Wednesday, 24 July 2013

Grace Heng's Chinese Dumpling Recipe

Grace's Chinese Dumpling


350gm of minced pork
3 Carrots
1 Pack Endives (or any other vegetable)
1 tsp oil
1 tsp soya sauce
1 tsp salt

Dumpling Skin
1 cup all purpose flour
1/2-1 cup water

1. Chop up/ grate carrots and endives into small little pieces.
(The smaller the better. The carrots were actually pulsed through a food processor for this recipe)
2. Pour oil into a wok
3. Fry grated carrots till fragrant
4. Remove from heat and transfer carrots into a bowl

5. Chop endives into small pieces
6. Squeeze endive juice into a bowl
7. Place dried endives into a bowl
8. Divide the meat into half and mix in with the carrots in one bowl and the endives in another bowl
(Note: If making only one type of dumpling, just mix desired fillings together)
9. Set aside.

For the dough skin-
10. Pour flour into a mixing bowl
11. Pour veg juice/ water and knead until dough becomes smooth and easy to manipulate

12. Roll dough into a long 'snake' and twist to break apart into small balls
13. Flatten small balls with palm
14. Using a rolling pin, roll ball into a flat circle
15. Fill circle with filling of choice
16. Fold skin into half and pinch to seal

17. Pour water into a pot till 3/4 full
18. Allow water to come to a bowl and place several dumplings to cook
19. Allow water to come to a boil again and put in a table spoon of tap water till water ceases bubbling. Repeat x3 and dumplings are done! :)
Serve with vinegar and ginger slices :)

Enjoy! For step by step pictures if these instructions are not clear, please visit

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