These dumplings are light, delicious and moreish! You can also make these without meat and just use the veg components. A perfect sharing dish for movie and game nights.
Shopping List
Serves 1 - 7 / 28 dumplings
Turkey Mince - 450g
Scallions - 1/2 Cup, diced
Carrots - 1/2 Cup, diced
Red Onion - 1/2 Cup, diced
Chestnut Mushrooms - 1 Cup
Dark Soy - 2 tbsp
Ground Black Pepper - 1/2 tsp
Ground Ginger - 1/2 tsp
Plain Flour - 1 & 1/4 Cups & some to dust
Warm Water - 1/2 Cup & 29.5ml
Olive Oil - 2 tbsp
1 whole Lettuce or Cabbage - the individual leaves will be used
Frying pan
Steamer / Pan to steam / Dumpling steamer
Method
Prep 10 minutes | Cook 8 -10 minutes
Prepare the Vegetables
Thinly slice the scallions.
Dice the carrots, red onions and mushrooms.
Mince Mix
Add to a mixing bowl the turkey mince.
To the turkey, add your prepared vegetables, soy sauce, black pepper, ground ginger and mix well.
Refrigerate the mix for 30 minutes minimum, this can be done whilst preparing your dumpling wrappers. I prefer to leave my mince mix overnight to let the flavours marinate.
Dumpling wraps
In a bowl, add the flour and warm water. Mix gently until the dough starts to come together.
Now kneed and fold the dough. You should end up with a nice rounded dough.
Flour and dust a clean surface, ready to make and roll the wraps. I used my silicone baking mat.
Now to roll the dough out into a sausage shape, roughly 14 inches in length.
Once rolled out, cut into 1 inch pieces.
Take each piece of 1 inch dough and roll into a ball. Now to flatten the ball. Make sure to do this all on a lightly floured surface.
Using a rolling pin (if you don't have one, a wine bottle is a great replacement), roll out into a circle, or near enough circular shape you can get (I'm no expert at this). The thickness of each circle should be around 1-2mm.
Filling the dumplings
Prepare a little dish or bowl with warm water and place to the side.
Take a slightly heaped tablespoon of your mince and place in the middle of the wrapper.
I now take my finger (or pastry brush) and pop into the water. I then add the water, lightly around half of the edge of the wrapper.
Now fold over half of the wrapper until it meets the other half and press down. then you want to lift the dumpling so the edge is facing up and i slightly press down the base, so it flattens slightly. I then pinch the edge together to crimp/seal it.
Frying the dumplings
Add oil to your frying pan, heat up on a mid to high heat (I chose 6 out of 9 on my induction hob).
Once the oil is hot enough (freely moves around the pan), add some dumplings, making sure that just their base is in the oil.
Fry the bottoms until golden and they start to caramelise.
Place to the side until all of your dumplings are fried.
Steaming the dumplings
Take your lettuce leaves, and add to each base of your choice of steamer.
Add your dumplings, on top of the leaves.
Steam for 20 minutes
Once steamed, you are ready to eat! Serve with some pickled red cabbage, soy sauce or even tamarind sauce.
Tips
The lettuce leaves stop the dumplings from sticking to the steamer. They also don't leave a smell or affect the taste of the dumplings.
There are so many condiments you can pair with your dumplings, I love visiting my local East Asian and South-east Asian supermarkets to find new pairings.
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