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Hed Chef
Delightful dumplings
March 01, 2010
HOW often do we take for granted the little details that make us happy?
A familiar face can become invisible, blending into the landscape as we go under the grinding mortar of everyday routines. Then, when they're gone, we miss them.
Which is why we should take time to show our appreciation. Sweat the small stuff, I say.
CLOTHES: Courtesy of Marciano LOCATION: Courtesy of kitchen culture at Leng Kee Road MAKE-UP AND HAIR: Helen Wong from Make Up For Ever Academy. (Tel: 63330678) TNP PICTURES: Kua Chee Siong, Hedy KHOO
Tell your partner how much you appreciate her little gestures. A word of thanks every now and then can save you a lot of grief.
Details are important. Take for instance the letter L. Should it go missing, along with love, a dumpling becomes a dumping.
Dumplings are a joy to eat, but a dumping is hard to swallow, with an aftertaste more sour than vinegar.
Unless, of course, you are the dumper, in which case, you probably would not lose your appetite for the hot dumplings out there.
--------------------------------------------------------------------------------
INGREDIENTS
(Makes 18 - 20 dumplings)
1 packet of circular Shanghai dumpling skins
250g belly pork, coarsely minced
2 leaves of wong bok, also known as Chinese cabbage, or napa cabbage, roughly chopped.
2 stalks of spring onion, roughly chopped.
20g of grated ginger
MARINADE
2 to 3 tbsp of rice wine
2 tbsp light soya sauce
pinch of salt
Generous dash of white pepper
1/2 tsp of five spice powder
DIPPING SAUCE
Depending on how much sauce you like, simply add 1 part of light soya sauce to 2 parts of black vinegar and add in julienned young ginger.
METHOD
1. Mix pork, cabbage, spring onion and grated ginger together in a large bowl.
2. Add in the seasoning and allow to marinate for at least 20 minutes.
3. Put some water in a bowl. You will need this for sealing the dumplings.
4. Put a teaspoon of pork filling in the middle of a piece of dumpling skin. Dip one finger into the water and dab it along the circumference of the skin.
Gently fold the dumpling skin to form a semi-circle. Fold little pleats along the edge as you seal the skin up.
Once done, press firmly around the seams to ensure the dumpling is properly sealed.
5. Now, you can choose to boil or pan-fry the dumplings.
5a. To boil, fill a pot with enough water to cover the dumplings. Once the water is boiling, add the dumplings. Then add two rice bowls of water. Once the water reaches boiling point again and the dumplings float to the surface, they should be sufficiently cooked.
5b. To pan-fry, heat 3 tbsp of oil in the pan, then add the dumplings. Leave for a minute or so then turn them so that each side is evenly browned.
Hed Chef
Delightful dumplings
March 01, 2010
HOW often do we take for granted the little details that make us happy?
A familiar face can become invisible, blending into the landscape as we go under the grinding mortar of everyday routines. Then, when they're gone, we miss them.
Which is why we should take time to show our appreciation. Sweat the small stuff, I say.
CLOTHES: Courtesy of Marciano LOCATION: Courtesy of kitchen culture at Leng Kee Road MAKE-UP AND HAIR: Helen Wong from Make Up For Ever Academy. (Tel: 63330678) TNP PICTURES: Kua Chee Siong, Hedy KHOO
Tell your partner how much you appreciate her little gestures. A word of thanks every now and then can save you a lot of grief.
Details are important. Take for instance the letter L. Should it go missing, along with love, a dumpling becomes a dumping.
Dumplings are a joy to eat, but a dumping is hard to swallow, with an aftertaste more sour than vinegar.
Unless, of course, you are the dumper, in which case, you probably would not lose your appetite for the hot dumplings out there.
--------------------------------------------------------------------------------
INGREDIENTS
(Makes 18 - 20 dumplings)
1 packet of circular Shanghai dumpling skins
250g belly pork, coarsely minced
2 leaves of wong bok, also known as Chinese cabbage, or napa cabbage, roughly chopped.
2 stalks of spring onion, roughly chopped.
20g of grated ginger
MARINADE
2 to 3 tbsp of rice wine
2 tbsp light soya sauce
pinch of salt
Generous dash of white pepper
1/2 tsp of five spice powder
DIPPING SAUCE
Depending on how much sauce you like, simply add 1 part of light soya sauce to 2 parts of black vinegar and add in julienned young ginger.
METHOD
1. Mix pork, cabbage, spring onion and grated ginger together in a large bowl.
2. Add in the seasoning and allow to marinate for at least 20 minutes.
3. Put some water in a bowl. You will need this for sealing the dumplings.
4. Put a teaspoon of pork filling in the middle of a piece of dumpling skin. Dip one finger into the water and dab it along the circumference of the skin.
Gently fold the dumpling skin to form a semi-circle. Fold little pleats along the edge as you seal the skin up.
Once done, press firmly around the seams to ensure the dumpling is properly sealed.
5. Now, you can choose to boil or pan-fry the dumplings.
5a. To boil, fill a pot with enough water to cover the dumplings. Once the water is boiling, add the dumplings. Then add two rice bowls of water. Once the water reaches boiling point again and the dumplings float to the surface, they should be sufficiently cooked.
5b. To pan-fry, heat 3 tbsp of oil in the pan, then add the dumplings. Leave for a minute or so then turn them so that each side is evenly browned.
