Diet Schmiet! (Exile On Little Bourke Street Dumplings)
27th Jul 10
Exile on Little Bourke Street - Sticky Finger Dumplings
(Adapted from a recipe in Fine Cooking)
STUFF:
1 large pack gyoza dumpling wrappers
Pork & Prawn Dumplings (about 36)
375gm pork mince
250gm coarsely chopped shrimp
3 spring onions, thinly sliced
2 cloves of garlic, minced
2 tblsp Chinese rice wine (Shoaxing) or dry sherry
1 ½ tblsp freshly grated ginger
1 tblsp soy sauce
2 tsp sesame oil
½ tsp castor sugar
reshly ground black pepper
Mix all ingredients together in a bowl, cover and refrigerate for 20 minutes.
Prawn & Ginger Dumplings
250 grams prawn tails, de-veined and washed
5cm knob of ginger, freshly grated (about the average size of a thumb)
4 large mint leaves, finely chopped
1 long red chilli, seeded and finely chopped
½ tsp sesame oil
1 dessertspoon fish sauce
1 desertspoon soy sauce
Freshly ground black pepper
Mix all ingredients together in a bowl, cover and refrigerate for 10 minutes or so.
Egg Dumplings
4 large free range eggs
Flaked salt & freshly ground black pepper
2 tblsp vegetable oil (or rice bran oil)
½ teaspoon sesame oil
2 cloves garlic, finely chopped
1 cup spring onions, thinly sliced
In a bowl beat the eggs with the salt and pepper.
In large heavy based frypan heat the vegetable and sesame oils over medium heat.
Add the garlic, stir for about 30 seconds then add the egg mixture stirring occasionally for about 30 seconds.
Add the spring onions, stir to mix evenly.
Continue cooking until the eggs are just cooked.
Transfer to a bowl and cool.
ACTION:
To Fill The Dumplings
To fill the dumplings place 1 to 2 teaspoons of your preferred fillings in to the middle of the dough circle.
Fold in half and pinch in the middle of the curved edge.
Then pleat towards the centre (see photo).
Place on baking paper with flour on the surface to stop dumplings sticking. Repeat.
If your freezing them place them in a single layer in freezer for 4 hours then place them in sealed plastic bag.
NOTE: When cooking frozen dumplings add an extra 4 minutes to the cooking time.
To Cook
In a large heavy based saucepan heat 2 tablespoons of vegetable oil on a medium high heat.
Arrange the dumplings belly side down.
Cook 1 – 2 minutes until golden brown on the bottom of the dumplings.
Add around ½ cup of water or enough to cover a third of the dumplings.
Cover and cook until most of the water has been absorbed, about another 2 minutes.
Remove the lid and continue cooking until the dumplings are crisp on the bottom.
Loosen the dumplings with a spatula and place on serving plate.
Serve with your favourite dipping sauce.
Soy dipping sauce
3 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
½ teaspoon sesame oil
1 small spring onion finely sliced
Mix all these ingredients together to make the dipping sauce.