Dumplings (水饺) in Two Ways!

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I want to make this dumpling for quite sometimes. Since one Wednesday my hubby was not working I decided not to wait any longer. Early morning he went to market bought the minced meat and shrimps. I knead the dough and leave it to rest. Then get ready the dumpling filling. He is in-charge for the dumpling wrapper. Actually I dislike working with pasta maker. For me rolling the dough with the pasta maker is hard work :p So let my hubby does the fun Ha...ha...
 
This recipe seems yield quite a lot of dumpling. However it doesn't matter as I can keep in freezer after wrap with the filling. Make sure you arrange the dumpling separately on a pan and keep in freezer until set. Once freeze (harden) remove from pan and keep in container or bag. Cook the dumpling (directly from freezer) in hot boiling water whenever you like.

 

Why having dumpling in 2 ways? At first I want to get round shape from the pasta sheet. However some of the dough came out too small for the round wrapper. So it ends up square dumplings :D By looking at this square dumplings make me think of Italian filled pasta, ravioli. So I have them with creamy mushroom soup. Definitely delicious!

Ingredients:
~ Dumpling wrapper
300g all-purpose flour
1/4 tsp salt
130ml water
 
~ Filling
300g minced pork
150g minced prawn
1 tbsp grated ginger
1 tbsp shao xin wine
1/2 tsp salt
1/2 tsp pepper
1 egg
50g garlic chives (韭菜)
* mix all and keep in fridge 30 minutes in advance.  

Methods:
~ Wrapper
1. Mix the salt and flour in a mixing bowl. Add in the water. Mixing by running a fork around the flour. Try to combine every bit of water with the flour.
 
2. Once all combine get in your hand and gather all lumps together become dough. Slightly knead the dough. The dough might seem a bit dry and hard to get smooth. Don't worry as it meant to be. So it won't stick and the texture will smooth once working with the pasta maker. Cover and leave aside to rest for 30 minutes.
 
3. Divide into manageable portions. Set the roller to the thickest setting (with lowest number). Roll the dough over the pasta maker. Fold and roll over again. Repeat till smooth and even surface has achieved. Keep aside and is ready for next step. Repeat the same for the rest portions.
 
4. Adjust to smaller feed. Roll in the smooth pasta. Keep reducing the thickness of the feeder until get the right thickness of pasta sheet.

* Do refer to Homemade Wonton Wrapper for steps shown.

5. Once get the desire thickness cut out round with round cutter (glass can do the trick). The wrappers are ready for filling! If the sheet is not big enough for 'round' keep it for square dumpling.

 
~ Making dumpling
(A) Round wrapper-Half moon shape
Arrange the cut out round wrapper on working station. Spoon a teaspoon of the filling in the center. Fold to cover.

(B) Long sheet-Square dumpling
Arrange the sheet on the working station. Spoon a teaspoon of filling along the sheet by leaving 1-2cm apart. Cover the filling with another sheet. Cut into individual dumpling. Seal the edges.
* apply some water at the edges if too dry
 

~ Cooking

1. 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.

2. 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.

I'm sharing this post via Muhibbah Malaysian Monday.