The beautiful thing when I see our son and his girlfriend making food together. Both passioned of italian, spanish and asian food. And me learning something new!
The recipe of this masterpiece is from masterchef Nicole :)
Ingredients Serves 2-3
Ready dumpling wrappers (can be found in most Asian stores or you can make your own with just water and flour)
Dumplings 30 pcs:
6 dl flour
½ tl salt
2½ dl cold water
For the filling:
- ½ or ¼ of red cabbage chopped into fine pieces (depending on size of the cabbage)
- ½ a teaspoon of salt
- 400g of minced pork
- 1 tablespoon of soy sauce
- ½ a tablespoon of sesame oil
- Thumb size amount of graded ginger
- Bunch of chopped up scallions
- 1 egg
- 2-3 cloves of garlic
- Bunch of finely chopped celery
- 1 Tablespoon of fish sauce (not mandatory)
For frying and steaming:
-2 tablespoons of vegetable oil (or enough to cover a thin layer of your pan)
- Water enough to cover around 1cm of the pan
1. If you bought dumpling wrappers from the store, they’re most likely frozen therefore the first step would be to let your wrappers thaw so they’re ready to use when it’s time to fill them!
2. Next place all of your filling ingredients into a bowl and mix them all together and make sure that all raw ingredients are chopped very finely so you don’t get any big chunks in your dumplings
Side note: You can also replace pork for chicken or beef as well as mushrooms
3. Lastly once you’ve mixed all your ingredients, you’re going to take your wrappers and lay them out with a little bowl of water, which you’re going to use to make the rim of the dough a little wet so they stick together when you wrap them
4. Start by adding one or two teaspoons of filling and closing them one by one (there’s many different ways to close them, so you can choose what comes easiest to you)
5. Once they’re ready start warming up your pan with oil on medium heat and place your dumplings (this helps give that crispy bottom as well as cooks the filling a little bit)
6. The dumplings should have a light brown color on the bottom from cooking in the oil, after this add your water and cover with a lid
7. You can also reduce the heat at this point and let them cook for 6-7 minutes or until the water has evaporated.
Tip: serve with soy sauce or crispy chili in oil and garnish with some chopped up scallion and/or sriracha mayo.
Nicole, Eric and Cristina