Shiitake Chive Dumplings

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Shiitake Chive Dumplings
Shiitake Chive Dumplings
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If you are a fan of Chinese dim sum as Sue & I are this is a great recipe to try making your own. I plan on trying to cook these in our new air fryer to stay away from deep frying, so look for an update on how that goes.
Servings
2-4 people
Servings
2-4 people
Shiitake Chive Dumplings
Shiitake Chive Dumplings
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
If you are a fan of Chinese dim sum as Sue & I are this is a great recipe to try making your own. I plan on trying to cook these in our new air fryer to stay away from deep frying, so look for an update on how that goes.
Servings
2-4 people
Servings
2-4 people
Ingredients
Dumpling Wrappers
Dumpling Filling
Marinade
Dipping Sauce
Servings: people
Units:
Instructions
  1. Sieve the flour into a bowl. Gradually add the water, mixing with a fork to form a dough, then knead it on a lightly dusted surface for 5 minutes until slightly elastic
  2. Roll out the pastry to a thickness of a penny, then use a 2 3/4 inch diameter circular cutter to cut out as many pastries as possible. Set the pastries aside on a baking sheet or tray and cover with a tea towel until needed
  3. For the filling, put the noodles in a bowl, cover with hot water and soak for 3 minutes
  4. Drain and dry the noodles on a clean kitchen towel, then finely chop them along with all the other filling ingredients. Put the chopped filling ingredients in a bowl along with the marinade ingredients and mix together well
  5. Combine the dipping sauce ingredients in a small bowl or ramekin and wrap the dumplings
  6. Place 1 teaspoon of the filling in the centre of each circle of dough. Fold the bottom centre over the filling to form a semicircle and pinch the top tight
  7. Pinch the two corners of the semicircle together leaving two symmetrical 'Mickey Mouse ear' shapes between your centre fold and the corner folds
  8. Now pinch the 'ears' in towards you to make four layered folds
  9. Tidy up to create a 'half-moon' shape and arrange on a plate
  10. Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C, or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil
  11. Carefully add the dumplings in batches of no more than 10 and deep-fry for 3 minutes, until golden brown
  12. Remove the dumplings carefully with a slotted spoon and drain well on a plate covered with kitchen paper. Serve immediately with the dipping sauce.
Recipe Notes

Recipe adapted from Chinese Unchopped by Jeremy Pang.

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