Tasty Dumpling Combination

A great recipe that brings an Asian favourite to life.

• Prep Time: 45 minutes
• Cook Time: 30 minutes
• Servings: makes approximately 20 dumplings

• Ingredients

Dough

300g dumpling flour
500ml boiling water
2 tbs peanut oil or rice bran oil
Extra dumpling flour or potato flour for dusting

Filling

3cm piece of ginger
10 garlic chives
½ stick celery
1 garlic clove
2 tbs vegetable oil
¾ cup coriander leaves
Freshly ground rock salt
200g pork mince
¼ tsp ground white pepper
½ tsp white sugar

To serve

Soy sauce
Pickled ginger

• Directions

• Using the Bake 2 Basics Sift ’N Stor, sift the flour into the Bake 2 Basics Large Mixing Bowl. Add 250ml of boiling water and oil to flour. Using the TupperChef Spatula firmly stir contents until mixture is combined.

  Gradually add remaining water and occasionally stirring until dough is firm. Do not over mix, as this will result in lumpy dough.

  Dust the bench and hands well with extra flour. Place dough onto bench top and knead until smooth in consistency.

  Place smooth dough into the Large Mixing Bowl, seal and set aside while preparing the fillings.

  Peel ginger with Universal Peeler.  

  Using the TupperChef Utility Knife roughly chop the ginger, garlic chives, celery and garlic. Place ingredients into the Quick Chef II, cover and process until finely chopped.

  Heat approximately 2 tsp of oil in the chefseries Frying Pan over a medium heat. Add ginger and garlic mixture and cook for 1-2 minutes, stirring with the TupperChef Spatula. Set aside.

  Place coriander leaves into the Quick Chef II, cover and process until roughly chopped. Add the ginger and garlic mixture to the coriander leaves, with salt, mince, pepper and sugar. Cover and process until well combined and filling has a sticky consistency.

  Dust the bench with the extra flour and roll dough into a long roll approximately 18cm in length. Divide dough into about 20 pieces.

  Taking one piece at a time press out dough to a 5cm circle with the flat side of the Spatula.

  Place 2 tsp of filling the centre of the circle. Fold up the sides to encase filling and form a small pouch style dumpling, while lightly fluting the sides. Press well to seal.  Using the blunt side of a knife, make several little markings along the sides of the dumpling. Place the dumpling onto the TupperChef Baking Sheet.  Repeat the process with remaining dough and filling.

   

  To cook

  Pour approximately 2cm of boiling water into the chefseries 7.6 Litre Stock Pot.

  Place a dumpling into each cavity of the TupperChef Muffin Form and place the form into the Stock Pot. Cover the pot and simmer for 8 minutes or until the dumpling is transparent.

  Remove each dumpling and lightly brush with oil using the TupperChef Baking Brush. Place dumplings into the Insulated Server Medium. 

  Repeat the cooking process with the remaining dumplings, topping up the boiling water as needed.

  Serve dumplings with soy sauce and pickled or fresh grated ginger.  

  
  

  Tips

  Dumpling flour is a mixture of Chinese or Vietnamese wheat starch flour and tapioca or potato flour. It is sold in packets at Asian food stores or can be purchased separately and sifted together. For an authentic result purchase the products from Asian food stores.

  If ‘dumpling’ flour or a combination of the two or three flours are not used the dough will be white and not transparent. Depending on the humidity varying amounts of boiling water is needed to make the dough.

  Alternatively ready made dumpling sheets can be used. These can be purchased from most supermarkets or Asian food stores. However, these sheets will not be as fluffy or transparent.

   

  Filling variations

  Chicken, basil and water chestnut

  Substitute celery for 5 whole water chestnut

  Substitute coriander for basil

  Substitute pork mince for chicken mince.

  Prawn, scallop and sesame

  Substitute pork mince for raw cleaned finely diced prawn and scallops. Add 1 tsp toasted sesame seeds to the ginger and garlic mixture.