I decided to go the simple route for my first try, so I just did a basic mixed vegetable filling. Next, I'd like to try some more exciting flavour combinations and introduce fresh herbs, spices and nuts.
I used a pasta maker to roll out my dough. I bought it online for only R120 about 5 years ago and completely forgot about it when we moved house. It made it super quick and easy, but if you don't have one a rolling pin will do just fine. Have some cornstarch available to dust the dough. It is the best flour to use to prevent the dumpling skins from sticking to surfaces and one another.
This recipe makes just over 30 dumplings. You can freeze them for later use, or you can steam them straight away because who can wait, really?
For the skins:
Ingredients:
1 1/2 cups flour
1/2 cup hot water
1/4 tsp salt
cornstarch for dusting
Place the flour and salt in a large mixing bowl and create a well in the middle. Use a spoon to incorporate the water as you slowly pour it into the flour. Once the flour and water are combined, form a ball with the dough and knead it for about 3-4 minutes on a clean surface. Wrap with plastic or a clean dishcloth and allow to sit for 30 minutes (you can make the filling in this time).
After allowing the dough to rest, divide it into 4 manageable balls, dust with cornflour and roll to about 2 mm thick with either your rolling pin or pasta maker. Keep the dough you aren't busy with covered so that it doesn't dry out.
Cut the thin sheets of dough into circles with a cookie cutter or a glass. Make sure they are well dusted before stacking them. The remaining dough can be rolled into a ball again to make more sheets. If it seems a bit dry from the cornflour, quickly run the ball under the tap and knead the water through.
Once you have got as many circles as possible (I got 33 exactly and had only a tiny bit of dough left over), you can begin to fill them.
For the filling:
Ingredients:
2 carrots
2 courgettes
1/2 baby Savoy cabbage
6 button mushrooms
handful baby spinach
1/2 purple onion
1 clove garlic
1 small knob ginger
1/2 tsp chilli flakes
1/2 tsp coriander powder
1 tbs coconut oil
1 tsp salt
Clean all your veggies and chop them as finely as possible. I cheated and used the chopping function on my food processor, which made it way quicker and easier!
Begin by sauteing the onions, ginger, garlic, chilli, salt and coriander powder in the coconut oil for about 5 minutes. Then add the mushrooms and continue for 5 minutes. Then add all the other ingredients and stir fry for 10 minutes. Taste the mixture, if you feel it needs more seasoning go ahead and add some more salt, a little soy sauce, pepper or spices.
Place the filling in a bowl and allow to cool before you begin your dim sum production line!
Make sure your hands are clean and create a little work space on a large cutting board with your bowl of filling, your pile of dumpling skins and a little bowl of water.
Dip your finger in the water and run around the edge of the skin to allow it to stick together when closing. Place the filling in the middle of the skin (I used about a teaspoon and a half each) and pinch the edges together to create a little half moon.
Once you have created all your beautiful dumplings, place them in a bamboo steamer on some wax or rice paper. I used wax paper and learned the hard way that it's very important to pierce holes in the paper before steaming, as this helps to prevent the dumplings from sticking.
If you don't own a bamboo steamer (I can highly recommend buying one, I use mine daily), you could use a colander over a pot of water.
Serve with a homemade dipping sauce (I have a great recipe for one here) and a side of fresh coriander or salad. As you can see below, I had none of these things in the house on a late Sunday afternoon, so had them as is with some sweet chilli sauce and they were AWESOME!!
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