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Alexa Fahlman

Recipes for Self Isolation

 

Dumplings

Making dumplings is a great way to pass time during self-isolation, especially because you get to eat all of your work once your finished :-) Whether you've run out of store-bought dumplings, don't like certain fillings or just want to try something new, making dumplings is so simple! There are also endless ways to enjoy your dumplings but my favourites are: boiled (pictured here), steamed, fried, or added to soup.

The fun part !

-Dumplings don't have to look pretty in order for them to taste ~amazing~ so don't worry if it's your first time.

-There is no "right" way of folding or shaping your dumplings.

-You'll have edible mistakes! Not pictured are some of my Frankenstein dumplings that I immediately scarfed down.

-You can freeze your dumplings for future use for up to 3 months!

Buying your wrappers vs. homemade

-Most supermarkets sell dumpling wrappers in their frozen section, or you can buy them fresh/frozen at an Asian supermarket. Look for medium-thick pot sticker wrappers if you're wanting to make your basic boiled, steamed or fried dumplings. If you're wanting to make wonton dumplings, look for the wonton wrappers which are usually more yellow-ish in colour. GLUTEN FREE wrappers exist! I haven't looked for them in stores but you can buy them online. 

-If you want to try your hand in making the dough yourself, flour and water is all you need! I've attached some great recipes below.  

 

Making the filling 

*the measurements are a rough estimate, so add or remove based on your preference*

Chicken and Prawn (my favourite)

makes about 36 dumplings

can sub chicken for pork or any preferred ground meat or fish. 

-about 10-12 individual frozen/fresh prawn, peeled, deveined and diced

-230 grams ground chicken or pork

- 2 green onions (white and green parts minced

- handful of chopped water chestnut 

- small handful of dried shiitake mushrooms, rehydrated and finely minced 

- small handful of wood-ear mushrooms, rehydrated and finely minced

-1 tbsp. finely minced ginger

-2 tsp. sesame oil

-1  tbsp. Shaoxing wine

-1 & 1/2 tbsp. of soy sauce

- 1 tsp. of salt

-1/4 tsp. white pepper or ground black pepper

Pork and Cabbage

makes about 36 dumplings

can sub pork for chicken or any preferred ground meat or fish. 

-2 cups of finely chopped napa cabbage or regular cabbage

-1 tsp. of salt

-1 tbsp. of finely minced ginger

- 2 green onions (white and green parts), minced

-300 grams of ground pork 

-1 & 1/2 tbsp. of soy sauce

-1 tbsp. of Shaoxing wine, or sherry

-2 tsp. of sesame oil

-2 tsp. of cornstarch dissolved in 1 tbsp. of water.


Veggie

makes about 48 dumplings

-2 cups shiitake mushrooms, chopped

-1 & 1/2 cups of cabbage, finely chopped

-1 & 1/2 cups of carrot, finely chopped

-2 green onions (white and green parts) minced

-1/2 tsp. white or ground black pepper

-2 tsp. sesame oil

-1 tbsp. Shaoxing wine or sherry

-1 & 1/2 tbsp. of soy sauce

-2 tsp. of cornstarch dissolved in 1 tbsp. of water.

-1/4 cup of shiitake liquid

-1 tbsp. minced ginger

-1 large onion, minced

optional additions: 

-1/4 cupchopped water chestnuts

-2/3 cups of hard pressed tofu

-half a bundle of dried mung bean vermicelli noodles, pre-soaked, and chopped

-1/4 cup of rehydrated wood-ear mushrooms

Wonton

makes about 60 wontons

-115 grams of ground pork  

-15-16 individual frozen/fresh prawn, chopped into small pieces

-3 pieces of chopped water chestnuts

-1 tbsp. finely minced ginger

-2 green onions , finely chopped

-1 & 1/2 tbsp soy sauce

- 1 tbsp. Shaoxing wine or sherry

-1 tsp. salt

-2 tsp. sesame oil

* For veggie wontons, use the same seasonings but sub the filling for:

-2 cups shiitake mushrooms, chopped

-1/2 cup water chestnuts, finely chopped

-1/4 box of fresh tofu

-1/4 cup wood-ear mushrooms. rehydrated and finely minced. 

-1 tbsp. finely minced ginger

-2 green onions , finely chopped



Assembly

Rehydrate shiitake mushrooms and black fungus in separate bowls. This step is only necessary if you buy dried mushrooms and fungus.Take them out when tender (usually 20 mins). Drain and squeeze dry reserving only the shiitake soaking liquid. Finely chop both. 

Put cabbage in a bowl and toss with 1/2 tsp. of salt. Set aside for 15 mins to draw out excess water. Drain your cabbage, and squeeze out any excess moisture with your hands. Finely chop the cabbage.

If needed, peel and devein your shrimp. On a chopping board, flatten your shrimp by smashing it with your knife. Repeat this step with all your shrimp. Chop your shrimp finely with a knife (or food processor) until it is like a textured paste.

