Making dumplings at home is not as difficult as it seems! Chef Martin is back to share his favorite dumpling recipes that you can use for meal prep, to start a small business, or to just upgrade your menu spread for Chinese New Year!
We are breaking down the cooking process for siomai, har gow, and kutchay dumplings from start to finish so you can closely follow the recipes and try them at home! Which recipe did you like the most? Let us know in the comments below!
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SHUMAI
¼ kg ground pork shoulder butt
1-½ tbsp light soy sauce
1 tbsp oyster sauce
2 tsp sugar
2-½ tbsp cornstarch
1 tbsp sesame oil
1 pc chicken cube, dissolved in 3 tbsp hot water
100g shrimp, peeled, deveined, and then minced finely
4 pcs shiitake mushrooms, minced finely
siomai wrappers
1 pc carrot, brunoise or small dice
Procedure:
1. Mix together pork, soy sauce, oyster, sugar, cornstarch, sesame oil, and chicken broth. Fold in the shrimp and shiitake until completely mixed.
2. Wrap 1-½ tbsp of filling per wrapper and top with carrots. Steam for 10-12 minutes. Makes 8-10 servings
HAR GOW
Wrapper:
135g wheat starch
½ tsp salt
175mL boiling water
30g cornstarch
1 tsp shortening/lard
Filling:
¼ kg prawn, peeled, deveined, and finely chopped
¼ cup bamboo shoots, canned or fresh (boiled in water for 20 minutes)
1 tsp grated ginger
1 tsp sugar
¼ tsp salt
1 tsp sesame oil
Procedure:
1. Make the wrapper by combining wheat starch and salt. Pour boiling water and stir to form a moist dough. Cover and rest for 5 minutes.
2. Knead in the cornstarch in two additions followed by the lard. Rest for 15 minutes.
3. Make the filling by combining everything using a food processor or manually until almost homogenous.
4. Fill each wrapper and seal into dumplings then steam for 6-8 minutes. Makes 4 servings.
KUTCHAY
¼ kg ground pork
1 bunch kutchay/garlic leaves
1 pc onion, finely minced
3 cloves garlic, minced
1 pc egg
1-½ tbsp light soy sauce
⅛ tsp pepper
¼ cup flour
24 pcs dumpling wrappers
Procedure:
1. In a bowl, combine all the filling ingredients. Mix in one direction until the meat starts to “thread”.
2. Place 1 tbsp filling in each wrapper and seal. Steam for 8-10 minutes. Makes 12 servings.
Jump to:
(0:00) Intro
(0:28) Siomai
(3:30) Har Gaw
(6:38) Kuchay
(9:00) Taste Test, Outro
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