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- Dish type
- Seafood starters
- Prawn starters
These Chinese dumplings are filled with a melange of earthy mushrooms, fresh prawns and minced pork.
1 person made this
- 25g dried wood ear mushrooms
- 120g fresh mushrooms, trimmed and chopped
- 5 spring onions, chopped
- 70g rocket, chopped
- 70g pea shoots, chopped
- minced root ginger, to taste
- 500g prawns, chopped
- 1kg minced pork
- 1 medium egg
- 3 tablespoons light soy sauce
- 3 tablespoons cooking wine
- 3 tablespoons sesame oil
- salt to taste
- 1 packet dumpling wrappers
- oil for frying
MethodPrep:15min ›Cook:2hr ›Ready in:2hr15min
- Soak wood ear mushrooms in water until soft, then chop.
- Combine the wood ear mushrooms with the remaining mushrooms, spring onions, rocket, pea shoots, root ginger, prawns, minced pork, egg, soy sauce, cooking wine, sesame oil and salt. Mix well.
- Spoon the filling mixture into the centre of each dumpling wrap. Wet the edges and press together to seal.
- Heat a little oil in the bottom of a pan over medium heat. Carefully add the dumplings to the pan and brown slightly for about 2 minutes. Pour in half a bowl of water - enough to cover the bottom half of the dumplings.
- Cover with a lid and cook gently for 5 minutes. When the water is almost evaporated, remove the lid and cook over medium heat until all the water has evaporated and the bottom of the dumplings become crispy.
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Helen Graves served up a comforting pork and prawn wonton recipe, bathed in a rich, spicy chilli oil sauce. Many people find shaping wontons a little intimidating at first, but do not be deterred – this particular shape is super easy to make with a little practice.
This is an incredibly satisfying dish for such a small amount of effort, and its ability to hit the comfort food spot is unbeatable. It’s a case of mixing together the filling ingredients, shaping the wontons and once cooked, letting them bathe in the sauce.
They’re filled with minced pork, prawn and mushrooms and the sauce is the rich, slippery kind that is hot, salty, tangy and just a little bit sweet it’s hard to resist drinking it from the bowl, to be honest.
Crispy Pork Gyoza
For the filling, place the cabbage in a medium bowl. Stir in the salt. Set aside for 5 minutes to soften slightly. Add the pork mince, soy sauce, sesame oil, spring onion, ginger and garlic. Mix vigorously for 3-4 minutes or until the mixture is well combined and sticky.
Place 3 teaspoons of the filling into the centre of the gyoza wrapper. Moisten the edges of the wrapper with a little water and then bring the sides up over the filling and pleat and seal. Place on a tray lined with baking paper. Repeat to make 24 gyoza.
Heat a tablespoon of oil in a 20cm (base measurement) cast iron or non-stick frying pan over high heat. Arrange 6 dumplings in the pan in a radial pattern. Cook for 3 minutes or until the bases are starting to brown.
While the gyoza are browning, combine the cornflour, plain flour and water in a jug.
Pour a quarter of the flour mixture over the gyoza. Cover and reduce heat to low. Cook for 5 minutes or until the water has evaporated and the gyoza are cooked through. Run a spatula under the pancake to loosen. Cook, uncovered, for a further 1-2 minutes or until the pancake is crisp. Flip onto a plate.
Repeat with the remaining oil, gyoza and flour mixture in two more batches. For the dipping sauce, combine the soy sauce and vinegar. Serve the dumplings with the dipping sauce.
Perfect prawn dumplings
- 12 green (uncooked) prawns (shrimp) (600g), peeled, deveined and finely chopped+
- 2 tablespoons finely chopped water chestnuts
- 2 green onions (scallions), white part only, finely chopped
- 1 teaspoon finely grated ginger
- 1 tablespoon finely chopped coriander (cilantro)
- 1 tablespoon oyster sauce
- 1 tablespoon vegetable oil
- 1 teaspoon table salt
- 20 gow gee wrappers
- Place the prawn, water chestnut, onion, ginger, coriander, oyster sauce, oil and salt in a medium bowl and mix to combine.
- Place 5 of the gow gee wrappers on a clean surface and brush the edges with water++.
- Place 1 heaped teaspoon of the prawn mixture in the centre of each wrapper. Fold the edges over, pinching gently to create pleats, and press together to seal. Repeat with the remaining gow gee wrappers and prawn mixture.
