How to make dumpling filling & cook dumpling

How to make dumpling filling & cook dumpling

Vegetarian

Level                : intermediate

Ingredients

Ready make Dumpling skin (refer to how to make dumpling skin)
Bowl of water for wetting the rim of the dumpling skin

Filling

200 g Cabbage, boiled to soften (remove the hard core) (finely cut)
200g spinach leave only, boiled to soften. (Finely cut)
100g vegetarian minced meat (must be finely minced)

Seasoning

1 ½ tbsp. minced ginger
2 tbsp. sesame oil
1 tbsp. soy sauce
White pepper
Mushroom seasoning
1 tbsp. water
1 tbsp. Potato starch

Dipping Sauce (Combine all)

Ginger slice
3 tbsp. rice vinegar
3 tbsp. soy sauce
A pinch of raw cane sugar

Chili oil (optional)

Method filling and folding the dumpling

1.   Minced all the vegetable and squeeze out the excess water. Put the vegetarian minced meat in a bowl together with the chopped vegetable. Add the seasoning and toss till well combined.

2.   The mixture mustn’t be to dry. If dry add a bit of water. Cos when we eat, we want to have a juicy filling.

3.   Place a dumpling skin on your left palm or on a work surface. Spoon the filling into the center of the skin.

4.   Dip a finger in a bowl of water and wet the entire rim of the skin. This will seal the pleats into position.

5.   Continue holding the skin or at the work surface, fold the skin in half and keeping the center pinched, start forming pleats along the front edge, folding the pleats so that they point towards the center, sealing the skin as you go and working from the center to the right corner.

6.   Continue adding pleats till you get to the corner, and then seal the dumpling edge.

7.   Repeat the same pleating process on the left edge with the pleats again pointing towards the center till the dumpling is completely sealed.

8.   Flattening the bottom and forming a nice crescent. Transfer the dumpling to parchment sheet and repeat the pleating process for all dumplings.

 

How to cook the dumpling

Dumpling can be cooked by steaming, pot-sticker way, which give the dumpling with a crisp bottom and chewy steamed top. Here, we are doing the pot-sticker way.

Things needed

Utensil       : Non- stick pan

1 tbsp. Oil

Water

 

Method

1.     Heat 1 tbsp. cooking oil in a non-stick pan over medium heat. Add and arrange the dumplings in a single layer until fill the pan. Fried until evenly golden brown on the bottom surface, about less than 5 minutes. (Do not keep overturning the dumpling when is frying)

2.     Add ½ cup water and cover with a lid. Increase heat to medium-high. Let the dumplings steam for 5 minutes, then remove lid. Continue cooking, swirling the pan and using a thin spatula to dislodge the dumplings if they’re stuck to the bottom of the pan. Cooked until the water has fully evaporated and the dumpling bottom surface is crisped again, about less than 3 minutes.

3.     Remove the dumplings onto a plate and serve with dipping sauce.

 

How to make the sauce

Combine all ingredients. Taste accordingly.