500g Pork Mince (lamb or chicken is fine too however can be quite dry)
2 Spring Onions
3-4 Cloves Garlic
1 Tbsp Oyster Sauce
1 Tsp Fish Sauce
1 Tsp Cornflour
Add grated carrot, finely shredded cabbage and corn if you so desire
50 Round Dumpling Wrappers (woolworths)
Mel’s Dipping Sauce:
1 TBsp Soy
1 TBsp Sweet chilli
1 tsp fresh chilli
1 clove of garlic
- Mix all ingredients together in a bowl.
- It’s good to let it marinate in fridge for couple hours if possible but not essential
- Thaw your skins if not fresh, right before you need them is best. Or keep in fridge until you need or they will stick together and melt into each other.
- Add egg and corn flour lastly to your mix before you fill skins
- Use a knife to put not quite a tsp amount onto the skin and baste edges with water and close.
- I’ve learnt how to pleat the edge by hand (go to Youtube for techniques). There are folding gadgets however I find they don’t allow you to put much filling in and it all squirts out.
- Heat a non-stick pan with a tsp of oil to medium heat and place out your dumplings to fry their bottoms. I please with them standing up with the pleat at the top however traditionally they lay them on one side.
- About 2 mins in a hot pan is enough to fry one side, then add approx. ¼ cup of water to the pan and cover with a lid to steam.
- Steam for 2 mins, then remove the lid to let the water evaporate again
- Once water had evaporated, the dumplings should start frying again so you can brown them off a little more before serving
- Best served with a couple of dipping sauces or crunchy chilli oil drizzled over the dumplings. Sweet chilli, thai spring roll, satay, dumpling sauce.
I basically use whatever is going south in the fridge or just whatever I have on hand. I don’t peel anything just throw it into the pot.
2 x Chicken carcasses, Carrot
Celery, Tbsp Salt
- Add all ingredients to a large stock pot
- Fill with water to cover ingredients
- Cook slowly for approx. 4-5 hours, the chicken carcass will break apart when ready
- Drain off the juice from the vegetable and dispose of carcass and waste veg
2 Tbsp Chicken Stock powder
1 Tbsp Onion powder
1 Tbsp Garlic powder
Medium sized saucepan
- Add all ingredients to a medium sauce pan
- Fill with water
- Cook to a boil, then simmer for 15 mins
- Broth is now ready to make soup
Same as above but instead of frying, cook separately (from broth, recipe following) in boiling water for approx. 1-2
mins (they don’t have to be completely cooked as they will cook more when added to hot broth), they should float when ready,
then add to soup when serving to eat.
I cook dumplings separately in water because of the starch on the skins which makes soup broth cloudy and can cause thickening. Best not to leave dumplings in soup as they soak up broth. Best to keep separate, drained off and add to soup broth when needed.
Broth (Quick/Long version)
1 tbsp soy sauce
Heads of broccoli
Egg noodles if you want noodles
- Cook dumplings separately first in their own water
Add soy sauce, broccoli and egg noodles to broth and simmer gently for 3-4 mins
Add broccoli and egg noodle to the bowl first, add wontons or dumplings, garnish with sprouts, carrot and spring onion
Pour broth over the top of ingredients
I like to add colour so a few slithers of chopped chilli and a drizzle of sesame oil can finish the dish nicely