Recipe for dumplings
We have a recipe for the delicious Asian dish dumplings. Dumplings are somewhat similar to spring rolls, but the thin dough around the tasty filling is steamed instead.
This version is filled with delicious vegetables, tiger prawns, and minced pork.
We got the recipe from the book: “Healthy Junk Food“, where the author Katrine Tuborgh says the following about the dish:
“I am very fond of dumplings because they are soft, juicy, and rich in flavor. I tasted my first dumpling by the pool at a luxury hotel in Shanghai, and it was heavenly. It’s much easier to make your own dumplings than you might think. And you can always practice making them look nicer. You can easily buy ready-made dumpling wraps, but there’s a special satisfaction in making them yourself.”
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Equipment
- Deciliter Measure
- Bowl
- Whisk
- Large pot
Ingredients
Mince
- 300 gram Minced pork Organic and not too lean
- 2 gram Fresh ginger Finely grated
- 18 gram Tamari
- 3 cloves Garlic Finely grated
- 2.4 gram Onion Powder
- 50 gram White Cabbage Finely grated
- 1 pcs. Scallion - Spring Onions Very finely chopped
- 1 pcs. Egg Large and beaten
- 14 gram Sesame Oil
- 3 gram Sea Salt
- Pepper
- 100 gram Tiger prawns Raw and peeled
DUMPLING DOUGH WITHOUT WHEAT
- 100 gram Almond Flour Fat-reduced
- 170 gram Flour Arrowroot flour
- 3 gram Sea Salt
- 1 pcs. Egg Small
- 75 gram Water
- 27 gram Coconut Oil Melted
DUMPLING DOUGH WITH WHEAT
- 212 gram Wheat Flour
- 200 gram Boiling water
Instructions
Minced meat
- Mix pork, prawns, ginger, tamari, garlic, onion powder, cabbage, spring onions, egg, sesame oil, salt, and pepper well together.
- Cover the mixture, and place it in the refrigerator for 1-2 hours.
To make dumpling dough without wheat start here:
- Mix almond flour, arrowroot flour, and sea salt in a small mixing bowl.
- Beat the egg, and add it along with the water (reserve a bit of the water).
- Mix everything well together.
- Add melted coconut oil, and knead until the dough is smooth and elastic.
To make dumpling dough with wheat start here:
- Carefully stir the wheat flour into the boiling water with a fork.
- Gather the dough, and knead until smooth.
Both types of dough:
- Roll out the dough between two pieces of baking paper until it is 1-2 millimeters thick.
- Cut it into circles with a diameter of 9 cm. Use a bowl or metal form that fits the size.
- Place a tablespoon of filling in the center of each dumpling.
- Fold the dough up around the meatball, and pinch it tightly at the top.
- Cook the dumplings in a bamboo steamer or another steamer insert.
- Bring a large pot of water to a boil. Line the bottom of a steamer basket or insert with baking paper, and poke holes in it so the steam can come through.
- Place the dumplings on the baking paper – they should not touch each other, otherwise they will stick together.
- Put the steamer basket or insert into the pot with the boiling water, and steam the dumplings for 10-12 minutes, or until they are completely cooked through.