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Wednesday, March 21, 2012

MKR Dumplings

This is a recipe from MKR Australia cooked by Carly and Emily from Victoria. 

This is a good recipe for anyone who would like to make their own pastry.  I tried doing it myself and it was really easy to make.

Ingredients

Dumpling pastry
300g plain flour, plus extra, to dust
165ml boiling water
80ml cold water

Filling
350g pork mince
1 1/2 tbs warm water
4 garlic chives, finely chopped
1 spring onion, finely chopped
1cm-piece fresh ginger, finely grated
2 tsp light soy sauce
1 tsp olive oil
3/4 tsp salt
1/2 tsp sesame oil
1/4 tsp black pepper
*Chinese red vinegar is sometimes called red rice vinegar. You will find it at local Asian grocers

Procedure 

1. To make dumpling pastry, place flour in a large bowl. Slowly add enough combined boiling and cold water, stirring, until mixture just comes together. Turn dough out onto a lightly floured surface and knead gently. Cover with a damp tea towel and stand for 1 hour.

2. Meanwhile, to make filling, combine all ingredients in a large bowl.

3. Turn dough out onto a lightly floured surface. Divide in half and cover 1 piece with a damp tea towel to prevent it from drying out. Roll the other piece into a 3cm-diameter log, cut off 2cm slices and roll into balls, then flatten into 7cm rounds. Repeat with covered dough.


4. Place 2 tsp of filling into the centre of each round. Brush edges with water, then fold in half and pinch edges to seal. Set dumplings aside on a well-floured work surface.

5. Heat oil in a large non-stick frying pan over medium-high heat. Cook dumplings, in batches, in a single layer for 1-2 minutes or until golden brown underneath. Add enough water to come halfway up the side of the dumplings and cook, covered, for 4-5 minutes or until water has been absorbed and dumplings are cooked through. Repeat with remaining dumplings.
6. Serve dumplings with dipping sauces.
A comment or two will be appreciated...

Reactions:

2 comments:

  1. Have you ever tried to cook in water first, then drain and fry? That's what I do with store bought and they come out super crunchy but juicy.

    ReplyDelete
  2. @ zeep92,
    yes i do that sometimes too...i think i have another dumpling recipe here (siomai) which is also good to fry...cheers!

    ReplyDelete

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