Homemade meat dumplings are simply the best. My version is a combination of minced pork and shrimps, with spring onions and chinese celery or if you wish chopped chives. I made it gyoza-style (or what the cantonese call them ‘wor-tip’). The whole point of making your own is you can ascertain the quality of meat going into the dumpling filling. I prefer lean pork, organic if possible. A bit difficult to get that when you go to restaurants around here in Singapore.
Recipe (makes about 14 dumplings)
- 300g minced pork (lean, organic)
- 100g minced raw shrimps
- 1 tsp of minced grated ginger
- 2 tbp of chopped spring onions
- 2 tbp of chopped finely coriander , chinese parsley or garlic chives
- 1 tbp of soya sauce
- 1/2 tsp salt
- dash of white pepper
- 2 drops of sesame oil
- 1 packet of wonton wrapper or gyoza wrapper
Mix all the above together in a bowl, leave in the refridgerator for about 30 minutes.
Put out a bowl of water. Place about 1-2 tsp of filling in the middle of the wonton /gyoza wrapper and fold it into a semicircle. Dip a fingertip into the bowl of water and dab the edge of the folded wrapper of the dumpling to seal it, by pressing it closely together. The flour of the wrapper + water acts like glue. Once you have all the dumplings (put them flat on a tray or plate), heat up a sautepan with 2-3 tbp of oil and when oil is hot (but not piping hot) place the dumplings on a single layer.
Use your slotted turner to press the dumplings light to the pan for about 2-3 minutes. Turn them over, they should look quite crisp on that side that was being fried in oil. Now put 1/2 cup water into the pan, it will sizzle.. so becareful. Cover the sautepan with a lid to steam cook the dumplings for about 3 minutes. If looks too dry, and dumplings are not quite cook, pour a little more water into the pan. Steam cook for a further 1 minute.
Serve hot with a bowl of dipping sauce (my version is soya sauce, black rice vinegar, grated ginger and a tinge of chilli oil).