- To steam, line the base of a large bamboo steamer with a steamer liner. Add half the dumplings to the steamer, ensuring they don’t touch. Cover with a tight-fitting lid and place over a large saucepan of simmering water. Steam, misting with water occasionally, for 16–18 minutes or until cooked through. Remove from the steamer and keep warm. Repeat with the remaining dumplings. Makes 20. Serve with soy sauce.
+ After peeling and deveining the prawns, you should have about 200g prawn meat.
++ Assembling the dumplings in batches helps to prevent the wrappers from drying out in the process. Cover the wrappers you’re not using with a clean damp tea towel to keep them workable and soft.
Prepared dumplings are great to have on-hand in the freezer. Place them between sheets of non-stick baking paper in an airtight container and freeze for up to 3 months. Cook from frozen as per the recipes that follow.
- For the Dumplings:
- 1 pound finely minced Napa cabbage (about 1/2 a medium head)
- 1 tablespoon kosher salt, divided
- 1 pound ground pork shoulder
- 1 teaspoon white pepper
- 1 tablespoon minced fresh garlic (about 3 medium cloves)
- 1 teaspoon minced fresh ginger
- 2 ounces minced scallions (about 3 whole scallions)
- 2 teaspoons sugar
- 1 package dumpling wrappers (40 to 50 wrappers)
- Vegetable or canola oil for cooking
- For the Sauce:
- 1/2 cup rice vinegar
- 1/4 cup soy sauce
- 2 tablespoons chili oil (optional)
For the Dumplings: Combine cabbage and 2 teaspoons salt in a large bowl and toss to combine. Transfer to a fine mesh strainer and set it over the bowl. Let stand at room temperature for 15 minutes.
Transfer cabbage to the center of a clean dish towel and gather up the edges. Twist the towel to squeeze the cabbage, wringing out as much excess moisture as possible. Discard the liquid.
Combine pork, drained cabbage, remaining teaspoon salt, white pepper, garlic, ginger, scallions, and sugar in a large bowl and knead and turn with clean hands until the mixture is homogenous and starting to feel tacky/sticky. Transfer a teaspoon-sized amount to a microwave-safe plate and microwave on high power until cooked through, about 10 seconds. Taste and adjust seasoning with more salt, white pepper, and/or sugar if desired.
Set up a work station with a small bowl of water, a clean dish towel for wiping your fingers, a bowl with the dumpling filling, a parchment-lined rimmed baking sheet for the finished dumplings, and a stack of dumpling wrappers covered in plastic wrap.
To form dumplings, hold one wrapper on top of a flat hand. Using a spoon, place a 2 teaspoon- to 1 tablespoon-sized amount of filling in the center of the wrapper. Use the tip of the finger on your other hand to very gently moisten the edge of the wrapper with water (do not use too much water). Wipe fingertip dry on kitchen towel.
Working from one side, carefully seal the filling inside the wrapper by folding it into a crescent shape, pleating in edge as it meets the other (see here for more detailed step by step instructions). Transfer finished dumplings to the parchment lined baking sheet.
At this point the dumplings may be frozen by placing the baking sheet in the freezer. Freeze dumplings for at least 30 minutes then transfer to a zipper-lock freezer bag for long-term storage. Dumplings can be frozen for up to 2 months and cooked directly from the freezer.
To Cook: Heat 1 tablespoon of vegetable oil in a medium non-stick skillet over medium heat until shimmering. Add as many dumplings as will fit in a single layer and cook, swirling pan, until evenly golden brown on the bottom surface, about 1 1/2 minutes.
Increase heat to medium-high, add 1/2 cup of water and cover tightly with a lid. Let dumplings steam for 3 minutes (5 minutes if frozen), then remove lid. Continue cooking, swirling pan frequently and using a thin spatula to gently dislodge the dumplings if they've stuck to the bottom of the pan, until the water has fully evaporated and the dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up before serving with the sauce.
For the Sauce: Combine vinegar, soy sauce, and chili oil.
Recipe: Appetizing Spicy Pork Asian Dumplings
Spicy Pork Asian Dumplings. Homemade dumplings are easier to make than you think, especially since you can buy the wrappers. Pork Dumpling Soup Recipe Pork Dumpling Soup is the ultimate Asian comfort food. Pork and Shrimp Dumplings (Shu Mai) Recipe Shu mai typically have flattened pleats, but you can also leave them unflattened if you want a star shape.
