MAKING TAIWANESE DUMPLINGS – A Family Tradition

Jodi & Corina's Taiwanese Fried Dumplings

Don't be put off by the 'fried' addition to the title, the dumplings are not deep-fried but in fact pan-fried in a small amount of oil then water is poured over and they simmered until tender. These are best made with a group as the dumpling making takes some time.

Ingredients

Filling

• 400 g free-range pork mince
• 1/4 green cabbage very thinly sliced
• 2 spring onions thinly sliced
• 2 cm piece fresh ginger finely chopped
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil

Dumplings

• 1-2 packets round dumpling skins available from Asian stores [find them in the fridge]
• a little oil
• 2/3 cup water
• 1 teaspoon flour

Instructions

• Combine all the filling ingredients in a bowl and use your hands to massage together until well mixed. Chill for several hours.
• When ready to make the dumplings arrange the table with small bowls of water, a small bowl of flour, the filling mixture, and the dumpling skins. We laid down newspaper as it gets a little messy.
• To make a dumpling, remove a skin from the packet and hold it in your palm while scooping a teaspoon of the filling mix into the middle. Dip your finger into the water and moisten the edge of the dumpling skin [this will help it to stick together]. First fold over and press together firmly in the middle, then press and pleat the edges to come together into a curved crescent shape. Make sure the edges are sealed nice and tight. Arrange dumplings in a single layer on a lightly floured plate.
• To cook heat a frying pan over a med/ high heat with a little oil in the base. Once hot place the dumplings into the pan in a single layer. Cook for 2 minutes. Meanwhile combine 2/3 cup water and 1 teaspoon flour in a small jug. Pour this over the dumplings, cover with a lid and cook for about 10 minutes until the water has been absorbed. Check the bottom of the dumplings are brown then flip and cook for another few minutes til golden. Serve with dipping sauce.

Notes

Dipping sauce: In a small bowl combine 4 tablespoons soy sauce, 1 tablespoon rice vinegar, pinch of sugar and 1/2 teaspoon sesame oil.

We have a very multicultural family. If you have been following along here for a while you will remember our trip to Central America in 2013 to visit my Mum and her Cuban husband in Havana, plus to Colombia to visit my husband’s brother and his family. We also have German, Canadian, Korean, Paraguayan, Singaporean and Taiwanese. I am sure there are more but that will do for now!

Recently my Taiwanese cousin and aunty have been visiting our side of the world. A little family tradition started a few years ago now is to have a ‘dumpling making’ session when they visit. Basically this involves 4 generations sitting around my Nana’s table chatting and making a large batch of pork dumplings [If you look closely in the bottom right-hand corner of the photo above you can see my 3-year-old making them too!]. Which in turn develops into a larger affair with extended family ‘popping in’ for a shared family meal. There is something so special about preparing and sharing food together and I hope this tradition will continue for many years to come.

This is a little different from most recipes I post here, however, because it has become part of our families food tradition I wanted to share it with you. It also means I have the recipe at hand – although I am sure they won’t be quite the same. The recipe was given to me in bits and bobs over the course of the afternoon which I have edited and checked to make sure it makes sense. Most importantly, my cousin Jodi recommends 1. not too much mix inside the dumpling and 2. make sure the edges are sealed tight or the filling will spill out and make for messy dumplings! I have tried to capture the process in the photos below, a little water to help the skins stick together, and a firm press between fingers and thumb will do the trick.

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