We put our new found dumpling-making skills to the test and created our favourite pockets of flavour.    

Hot water dumpling dough 

Makes about 400g

The boiling water denatures some of the protein in the flour, preventing a strong gluten network from forming when kneading the dough. This makes it easier to work with and to roll out thinly. 

Ingredients

2 cups flour
¼ cup boiling water
¼ cup water 

Method 

1. Add flour to a bowl along with the boiling water and stir through.
2. Add remaining water and use a chopstick or fork to work the dough into a rough ball.
3. Remove dough and knead for 2 minutes into a rough ball. Cover and set aside to rest for 10 minutes.
4. Knead dough for another 5-8 minutes until smooth. Cover and set for 30 minutes. The dough will become soft and pliable. 
5. Wrap the dough tightly in clingfilm and refrigerate or set aside until needed.

Wonton dough 

Makes about 1kg 

Wonton wrappers are designed to be incredibly thin, so making them takes some elbow grease and a well-floured rolling pin! 

Ingredients

4 cups of flour
3 large eggs, whisked
1 cup water
Cornflour, for dusting 

Method 

1. Add flour to a large bowl and make a well in the centre.
2. Add eggs and roughly whisk through using a fork.
3. Add ½ the water and use your hands to work the dough, adding a splash more at a time until the dough comes together into a rough ball. Cover and set aside to rest for 30 minutes. 
4. Flour a work surface and knead dough for 10 minutes until soft and stretchy.
5. Cover well and set aside until needed.

Siu mai 

Makes 15-20 

Pronounced ‘shu-mai’, these are the easiest to form as they don’t require folding. 

Ingredients

For the filling 

500g pork mince
1 Tbsp cornflour
1½ Tbsp peanut or canola oil
½ Tbsp sesame oil
1 Tbsp minced ginger
2 Tbsp oyster sauce
2 tsp sugar
1 tsp ground white pepper 

To assemble 

15-20 wonton wrappers, homemade or store-bought
1 small carrot, very finely diced 

For serving 

¼ cup sweet chilli sauce
Pickled ginger 

Method

1. Combine filling ingredients in a bowl.
2. Grab one wonton wrapper and place 1-2 Tbsp filling in the centre.
3. Press the filling down as you bring the wrapper sides up, creating a square-shaped pouch with a flat base. Press folds against each other, and place on a board dusted with some cornflour.
4. Repeat process with remaining filling. Top each wonton with diced carrot.
5. Line your steamer with baking paper (not necessary if using a pan with water) and fill with 4-5 dumplings.
6. Steam in batches for 3-5 minutes until they feel springy to the touch. The dough will turn from matte to slightly translucent and damp.
7. Remove and place on a serving plate, adding more until all are cooked.
8. Serve with sweet chilli sauce and pickled ginger.

 Cook’s tip: Substitute pork with chicken mince.

Roll with it 

To prevent them from drying out, only roll out your wrappers when the filling is done and your steamer is ready to use. 

There are two ways to portion out your wrappers: 

Method one involves taking a round ball of dough and rolling it into a long log (1cm-thick). Cut 1cm portions from the log, dust it with cornflour and cover to prevent them from drying out.

Using a rolling pin dusted with cornflour, roll out one portion of dough at a time, turning it after each roll to create a round wrapper shape between 3-4cm in diameter. Keep dusting with cornflour.  

Method two is quicker and involves rolling your dough out between 1-3mm thick, then using a 3-4cm cookie cutter or a drinking glass to cut out multiple wrappers. When not in use, keep wrappers dusted with cornflour and cover them.  

Wontons vs dumpling wrappers 

– Dumpling wrappers are round; wonton wrappers are usually square.
– Wonton wrappers are generally thinner and have less filling. 

Our dumpling recipes can be made with either homemade or store-bought wrappers. 

Recipes & styling: Sjaan Van Der Ploeg 

Photographs: Zhann Solomons 

The post Dumplings done right  appeared first on MyKitchen.

Tina says the best way to make your own dumplings is to make an occasion of it – gather friends and family, assign tasks and freeze the extras. We asked her expert advice on how to throw the perfect potsticker party. 

