It’s unbelievable how much happiness and joy such a small thing can bring you! There’s no way not to be happy when I’m eating dumplings. I’m smiling just by thinking about it!! It’s also a dish in which you can use all of your imagination! For the shape, the filling, everything… Nothing should stop you! HA-HA-HA But for today I will share with you my favourite recipe! The one I always do when I have a huge craving for dumplings. I really hope you will enjoy it as much as we do!
for about 30–40 Dumplings
You will need a Bamboo Steamer Basket
- Packages of fresh dumpling pasta (I prefer the round one but it’s up to you) And if you can’t find fresh pasta you can use frozen one. Just make sure to keep enough time to unfreeze them.
- 1 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Nuoc Mâm
- 1 tsp Sesame oil
- 1 tbsp cornstarch
Mix all the ingredients in a small bowl and mix well to incorporate everything.
For the dumpling filling
- ½ lb fresh raw tiger shrimp finely chopped
- ½ lb fresh ground pork
- 4–6 garlic cloves finely chopped
- 2 green onions finely chopped
- ½ tbsp grated fresh ginger
- 2–3 Bok Choy leaves finely chopped
- Fresh coriander finely chopped to taste (I use about 1 tbsp)
- 1 beaten egg
* Of course I would suggest you add 3 Shiitake mushrooms finely chopped but mushrooms are not welcome in my house… Huge drama! I told you… It’s Jean-Félix biggest flaw. HA-HA-HA
If you’re making open dumplings, here’s what you can use for toppings. You can use whatever you want! These are just some examples of what I use.
- Sesame seeds
- Green onions
- Fresh Coriander
I also love to dip those magnificent little bites in soy sauce or in chili oil! It enhances the flavour without taking over the taste of the dumplings.
1- Prepare your bamboo steamer basket. I suggest you put a piece of cheesecloth or parchment paper on each compartment. It will prevent your dumplings to stick on the bamboo. You can also use some Napa cabbage leaves. It will give a nice subtle taste and it will look awesome.
2- In a big bowl, mix all the ingredients for the filling and add the seasoning mixture. Mix very well until everything is perfectly incorporated. You can use your hands.
3- Now that your filling is ready you can start making your dumplings. Go for about 9 pasta at the time. Put about 1 tbsp of filling for each dumpling pasta.
4- Seal the dumplings and set them aside on a baking sheet. Brush the dough with a little bit of water to help the seal. Work as quickly as you can, because the pasta will dry out quickly.
For this recipe I steam them so it’s not an obligation to seal the dumplings. You can make them open as you can see on our pictures. You do what you want and the shape you want. There are so many options. Have fun and choose your favourite one.
*It’s better to put the baking sheet with your dumplings back in the fridge every time you’re making a new batch of 9.
5- When your pasta are all filled, dispose the dumplings in your bamboo steamer basket. Let a bit of space between them because otherwise they could stick together.
6- In a skillet or in a wok, add water until it reaches the bottom of your baskets. Make sure it doesn’t touch the dumplings. I highly recommend the wok, it’s much easier to dispose the bamboo steamer basket. On high heat bring it to a boil. When it’s boiling put your bamboo steamer basket with the cover on and steam for about 10 minutes or until the dumplings are completely cooked. If you don’t have many baskets to make a superposition and cook all the dumplings at the same time, dispose your cooked dumplings on a warm plate and continue until all dumplings are cooked.
7- Put the fresh topping of your choice and serve immediately. You can dispose the dumplings on beautiful plates or you can also just serve them on the bamboo basket. I think it feels more authentic that way! I love it!
As I told you, you have so many ways to make dumplings, to shape them and to cook them so don’t be shy and let’s go! Add your favourite ingredients, try different shapes and the most important… Have fun!!