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Shiitake chive dumplings

by Jeremy Pang
Shiitake chive dumplings recipe

Shiitake chive dumplings

PT1H10M

Why not try?

Most Chinese dumplings can either be deep-fried, pan-fried, steamed or blanched, though there is something incredibly moreish about deep-fried ones with their crunchy exterior and hot, steamy filling. Much like fresh pasta, when made from scratch, dumplings should not be overcooked – whichever way you choose to cook them, the cooking process itself should not take any longer than 5 minutes. The goal is to cook the pastry and filling through, while keeping that ‘al dente’ bite. Served with noodles, these make a great alternative to a Sunday lunch.

Recipe from Chinese Unchopped by Jeremy Pang (Quadrille, £20)

Photography by Martin Poole.

Ingredients

Metric

Imperial

1
Sieve the flour into a bowl. Gradually add the water, mixing with a fork to form a dough, then knead it on a lightly dusted surface for 5 minutes until slightly elastic
2
Roll out the pastry to a thickness of 1–2mm, then use a 70mm diameter circular cutter to cut out as many pastries as possible. Set the pastries aside on a baking sheet or tray and cover with a tea towel until needed
3
For the filling, put the noodles in a bowl, cover with hot water and soak for 3 minutes
4
Drain and dry the noodles on a clean kitchen towel, then finely chop them along with all the other filling ingredients. Put the chopped filling ingredients in a bowl along with the marinade ingredients and mix together well
5
Combine the dipping sauce ingredients in a small bowl or ramekin and wrap the dumplings
6
Place 1 teaspoon of the filling in the centre of each circle of dough. Fold the bottom centre over the filling to form a semicircle and pinch the top tight
7
Pinch the two corners of the semicircle together leaving two symmetrical 'Mickey Mouse ear' shapes between your centre fold and the corner folds
8
Now pinch the 'ears' in towards you to make four layered folds
9
Tidy up to create a 'half-moon' shape and arrange on a plate
image
10
Half-fill a large pot, wok or deep-fryer with vegetable oil and heat to 180°C, or until the tip of a wooden chopstick or skewer starts to fizz after a second or so in the oil
11
Carefully add the dumplings in batches of no more than 10 and deep-fry for 3 minutes, until golden brown
12
Remove the dumplings carefully with a slotted spoon and drain well on a plate covered with kitchen paper. Serve immediately with the dipping sauce
 

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