Love Chinese Dumplings but can't afford to visit a restaurant this year? Making them at home is easier than you think and easy on the wallet.
True, the prep process is definitely helped with 'sous chef' helpers but then, making dumplings makes a great excuse for a party.
Dumplings come in many forms and are perfect for a crowd of mixed carnivores, vegetarians and vegans. Some on offer here are classic, some modern, some created by the Blogger with western tastes in mind. With 67goingon50 modifications, all are healthier than most.
Try glossy pillowy Triple Duty steamed dumplings, crispy low-fat oven-baked vegan rice paper parcels or an adventurous pastry/gluten-free vegetarian dumpling. Plus one or all stunning sauces. And a delicious sparkling Pomelo & Lemongrass Fizz. They're designed for western tastes. (more below)
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| The pastry is beautifuly crisp though not brown in the usual way, and doesn't shatter into shards down your chest! |
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| Great change from the usual with unusual - in a good way - flavours |
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| 67 recalibrated a traditional recipe to take account of end-of-January budgets and worries about fat and salt. Techniques were modified to make prep easier. |
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| Minced pork/chicken with exotic spicing & crunchy water chestnuts rolled in rice are an intriguing Chinese canape re very Chinese-ey and easy to love |
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| Pomelo & Lemongrass is an enticing blend, unpretentious and nicely balanced. Mixed with champagne, it is ambrosial; even in fizzy water, it's delightful. |
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission
Making the filling in advance is usually a one person job (though help will be welcome for chopping). Then arrange the ingredients on a clean table covered with a single bowl of filling and piles of pastry wrappers covered with a fresh damp j-cloth or piece of muslin. One bowl will usually be enough but if you have quite a few helpers you might need to divide the pastry into two bowls. Hand wipes nearby will be helpful.
Then it goes like this: one person places the filling in the relevant container; one folds it, and one steams or bakes it. The dumplings can be a teensy bit fiddly so women with their nimble fingers might be better at filling and folding.
Put the guys to work setting the table with small plates & chopsticks or spoons, sauces (soy, oyster (opt) hoisin, chilli crisp), serving implements (tongs, serving spoons) and lots of serviettes. They can also arrange the drink (any or all of): Chinese beer,
Pork is a favourite meat in Chinese cuisine but replacing it with chicken or beef mince is no problem.
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