FOR THE DUMPLING DOUGH YOU WILL NEED:
NOTE: It’s easiest to buy pre-made dumpling wrappers (and they are good) from your nearest Asian grocer. Ask for pot-sticker dumpling wrappers. And follow cooking instructions on pack.
We make our own, but it’s hard to get the dough completely even when you’re rolling it out by hand. If you don’t mind that, then it is fun to have a go yourself.
• 3 cups high grade white flour
• 1 cup water
• Pinch salt
FOR THE FILLING YOU WILL NEED:
• 250g pork mince
• 250g raw prawns (or prawn meat)
• Handful chives
• 1 teaspoon Lucky Taco Habanero hot sauce
• 2 tablespoons Lucky Taco Pink Pickle
• 30g knob ginger (peeled)
• 4 tablespoons sesame oil
• 4 tablespoons light soy sauce
• 3 teaspoons salt
• 1 teaspoon white pepper
• Half teaspoon cracked black pepper
• 5 cloves garlic
• 2 tablespoons rice wine vinegar
• 3 tablespoons peanuts (roughly chopped - but finely)
METHOD FOR THE DUMPLING DOUGH :
• Add the salt to the flour in a mixing bowl and slowly add the water, mixing with your free hand.
• Once water is incorporated, tip the dough out onto a clean surface and knead.
• This doesn’t take a lot of work (compared to egg pasta dough).
• Just knead for a few minutes until smooth and slightly springy.
• Place back into a clean bowl and cover with glad-wrap.
• Leave to prove for 30 minutes.
• After 30 minutes, flour a clean surface.
• Make sure your hands are clean and dry and divide the dough into 6 even sized balls.
• Make sure you use plenty of flour. You don’t want the dough to stick to the surface. Also, sprinkle some flour over your hands and rolling pin.
• Using rolling pin, evenly roll out one of your 6 dough balls.
• Keep turning over and rotating, to try and get an even roll.
• When the dough just starts to become transparent - about 2 - 3mm thick, it’s good.
• Using a cookie cutter with approx 70mm diameter, cut out your circular rounds.
• Repeat this process with the remaining 5 balls of dough. Keep surfaces well floured!
METHOD FOR THE FILLING:
NOTE: We have a Kitchen Aid Artisan MINI (which has a 'mincer' application). So we bung everything through that.
HOWEVER, it’s super easy to just put everything in a food processor (except the pork mince & peanuts), and blitz until a rough smooth paste has formed.
• Add the blitzed paste with the pork mince & peanuts in a big mixing bowl and munge everything together by hand.
• Once happy with the mixture, you can start forming small balls to add into the centre of your dumpling wrappers.
• IMPORTANT. Before you start, fill a small bowl with water (to act as a sealant to close the dumpling skin).
• Also - have a wee mound of flour that you can pad the bottom of the finished dumpling in - so that they won’t stick to the tray / large plate you put them on before cooking.
• Get your dumpling wrapper and add a large marble sized blob of filling into the centre (you’ll get the hang of the amounts after you've made a few).
• Dip your finger in the water bowl and make a rainbow shaped smear along the edge of the upper semi-circle of the dumpling wrapper.
• Close the bottom of the circular dumpling wrapper up and over the filling, creating a half moon shape.
• Try and make sure there is no air in the meat pocket.
• Make tiny pinches along the sealed edge of the dumpling. A bit like a small cornish pasty. But have fun! Make whatever shapes you want! As long as the dumpling is sealed properly.
• Dunk the largest flattest surface area of the dumpling into the flour pile and set aside on a tray / large plate ready for cooking once you’ve finished all the dumplings.
• Continue the process until approx all 60 dumplings are made.
• We like to steam our dumplings, because if there are any leftovers, you can pan-fry (pot-sticker) them the next day so they get a golden brown crispy side.
• You’ll need a large bamboo dumpling steamer (avail from any Asian supermarket).
• Measure the circumference of the base of the steamer and cut a piece of greaseproof paper roughly the same size.
• Lay the paper on the base of the steamer. Smear with some olive / canola oil (so the dumplings don’t stick).
• Pierce the greaseproof paper with a cocktail stick about 20 times to allow the steam through the paper (to cook the dumplings).
• Place as many dumplings as will comfortably fit in the steamer (you don’t want them touching - or they will stick to each other).
• Place the steamer on top of a large pot of boiling water. Make sure the lid is securely fitted on top of the steamer.
• Cook the dumplings for 10 - 15 minutes.
• Serve with some chilli oil & soy sauce for dipping.