Classic pork filling with a velvety peanut and slightly spicy sauce. One taste and you're immediately smitten. So decided to make Asian Spicy Pork using only Walmart ingredients! You can cook Spicy Pork Asian Dumplings using 13 ingredients and 6 steps. Here is how you cook it.
Ingredients of Spicy Pork Asian Dumplings
- You need of Meat.
- Prepare 1 1/2 lb of Pork Tenderloin, minced.
- Prepare 30 of Dumpling Wraps.
- You need of Vegetables.
- Prepare 1 stick of Celery, minced.
- You need 4 clove of garlic, minced.
- It’s 3 of Red Chile Peppers, minced.
- It’s 1 medium of Ginger Root, minced.
- You need 1 of Yellow Onion, minced.
- You need of Spices.
- It’s 1 dash of Salt n Peppa.
- Prepare 1 dash of Chinese 5-spice.
- You need 1 1/2 tbsp of szechuan sauce.
Crazy Rich Asians Dumpling Recipe & Video. How to Make Pork Wonton Soup. Cocoa-Rubbed Pork Tenderloin with Cherry Sauce. Delectable dim sum is at your fingertips with this amazingly easy recipe.
Spicy Pork Asian Dumplings step by step
- Use a food processor to mince all ingredients separately before they are all mixed together..
- Cook filling mixture in frying pan with sesame oil.
- Drain pan and let cooked mixture cool down.
- Fill the dumplings with 1tbsp of filling, seal with water or egg wash.
- Finish by frying dumplings in a pan of shallow oil or steam/boil them..
- Serve with a chilled sweet chili sauce, houisen sauce, sweet and sour or any other Asian dipping sauce.
Serve these morsels drizzled with soy vinegar in Asian soup spoons. Dumplings are popular appetizers from Asian cuisines that have pleased hungry diners for at least two centuries. Love the spicy hot chili oil that comes with Chinese restaurant dumplings? You can easily recreate the recipe in your own kitchen with just three ingredients. We learned how to make our basic Asian dumplings from the book Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More.
Vietnamese Clear Pork & Shrimp Dumpling Recipe (Banh Bot Loc)
Pork & Shrimp Filling
1/2 lb pork belly diced into small cubes
1/2 lb small shrimps (50-60 size with shell/tail on)
1/2 teaspoon salt (divided between pork and shrimp)
1/2 teaspoon black pepper (divided between pork and shrimp)
1 teaspoon pork stock powder (divided between pork and shrimp)
1 teaspoon fish sauce (divided between pork and shrimp)
1 tablespoon vegetable oil
1 teaspoon paprika (for color optional)
1/3 cup minced woodear mushroom
1 tablespoon vegetable oil
Mom’s Best Pork Dumplings
potstickers served in Japan and in the US, dumplings are a staple for us and we enjoy them as a meal instead of appetizer. The other difference is we always cook with freshly made dumpling dough instead of frozen dumpling wrappers. Even when you buy dumpling wrappers at a vegetable market you will certainly find small packs of freshly machine-made dumpling wrappers that come in small plastic bags.
I have been spoiled with great homemade dumplings ever since I was a kid. My grandma was a northern lady who loved cooking and sharing food. And, she was really good at it! Preparing and making dumplings was one of her favorite tasks, and my dad learnt all the secrets from her, passing the the skill to my mom.
My grandma’s secret weapon to making great pork dumplings was fresh shrimp. In traditional pork dumpling recipes, home cooks usually use rehydrated dried shrimps to increase flavor. But my grandma insisted on using fresh shrimp. Not only does it add umami and depth of flavor, the texture of the dumplings will be perfect when you use fresh shrimp, producing some of the best dumplings I’ve ever had.
I remember the first time my cousin tried dumplings at my parents’ place. He was astound how great a pork dumpling can taste. He was still in middle school. Back then it’ was a luxury thing to use expensive fresh shrimp in the dumplings because dumplings are considered a common daily staple, like rice, and should be cheap to make. When he went back home and insisted on using shrimps in the dumplings, my uncle scolded him saying it’s a crazy thing to do. When my mom told me the story, I suddenly realized how special these dumplings are, and I’ve been eating them all the time.
Today I’m sharing this family recipe with you. It is simple, elegant, and fresh. You can use store bought dumpling wrappers as well. But if you’re into Chinese food, I highly recommend you to make the dumpling dough from scratch. To make the task easier, you can make steamed dumpling dough instead of boiled dumpling dough. Either way, these dumplings will turn out juicy, tender, and with great texture.
