makes
30
prep
25 minutes
cook
30 minutes
difficulty
Mid
makes
30
serves
preparation
25
minutes
cooking
30
minutes
difficulty
Mid
level
Ingredients
- 150 g minced pork
- 150 g minced beef
- 100 g firm tofu, crumbled
- 3 cloves garlic, minced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- ½ tsp salt
- ½ tsp ground black pepper
- 50 g shiitake mushrooms, finely chopped
- 3 spring onions, finely chopped
- 30 dumpling wrappers
- 3 tbsp vegetable oil
Dipping sauce
- 4 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 spring onion, finely sliced
Instructions
1. To make the dumplings, place pork and beef mince in a bowl and crumble in the firm tofu. Add the garlic, soy sauce, sesame oil, salt and pepper, spring onions and shitake mushrooms to the mix. Using your hands, mix the ingredients together ensuring everything is well incorporated.
2. Keep the dumpling wrappers under a wet cloth while you fill your dumplings. Holding a dumpling wrapper in the palm of your hand, place a heaped teaspoon of the filling into the centre of each, being careful not to overfill. Dip your finger in a little water and moisten the edge of dumpling skin. Next, create pleats along the edge furthest away from you, pinching the two edges together after each pleat as you go, to create a crescent shape. Repeat with remaining wrappers and filling.
4. Heat 1 tablespoon of the oil in a large frying pan. Fry one third of the dumplings flat-side down for about two minutes, until a golden crust forms on the bottom.
5. Add 3 tablespoons of cold water and immediately cover with a lid. Let the steam cook the dumplings for 8 minutes or until all the water has evaporated. You might need a spatula to help them along if they are a little sticky; be careful not to break the wrapper. Repeat with the remaining oil and dumplings in two batches.
6. To make the dipping sauce, mix all the ingredients together. Serve in a small bowl alongside the dumplings.
This recipe is from Donal's Asian Baking Adventure on SBS Food (Channel 33). Stream episodes via .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
