One of the most popular Chinese food in Melbourne is Dumplings. They are cheap and has a variety of fillings from pork, chicken, vegetarian, prawns. I love making dumplings because it’s a successful feeling to see many lil dumpling minions neatly arranged on a plate. This is what I usually include in my dumplings:
A handful of Dried Shitaki Mushrooms and shrimps each, pre-soaked overnight, diced into small pieces
A Bunch of Asian Chives, chopped in 0.5cm length
1 -2 large egg
1kg dumpling skin (you will have leftover)
Marinate of pork:
1/2 ginger, grated
1 tbsp cornflour
1-2 tbsp sesame oil
1-2 tbsp soy sauce
1. Heat up a tsp of oil in non-stick fry pan, add in chives and cooked until wilted and water is evaporated. Season with soy sauce and sesame oil
2. Mix mariante with pork and until well combined
3. Place 1/2 tbsp of filling in the middle dumpling skin
4. Fold dumpling skin in half and start pleating from middle. I did a total of 5 pleats for mine. (The more you fold, the more consistent they look. But as long as the filling is nicely sealed within then it’s ok!)
5. To make fried dumplings, place dumplings in cold water on high heat until boil for 3-4 minutes. Drain. Heat oil in nonstick pan, and place drained dumplings in to fry until golden brown. Serve hot.
PS. You can store this in freezer for up to months. To freeze, place dumpling on a plate that has been dusted with cornflour. This is to avoid sticking to the plate. Put in freezer for an hour, and then transfer into plastic bag or container. Now you can cook dumplings whenever you want at home!