how to make dumplings [video]
Well, not really, unless you have your computer plugged into your television screen (in which case, I really am on your teevee).
It’s my very first video tutorial blog post, and in it, I’m showing you how to make dumplings from scratch. That’s right, wrappers and all! Please excuse the kinks and hiccups – it’s weird talking to a little camera on a tripod. Hope you all like it and there’ll be many (many) more this year.
…and for those of you wanting to try the recipe at home, here it is:
- 200g plain flour (plus extra for dusting)
- 1tsp salt
- 75ml boiling water
- 50ml water (I said 25ml in the video... sorry)
- 2tsp vegetable oil
- 500g pork mince
- 2tbsp light soy sauce
- 2tbsp cornflour
- 1tsp salt
- 1tsp white pepper
- 2tsp sesame oil
- ¼C chopped shallots
- equal quantities of light soy sauce & chinese red vinegar
- a few drops of sesame oil, to taste
- Mix the plain flour and salt in a bowl.
- Tip the hot water in quickly and stir furiously with a pair of chopsticks to combine the water & flour. This will allow the dough to develop its gluten and become nice and elastic and stretchy! (I use chopsticks because they allow me to incorporate everything together really quickly, without things clumping like they would using a spoon or a whisk).
- Add the additional water & vegetable oil and mix until you have a cohesive dough. Wrap the dough in cling film and let the dough rest for an hour in the fridge.
- Once the dough is rested, roll it out into a long cylinder (about 2cm in diameter) and cut the dough into about 30 equal balls.
- Rolling out from the centre (see the video for a demonstration), form thin sheets of dough from each ball. This will be the finished dumpling wrapper. If you want to keep it neat, use a cookie cutter to trim the excess.
- Store by adding lots (like 1 tsp) of flour in between each completed wrapper and stacking.
- Combine all of the ingredients in a bowl and mix thoroughly with a spoon or with your hands. Chill in preparation for dumpling filling.
- To form the dumplings, take a dumpling wrapper and add a mound of filling in the middle. Wet the outside edge and press together in a half-moon to seal. Crimp the edges (see the video for a demonstration).
- To cook, steam in a conventional steamer for about 15 minutes, or until the juices of a poked dumpling run clear. In a steam oven at 100C, it will take just under 10 minutes.
- Deseed & chop the chilli finely. Add the remaining ingredients and stir.