Ugly Dumplings.....


 

OK you'll have to excuse the wrinkly nature of my dumplings - these tasty morsels aren't going to win any dumpling beauty pagents. But hey I'm still a learner driver making these things and I think lots of practice in this case does indeed make perfect.

The recipes are very simple and I've gone for two combinations of Chicken & Coriander and Pork & Garlic Chive. But have a play and experiment a bit with the mix of flavours and make your own unique combinations.

Enjoy!


CHICKEN & CORIANDER AND PORK & GARLIC CHIVE DUMPLINGS
By Claire Brookman

Chicken & Coriander Dumplings
250g chicken mince
1 spring onion, finely chopped
2 garlic cloves, crushed
1 tspn soy sauce
2 tspns Chinese rice wine
2 tblspns chopped fresh coriander
20 gow gee pastry wrappers


Pork & Garlic Chive Dumplings

250g pork mince
2cm piece ginger, peeled, grated
2 garlic cloves, crushed
1 tblspn soy sauce
2 tspns Chinese rice wine
2 tblspns chopped fresh garlic chives
20 gow gee pastry wrappers


Sliced Spring onions, chilli oil, soy sauce, fresh chilli to serve


Chicken & Coriander Filling - Using hands, combine chicken mince, spring onion, garlic, soy sauce, rice wine, and coriander in a bowl.

Spoon 2 heaped teaspoons of chicken mince mixture on 1 half of each wrapper. Brush edge with cold water. Fold wrappers over to enclose filling. Pleat edges together to seal. Place dumplings on a tray lined with baking paper.


Pork & Garlic Chive Filling - Using hands, combine pork mince, ginger, garlic, soy sauce, rice wine, and garlic chives in a bowl.


Spoon 2 heaped teaspoons of pork mince mixture on 1 half of each wrapper. Brush edge with cold water. Fold wrappers over to enclose filling. Pleat edges together to seal. Place dumplings on a tray lined with baking paper.


To Cook - Place a large steamer lined with baking paper over a wok or large saucepan of simmering water. Cook dumplings, covered, in batches, for 4 to 5 minutes or until cooked through. Transfer to a plate. Cover to keep warm. Serve with thinly sliced spring onions, chilli oil, soy sauce, & fresh chilli if you are game.



Makes 20 of each flavour.



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All Images © Deborah Aspray - Motif Lifestyle Images Ltd 2016

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