Happy Dumplings

Joy Hollowell

Updated 5 months ago

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.

Filling:
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

 


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