Sunday, March 29, 2015

Jumping for Dumplings

Dumplings are a great meat and shrimp dish and can be easily prepared at home. It is a traditional food for the Chinese, however, there have been many variations in the recipe, depending on where in Asia they are prepared.
In the Philippines, dumplings are locally called "Siomai." It is made of ground pork, shrimp, onions, garlic, and grated carrots and seasoned with salt and freshly ground pepper. Some homemakers add finely chopped winter onions or leeks in the mix. A small portion of the mix is wrapped in a small thin dough and steamed until cooked. It is served with a dipping sauce made with a mixture of soy sauce, sesame oil, lemon (or kumquats) and chili paste.
Below is a recipe of this very delicious and filling dish which can be served with hot, steamed rice or just enjoyed as it is. Approximate yield is 25 medium sized dumplings.
Meat mixture Ingredients:
1 pound lean ground pork
1/2 pound shrimps (shelled, washed and finely chopped)
1 large onion, finely chopped
1 medium carrot, grated
3 cloves garlic, finely chopped
1 egg
1/4 cup bread crumbs
1/2 teaspoon salt
dash of freshly ground pepper
Mix together above ingredients in a bowl. Set aside.
Dumpling wrappers can be purchased from the supermarket or Asian specialty stores, however, if unavailable, you can prepare your own by following this simple recipe:
Dumpling wrapper Ingredients:
1 1/2 cups all purpose flour
1 egg
1 tablespoon vegetable oil
1/4 cup water
1/4 teaspoon salt
Beat the egg and mix with the flour. Blend until mixture is free of lumps. In a pan, combine water, salt and oil and bring to a boil. Pour in the flour and egg mixture and remove from heat. Beat until the mixture forms a ball. Divide the dough into 1 inch balls and roll on a floured board until it gets to be paper thin. Set aside.
Now you are ready to make your dumplings.
Get a tablespoonful of the meat and shrimp mixture and place it on the center of the dumpling wrapper or dough. Gather the sides together and lightly pinch the top to seal. Arrange them in a steamer, leaving 1/4 inch between each dumpling and cook for 20 minutes.
While waiting for the dumplings to be done, prepare the dipping sauce by following this simple procedure - Mix 1/4 cup soy sauce, a little lemon juice, 1/4 teaspoon chili paste and 2 tablespoons sesame oil.
When the dumplings are done, arrange in a platter, serve hot and enjoy!
Worried about what to do with leftovers? If there are any left (which I doubt), you can deep fry them for a crunchy treat or drop them in hot noodle soup for a hearty meal on a cold night.
Tips on using a steamer:
1. If you have not purchased a steamer yet, choose one that has multiple tiers and made of transparent plastic. This would enable you to watch what you are cooking without having to open the lid. A multiple tier steamer can also help you save on electricity by cooking several batches or different kinds of food and vegetables at the same time.
2. Ensure that you have enough water in the base to allow your food to cook thoroughly.
3. Avoid frequent opening of the top cover. Doing so would make the heat escape, therefore prolonging the cooking time.
4. Practice caution when opening the top lid once the food is cooked. Hot steam may cause burns.

Disclosure: This post contains affiliate links provided by Postpresso.

1 comment:

  1. I've always wanted to learn to make dumplings. This is a simple easy to follow post. Thanks.


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