Dumplings. Pockets of juicy meat filling you dip in sauce. The perfect snack or small meal. But the frozen ones at the supermarket are a hit or miss, and getting in the car to buy some isn’t always an option.
So here are 3 very very easy homemade dumpling recipes you can do in bulk, pop them in your freezer and take them out whenever you want!
Table of Contents:
SHANGHAI WONTONS (Pork & Bok Choy) + Pork and Bok Choi Pan fried dumplings
INGREDIENTS
MAKES ABOUT 50
500g Mince Pork
1/2 Pack Shanghai Wonton Skin
1/2 Pack Gow Gee Pastry
1 tbsp Soy sauce
1/2 tsp Brown sugar
1.5 tsp Salt
1/2 Baking Soda
1 tbsp Sesame oil
1/2 Egg
2 cups Cooked Bok Choi (or about one bunch from the market)
1 tsp Cooking Oil
DIRECTIONS
1. Place your mince pork in a mixing bowl, add in your soy sauce, brown sugar, 1/2 a teaspoon of salt, baking soda, sesame oil and egg in. Mix well.
2. Put a pot of water on the stove and bring to boil.
3. While the pot of water is boiling, wash your Bok choi and place it in the pot with the rest of your salt and cooking oil. Let it cook for a few minutes.
4. Drain your Bok choi and allow to cool down.
5. Once your Bok choi is cooled down, chop into small bits and then get rid of the excess liquid by squeezing your veggies in a muslin cloth or, use your hands like me!
6. Add your Bok choi to your mince meat and mix well.
7. Grab your wrapper skins and begin to wrap!
- Take a sheet and place it flat on your hand.
- Take a good amount of filling and place it in the middle of your wonton skin. (there should be about 2cm of space all round to have a good size dumpling without it ripping)
- Dip the tip of your finger in water and sweep it along the edge of your wonton skin.
- Fold one side of the wonton skin over and begin to pinch and press.
CANTONESE WONTONS (Pork & Prawn)
INGREDIENTS
MAKE ABOUT 50
500g Mince Pork
1/2 Pack Cantonese Wonton Skin
1 tbsp Soy sauce
1/2 tsp Brown sugar
1/2 tsp Salt
1/2 Baking Soda
1 tbsp Sesame oil
1/2 Egg
7 Tiger prawns
DIRECTIONS
1. Place your mince pork in a mixing bowl, add in your soy sauce, brown sugar, 1/2 a teaspoon of salt, baking soda, sesame oil and egg in. Mix well.
2. Wash your Tiger prawns and chop them into 2cm chunks; similar to the size of a large peanut M&M. Add it into your meat and mix well.
3. Grab your wrapper skins and begin to wrap!
- Take a sheet and place it flat on your hand.
- Take a good amount of filling and place it in the middle of your wonton skin. (there should be about 2cm of space all round to have a good size dumpling without it ripping)
- Dip the tip of your finger in water and sweep it along the edge of your wonton skin.
- Fold one side of the wonton skin over and begin to pinch and press.
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