‘CHINESE DUMPLINGS’

- CLASS MENU -

Chinese Dong Bei Dumplings

Fried Prawn Dumplings

Pork, Mushroom and Coriander Pot Sticky

Dumplings

Chicken Broth
 ‘CHINESE DUMPLINGS WORKSHOP’

CHINESE DONG BEI DUMPLINGS

For the Pastry you need:

500g Plain Flour
250ml Water
5g Salt

Method:
1. Put water into the flour, and the salt making a dumpling skin
2. Leave the dumpling skin for about 20 minutes

For the Pork Filling you need:

500g Pork Mince Vinegar and Soy Sauce, for dipping
40ml Water sauce
1 Egg 20ml Light Soy Sauce
2 Onions, finely chopped 5g Sesame Sauce
1 bunch Celery, finely chopped 10ml Oyster Sauce
5g Salt 1Tbs Ginger, finely chopped
5g Five Spice Powder 1/2 bunch Spring Onions, chopped

Method:
1. In a large mixing bowl put the pork mince and water, stir, add egg, and mix well.
2. Add soy sauce, oyster sauce, five spice powder and sesame oil, stir well in a
clockwise direction.
3. Add celery, spring onions and ginger mix together.
4. Place mixture in fridge to cool, then mix again to a smooth consistency.
5. Divide 10g of dumpling skin to make a dumpling wrapping, put two teaspoons
of mix into wrapping and gently seal the wrapping.
6. Prepare a big pot of salted water, bring to the boil.
7. Boil dumplings for 4-5 minutes or until cooked.
8. Prepare vinegar and soy sauce dipping sauces for dumplings.
 ‘CHINESE DUMPLINGS WORKSHOP’

FRIED PRAWN DUMPLINGS

For the Filling you need:

500g raw Shrimp, peeled, de-veined, pat dry & chopped
1 tsp Oyster Sauce
¼ tsp White Pepper
1 tsp Sesame Oil
1 packet Wanton Skin Wrappers
¼ tsp Salt
1 tsp Sugar
½ tsp Minced Ginger
1 tsp Minced Garlic
¼ cup Water Chestnuts, finely chopped
½ cup Spring Onions, chopped

Method:
1. Mix chopped prawns and all filling ingredients together in a bowl.
2. Separate all wanton wrappers, keep them covered with a cloth to prevent
drying.
3. Mix 1 Tbs of corn flour with 1/4 cup of water mix until blended for glue.
4. Place a small teaspoon of prawn mixture into the centre of wanton wrapper, as
shown in class.
5. Seal edges with cornflour mixture.
6. Heat oil to 180 degrees then fry wantons until crisp and golden for 1 minute.
7. Drain excess oil in absorbent paper.
8. Serve with chilli oil and mayonnaise.
 ‘CHINESE DUMPLINGS WORKSHOP’

PORK, MUSHROOM & CORIANDER POT STICKY DUMPLINGS

For the Pastry you need:

500g Plain Flour
250ml Water
5g Salt

Method:
1. Put water into the flour and add the salt, making a dumpling skin.
2. Leave the dumpling skin for about 20 minutes.

For the Filling you need:

500g pork
500g meat
5g salt
5g white pepper
10 ml Sesame oil
10 ml Oyster sauce
10 ml Shaoxing Rice Wine
1 tbsp ginger, finely chopped
1/2 bunch spring onions, chopped
1 cup dried Shitake Mushrooms, rehydrate, drain, and finely chopped
2 packs Gyoza Wrappers
1 bunch Coriander, finely chopped

Method:
1. Mix the pork meat in a large mixing bowl.
2. Add oyster sauce, Shaoxing, 5g of sesame oil, salt, and pepper, mushroom,
spring onions, ginger, and coriander to the mixed meat.
 ‘CHINESE DUMPLINGS WORKSHOP’

3. Place mixture in fridge to cool.

4. Mix meat and vegetables again until smooth.
5. Separate Gyoza wrappers or make 20g wrapper dough, as shown in class.
6. Place filling in wrapper and fold in edges, as shown in class.
7. In a non-stick pan add 2 Tbsp of oil on medium heat fry each dumpling until nice
and brown.
8. Add in 1/4 cup of water in pan with dumplings and cover immediately to steam.
9. Cover until water has evaporated.
10. Peel off dumplings, then serve with Chilli oil and Soy

CHICKEN BROTH

You need:
1Lt Chicken Broth
1.5Lt Chicken Stock
75ml Light Soy Sauce
50ml Chinese Rice Wine Vinegar
35ml Sesame Oil
Salt & Pepper to taste
2 heads Bok Choy, chopped
1 punnet Chinese Style Mushrooms
1 bunch fresh Coriander, chopped
1 bunch Spring Onions, chopped
1 nugget fresh Ginger, grated
Add fresh Chilli Oil (optional at the end)

Method:
1. Simmer all ingredients for 30 mins.
2. Add the greens at the end for freshness.
3. Check seasoning.
4. Accompany with dumplings.