The wrapper 

• Always have a protein in your dough (like an egg or protein substitute) to bind the gluten and keep things smooth.
• Kneading and rolling out dough balls doesn’t develop the gluten as well as a pasta machine can, so invest in one. Put it on the thickest setting, pass the dough through, fold it and put it through again. Rest for five minutes and do it again on a thinner setting. Repeat the process until the wrapper is 1mm thick.
• Use a cookie cutter to get the perfect round wrapper.
• If you can, make the dough the day before so it can absorb the most water.

The filling 

• Add the flavour to the protein before adding the fat, as it’s more difficult to absorb after that.
• Soy sauce in the filling is overrated – a better alternative is oyster sauce, which has a more balanced flavour and a bit of sweetness.
• White pepper in the filling is under-rated. It uplifts the dish in general.
• Go for whichever protein you enjoy most but remember that some are drier than others. The filing of lean protein to fat should be 3:1.
• Chicken tends to be lean, so add some chicken fat, broth or sesame oil to your filling.
• Most dumpling recipes include a high fat ratio to keep things moist. Substitute a lot of it with bone broth to make it healthier and taste better.
• Use a stand mixer to mix the protein in the same direction, so the protein structures align and create good texture.
• If you use a veg that releases a lot of water, remove the liquid before adding to filling.

Good to know
In Taiwan and China, we call them dumplings or potstickers (jiaozi). In Japan, it’s called gyoza and in Korea it’s mandu. They are essentially very similar, but the key difference is the flavour profile. Mandu often has kimchi and veggies in it whereas in Thailand, the taste is sweet and sour. The Taiwanese flavour profile is sweet and savoury.

The folding 

• It doesn’t matter what fold you do, but it’s key to seal it tightly all around so that it doesn’t explode as you cook it.
• The more pleats = the more texture and chew.
• Use different folds to indicate the different fillings.

The storing 

• Sprinkle cornstarch on a tray (it has no gluten, so it won’t become sticky when wet), arrange the uncooked dumplings and freeze.
• Once frozen, divide into resealable plastic bags to prevent freezer burn.

The cooking 

• The steamer may look sexy, but I avoid it at home. Unless you have an industrial steamer, it’s hard to create enough heat and steam at home. If the steam doesn’t penetrate, then you get hard edges.
• Boiling is quick, easy and just like making ravioli.
• Our go-to is to pan fry them because you get two textures: The silky steamed top and crunchy bottom.
• Get a non-stick pan, add dumplings, cover the bottom in water, put a lid on and let it steam for five minutes from frozen.
• Make it fancy by adding some cornstarch to the water to create a crispy “lace”.

The serving 

• A dinner portion is 10 dumplings.
• Our dipping sauce ratio of soy sauce, sesame oil and balsamic vinegar is 3:2:1. Zhuzh it up with some fresh ginger, spring onion or celery. It goes without saying that everyone should have their own dipping sauce bowl!
• Dumplings are traditionally served on a big plate in the middle of the table and everyone helps themselves. If you’re getting to grips with your chopsticks, it can be easier to use a soup spoon to serve yourself. 

By: Christi Nortier 

Photographs: Supplied 

The post Tips for the perfect potsticker party  appeared first on MyKitchen.

Dumplings are destined to become the next sushi, believes entrepreneur Tina Long. Christi Nortier chats to her about why they’ll be the next big thing – and how to make a party out of it.   

“A lot of people look at me and go: ‘Home Bao’s recipe must be from your maternal or paternal grandmother. It must be some old, ancient Chinese recipe that you learnt in your grandmother’s kitchen’. Unfortunately, I did not get that,” shares Tina Long, the founder of frozen dumpling producer Home Bao. In just seven years, Home Bao has grown to stock 58 retail stores around the country – and counting. 

Tina’s dumplings are filled with something just as rich: her South African upbringing, a knowledge of science, rubbing elbows with Taiwan’s street vendors and raising two kids as an entrepreneur. The way dumplings are made and enjoyed is evolving, and she’s making sure the wave of change reaches South African shores – and does good along the way.  

