Makes: 24 dumplings
For the wrapper
- 260g YesYouCan Plain Flour
- 160 ml hot water
- 5 tsp oil
- 1 tsp salt
For the filling
- 250g pork mince
- 4 tbsp finely chopped carrots
- 4 tbsp finely chopped mushroom
- 3 tbsp spring onion greens
- 1 green chilli finely chopped (optional)
- 2 kaffir lime leaves finely chopped (optional)
- 1/2 egg (Save the other half for folding the dumplings)
- 3 tbsp any light, low sodium soy sauce/ 1.5 tbsp dark, low sodium soy sauce
- 2 tsp oyster sauce
- 1 tbsp fish sauce
- 1 tsp sesame oil
- 1 tsp black pepper powder
- 2 tsp Worcestershire sauce
- 1 tsp chilli oil (optional)
- For the filling combine all the ingredients and refrigerate while you make your dumpling wrappers.
- Combine YesYouCan Plain Flour for the wrappers with the salt. Slowly start adding half of the hot water to the flour while mixing it constantly. The flour should be in small clumps after the first step, cover it for 2 minutes immediately after adding the water. Save half the water for later.
- After 2 minutes, add the oil and remaining hot water to form a dough. Rest the dough for another 5 minutes and knead it till it stops sticking to your hand.
- The dough should form a smooth ball without any cracks and should also feel easy to work with.
- NOTE: You may need extra flour depending on the temperature around you since the moisture content of the dough would change accordingly. If the dough is too wet, start adding more flour in batches of 10 grams till it reaches the desired consistency. If the dough is too dry, add some extra water in batches of 10ml at a time to reach the desired consistency.
- Once the dough is ready to use, divide it into 2 parts and leave one part covered. Dust your surface with extra flour and start rolling out your dough into a 4mm thin sheet. Rolling it out too thin could tear the wrapper.
- NOTE: They key to rolling the dough out without letting it tear is to lift it up from the surface and flip the side over after every 3 rolls. If its still hard to roll out, lightly oiling the surface of the dough can make the process easier too.
- Cut out circles of diameter 3.5-4 inches and keep them under a paper towel to prevent them from drying out.
- Make a glue for this by mixing the half egg saved from the filling in 3 tbsp cold water. Lightly brush the surface of the cut-out circles with this glue and place a heaped teaspoon of the filling in the centre of each circle.
- Fold one side of the circle over the filling, to the other side. This will form a semi-circular shape. Secure it tightly with your fingertips. You could leave it at this for the easiest dumpling shape or you could pleat it further for different shapes.
- Steam these for 6-8 minutes on high heat or till the wrapper is translucent.
1 cup canola oil – or peanut oil
3 tablespoons crushed dried chilies
1tsp of lemon chilli salt
- Add the oil, chillies and salt to a small pot and stir. Heat to medium-low heat and stir often for about 5 minutes.
- Do not allow the oil to smoke. If it smokes, remove it from the heat to reduce the by slowly simmering it, allowing the flavours of the chillies to infuse it.
- After 5 minutes, remove from heat and cool to room temperature. You can simmer longer to infuse even more flavour. Pour it into a bottle or jar and seal it and use after 24 hours