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.

Packed with authentic recipes that are simpler than you think, master the art of Vietnamese cooking with Uyen Luu’s new cookbook – Quick & Easy Vietnamese!  

Pork & prawn wontons

These can be enjoyed as a snack or starter. They also make a fantastic topping for noodle soups or even instant ramen. I always save uncooked ones for the freezer, then steam them from frozen for 10 minutes. I love to fold with a friend, a cup of tea, so we can have a good catch-up.  

Ingredients

150g pork mince
200g peeled raw king prawns (shrimp), finely chopped
1 can (100g) water chestnuts, finely chopped
2 spring onions, thinly sliced
2 Tbsp frozen edamame beans, defrosted
2 Tbsp oyster sauce pinch of sea salt
1 tsp caster sugar
½ tsp freshly ground white pepper
½ Tbsp cornflour
200g square wonton wrappers
2 tsp sesame oil + extra for drizzling
10g garlic chives or coriander leaves, to garnish 

For the dipping sauce  

2 cloves garlic, finely chopped
2 bird’s eye chillies, thinly sliced
2 tsp brown sugar
1 Tbsp black vinegar or cider vinegar
2 Tbsp light soy sauce
1 Tbsp crispy chilli oil

Method 

1. First, make the dipping sauce by mixing together all the ingredients in a bowl. 
2. Add the pork to another bowl with the chopped prawns, water chestnuts, spring onions, edamame beans, oyster sauce, salt, sugar and white pepper and mix well.
3. Lightly dust a plate with the cornflour and fill a cup with water. To form the dumplings, place a wrapper onto the palm of your hand and dollop 1 heaped teaspoon of filling into the middle. Moisten the edges of the wrapper with water. Fold the wonton wrapper over into a triangle while pushing the air out of the filling, then pinch the wrapper together to form a sack. Pinch and fan out the top to seal, then place on the prepared plate. Repeat until you have used up all the filling.
4. To cook the wontons, bring a large saucepan of water to the boil, then  gently drop in a handful of wontons (don’t crowd the pan) and let it come back to the boil. After 4–5 minutes the wontons will float to the surface.
5. Cook for a further 2 minutes, then lift them out of the water with a spider or slotted spoon and place on a plate.  
6. Drizzle with sesame oil and repeat until you have cooked as many as you need. Keep any extras for freezing. 
7. Garnish with the herbs, if using, then pour over the sauce or serve it on the side in dipping bowls. 

Cook’s note:
Can’t find a can of water or chestnuts in SA? Adding hazelnuts will deliver a similar flavour, although texture will differ – it adds a great crunch! For a cheaper option, use raw cashews.

Quick & Easy Vietnamese by Uyen Luu (distributed by Jonathon Ball Publishers) is available online and in all local bookstores.

Compiled by: Liezl Vermeulen 

Recipes & photographs: Quick & Easy Vietnamese by Uyen Luu: Published by Hardie Grant and distributed by Jonathan Ball 

Also read: Pork vindaloo recipe

The post Pork & prawn wontons recipe appeared first on MyKitchen.