Me and my bro from the west love Dumplings. We swore we were going to get home from China and gee up a Dumpling recipe site revolving around the little white packet of joy/ Time has passed and today we begin a fruitful journey through experiments in taste.
Ingredients: 12 fresh prawns
couple of black Funghi pieces
sweet chili sauce
Fresh Parsley, lemon Thyme
Step 1: The doh
My bro from the west says, 'man, all that is is flour and water and you can spend hours mixing it up to the right consistency if you want but i say head to china town and buy the suckers in a packet' - I am inclined to agree with the brother. Watch out for the preservatives on the back of the packet. Best with out, and if they are square, get a circle shape to cut them into circles.
Step2 : The mixture
Cut shelled Prawns into tiny pieces, as best as you can. Give Tails to cat if they'll take them.
Shred black Fungi into well, shreds. Get creative here.
Slice and dice shallot of spring onion.Bit of green and white is good.
Dash of Chili sauce, fish sauce, soy sauce, oil - and I MEAN dash. don't go overboard on this Kimmy.
Squirt lemon/ Lime and cut fresh herbs = Good. Lemon Thyme is great with fish and chicken.
Stir the motha up and let sit for a while.
Step 3: Lay the Bish out.
Now I'm not kidding. Be prepared for trench warfare.Unless you are dumplin stuffing like the sisters in the mainland, making dumplings is a time consuming monster so give yourself plenty. Having the guests turn up when your still laying is disaster!! A trial run is pref.
Take circled dumpling dough and place a small amount of mixture in the middle. Fold, wet and seal the edge of the dumpling in half, fork both side of the edges and make sure the bastards don't have any holes that will come back to haunt you. Repeat this 30 times. Do not go insane or swear at your girlfriend who's not there.
Step 4: Cooking
You can boil, steam or fry your dumplings. The majority I had in China were steamed or boiled and for this recipe its steamed.. ahh they just slither down.. I haven't had any luck shallow frying dumplings. My west side bro says ' dude - u gotta use sesame oil to fry the mothers.... the oil gets way hotter than normal oil... highly flammable - careful.... however adds to a good chef show when the pan suddenly is on fire... and everyone around goes "whooo like in china town". I tend to agree.
I may be hazy at this stage, but I boiled the buggers first, till they rose to the top, then put them in the fridge to chill for a time, then put them back into the steamer. I recommend this for any heavier meats like pork mince or fish as well. The cooking time is minimal, eating even less.
Serve on platters, fork soy sauce over the top. Watch everyone go Hmmmm.
Serve with outstanding white wine.