Dumplings

This was my first time making dumplings and they came out so well for my first try. I'm deffs no expert with these especially when it comes to those folding techniques!

It's always fun to try new cuisines. You never know what you might like if you just give things a try.

I always stuck to Italian food but now I LOVE trying different foods and seeing if I can make them at home.

This is a great recipe for beginners and if you don't have all the sauces don't worry about it!

You can make these any flavour you like. If you want just salt & pepper and no veg that's fine :)

You can also add more veg if want, it's all up to you!

If you have any left over meat, you can turn it into sausage rolls using puff pastry or roll them into small balls to make meatballs, you can even flatten it out to make burger patties and even add it to stir fry's.

All these can be frozen to use another time :D

You can watch my hectic tutorial here > https://youtu.be/9CJJc0IFqnI

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Makes around 32

Ingredients:

Dumpling wrappers

500g Mince (use any type of meat you like) - Can also use tofu or kidney beans or lentils. Just make sure you make it smoothish.

¼ White Cabbage

2 Carrots

3 Spring Onions

5g Ginger

1 tsp White Pepper

1 tbs Garlic

1 tsp Chilly

1 tbs Thick Soy Sauce or any soy sauce you have on hand

1 tbs Oyster Sauce - can use vegetarian oyster sauce 1 tbs Sesame Oil or any oil you like.

1 tbs Chinese Cooking Wine - Use whatever you have, rice wine vinegar, black vinegar, regular white vinegar

1 tsp Brown Sugar - Don't add if you're not adding the wine/vinegar.

1 tbs Corn Flour

1 tsp Salt

Notes: Do not leave dumplings to cook for the next day as the wrappers go soggy. These can be frozen before cooking. If frozen, cook from frozen for 8 minutes instead of 3.

If you add the vinegar, the sugar balances the dish out. Don't add one without the other.

Method:

• Thinly slice cabbage, peel and grate carrots, if using fresh ginger peel and finely grate.

Note - Try to avoid adding any hard parts of the cabbage.

• Heat oil in a pan and add garlic, ginger, pepper and chilly. Fry till fragrant, then add cabbage and carrots. Cook till everything is soft and cabbage has wilted down. Set aside to cool.

• Slice spring onions and set aside.

• In a bowl add mince and all the sauces, including the wine, sugar and salt. Give it a really good mix until everything is incorporated.

• Mix in the corn flour, then add the cooled veg and spring onions. Mix well.

• Add 1 tsp of mixture to your dumpling wrappers, add water to half the edge and fold, pressing closed.

Note - These can not be kept in the fridge over night, they tend to get a bit soggy. Once made you can either cook right away, freeze or store in fridge for a few hours. But they must be cooked on the day they were made, if you're not going to freeze them.

• To steam the dumplings you'll need a steamer. Add water half way up the pot and bring to a boil, add your dumplings to the steamer section and add that on top of boiling water, turn the heat down and steam for around 8 minutes or until chicken is cooked.

• To fry the dumplings, add a little oil to a fry pan just to cover the bottom, then add dumplings and cook till bottoms are crispy, around 2 minutes. Add ¼ cup of water, cover the pan with a lid and cook for 5 minutes or until chicken is cooked. If cooking from frozen, fry for 4 minutes and then cook for 8 minutes with the water.

Note - Depending on the size of your pan you may need to add more water. The water should be about 1/4 way up the dumplings.