By : Ng Shi Lei
05 January 2017
Homemade Chinese Dumplings
After having our own place, I find myself spending more time in the kitchen as I cook for my husband and myself. What started out of necessity turned into an obsession to re-create some of the meals we had on our memorable travels abroad.
I have been thinking a lot of the Chinese dumplings (jiaozi) we ate in China and Inner Mongolia 3 years ago. We thought it would be challenging to find vegetarian options in Inner Mongolia but we were simply blown away with the many types of handmade vegetarian jiaozi on offer, made with the freshest mushrooms, fungi, vegetables and herbs from the Mongolian grasslands.
I bumped into a friend from China just the other day on the MRT and asked how he and his family were adapting to life in Singapore. He shared that while they have taken a liking to local delights such as nasi biryani and roti prata, the curries and spices, they still eat plenty of Chinese food at home, including jiaozi and noodles made from scratch. I was super impressed and this further strengthened my resolve to make some jiaozi too.
As it is going to be my maiden attempt, I thought I shall be less ambitious and go with ready-made jiaozi skin from the supermarket. 🙂
Recipe for 2:
Ingredients: Chives, finely minced shitake mushrooms, dumpling skin
I thought it was going to take forever to wrap the dumplings, surprisingly, it took me like 15 minutes to wrap all these!
Dice shitake mushroom and marinate in sesame oil, salt and pepper.
Heat an oiled frying pan over medium heat, sauté garlic and mushrooms until soft.
Roughly chop chives.
Place chives and mushrooms into a bowl and combine.
Place small amount of mixture into the centre of dumpling skin, dap edge with water and fold edges together. (Do not be too greedy, I put too much filling into my first few dumplings, and they kept spilling out when I try to fold the edges together!)
Repeat with remaining mixture and wrappers.
Bring a saucepan of water to boil and add a teaspoon of salt. Adding salt helps to prevent the skin from breaking easily in the water.
Place dumplings in water until skin turns translucent before removing them from the pot.
Serve the dumpling hot with finely sliced ginger in vinegar! It is not as difficult as I thought, so probably I will make my own dumpling skin from scratch one day when I am feeling adventurous enough.
If you have any tasty recipes you would like to share with us, drop us a note at firstname.lastname@example.org! 😉