Food!
Dim Sum/Grilled Dumplings - Recipe makes 24
Wrapper
2 cups of flour (have used rice flour as well)
¼ tsp of salt
2/3 cup + of ice water (you may need a touch more when mixing the dough)
Filling - Carnivore
1 lb cooked pork loin (4-5 cuts)
1 bunch of bok choy
1 can of water chestnuts (in the original recipe this was a small white onion)
1 tbsp of hoisen sauce
1 tbsp of soy sauce (dark)
2 tbsp of oyster sauce
3 tbsp of black bean sauce
*original recipe called for 2 tbsp of each sauce but I like this mix better. It also called for 2 tsp of salt but I find the sauces have enough salt in them already.
Filling - Vegivore
½ lb of firm tofu
1 bunch of bok choy
1 cup of cabbage
1 cup of carrot
1 cup of bean sprouts
1 can water chestnuts
2 tbsp soy sauce (light)
4 tbsp black bean sauce
Sesame or peanut oil
I like to chop the veggies and meat separately in a food processor so you can control the consistency of the material. You don’t want things chopped too fine or the filling will be pasty. I toss the sauces in when chopping the meat in the processor, then mix the meat and veggies in a bowl. Put the bowl in the fridge for an hour at least. The filling will set up and be far easier to handle when putting in the wrappers.
Combine the flour and salt in a mixing bowl, making a well in the centre for the water. Mix with a wooden spoon (trust me, doing it with your hand is messy and cold!). Knead dough on a floured surface for 10 minutes. Put a tsp of the oil in the bowl and coat inside. Return dough to bowl, flipping to get a nice coat of oil on surface. Let rest for 30 minutes.
Knead the dough for 5 minutes more on a floured surface. Cut in dough in half, returning half to bowl. Roll dough into a 12” tube then cut into 1” segments. On a floured surface, roll each segment into a 3” round wrapper. Make sure to dust both side of wrapper with flour before stacking the wrappers or they’ll stick together.
Place a healthy tbsp of filling in the centre of a wrapper. Bring the dough up on the sides and pinch the middle together. Pinch each end and then work your way to the middle leaving you with a flatish bottom dumpling.
Heat 1 tbsp of oil in a skillet (with a lid) on medium high heat. Place the first 12 dumplings in the skillet, flat bottom down, and grill until bottom is golden brown. Turn heat down to medium low and add 1 cup of hot water to pan. Cover and let cook for 10 minutes. I put together the second round of dumplings while the first is cooking.
Drain the water and add 1 tbsp of oil back to pan with dumplings and return to medium high heat. Recrisp the bottom and sides of dumplings so they hold their shape. Set the finished dumplings in a serving dish and add the second round to the pan (there should be enough oil in the pan to brown the bottoms).
It’s tempting to make the dumplings larger, but learn from my error! The bigger they are, the harder they are to handle in the pan and they will break up (the wrapper tears). This recipe doubles well but be prepared to spend a few hours in the kitchen! The dumplings freeze really well when cooked. If you want to freeze them uncooked, do so on a cookie sheet then repack them or they’ll stick together in a mass that you can’t break up.
Serve with soy sauce, thai chili sauce, and/or rice vinegar.
Wrapper
2 cups of flour (have used rice flour as well)
¼ tsp of salt
2/3 cup + of ice water (you may need a touch more when mixing the dough)
Filling - Carnivore
1 lb cooked pork loin (4-5 cuts)
1 bunch of bok choy
1 can of water chestnuts (in the original recipe this was a small white onion)
1 tbsp of hoisen sauce
1 tbsp of soy sauce (dark)
2 tbsp of oyster sauce
3 tbsp of black bean sauce
*original recipe called for 2 tbsp of each sauce but I like this mix better. It also called for 2 tsp of salt but I find the sauces have enough salt in them already.
Filling - Vegivore
½ lb of firm tofu
1 bunch of bok choy
1 cup of cabbage
1 cup of carrot
1 cup of bean sprouts
1 can water chestnuts
2 tbsp soy sauce (light)
4 tbsp black bean sauce
Sesame or peanut oil
I like to chop the veggies and meat separately in a food processor so you can control the consistency of the material. You don’t want things chopped too fine or the filling will be pasty. I toss the sauces in when chopping the meat in the processor, then mix the meat and veggies in a bowl. Put the bowl in the fridge for an hour at least. The filling will set up and be far easier to handle when putting in the wrappers.
Combine the flour and salt in a mixing bowl, making a well in the centre for the water. Mix with a wooden spoon (trust me, doing it with your hand is messy and cold!). Knead dough on a floured surface for 10 minutes. Put a tsp of the oil in the bowl and coat inside. Return dough to bowl, flipping to get a nice coat of oil on surface. Let rest for 30 minutes.
Knead the dough for 5 minutes more on a floured surface. Cut in dough in half, returning half to bowl. Roll dough into a 12” tube then cut into 1” segments. On a floured surface, roll each segment into a 3” round wrapper. Make sure to dust both side of wrapper with flour before stacking the wrappers or they’ll stick together.
Place a healthy tbsp of filling in the centre of a wrapper. Bring the dough up on the sides and pinch the middle together. Pinch each end and then work your way to the middle leaving you with a flatish bottom dumpling.
Heat 1 tbsp of oil in a skillet (with a lid) on medium high heat. Place the first 12 dumplings in the skillet, flat bottom down, and grill until bottom is golden brown. Turn heat down to medium low and add 1 cup of hot water to pan. Cover and let cook for 10 minutes. I put together the second round of dumplings while the first is cooking.
Drain the water and add 1 tbsp of oil back to pan with dumplings and return to medium high heat. Recrisp the bottom and sides of dumplings so they hold their shape. Set the finished dumplings in a serving dish and add the second round to the pan (there should be enough oil in the pan to brown the bottoms).
It’s tempting to make the dumplings larger, but learn from my error! The bigger they are, the harder they are to handle in the pan and they will break up (the wrapper tears). This recipe doubles well but be prepared to spend a few hours in the kitchen! The dumplings freeze really well when cooked. If you want to freeze them uncooked, do so on a cookie sheet then repack them or they’ll stick together in a mass that you can’t break up.
Serve with soy sauce, thai chili sauce, and/or rice vinegar.