Dumplings (Shanghai Jiaozi-饺子)

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Dumplings with pork filling

I had been bookmarked this recipe for quite sometimes. At last I manage to make these dumplings as our lunch. I reduced the dough portion into half. I hardly shape into 10g each like Sonia and end ups 15g each. As a result, I try to wrap as much as filling that I can handle. These dumplings skins are chewy and not like ordinary dumplings that we ate in the restaurant. Overall we like it!  

Dumpling with chives. Serve with ginger in black vinegar

Adapted and slightly modified from Sonia aka, Nasi Lemak Lover

Ingredients: yield about 15g x 30 pcs dumplings
~ Filling
(A) Pork
150g minced pork
100g minced prawn
1 tbsp Chinese wine
2 tbsp green onion
1 tsp sesame oil
½ tsp salt
1 tsp pepper
 
(B) Chives
A bunch of chives (chopped)
1 egg (slightly beaten)
3 shallots (sliced)
Seasoned with salt and pepper
Some oil
 

 

~ Dumpling dough

200g plain flour
100g high protein flour
170ml water
 

Methods:

~ Filling

(A) Pork

1. Mix all ingredients together with a pair of chopsticks till sticky. Keep in fridge 30 minutes before used.

(B) Chives

1. Heat oil in a pan, fry the beaten egg till golden brown. Cut into small pieces. Remove and set aside.

2. Heat oil in pan, fry the shallots till fragrant. Off the heat, add in chopped chives, pieces of fried egg and seasoning. Mix well, remove and set aside to cool.

~ Dumpling

1. Mix all together and knead to form smooth dough. Set aside to rest for 1 hour.

2. Divide the dough into 15g each. Shape into round with rolling pin.

3. Wrap in spoonful of filling, seal tight and shape into dumpling. Repeat the same for the rest of the dough.

4. Bring a pot of water to boil. Gently drop the dumplings into the water. Make sure stir continuously to prevent dumplings stick to each other or bottom of the pot.

5. Once all the dumplings float at the surface (means cooked), add in ½ cup of cold water and bring the water to boil again. Once boiled dish them out and ready to serve.