Dumpling Making Party Online

Servings
2
Prep
60 m
Cook
120 m

Recipe By: Otao kitchen

ZOOM LINK

Zoom link on the day https://zoom.us/j/8697696969. If you want to learn more about how to join Zoom meeting here

Zoom link for a private and corporate class may be different because your event organiser may use your own Zoom, Microsoft or other corporate account.

HOW WE RUN THE CLASS?

Before your online begins, please read the recipes and watch instructional video
We recommend you to watch our pre-recorded the video to give you a better understanding of the dish before you start.
In this online cooking class, you are welcome to BYO your own wine and beer. However, for safety, please focus on cooking during the lesson, and consume responsibly.
We recommend for you to measure and put all the ingredients on a dish/tray to be ready to cook. This way, you can enjoy yourself while connecting to others. If you tell us about your dietary requirement, we can suggest some substitute ideas. We will do our best to help you to cook the dishes on the menu.

SPECIAL DIET NOTES

Gluten-free - you can opt to have GF soy. Replace 160g wheat flour for supermarket self-raising gluten-free flour for dough + 75ml hot water. Mix well. May need to adjust the water/flour
Vegetarian/ Vegan - you can replace the meat component with either 2 cups of minced frozen veggie's mixture, or 2 cups of cooked then diced mushrooms. Please get rid of all liquid.
Dairy-free - Most cases, the recipes doesn't include dairy.
Low sodium. Use less soy sauce.
Kosher. You can use the recipes as a base but use your own version of meats beef or chicken
Halal. Our meats are not halal. You can replace with halal versions.
No nuts. We don't include any nuts in our meals.

EQUIPMENT

Sharp knife and cutting board
Sturdy sauté pans, a large pot with a steamer setup
A set of small bowls for your organising your ingredients and a few bowls for mixing
A rolling pin, spatula, tong, and tablespoons
Measuring cups, measuring spoons, and a digital scale

DUMPLING MAKING

2 serves | level easy | total time 1 hour 10 mins | active time 30 mins

How to video:

These dumplings are from Northern China. In this recipe, we use boiling water, which helps give the dumplings a more creamy and sturdy texture.

INGREDIENTS

DUMPLING DOUGH

150g plain flour
80g boiling water

FILLING

200g pork mince (or beef, or chicken mince [for vegetarian blend 100g chickpeas and 100g firm tofu in a food processor)
1 (30g) leaf of wombok, chopped finely
1 spring onion, minced
3-4 garlic chives, sliced thinly (optional)
2 baby king oyster mushrooms, chopped finely
1 clove of garlic, minced
1 clove of ginger, minced

Seasoning

2 tsp soy sauce
1 tsp shaoxing (Chinese rice wine)
1 tsp vegetable oil
¼ tsp sesame oil
¼ tsp salt
¼ tsp sugar

DIPPING SAUCE

1 tbsp soy sauce
1 tbsp black vinegar
½ tsp chilli oil

METHOD

Add the flour into a small mixing bowl. Use your hand to make a small well or dip into the centre of the flour. Add the boiling water to the centre of the flour and use a chopstick or fork, mixing the flour and water until it begins to clump together.
Turn the dough out onto a work surface and make sure to scrape the inside of the bowl to get all the remaining bits of flour. Knead the dough for 5-7 minutes until the dough begins to become smooth and pliable.
Cover the dough with plastic wrap and allow it to rest for 20 minutes or overnight in the refrigerator.
Place the mince in a bowl and mix in the seasoning. Mix well until the mince become sticky. Add in chopped cabbage, mushroom, spring onion, garlic and ginger. Rest on the side.
Using a knife, cut the dough into 24 equal pieces.
Take each piece of cut dough and, using your index finger and them, lightly shape them into small cylinders or marshmallow-shaped pieces.
When all 24 pieces have been shaped, use the heel of your hand, to squish/flatten each marshmallow shape into small round discs.
Dust your work surface generously with flour and use a rolling pin to roll the discs out into thin 1mm rounds.
Every time you make one forward roll with the rolling pin, turn the dumpling skin 45 degrees, repeating as your dough gets thinner and thinner. This equal turning should give your dumpling skin an even, round shape. Repeat this process 24 times.
Prepare a small bowl with a few tbsp of water. Taking one dumpling skin, wet the edges of the with a little water and place 2 tsp (about 10g) of filling into the centre of each dumpling skin.
For an easy shape, fold the dumpling skin in half and press both edges of the moistened skin together, pinching along the entire seam until the filling has been sealed within a ‘half-moon’ shape. Grasping the 2 corners of the dumpling skin, slowly bring the 2 edges together until 1 side overlaps the other, gently press together to seal.
Repeat this process until you have used up all the filling.
Place the dumplings in an oiled steamer basket and steam for 8-10 minutes or until the filling feels firm when gently squeezed.
To pan fry, place the dumplings in frying pan over medium-low heat with 2 tsp of vegetable oil. When one side turns golden brown, add in 60ml of water. Cover the pot with a lid and cook for 7 minutes over low heat. Remove the lid and serve.
Mix the dipping sauce and enjoy!