Dim Sum - An introduction to making dumplings

Mouthwatering juicy parcels of amazing flavours.

In this class together we will make the dumpling dough together, in order to roll out the fine sheets for these juicy dumplings.

I will show you a couple of different ways to shape your dumplings, looking at the different methods of cooking and serving them.

We will be making a pork version and/or tofu alternative, but the ingredients are very interchangeable and flexible for a whole banquet of dim sum.

The class, is small interactive with plenty of opportunity for questions and guidance. It is great fun and really not as hard as you might think, you just need to be shown how! I hope you can join us!

INGREDIENTS

The Dough - makes approximately 24 dumplings

1 cup Plain Flour

Pinch of Salt

1/2 cup water

The Filling 1. PORK (or salmon) - makes 12 dumplings (double if just doing pork)

100g Pork Mince

small handful of Cabbage, shredded finely

1cm fresh ginger

1 garlic clove

2 spring onions

1 teaspoon sugar

1 teaspoon soy

1 teaspoon sesame oil

1/2 teaspoon stock powder

juice of 1/2 a lime

THE FILLING 2. TOFU & CARROT - makes 12 dumplings (double quantities if just doing tofu)

60g tofu

1/4 cup grated carrot

1/4 red pepper diced

1cm fresh ginger

1 x handful chopped corrianger

2 x spring onions

1 tablespoon soy sauce

2 teaspoons sesame oil

THE FILLING 3. MUSHROOM AND CABBAGE - MAKES 24

300g mushrooms

2 x garlic cloves crushed

2cm ginger grated

1 handful of cabbage

slug of sesame oil

glug soy sauce

Chicken Filling - serves 12

100g chicken minced

1 spring onion

1cm piece ginger

1 small handful savoy cabbage

1small grating galangal (optional)

1 clove garlic

1 tablespoon sesame

1 table spoon rice wine vinegar

1 tablespoon olive oil

Vegetable filling

Small handful grated carrot

5 button mushrooms (or equivalent mushroom) finely chopped

3cm piece leek

mixed vegetables - eg chinese cabbage, pepper,

1cm piece ginger

1 clove garlic

1 spring onion - finely chopped.

1 tablespoon soy sauce

Juice of half a lime

1 tablespoon honey

1 tablespoon soy sauce

Aubergine, kale and black bean sauce

Dice the aubergines and fry in sesame oil, mix in black bean sauce and Kale at the end.

Optional: Miso, chilli, fresh corriander, rice wine vinegar

DIPPING OPTION 1.

3 tablespoons soy sauce

3 tablespoons lime juice

1 tablespoon sesame oil

DIPPING OPTION 2

1 Clove garlic (can also use ginger)

3 tablespoons soy sauce

2 tablespoons rice vinegar

2 teaspoons sesame oil

1 teaspoon chilli oil (to taste)

Decoration (optional)

Black sesame seeds,

chopped spring onions

METHOD

The Dough:

In a bowl mix together the flour and salt, make a small well, and pour in the hot water. Mix in using a fork or chop sticks.

The mixture might look a bit like crumble, then start to use your hands to gently knead it in to a ball. Approximately 5 minutes.

Store in an airtight container (or bowl with a plate on top) and leave to rest for 30 minutes.

The Fillings

Combine all the ingredients together in a bowl. Do a taste test with a small piece of the filling - cook a tablespoon of the filling in a frying pan - season with extra lime, honey or soy to taste.

The Mushroom Filling

1. Dry fry the mushrooms until softened.

2. add the ginger, garlic, cabbage, sesame oil and soy sauce and optional extras.

3. Make sure most of the liquid has evaporated and allow to cool.

The Dipping Sauces

Simply mix together and set aside - taste to get the sweet / sour / salt balance

Creating the dumplings - makes 24

Roll the dough in to a sausage and divide in to 4 equal pieces.

Take one piece and leave the other 3 covered with a damp cloth.

Method 1.

Divide the piece in to 6 and create 6 balls. Keep the balls covered while you aren’t working on them.

For each ball, using a rolling pin, roll in to a flat disc. By rotating the dough for every roll.

Add a tablespoon of filling and seal.

To seal - Pinch together in the centre then create 3 further pleat folds on either side.

Method 2

using a rolling pin or a pasta machine to roll out the dough and use a cookie cutter to create the circles.

Contine as above.

Alternate shapes: Square dough, fold opposite corners together to create a triangle. Pinch to ends of the triangle together to make it stand up.

Storing: Do not allow to touch, use a dusting of flour between the surface and the dumpling,

Freezing: freeze separately on a tray, and once frozen you can then put them together. Can cook straight from frozen, just add a little bit longer to the cooking time.

Steamed Dumplings Method:

Use the lettuce leaves to line the steamer tray of the steamer (this stops them cooking). Place the dumplings on top, not touching each other and steam for approximately 4-5 minutes.

Potsticker dumplings:

You need a frying pan or wok with a lid.

Add a drizzle of sesame oil or sunflower oil and bring to a medium high heat, add the dumplings, and add 5mm deep of water, add the lid and allow the dumplings to steam for approximately 4 minutes. Remove the lid, the water should have nearly evaporated, and you will then be able to crisp up the dumpling on 2 of the 3 sides.

Delicious ! Enjoy and get creating with the fillings! This is just the beginning of your dumpling adventures!

NOTE: You can buy ready made wonton wrappers from Asian supermarkets, they aren’t aslways as good as your homemade, but they are still great and delicious if you are time poor. If you are using them, you will just need to mix a little bit of cornflour and water together and brush the edges where you want them to stick.

Please do let me know how you get on, and any questions, feel free to send me a message or even give me a quick call!

Jinny x