One of the most loved foods in our house is a really good dumpling. We first tried these at a restaurant in Maloolaba on the Sunshine Coast. I make them regularly and keep them in the freezer for when that niggling craving arrives. My son absolutely loves them and no matter where we are he will find the best place to eat them.
I have been making these for a few years now, I always make a double batch and freeze them. They are perfect for nights when you cannot be bothered cooking. They cook up from the freezer in 8 minutes.
INGREDIENTS
500g pork mince
1 tablespoon mild chilli paste
1 tablespoon hoisin sauce
1 tablespoon oyster sauce
2 cloves of garlic, crushed
pinch of pepper
pinch of brown sugar
dash of fish sauce
bunch of spring onion, chopped finely
4 shiitake mushrooms, diced finely
2 packets of gow gee wrappers
pastry brush
glass of water
STEP ONE
Place all ingredients into a large bowl and mix until all ingredients are well combined.
STEP TWO
Place wrappers on a cutting board or work surface.
STEP THREE
Spoon 1 teaspoon of the mince mixture on 1 half of the wrapper. Brush edges with cold water. Fold the remaining wrapper halves over the enclosed filling. Press edges together to seal.
STEP FOUR
Place the finished dumplings onto a cookie tray lined with baking paper and repeat until all the dumpling mix has been made.
STEP FIVE
Pop into the freezer for a few hours if you are planning to freeze for later on. Once frozen bag up into batches and cook from frozen.
COOKING INSTRUCTIONS
Heat 1 tablespoon of vegetable oil in a large frypan with a lid over a medium high heat. Place about 10 dumplings in the pan and cook for 2 minutes or until the bases are browned. Add 1/3 cup hot water and cover with the lid. Cook for 7-8 minutes over a medium to low heat until the water has evaporated. Remove from the heat.
Uncover, stand for 1 minute or until the dumplings come away from the pan easily. Repeat this process with as many dumplings you wish to cook up.
Serve with your favourite dipping sauces.
MAKES AROUND 45 DUMPLINGS
