Pork and Cabbage Dumplings (水餃– Shuǐjiǎo)

February 18, 2017

 

 

Makes 60 (depending on size made)

 

DOUGH
3 cups    All-purpose flour  (If not available, use 1 cup cake flour and 2 cups white bread flour)
1 cup    Water

 

1.    Put the flour dough on a clean granite surface top or into a large mixing bowl. If on a surface top, create a “volcano” shape mound.
2.    Pour a little bit of water into the center and mix into the flour. 
3.    Add more water and continue to mix.
4.    Once the dough has formed, knead the dough for about 20 minutes or until the dough is smooth at the bottom. Remember to cover the surface lightly while kneading to avoid the dough sticking to the granite top.
5.    Put the dough into a bowl covered with a damp cloth over.
6.    Allow the dough to rest for minimum of 30 minutes. Optimally for 2 hours. 

 

FILLING
600g    Pork neck
½ med    Cabbage
7 head    Dried shiitake

 

SEASONING OF FILLING
7cm    Ginger, grated
2Tsp    Sesame oil
2Tsp    Rice wine/Vodka
2tsp    White pepper
2tsp    Garlic powder
1Tsp     Salt
2Tsp    Light soy-sauce
1Tsp    Dark soya-sauce (for colour)
2tsp    Corn flour (Maizena)

 

1.    Dice the cabbage, place in a colander and mix in a generous amount of salt for 30 minutes. The salt will remove the liquid from the cabbage. This will avoid the mix to become too watery later.
2.    Put dried shiitake into a bowl with boiling water. Rest for 30 minutes.
3.    Once shiitake has plumped, squeeze excess water out. Cut off the stem and cut shiitake head into strips.
4.    Time for the food processor to do it’s magic. Chop the pork neck into chunks, place in the food processor with the seasoning ingredients. 
5.    On high speed mix the ingredients, do this in intervals of 20 seconds until mixture is ¾ fine.
6.    Add in the shiitake and cabbage into the mix. On high, mix until shiitake is finely mixed into filling.

 

If you do not have a food processor, replace pork with pork mince and finely chop the shiitake and cabbage. The process is the same by adding all filling and seasoning together and mix by hand. When mixing by hand, toss the filling against the side of your mixing bowl; this technique makes mixture “stick” better.

 

MAKING OF DUMPLING


1.    The dough is rested, spread flour over the granite surface top and knead the dough for about 5 minutes.
2.    Cut the dough in half with a dough cutter, put the other half into the bowl and cover with a damp cloth.
3.    Roll the dough into a long roll with a diameter of roughly 2.5cm / 1 inch.
4.    Cut the rolled dough into smaller pieces, length of roughly 2.5cm / 1inch. 
5.    Spread flour over the cut doughs, and press the dough on the cut surface flat. The result of the dough would be relatively round.
6.    Using a small rolling pin to make small round skins. The technique is to hold one corner of the dough and roll, during the rolling you have to turn the dough continuously with consistent pressure. The thickness you are trying to achieve is a little thinner than a CD. Ensure you have a slightly thicker center to make it easier to wrap the filling. See video demonstration below:

 

 7.    Prepare a tray to put your completed dumplings in, have a generous amount of flour at the base to avoid the dumplings sticking to the tray.
8.    Take a filling and hold it between your index finger and thumb.
9.    Use a tablespoon of filling and place it in the middle of the dough. (This will vary to the size of dumpling)
10.    Use water and wet the inner dough lining where the folds will be.
11.    Start folding the dough. Click on link to see various ways of folding: https://www.youtube.com/watch?v=WclLg8M0tJ8 there are various ways with varying difficulty levels.

 

 

 

 

 

 

 

 

 

 

 

 

 

COOKING OF DUMPLINGS

 

Water boiled
1.    Bring water to a boil.
2.    Place the dumplings into the water, gently move the dumplings around to avoid sticking.
3.    Let the water come to boil again.
4.    Pour half cup of cold water into the pot, and bring the water boil again.
5.    Repeat steps 3 and 4 again.
6.    Drain excess water and dish the dumplings to serve.

 

Steamed
1.    Use a pot that accommodates to your steamer.
2.    Bring water to boil.
3.    In the steamer, place Chinese cabbage leaves at bottom of steamer and place dumplings on top of cabbage layer.
4.    Steam dumplings for about 20 minutes / when the dough is thoroughly cooked, the colour of the dumpling skin will become more translucent.
5.    Dish the dumplings to serve.


Pan-Fried
1.    Use a flat pan and heat over stove.
2.    Once heated, use 2 tablespoons of oil.
3.    Place dumplings in the pan, usually a circular pattern will accommodate more in one cooking session.
4.    After 3 minutes, pour water into the pan, the water will be about 1/2cm, cover with the pan-lid.
5.    Simmer for 20 minutes.
6.    There will be a golden-brown crusty layer at bottom of dumplings.
7.    Dish dumplings to serve

Please note that all the times are estimates depending on kitchen utensils used. 

 

DIPPING
3cm     Ginger sliced into strips
3Tsp    Soya-sauce
1Tsp    Black Vinegar
½ tsp  Chilli sauce (optional)

 

 

Dipping sauces are made to personal preferences, so you are encouraged to explore and go wild. If you find something delicious – please share with me!

Wishing you a true success on your dumpling adventure! 


 

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