Thursday, December 15, 2005

Pork Dumplings in Chicken Broth Thursday 15th Dec 05


Well tonight I thought I would try something different & make some dumplings. I used a recipe from a table magazine that promised prep time to be only 20 minutes. This was my first attempt though I am sure that for those of you who have ever made wontons of any kind before you will know this is a lie. Also the recipe called for 30 square wonton wrappers, I only used about 2/3rds of the ingredients yet made about 45 wontons so some adjustments may be neccessary. As you can see from the picture I had to move from wonton wrappers to gyoza wrappers when I ran out! I also used noral mushies as couldnt get my hands on any shitake. Having said all that the recipe was very easy to follow even though time consuming & the end result was delicious. As I was only cooking for 2 I also froze the leftovers for another day or 2 (after steaming) which will be nice for a low fuss dinner some night.



Here is the recipe as it was printed to serve 6



Pork Dumplings in Chicken Broth

400g lean pork mince
2 green onions finely chopped
80g drained water chestnuts, finely chopped
2cm piece fresh giner, finely grated
2 garlic cloves, , crushed
3 tspn soy sauce
2 tspn sweet sherry
1 tspn sesame oil
30 squar wonton wrappers
1.25 ltr (5 cups) chicken stock
1/4 chinese cabbage (wong bok), finely shredded
100g shitake mushrooms, thinly sliced

Place pork, onions, water chestnuts, ginger, garlic, soy, sherry & sesame oil in a bowl & mix together well

Line a tray with non stick baking paper. Spoon 1 tspn of mixture into the center of a wrapper, brush edges with water & bring edges together so corners meet, now pinch in the edges. Place on preapred tray until done with all the mixture. Cover with a damp tea towell & place in fridge until ready to use.

Place 1Ltr stock & 1 cup water in a large wok on high & bring to the boil. Line 2 bamboo steamers with non stick baking paper & arrange wontons in single layer. Stack baskets, cover with lid & place over stock in wok. Reduce heat to medium & steam for 5 minutes.

Carefully lift baskets out, add cabbage & mushrooms to stock, swap baskets so top is now on bottom, cover with lid & return to wok. Steam for 5-7 minutes or until wontons cooked.

Remove baskets, add remaining stock & 1 cup water to wok, bring to boil. Divide wontons between bowls & ladle over broth & vegetables

Yummy & will definietly be trying out some variations!

2 comments:

Clare Eats said...

Hello!
I just found you blog from you link.
Glad to know there is another Aussie Food blogger out there.
BTW Eatstuff has moved to http://eatstuff.net

SR said...

The guys at the Sth Melb Mkts who make the yummy dumplings gave me this tip... Freeze uncooked dumplings (as long as fresh ingredients have been used!). When you want to use them, just steam or boil in a soup for a little longer. As a general guide, add half the cooking time again (if the recipe says 4 mins, when frozen just add another 2 mins).