Dumplings are the perfect sharing food AND you can prep them ahead of time, so they make a great option for friends and family events. Here are three recipes to impress your mates - Crab and Pork Soup Dumplings, Pork and Prawn (shrimp) Siu Mai and a not-so-traditional Pumpkin and Miso Potsticker. Enjoy!
Pork and Prawn (shrimp) Siu Mai
- 500g pork mince
- 200g prawn meat diced
- 1 tbsp minced ginger
- 0.5 tsp MSG
- 0.5 tsp ground white pepper
- 1 tsp corn flour
- 1 tsp sugar
- 1 tbsp Chinese cooking wine
- 1.5 tbsp soy sauce
- 1 tsp sesame oil
- 1 packet of wonton wrappers
- orange fish roe
Method
1. Mix all the filling ingredients together except the wonton wrappers and fish roe.
2. Fill the wonton wrappers with your mix and wrap the sides up leaving the top open to get the Siu Mai shape (shown in video).
3. Steam for 8 minutes and then garnish with the orange fish roe.
Pork and Crab soup dumplings Xiao Long Bao
Soup
- 2 pig trotters
- 2kg pork bones
- 2kg chicken wings
- 2 spring onions whites
- thumb size piece ginger, sliced
- 3 tbsp soy sauce
Dumplings
- 500g pork mince
- 170g picked crab meat
- 1 spring onion, finely diced
- 0.5 tsp MSG
- 0.5 tsp ground white pepper
- 0.5 tsp corn flour
- 1 tsp sugar
- 1 tbsp Chinese cooking wine
- 1.5 tbsp soy sauce
- 0.5 tsp sesame oil
- 1 cup of diced pork soup
- 1 packet of round dumpling wrappers
Method
1. To make the soup, add the pig trotters and pork bones to a pot. Cover with water and bring to a simmer. After 10 minutes, drain and rinse the bones before placing them back into a pot and covering them with water again. Bring back to a low simmer for 2.5 hours and then add the ginger and spring onions.
2. Then in a separate pot, add the chicken wings, cover with water and bring to a simmer for 10 minutes. Drain and rinse the chicken wings, then add them to the larger pot with the pork bones.
3. Simmer this lightly for another 3 hours.
4. Once it's cooked, pass it through a fine sieve and pour it into an oven tray, season with the soy sauce and let it cool in the fridge overnight.
Dumplings
1. Add all the ingredients for the dumplings, apart from the jellied soup, to a bowl and mix well.
2. Once mixed, lightly store in the diced jelly soup.
3. Roll the dumplings and then steam over boiling water for 9 minutes.
Pumpkin and Miso Potsticker
- 1/2 butternut pumpkin, diced
- 1 tbsp miso
- 1 tbsp saki
- 1 tbsp soy sauce (for pumpkin)
- Oil for the roasting tray
- 3 tbsp pumpkin seeds
- 1 bunch chives, sliced (not too fine)
- 0.5 tsp ground white pepper
- 1 tbsp soy sauce (for mix)
- 1 tsp sesame oil (or pumpkin seed oil)
- 0.5 tsp Shichimi Togarashi
- 1 packet gyoza wrappers
Method
1. Turn the oven on to 180c. In a small bowl, mix the miso, saki and 1 tbsp soy sauce.
2. Dress the pumpkin in the miso mix and place it onto an oven tray and drizzle with oil.
3. Roast for 20-25 minutes or until the pumpkin is soft, then let it cool for 15 minutes.
4. Add the cooked pumpkin to a bowl along with the other seasonings and spices and mix well.
5. Fill the gyoza wrappers and fold them (shown in video). Store in the fridge uncovered until you are ready to cook them.
6. To cook the potstickers, place a pan over medium-high heat and add some oil to the pan (I used peanut) place the potstickers in the pan and cook until golden brown on the bottom.
7. Cover with a lid and then lift the corner and carefully pour in about 2-3 tablespoons of water and quickly place the lid back on.
8. Steam for 4-5 minutes, then remove the lid and you're good to go!
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