Fresh Dumplings From Scratch!

Fresh Dumpling Wrappers

Shrimp and Pork Steamed Dumplings

Rangoon with Sweet Thai Chili

Egg Drop

Ginger Ice Cream

Dumpling dough

  Yield: 2

 1 cup flour

½ cup flour for bench flour

½ cup water

Add water to a bowl and add 1 cup of flour on top. Start to mix together until a dough ball forms. Knead until smooth with a little give (like fresh pasta). Use extra ½ up of flour for rolling.

Flour a work surface and roll dough into a 1 inch log (like gnocchi) cut into 1 inch pieces and using a rolling pin, roll each piece into a round disk. (ovules are okay too!)

Use for steaming, frying or pan searing dumplings!

Egg Drop Soup

  Yield: 2

4 eggs, scrambled

4 cups chicken stock

1 tablespoon corn Strach

¼ cup water

1 green onion, chopped

Add water and cornstarch together and stir to fully combine. Set aside. Bring chicken stock and corn Strach slurry mixture up to a boil in a pot. Turn heat off. Slowly pour eggs into pot in a clock work motion. The slower you pour the longer thinner ribbons you’ll get. Once all eggs are added, stir, add green onions and serve.

Rangoon

  Yield: 2

1 garlic clove, minced

½ cup cream cheese

1 green onion, chopped

1 teaspoon Worcestershire

Soy sauce to taste

wonton wrappers

Water for glue

Oil for frying

Optional chili oil

in a small bowl combine garlic, cream cheese, green onions, Worcestershire sauce, and soy sauce. (if using chili oil add in this step)

Place small amount of mixture on wonton wrapper. Fold wonton wrapper over in half making a triangle pinch the top allowing the ends to remain open. It’ll look like a pointed cannoli. Bring end points up and pinch to the top. You should have four corners.

You could also fold wonton into a triangle and leave as is.

Place oil in a large skillet and heat to 350”F

Place Rangoon in oil and fry until golden brown.

Serve on warm plate

Serve with desired dipping sauce

Shrimp and Pork Steamed Dumplings

  Yield: 2

 Dumpling or wonton wrappers

Filling:

¼ cup ground shrimp

¼ cup ground pork

1-2 clove garlic, minced

1 teaspoon ginger minced or grated

1 green onion, chopped

Pepper to taste

½ teaspoon soy sauce

½ teaspoon sesame oil

1 teaspoon plum sauce or oyster sauce

Chili oil to taste if desired

In a bowl combine all filling ingredients. Place 1 teaspoon amount into wonton/dumpling wrapper. Fold into desired shape and place in bamboo steamer over water. Steam for 7-10 minutes. Serve.

Sweet Thai chili sauce

Yield: 2

1 ½ cup sugar

½ cup vinegar

½ cup water

1 tablespoon garlic minced

1 ½ teaspoon chili flakes

1 ½ teaspoon Sirach

1 tablespoon cornstarch

1 teaspoon salt

Mix everything in a sauce pot and cook until thickened

GINGER ICE CREAM

Ingredients

• 2 cups (473 ml) whipping cream
• 1 ¼ cups (300 ml) sweetened condensed milk
• 1 1 tsp vanilla extract
• 4 inch knob of ginger grated
• ⅓ cup crystallized ginger cut into small pieces

Instructions

1. Pour the container of whipping cream into a small saucepan and grate the ginger into it. Let steep for 20 minutes.
2. Pour the cream through a sieve into the bowl of an stand mixer with a whisk attachment.
3. Whisk until you have soft peaks.
4. Add the condensed milk and vanilla extract.
5. Mix for for about a minute until fully incorporated.
6. Turn off mixer and with a spatula, fold in the crystallized ginger.
7. Pour into a freezer safe container and freeze overnight.