Dumplings always makes me think of family time. I love how our family would gather on Sunday afternoons, all sit down and make dumplings then spend the next three hours boiling, frying and eating them. MW tells me our family have the longest meals ever.
Mum is always in charge of the fillings because she is the iron chef of our family. Us kids are just workers, here to make lots and lots of dumplings. (They freeze really well btw).
My favourite way is pan fying them. Similar to Gyoza from Japanese restaurants. Gyoza are usually made form mince pork and beef but our vegetarian version has potatoe, peas, corn, lettuce and ginger in it. It’s a totally White -dude version. I think we used way too much potatoe in the filling and it felt like an Asian Samosa! I think we will make tomatoe/corn ones next time.
Brought the dumpling sheets from Asian Supermarket. You can get them at major supermarkets some times, look in the fresh pasta section. Our way of frying them is similar to pan frying meaty ones but using less time because our vegeterian filling is already cooked. First, put a little bit of oil in a non stick pan (must be non stick) then put the dumplings in bottom side down. Fry it in the oil for 1 min then pour enough water into the pan until it just covers the bottom. Put the lid on. Steaming them in there with the water for 4 mins or so. Then take the lid off and let it pan fry further checkign the bottom until you are happy. As MW know, I like mine extra “burn-ie”!
Happy Monday!
great blog………….