In a large bowl combine your chopped water chestnuts, mushrooms, shrimp, chicken, green onion, ginger, seasonings, cornstarch and 1/4 cup of shiitake liquid (optional if your mix looks dry). 

Stir until well combined. Cover and set aside at room temp for 30 mins.

Put cabbage in a bowl and toss with 1/2 tsp. of salt. Set aside for 15 mins to draw out excess water. Drain your cabbage, and squeeze out any excess moisture with your hands. Finely chop the cabbage.

Transfer your cabbage to a large bowl and add ginger, pork, and green onions. Use a fork to stir and mash the ingredients together. Add your salt, pepper, soy sauce, wine, cornstarch and sesame oil. Add 1/4 cup of chicken stock or water if your mixture looks dry.

Cover and set aside at room temp for 30 minutes.

Rehydrate shiitake mushrooms and black fungus in separate bowls.This step is only necessary if you buy dried mushrooms and fungus. Take them out when tender (usually 20 mins). Drain and squeeze dry, reserving only the shiitake the soaking liquid. Finely chop both. If you're using vermicelli, cut your bundle in half. Soak for 15-20 mins. Once soft, cut them up into fine pieces.

In a bowl, combine salt, white (or black), pepper, sugar, soy sauce, sesame oil, and 1/4 cup of shiitake liquid.  Stir to dissolve the sugar. Set sauce aside.

Heat 2 tbsp. of oil over medium heat. Add ginger until aromatic. Add onion, cabbage, carrot, mushrooms, firm tofu, and any additional ingredients.

Stir to combine and pour your sauce. Once the sauce is nearly absorbed (after 2 mins), mix your cornstarch and stir it into the filling. Once filling thickens, transfer to a bowl and let cool before assembling your dumplings.

If needed, peel and devein your shrimp. On a chopping board, flatten your shrimp by smashing it with your knife. Repeat this step with all your shrimp. Chop your shrimp finely with a knife (or food processor) until it is a textured paste.

In a large bowl, add  shrimp, pork, chopped water chestnuts, green onions, ginger and seasonings.

Stir until well combined. Cover and set aside at room temp for 30 mins.

For veggie wontons:

Rehydrate shiitake mushrooms and black fungus in separate bowls.This step is only necessary if you buy dried mushrooms and fungus. Take them out when tender (usually 20 mins). Drain and squeeze dry, reserving only the shiitake the soaking liquid. Finely chop both. In a large bowl, combine your veggies and seasoning. 

Wrappers:

Assembling your dumplings:

If using store-bought wrappers, remove the wrappers from their package and cover loosely with a dampened cloth.

Place the dumpling wrapper on your palm, put 1 tablespoon full of filling in the center of the wrapper. Try not to overstuff your dumpling as the wrapper can break easily.

Wet the edge of the wrapper (half circle only) with a mixture of cornstarch and water. Fold, pleat or press your dumplings to create your desired shape. Transfer it to a tray or plate dusted with flour to avoid them from sticking and cover them with a dry kitchen towel.

Storing or freezing your dumplings:

Your dumplings can be covered with plastic wrap or beeswax wrap and refrigerated for a few hours. You can cook them straight out of the fridge.

If you're wanting to freeze your dumplings. Freeze them on your tray or plate (keep the plastic wrap on) until they're hard (about an hour). Transfer them to a freezer safe bag or container, pressing out any excess air if using a bag. They can be frozen from 2-3 months! 

~ photos taken from Asian Dumplings by Andrea Nguyen : ) ~

Boiling

Fill half a large pot with water and bring to a boil over high heat. Add half of your dumplings into the water (or 1/3 if you've made a lot). Gently stir your dumplings to keep them from sticking together or to the bottom of the pot. Return your water to a simmer and maintain the simmer so that your dumplings won't burst. Cook the dumplings for about 6-8 minutes or until they float to the surface, have expanded and are slightly translucent. Use a slotted spoon to scoop up the dumplings from the pot to allow the excess water to drain. 

Frying

Heat a large nonstick pan with 1 & 1/2 tablespoons of oil over medium-high heat. Arrange the dumplings over the pan in a circle. You should be able to fit about 12-15 dumplings at a time. Fry the dumplings for 2-3 minutes until their bottoms are golden or light brown.

Next, as a shield, hold the pan lid or plate with one hand and pour about 1/3-1/4 cup of water into the pan (this is so you don't splash yourself with hot oily water- it's not fun!!) You want just enough water to cover the bottom of the pan. Cover the pan, reduce your heat to medium and cook undisturbed for 6-7 minutes. Next, move the lid slightly ajar to let the steam escape your pan. When you start to hear your dumplings sizzle, remove your lid fry your dumplings for another 1-2 minutes until they're nice and crisp. 

Steaming

Start your steamer 10-15 minutes before you're ready to steam your dumplings. Lower the heat when the water begins to boil, but keep the water hot- raise the heat and return to a boil once ready to steam

Add some oil (or parchment paper) to your plate, metal or bamboo steamer so your dumplings won't stick to the bottom. Arrange your dumplings and steam for 8-10 minutes.