Tuesday, 22 December 2015

Pan-Fried Shitakke and Pork Dumplings

Dumplings are so versatile and are very easy to make. It can be time consuming, especially if you are planning to make a large batch but it is worth it, trust me. I'll be honest, this delicious recipe is stolen from my parents. Every time I come back from university for a weekend or for the holidays, I can always guarantee that they will make this at least once. I'm not going to complain though, I can't get enough of this!

All ingredients can be purchased at any Asian supermarket.

Serves: 2 people           Time: an hour (including prep time)


For the Dough
300g Plain white flour
150ml Water

For the Filling
350g Pork mince
A Carrot
30g Shiitake Mushrooms, rehydrated overnight
An onion
2 tbsp Soy sauce
1 tbsp Sesame oil
1/4 tsp Ground pepper
1/4 tsp Salt
1 tsp Ginger, grated or finely chopped


1. Chop all the vegetables into thin strips. Fry them in the soy sauce, pepper, ginger, salt and sesame oil for around 5-10 minutes until cooked. Place into a bowl,  set aside to cool down.

2. Prepare the dough. Using a large bowl, add in the flour and water and knead into a soft dough, ensuring that all the ingredients are well mixed throughout.

3. Roll out the dough into a long strip and cut into even sections. Roll each piece out into a flat, circular wrapper. Each disc should be approximately 3 inches wide. Feel free to make them smaller/larger if you prefer. (If you're feeling lazy, visit any asian supermarket and they should sell pre-made wrappers that are ready to use without any preparation)

4. Spoon in a generous amount of filling into each wrapper (around 1-2 tablespoons), wet the edges of the wrapper, then proceed to fold it in half to create a semi-circle and seal the edges by crimping it with your fingers. To do this, just press the edges together and ensure there everything is sealed.

5. Add a little vegetable oil into a shallow frying pan. Cook each dumpling on medium heat for around 5 minutes on either side. Repeat this until all the dumplings are golden brown.

6. Serve and enjoy!

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