finely chopped (garnish)

Method:

Put the cornflour, soy sauce and sesame oil into a large mixing bowl. Season with salt and white pepper. Stir until just mixed, then stir in the pork, cabbage, spring onions and egg. Mix well.
Put a heaped tsp of filling on each pancake. Dip your finger into cold water, in a small bowl, and moisten the pancake edge. Fold it over to make a crescent-shaped parcel, press together and make small folds around the edge to seal well.
Cook the dumplings in 2 batches: arrange them in 1 layer in an oiled steamer, then cover and steam for 20 mins.
Serve sprinkled with sesame seeds and spring onion. Make a dipping sauce by mixing 2 tbsp soy sauce, 2 tsp each rice vinegar and sesame oil and a pinch of dried crushed or fresh chopped chilli.

Notes:

I love love steamed dumplings. These are quite tasty and remarkably low calorie, so they can easily be paired with a soup around the 130 cal mark and still come under 200 cal.
The dumpling pastries are making more of an appearance in brand name supermarkets (in the refrigerator section near the fresh pasta and other items), however you will get the most choice at an Asian supermarket.
I discovered that using the round dumpling pastries was easier to both put together and fit into my steamer. I used a bamboo steamer which sits on a saucepan of simmering water. The first time that I made them, I used square dumpling pastries and found they were difficult to fit the filling in and stick together. The second time I used the round dumpling pastries and found the most efficient shape was as per the one in the photo, however they take up less steamer room when you set them up like a cornish pastie instead of laid on their sides.
I actually forgot the egg in the mix the first time, then remembered it for the second time. I found that the addition of the egg makes the filling taste creamier but was a bit too moist. I prefer the flavour of the first combination.
To ensure you use the correct amount of filling per pancake, lay the required number out on a dampened tea-towel so they don't dry out. You can then evenly apportion the filling and put them all together afterwards.
The first batch I made I carefully lined my steamer with baking paper, cut slits in the paper so the steam would penetrate, but still had some dumplings stick to the side of the steamer a bit. The second time, I noted the description - "an oiled steamer" - and sprayed the steamer with light cooking spray. Not only did the dumplings not stick, I think it did a more even job of steaming them without turning them a bit rubbery.
It takes a bit of practice but after you get the hang of it, it's quite simple - just a little time consuming. I recommend making a double batch, putting them into small microwave safe containers in their serving size and freezing them for future use. This will cut down on the repeat effort and make it easy to just grab your lunch and go, these are too delicious to last for long in the freezer.

Source:

goodtoknow Recipes

Ratings:
Difficulty