Duo Colour Dumplings

I have been practicing how to make dumplings for the past two weeks,  This experiment has proved to me that dumplings can also be made with a good texture even if you don't use potato starch.


Avoiding unnecessary preservatives with the skins is what made me do this, and knowing the quality of the meat I used for the filling makes me feel good and safe too.

Recipe from here, a good cookbook!

Dough (A)                                         Dough (B)
Plain flour  200g                               Plain flour  200g
Salt  1g                                              Salt  1g
Carrot puree  80g                              Water  105g
Water  30g
( I used my juicer to extract the carrot juice)


Filling
Bok Choy  400g ( after boiled left about 200g)
Chives  100g
Minced Pork  200g
Shrimp 30g  ( soaked with shaoshing wine, rinse off and chopped finely)


Sauces
Shaoshing wine  1tsp
Chopped fine ginger  1 tsp
Soy sauce  1 tsp
Sesame oil  1 tbsp
Salt  1/2 tsp
Oil  2 tbsp

Bak Choy and Chives are used here..

Chives, Bok Choy,minced meat, shrimps, oil and salt...
using your chopstick stir in a clockwise motion, till well combined.

white dough and carrot puree dough

rolled into strips

combined into one and about to be twisted further into a narrower strip

cut out 2 cm each dough, gently flatten and let rest.
cover ..

I know I needed a smaller roller for this task :)
roll edges a bit thinner than the centre

scoop some filling in

fold and seal tightly

bring the two ends together, press to seal

like this

Methods
Knead Dough (A) until smooth and glossy. Do the same to dough (B).
Cover and leave for 30 minutes.


Clean the shrimp, soak in shaoshing wine for 20 minutes. Drain off the wine, cut them into VERY fine pieces.
In a bowl, add in the minced meat, shredded ginger, shaoshing wine and soy sauce.

 Using your chopstick, keep going and gently stirring in a circular motion to mix the ingredients well. Add in the sesame oil, stir and mix evenly. Cover and let it marinate for 20 minutes.

Add in the Bok Choy that has been boiled for 2 minutes, rinsed through cool water,drain out the excess water content, chopped to fine pieces. Chives washed and chopped into fine pieces too.

Chopped Bok Choy, chopped chives, shrimp pieces, salt and oil add into the marinated minced meat bowl. Mix to combine well.

Roll each dough into long narrow strip.
Combine and bring both strips into one dough, twist and roll into a long narrower strip.
Cut into 2cm length dough, flatten into a disk form, cover and set aside.


Using a roller, roll out the disk, thinner on the edge.
Place some filling in.
Fold into half, press the edge to seal.
Bring two end bits together and press to close to gap, see picture above.
Do the same to the rest of the dough.

Two ways to eat the dumplings

To boil:
In a pot, heat enough water to bring to boil. Dump in some dumplings.

Using your wooden spatula, go round the edge/ corner in clockwise motion. When the water starts to boil again, pour in a small bowl of water. Cover the lid.

Once again when it starts to boil, pour in the second small bowl of water. After 3 bowls of water, when the dumplings floats on the surface of the water and the skin bounces back, it's done.



To fry ( my own way)
In a flat cooking pan, over medium high heat, add in 2 to 3 tbsp oil.
Lay the dumplings on the pan, not touching each other.
Check some of the dumplings, if bottom looks browned, add in a small bowl of water, cover the lid and let it steam.
When water has evaporated, remove the lid, pour a few drops of oil on edge of the pan, swirl the pan to help distribute the oil evenly, pan fry for another minute or two til the bottom turns crispy. It's done.