It is almost Chinese New Year, so what better time to try out these delicious Chinese dumplings.
In north China, families typically complete the process of making dumplings before midnight of the Lunar Chinese New Year Eve. They then eat dumplings between 11:00 pm of Lunar Chinese New Year Eve and 1:00 am of the Lunar Chinese New Year. This period is considered as the changing point between the old and the new years, jiaozi which sounds similar to dumplings. Individuals eat dumplings to petition God for euphoria, satisfaction and success for the New Year.
Initially, dumplings were just a local delicacy. But over time, it spread further afield and now pretty much every country in the world eats some form of dumpling. In Japan for example you can consume Gyoza filled with a multitude of tasty fillings.
My forms of dumplings are closer to Japanese Gyoza as I fry them after boiling. Traditional dumplings are boiled or steamed. And of course I’m serving mine with Japanese teriyaki sauce. Feel free to swap out my filling with whatever you fancy. Vegetables work perfectly well as a filling. Mine is a mix of vegan mince, shiitake mushrooms and leek but pretty much anything can be used a s a filling. The sky’s the limit. For meat eaters, feel free to swap vegan mince for pork mince.
- 24 dumpling wrappers
- 100g vegan mince
- 1 teaspoon garlic salt
- 1 teaspoon chinese 5 spice powder
- 1/4 leek, finely chopped
- 75g shiitake mushrooms, finely chopped
- Dash of soy sauce
- Flour, for dusting
- 4 tablespoons of oil of your choice (sesame, olive or vegetable)
- Teriyaki sauce, for dipping
Put 1 tablespoon of the oil into a frying pan and heat on medium. Once oil is hot, add the mince, leeks, mushrooms, five spice, garlic salt to pan and fry for 5 - 10 minutes until vegetables soften and mince is cooked. Stir in soy sauce.
Set aside mixture and dust chopping board with flour.
Lay one of your dumpling wrappers on the board.
Spoon just under a teaspoon of the mixture into the centre of the wrapper.
Using a pastry brush, coat outer edge with wrapper.
Fold wrapper in half (into a semi circle shape). Press down on the edge to seal the dumpling and use the edge of the teaspoon to scallop the edge.
Repeat with the rest of your wrappers and mixture.
Boil a saucepan of water (or use a steamer). Let boil for just a few minutes.
Using slotted spoon remove dumplings from water. Pat dry with kitchen towel and place remaining oil into a frying pan on medium heat.
Once oil is hot add dumplings to pan.
Fry for 3-4 mins each side. Remove from pan.
Serve with my teriyaki sauce