Ingredients – filling
(Makes approx. 50 dumplings )
- 150g chicken thigh fillets, finely diced
- 5 medium Chinese mushrooms (approx. 25g), soaked in hot water for 20-30 minutes, remove stems, diced
- 50g salted radish or salted turnip, diced
- 2 tbsp. shrimp shell
- 1/2 small carrot (approx. 50g), remove skin, finely diced
- 50g leek, diced
- 50g five spice tofu (or firm tofu), diced
- 50g bamboo shoot, diced
- 20g celery, finely diced
- 10g coriander, stem part preferred, chopped
- 1/4 cup of roasted peanut, lightly crushed, roughly chopped (optional)
- 1 tbsp. sesame oil
- 2 tbsp. oyster sauce
- 1 tbsp. port wine / sherry
- salt and white pepper to taste
- cooking oil for pan frying
- 1 tsp. corn flour, mixed with 1 tbsp. water
Method – filling
- In a frying pan, bring cooking oil to high heat, add chicken, Chinese mushroom, salted radish/turnip, shrimp shell, carrot and leek, stir fry until the chicken has turned to pale color
- Add oyster sauce, sesame oil, port wine, sauté briefly
- Add tofu, bamboo shoot, celery and peanut, cook over medium heat for a few minutes
- Add corn flour mixture to thicken the filling, mix well and stir fry for a few more minutes until the filling has no observed liquid; add coriander.
- Leave aside to cool, or leave in fridge overnight
Ingredients – wrappers
Two batches of dough are required to use up the filling, depending on how much filling you would like to use. Each batch of dough makes approximately 25 wrappers (using a 3-inch round cutter).
Each batch requires:
- 1 cup wheat starch
- 1/2 cup tapioca
- 1 cup boiling water
- a few pinches of salt
Method – wrappers
- Mix wheat starch, tapioca and salt in a mixing bowl; add boiling water gradually while constantly string the flour mix
- Kneed the dough briefly until smooth (add a little more water or flour if required)
- Break the dough in smaller pieces; press to make it thinner and run the dough through the pasta machine to get large sheets (I used the ‘3’ or ‘4’ setting on my pasta machine which makes relatively thick wrappers); cut out round wrappers
The dough can dry out very quickly, make sure it is covered by moist kitchen towel or cling wrap while not in use.
Method – dumplings
- Spoon some filling in the middle of a wrapper, fold up and seal the side; repeat with the remaining wrappers.
- Steam the dumplings in a steamer for approximately 15-20 minutes; the dumplings are ready when the wrappers become translucent.
- Serve the dumplings warm, with chili sauce (optional)
