I'm generally a 'jazz chick' but when making dumplings I like Violent Femmes or Mahler. (Different ends of the music spectrum but nevertheless, my choice)
But you choose your own dumpling making theme music, to channel that cooking genius who resides in your belly button.
Is the music on? Good. Now pour yourself a glass of wine or your poison of choice.
All done? Now lets proceed.
1 kilo of pork mince 2 packets of wonton/dumpling skins
2 small hot chillies
1 stick of lemongrass
4 cloves of garlic
A handful of coriander
A squeeze of lemon juice
A squeeze of lime juice
Salt & Pepper
1 egg (optional)
Heat up the fry pan with some olive oil. Throw in your chopped garlic and onion and sautee until partly golden.
Put the pork mince in a bowl and add the chopped chilli, carrot, coriander and grate some lemongrass into the mix (enough to taste).
Throw the garlic and onion into the pork-mix. Add some salt, pepper, a squeeze of lemon and lime juice and massage mix together until all ingredients are combined. I often find an egg and a sprinkle of flour, help to join the mixture but it's not essential.
Once all mixed up. Lie out your wonton skins and fill each one with a teaspoon of the pork-mix, folding and sealing in half.
With the left over egg, you can glaze the dumplings.
I prefer these dumplings steamed. They take about 3 minutes to cook (to steam, just boil water in a saucepan, put your steamer on top - you can pick up a steam basket that sits in your saucepan for around $10) and cover. They are ready to scoff.
If you prefer fried dumplings, I suggest steaming first, then finishing off in the pan for a few minutes.
With the amount of dumplings this recipe makes, you'll have dumplings coming out of your ears! They keep in the fridge overnight and are great for snacks the next day.
Can be served with soy or sweet chilli sauce.
A delicious meal, relatively easy for those non-cooks out there and very popular with guests.