Garlic chive dumplings
My little boy’s school has a school fete shortly and I am running an Asian food stall for the school.
Last Sunday we had a few school families and friends over to wrap dumplings for the Asian food stall. We used up 16kg of pork mince, 6 large bunch of garlic chive, 3 large wom bok cabbages. At the end of the day we made 1,100 ‘jiaozi’ dumplings and 120 ‘siu mai’ dim sims.
In between wrapping the dumplings, we enjoyed a few bottles of sparkling wines, smoked spicy beef ribs, Vietnamese pork kebabs, some giggles and chats. We also tested our fruit of labor – pan fried dumplings (picture below).
I have learned a few new tricks for making dumplings. Our friend Michelle had kindly came over to help out and she was an expert in preparing the dumping filling. She soaked some Sichuan red pepper corns with hot water and added the water to the filling, this will give the meat extra favors. She also stirred the mince with chopsticks one circular direction which will smooth the meat. When she pan fried the dumplings, she added some plain flour mixed with a little water, which formed a lovely web-like base that tasted absolutely delicious.
We also added sesame oil, mirin, soys sauce to the dumpling filling. We used shop bought dumpling wrappers as 1,100 wrappers were too many to be hand made.
Looking forward to sell these lovely dumplings at the fete and raise some money for our school.