Happy Dumplings 

Joy Hollowell

Bich Nga Burrill was back in the TV5 Kitchen Wednesday morning. This time she was showing Wayne how to make her tasty creation “Happy Dumplings.”



Happy Dumplings

*As prepared on the 6/18/2014 Morning Show*

Making the wrappers:
2 cups all purpose flour
1/2 teaspoon salt
2/3 to 1 cup boiling water
Extra flour (for dusting)

Make a well in the center of flour, gently mix in hot water and salt, knead until smooth and elastic. Cover and let rest for at least 1/2 hour to an hour.

Divide dough into 30 equal balls, flatten each ball with your palm and then with a rolling pin, roll them into flat circles approximately 3 1/2 to 4 inches across.

Cover the pastry to prevent it from drying out.

*You can also use commercial prepared wrappers. Buy enough for 30 dumplings.

1/2 pound of ground pork
1/2 pound of chicken breast, coarsely chopped
4 ounces of shrimp, minced
1/2 teaspoon salt and 1/2 teaspoon pepper
2 tablespoons oyster sauce
1 tablespoon corn starch
1 tablespoon rice wine, dry sherry or brandy
1 egg white
1 teaspoon of sugar
2 teaspoon of garlic oil or sesame oil
1/2 cup Shiitake mushrooms, coarsely chopped (dry Shiitake mushrooms should be soaked for at least 1/2 hour before use)
1/4 cup scallions, coarsely chopped

In a large mixing bowl, blend all the above ingredients. Depending on how plump you like your dumplings, put between two teaspoons to 1 tablespoon of filling into each pastry.

Wrap the excess dough around the meat. Squeeze lightly just before you got to the top, so a bit of filling oozes over like a mushroom.

Lay dumpling over a greased steamer rack, leaving a space in-between each.

Steam over high heat for 15-20 minutes, serve with dipping sauce.

Dipping Sauce:
1/4 cup chicken stock
2 tablespoons light soy sauce
1 tablespoon rice vinegar
2 teaspoons sugar
2 teaspoons sesame oil
A dash of hot oil