These dumplings are very satisfying and you can serve them as a main dish. You can add a simple appetizer, such as cucumber salad, wood ear mushroom salad, spinach salad, or you can serve the dumplings with millet congee and quick pickles. That’s exactly what we do in China.
For more filling recipes for dumplings, check out my favorite lamb dumpling recipe, vegetarian dumplings, and pork mushroom dumplings.
I recorded a short video to show you how easy it is to cook this dish. Find more videos to learn Chinese cooking on my YouTube channel!
How To Make Japanese Gyoza &ndash Step By Step
Toss the minced cabbage with the salt in a large bowl and let it sit for 10 minutes. Using both hands, or a cheese cloth, squeeze the cabbage firmly to drain and discard the excess water (prevent your dumplings from becoming mushy) and then transfer the cabbage to a deep bowl. Add the pork, ginger, garlic, green onion, miso, sesame oil, chili powder, and sugar.
Mix everything together with your hands until all the ingredients are evenly distributed. Using your hands, scoop the mixture into a ball, lift it, and then throw it back into the bowl. Repeat several times to tenderize the meat and help the mixture stick together.
Yep, you&rsquove gotta get your hands dirty to make these! Next you&rsquoll use Elizabeth Andoh&rsquos &ldquobaseball practice&rdquo technique. Scoop up the mixture into a ball with your hands and throw it back with some force into the bowl.
Repeat this several times to tenderize the meat and help the mixture stick together. Now it&rsquos time to form your gyoza. Put a bit of the meat mixture in the center of a wrapper, get your fingertip wet and then trace a line around half of the wrapper.
Then you fold the wrapper in half over the filling,
and pinch it in the center.
Now comes the fun part&ndashthe pleating! Holding the wrapper in that middle spot that you just pinched with your left hand, make a pleat in the top part of the wrapper, pinching it against the flat edge of the wrapper at the back.
Holding the filled half-circle in the left hand, pleat the top of the wrapper from the middle out, pressing it to the flat edge of the wrapper at the back (only the front edge will be pleated&ndashthe back edge stays flat). Proceed to make two or three more pleats to the right of the first pleat.
Then switch sides and pleat the other side (to the left of the pinched middle).
Set aside the stuffed dumpling with the pleated-wrapper edge up.
Repeat the process until all of your wrappers have been filled and pleated. It&rsquos always nice to have a partner in crime for this part because it goes a lot quicker.
Now you can either cover the gyoza with some plastic wrap and put them in the fridge for a couple of hours until you&rsquore ready to cook them (or you could freeze them to keep them for longer) or you can cook them right away. The gyoza are first fried on their flat side (pleats up),
until the bottom is nice and brown.
Then, water is added and the pan sealed with a lid
until the upper part of the gyoza is steamed.
Then you serve them browned side up with a dipping sauce made from soy sauce, rice vinegar, and a few drops of chili oil.
If you can&rsquot find round gyoza wrappers, you can always use square wonton wrappers and cut them into circles using a large biscuit cutter.
Pork and Prawn Dumplings
Notes: Called 'siu mai', these are open-wrapped steamed pork and prawn dumplings that can be found in all the dim sum restaurants in Hong Kong and across the world. They are sometimes made with a pork and mushroom filling and topped with a red wolfberry (otherwise known as goji berry). However, my favourite has to be with the pork and prawn filling. The prawns are roughly diced so that when they are cooked you can detect a 'bite' from them.
This is another of my all-time favourite dim sum snacks and great to serve at a dinner party as a starter with some chilli or soy dipping sauces of your choice.
1) For the filling: mix the pork, prawns, onion, ginger, soy sauce rice wine, cornstarch, sesame oil, salt, and pepper in a bowl. Stir to combine the ingredients.
2) For the dumplings: take one wonton wrapper and place two teaspoons of the filling in the center. Then, gather up the sides of the wrapper and mold it around the filling into a ball-like shape, leaving the center exposed. (Cook's Note: Ensure you pinch the wrapper around the filling firmly. To help, you can brush the wonton wrapper with egg wash to prevent wrappers from opening up and separating from the filling once cooked.) Top each dumpling with a Goji berry, if using.
3) Oil the bottom of a bamboo steamer and line it with greaseproof or parchment paper. Arrange the dumplings in the steamer, cover with a lid and place it over a pan of boiling water, making sure the water does not touch the base of the steamer. Steam the dumplings for six to eight minutes, or until cooked.
4) Meanwhile, combine the chilli and soy sauce into a bowl. Serve alongside the dumplings.