It started with an onion 

Born in Taiwan, Tina and her family immigrated to South Africa when she was eight years old. “My parents decided to do something really wild,” she chuckles. “They went to the local church, found the friendliest couple and asked if they would be interested in looking after their child. We all had tea together and a few months later I moved into their house.” 

Here, she found a new take on food. “My biological mother doesn’t cook at all. Her food was quite bland and healthy, with just a bit of soy sauce. Mommy, as I call my South African mom, was Afrikaans and Daddy, my South African father, was English. So Mommy’s dishes were tomato-based and rich; she started by frying onions. That aroma would tell me it’s five o’clock and cooking time,” she recalls. “I’d go downstairs to see what she’s doing. I was fascinated: It was like nothing I’d ever experienced. I couldn’t believe a simple onion could turn into a beautiful dish we’d all enjoy. That’s what sparked my interest in food.” 

But there was an obstacle. “In most Asian families, and especially in mine since I have over-achieving siblings, you have four choices: Become a doctor, a lawyer, an accountant or a failure. So I chose the failure route,” she laughs. “You must have a degree, and since I didn’t get into those subjects, I did biochemistry out of desperation. But I loved working with food, so I moved to dietetics because it was the closest thing to that.” 

Then life revealed another unexpected interest: building a business. “I worked at a start-up, which prescribes your diet based on your genetic expression. I learnt how to build a business, which eventually helped me with Home Bao,” she reflects. “That was my last job before I resigned and went back to Taiwan to be with my dad.”  

In 2018, Tina moved to Taiwan to be with her father Lee Hao-Sen as he was treated for lung cancer. Juggling hospital visits and crèche pick-ups meant dinner was reaching for the closest street vendor. Although delicious, it wasn’t the healthiest. “It wasn’t long until I began desperately searching for an alternative that was quick to prepare, met the dietitian-mom standard – and that the kids were happy to eat,” she says. Enter: Frozen dumplings. 

Tina explains that Taiwanese supermarkets have walls lined with freezers, all of them filled with frozen dumplings. They even come in 5kg bags. She explains that her grandparents’ generation still make dumplings by hand, but that now Taiwanese families gather to enjoy frozen dumplings – filled with beloved flavours, the nutrients they need and a 10-minute prep time. Although it is sad to lose a tradition, dumplings remain something Taiwanese children grow up eating, she explains. Even now, her kids and husband can’t wait for dumpling night, even though Tina is totally “dump-ed out” by now. The seed was planted to recreate this delicious, quality convenience at home…  

Bringing home the bao 

“My dad fought bravely for the next two months and sadly passed away in December 2018. His last words were: ‘If you live without fear, then your death is without regrets’. 

I decided to follow those words and be fearless! In honour of Dad, I created Home Bao,” she shares.  

Tina attended a dumpling-making school and volunteered at a street vendor market. “It was gross: Blood, sewerage, bad smells,” she laughs. “But I saw them whip up beautiful dishes on the side of the road with no fancy kitchen or equipment. I learnt to create flavour from nothing. It’s such a beautiful environment to work in because your fresh produce suppliers are right there.”  

The next year, she got down to the business of setting up Home Bao. She tapped into a network of Cape Town urban farmers, tested out recipes and made orders from her garage. South Africans responded well to the authentic flavours, which gave Tina the confidence boost she needed to launch her first commercial kitchen. But six weeks later, the Covid-19 lockdown started. Within two weeks, the business pivoted to an online store. In hindsight, this gave Home Bao major exposure to new clients. “Everyone was at home and willing to try something new. Suddenly, telling them to cook dumplings didn’t seem too much of an ask, so we got a lot of new customers,” she reflects. 

Customer education is an ongoing process, with in-store tastings designed to change people’s perceptions about Taiwanese food. “About 20 years ago, someone brought sushi into South Africa and overcame people thinking it’s horrendous to eat raw fish. Now, there’s a sushi place on every corner yet no one knows who introduced it here,” she explains. “We think dumplings will be the next sushi, but we want people to remember it was Home Bao who led the way. My vision is for there to be a box of frozen dumplings in every South African household in 20 years’ time. Our job as the market leader is to make the pie bigger. Competition is very good because it means the market exists and is growing.” 

