Dumpling delight

 

With ‘Living the Dream’ just finishing up in Singapore this week we thought it only fair that over the next month we share some of the excitement of the trip.

 

But before we get into the nitty-gritty, you might all be hankering for some dumpling goodness.

 

Singapore arguably has some of the best dumplings, but if you can’t make it here to try them, why not try these delicious pork dumplings out on the family at home.

 

What you’ll need:

 

For the filling:
3 pieces black fungus (wood ear mushroom), soaked in hot water for 10 mins & sliced thinly
500g minced pork
200g medium-size green prawns shelled & deveined, chopped into small pieces
8 water chestnuts, peeled & diced
1 bunch of spring onions, chopped finely

 

For the seasoning:
1 tbsp. Chinese cooking wine
1 tbsp. sesame oil
2 heaped tsp. chicken seasoning powder
2 tsp. fish sauce
1/2 tsp. salt
dash of white pepper

For the dipping sauce:
Chinkiang black vinegar
2-inch size ginger, peeled & julienned

white ‘sui kow’ dumpling skins

 

Method:

Mix together the filling ingredients and seasoning and refrigerate for at least 2 hours.

To assemble the dumpling, first, place one sheet of dumpling skin on your palm and spoon a tablespoon-full of filling in the middle. Dab some water around the rim of the skin, fold the dumpling into half and press down the edges to ensure the filling is properly sealed.

 

Repeat for the rest of the dumpling skins. Place the dumplings on parchment paper and cover with a damp cloth to prevent them from drying up.

Bring water in a deep pot to a boil. Gently drop the dumplings into the boiling water and cook until they float on the surface.

Serve with black vinegar and ginger.