On Saturday, my mom and I decided to FINALLY measure our ingredients for making dumplings. We have been using the same ingredients (Chinese chives, mince pork or chicken), but we had always eyeballed the measurements.
Below are the measurements for the first official dumpling trial
– 390 grams green Chinese chives
– 300 grams mince pork (can substitue for mince chicken)
– 1/2 teaspoon of salt & sesame oil
– 1 teaspoon of white sugar, water & light soy
– cornstarch slurry: 5 tablespoons water to 1 tablespoon cornstarch
– dumpling wrappers (round or square is fine)
1. Marinate the pork with salt, sesame oil, sugar, water and soy. Set aside.
2. Wash and chop the chives lengthwise about 1/2 centimetre width.
3. Prepare the slurry.
3. Combine the pork and chives and mix well. We used a stand mixer and mixed on slow-medium speed for 3-5 minutes. During the mixing stage, add some slurry. The amount of slurry will depend on how well your mixture combines together.
4. Take about a spoonful of mixture and wrap the dumplings according to a style and technique that fits for you.
5. Bring a large pot of water to a boil. Don’t over crowd the pot as the dumplings can stick to each other when cooking. It should be done after floating for 2-3 minutes.
The results? We tested three trial dumplings for flavour before we continued making the batch. At first, they had just enough flavour (aka balanced sweetness with saltiness), but after making the batch and having added dipping sauces, it wasn’t salty enough.
I’m always up for making dumplings. It easy and perfect for a weeknight meal.