In 2024, Tina took Home Bao to the small screen as a Top 20 contestant in MasterChef South Africa, making it to episode five. She wowed the judges with her pepper steak pie, winning that challenge, which she says was a highlight – and having access to every kitchen gadget imaginable. “It’s amazing to cook alongside such excellent chefs, but the pressure is huge. To win, you not only need great culinary skills but you have to withstand that pressure. What really got to me was being away from my family, having the camera on me all the time and not knowing what the next challenge would be,” she reflects. 

My vision is for there to be a box of frozen dumplings in every South African household in 20 years’ time

A new tradition 

Tina expects that as dumplings become more popular, more restaurants will serve them, which means dumpling-makers will be in demand. “I want to create a Home Bao dumpling-folding school that trains underprivileged chefs. Imagine you can’t afford to go to a smart culinary school, but you can go to a dumpling school and learn this beautiful skill. You can apply for jobs with a higher salary. The sushi chefs work their way up from the bottom but once they have the skill, they’re in demand,” she explains. 

She recalls how Keane, a new matriculant, came to her kitchen as an intern years ago. He worked hard and learnt all he could, which got him onto the permanent staff. Within three years, he was their head chef. He went to Capsicum Culinary Studio on a scholarship and was able to join his sister in America. “Keane made me realise that this can do a lot more than just change the food scene and people’s perceptions. There’s a lot of livelihoods that can change because of this,” she shares. “It makes coming to work a really happy thing.” 

By: Christi Nortier 

Photographs: Supplied 

The post Get to know Tina Long from Home Bao appeared first on MyKitchen.

We can’t resist its classic flavours… hearty, wholesome tomato bredie gets the standing ovation this month. 

For the love of classic cooking, the beloved tomato bredie is on the menu. Whether you’re a seasoned cook or new to culinary adventures, this recipe will show you how to infuse rich flavours, textures and aromas into your bredie. 

Classic tomato bredie 

Serves 6-8

Total time 3 hours 30 mins 

Ingredients 

For the bredie 

800g-lkg beef shin, knuckles or neck (mutton or Iamb works well, too)
Flour, for dusting
Salt and milled black pepper
3 Tbsp canola oil, plus extra for frying
1 onion, finely chopped
4 cloves garlic, minced
3 sprigs fresh thyme
2 bay leaves
2 tsp chilli flakes
1 Tbsp grated fresh ginger
1 cinnamon stick
1 tsp cumin seeds
1 tsp coriander seeds
3 tbsp tomato paste
1 Tbsp sugar
3 cups beef stock
2 cans (410g each) chopped tomatoes
300g exotic or cherry tomatoes
500g baby potatoes
150g baby carrots, peeled

For serving

Chopped coriander
Cooked rice, mash or samp

Method 

1. Season meat generously and toss in flour to coat, making sure to dust off excess. 
2. Add 3 Tbsp oil to a large pot over high heat and brown meat in batches for 4-6 minutes until caramelised. Remove and set aside. 
3. Add another glug of oil and fry onions for 5 minutes until golden. 
4. Stir in garlic, herbs and spices for 30 seconds or until fragrant. 
5. 5. Add tomato paste and sugar and fry for a minute. 
6. Pour in stock and chopped tomatoes. Use a wooden spoon to scrape the bits stuck to the bottom of the pan. 
7. Bring to the boil, then reduce to a simmer.
8. Cover and cook for 2 hours until meat is tender and liquid has reduced. 
9. After 1 hour 15 minutes, add the baby potatoes and tomatoes and simmer. 
10. After 1 hour 45 minutes, add the carrots. Stir and simmer gently. 
11. Serve bredie with cooked rice, creamy mash or samp.

Fun foodie fact

Tomato bredie is a celebration of Cape Malay flavours -cinnamon, ginger, cumin and coriander come together with ay leaves to infuse the tender meat and fluffy potatoes with much flavour. It’s traditionally served with white rice, but you can use fresh bread to mop up any delicious sauce left behind. 

Bulk it up

Add extra sustenance to bredie by mixing through a tin of red kidney beans or corn kernels (add them with the carrots), or brown lentils (add with the potatoes).   

