Everyone loves dumplings. I love dumplings right up till my trip to China in 2018 with my Uni mates. Given that they were westerners, they loved the idea of having dumplings 24/7. Eassily accessible and cheap in China, why not? I guess it was a pleasurable food experience for them but I got really tired of it after a couple of meals. Understandably so as I grew up having dumplings all my life. This trip has reduced my dumpling consumption by 90%!
Although my consumption has dropped tremendously, I decided to challenge myself and made my own dumplings. I’ve never made it before but I’ve seen how mum made it. So I gave it a go and was pleasantly surprised.
Pinching the dumplings were the toughest part. My initial dumplings looked like a golden handbag but after a few folds and pinch I figured it out and manage to have it looking like a money bag!
I prepared chicken broth soup with blanch Bak Choy to be served with the dumplings.
For those of you who has been asking for the recipe, here goes.
Dumpling Filling
- Chopped prawns
- Minced pork
- Salt
- Sesame oil
- Chinese cooking wine
- Spring onions finely chopped
- Grated ginger
Chicken broth
- 750ml organic chicken broth
- Smashed garlic
- Ginger slices
- Chinese cooking wine
- A dash of sesame oil
Note that the prawn and minced pork ratio is 1:1.
Boil dumplings in hot water for 4 minutes / until it floats.
Serve broth on hot cooked dumplings and sprinkle some chili flakes for some added heat.
Took me an hour to prep and cook this. It’s easy and healthy too! Freeze some for days when you don’t feel like cooking!