Yesterday a friend and I became ‘dumpling do-ers’.
We learnt how to make Chinese dumplings from scratch, with our amazing host, Daihong Dai and a small group of lovely ladies.
Dai was a great teacher, we all had a go at the making, and excelled at the eating – we got through 4 plates of these yummy fellas!
I don’t think there are many classes left before Dai goes away for a while, however I believe she is hoping to set up a restaurant selling these lovely delicacies, so there is no need to miss out! (and if your realy nice to me I might make you some of my rather less perfect dumplings!)
Here’s how we go on: (Dia’s recipe)
1. Make the filling
Blitz some fresh ginger and a couple of spring onions, and add to 500g lean pork mince, with 1 tbsp of Chinese vinegar, half a tsp of salt and 2 tbsp of soy sauce, and a little mix spice or 5 spice. Mix in one direction with a little cold water to help bind. Leave for 30mins-1hour to let the flavours develop.
(with the cabbage – wait till later!)
2. Make the dough
Boil the kettle, and add the boiling water, a little at a time to 500gs of plain flour, stirring until it forms a dough, knead it until it is smooth and let it rest for at least 30mins.
After the dough has rested, roll the dough into a sausage, and divide into small chunks, roll the chunks slightly with the palms of your hands to round them off, then press each chunk into a flat circle with the plan of your hand (press the cut edge down). Now comes the really tricky part – the rolling, take a small thin rolling pin, and roll each small circle into a much bigger circle, by rolling not quite into the middle and turn the circle, keep going until it is the right size (about 8cm diameter). They should be thicker in the middle.
3. Fill the dumplings
Soak cabbage leaves in water and a little oil, then blitx and pour over a generous amount of sun flower oil. Add the cabbage to the meat mix, take a round dumpling case, fill with about a tsp of the filling. Now the folding!
Bring the edges together in the middel, and sqeaze, then fold in either side and press tightly to ensure a good seal.
4. Cook the dumplings!
Arrange them in a hot pan with a little oil, (hot heat) then fill the pan with water so that the dumpling are half covered. Cover the pan and leave to cook on a hot heat for 12 minutes. then turn out and dig in!
Dipping sauce – 2/3 Chinese vinegar, 1/3 soy sause.
I found the class through Meet Up which is a great site with loads of groups and classes that you can join in with. It was a great way to spend a sunday afternoon.
Thanks again Dai – and to all the other Dumpling Do-ers! x