Level up your bredie by transforming it into:  

Cottage pie  

Allow bredie to reduce, uncovered, for another 30 minutes until the stew is thicker. Create a mash potato topping with 6 cooked potatoes, a handful of grated Cheddar cheese, VL. cup butter and VL. cup cream. Work together until thick and smooth, and season well. Add bredie to a rectangular baking dish and top with potato mash. Bake at 180°C for 20-30 minutes until the mash is golden and slightly crispy.   

Puff-pastry pie  

Allow bredie to reduce, uncovered, for another 30 minutes until thick. Spoon bredie into a greased pie dish. Roll out 400g puff pastry and cut out a circle slightly larger than your pie dish. Fit pastry circle on top of bredie and fold over the edges of the dish to close.  Pierce pastry twice in the middle to let steam escape, brush with whisked egg and bake for 15-20 minutes until pastry is puffed and golden.   

Fluffy herbed dumplings recipe

Ingredients

2 cups cake flour
1 Tbsp baking powder
2 tsp sugar
Salt and milled pepper
1 Tbsp chopped parsley
2 Tbsp chopped spring onion
2 Tbsp butter
1 ½ cups buttermilk

Method

Sieve dry ingredients together in a bowl. Rub butter and floury mixture in between your fingertips to form a loose crumb. Add buttermilk and mix into a thick batter. Spoon hot bredie into a rectangular baking dish and dollop large spoonfuls of batter on top of your bredie. Cover dish with foil and cook at 180°C for 15-20 minutes, until the dumplings have risen and are light and fluffy.

Words: Sjaan van der Ploeg

Photography: Zhann Solomons

The post How to level up a classic tomato bredie appeared first on MyKitchen.

Potatoes are the perfect budget-friendly base for these sweet prune and potato fried dumplings, and add that extra delicious texture.

MAKES 12 // COOKING TIME 1 hour 30 min

INGREDIENTS
1 kg potatoes
¼ cup brown sugar
½ cup walnuts
2 tbsp butter
1 egg
1 cup flour
½ cup prunes, pitted, finely chopped
Vegetable oil, to deep-fry
1½ cups breadcrumbs

METHOD
1. Pierce the potatoes with a fork. Boil until soft. Remove from the pot and immediately place in cold water so skins can be easily removed.
2. Peel potatoes while warm. Mash well, or pass through a sieve to make extra-smooth.
3. In a pan over low heat, melt the sugar, being careful not to let it boil.
4. Add walnuts, stirring to coat them evenly in syrup. Spread out on baking paper to cool. Once cooled, chop them roughly.
5. Combine mashed potatoes, butter, egg and a pinch salt. Add flour, prunes and walnuts (don’t overmix). Place in the fridge to cool for 30 minutes.
6. Heat a pot of oil to medium hot.
7. Roll tablespoons of the potato mixture into balls, then roll in the breadcrumbs. Fry until golden brown, 2–3 minutes.
8. Remove fried dumplings from the oil and drain on paper towel.
9. Serve for dessert sprinkled with icing sugar.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash // HMimages.co.za

Wondering how else you can incorporate your favourite spud into your meals? Check out these savoury potatoes with turmeric rice.

The post Sweet prune and potato fried dumplings appeared first on MyKitchen.

Add some freshness and colour to your bunny chow bowls by topping them with ribboned carrots, fresh parsley and some cooling plain yoghurt.

MAKES 4 // COOING TIME 1 hour 50 min

INGREDIENTS
500 g stewing lamb cubes
1 sachet red curry paste
2 cups water
2 beef stock cubes
250 g store-bought bread dough

METHOD
1. Heat some oil in a large pot over high heat. Add the lamb cubes and fry until well browned.
2. Add the curry paste and cook for 1 minute. Add the water and beef stock cubes, reduce the heat to medium and allow to simmer for 1 hour, until reduced and the lamb is tender. Season.
3. Divide the dough into 8 balls and add them to the pot. Cover with the lid and let the dough steam in the pot for 15 minutes.
4. Dish the lamb up into bowls and serve with the dumplings.

Recipe & styling: Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

Have some leftover dumplings? Enjoy them with our garden vegetable soup.

The post Deconstructed bunny chow bowls with dumplings appeared first on MyKitchen.