I don't actually remember, where my passion for dumplings comes from, but what I know is that a visit to a "Ping Pong" restaurant has become a rite whenever I'm in London.
Dumpling is the "Chinese" word whereas "Gyoza" is the Japanese version and "Momo" the Nepali one. "Wonton" is yet another term for (or form of) dumplings.
Dumplings are little steamed dough parcels that can have different forms, depending on the filling. Gyoza are slightly longer and can also be fried rather than steamed. "Dim Sum" is also frequently used, but this term (apparently, I learn every day) designs a light meal in Cantonese and includes dumplings.
Dumplings are little steamed dough parcels that can have different forms, depending on the filling. Gyoza are slightly longer and can also be fried rather than steamed. "Dim Sum" is also frequently used, but this term (apparently, I learn every day) designs a light meal in Cantonese and includes dumplings.
Dumplings can be filled with pork, chicken, shrimp, mushroom or other vegetables and combinations. The version here is a combination of chicken and shrimp. You can either use Gyoza sheets (or Wonton sheets) or make the dough yourself.
Ingredients (for about 30 pieces):
Ingredients (for about 30 pieces):
Dough:
300g white flour
2 dl hot water
Filling:
100g pink shrimp
200g chicken
2 small onions (for example a spring onion)
2 tbsp dark rice wine (or sherry)
2 egg whites
2 garlic cloves
3 cm ginger
2 tbsp soy sauce
2 tbsp sugar
Preparation:
For the dough, mix the ingredients and knead until soft (yes, it's enough water!). Let it rest for 20 minutes (covered and at room temperature).
Cut the ingredients for the fillings into little pieces and then puree in a mixer until you have a pasty mass. Roll the dough into little balls and then roll them out (or use the Gyoza sheets). Add a spoon full of filling to each sheet and then steam for 10 minutes in a bamboo basket or a "steam pan": put 2 cm of water in a pan and use a metallic steaming basket. In both cases, cover the bottom of the steamer with baking paper in order to prevent the dumplings from sticking to it. Also: don't layer the dumplings as they will stick together!
As for the sauces, either you use "plain" soy sauce or you can mix either of these two:
Chili sauce: 1 tbsp raw cane sugar, 3 tbsp fish sauce, 2 tbsp lime juice (or rice vinegar), 1 tbsp water, chili (fresh, cut finely) and 1 garlic clove
Lemongrass sauce: 3 tbsp soy sauce, 2 tbsp white wine vinegar, 1 onion, chili, 2 stems of lemons grass (peel off dried-out layers and slice of the bottom)
300g white flour
2 dl hot water
Filling:
100g pink shrimp
200g chicken
2 small onions (for example a spring onion)
2 tbsp dark rice wine (or sherry)
2 egg whites
2 garlic cloves
3 cm ginger
2 tbsp soy sauce
2 tbsp sugar
Preparation:
For the dough, mix the ingredients and knead until soft (yes, it's enough water!). Let it rest for 20 minutes (covered and at room temperature).
Cut the ingredients for the fillings into little pieces and then puree in a mixer until you have a pasty mass. Roll the dough into little balls and then roll them out (or use the Gyoza sheets). Add a spoon full of filling to each sheet and then steam for 10 minutes in a bamboo basket or a "steam pan": put 2 cm of water in a pan and use a metallic steaming basket. In both cases, cover the bottom of the steamer with baking paper in order to prevent the dumplings from sticking to it. Also: don't layer the dumplings as they will stick together!
As for the sauces, either you use "plain" soy sauce or you can mix either of these two:
Chili sauce: 1 tbsp raw cane sugar, 3 tbsp fish sauce, 2 tbsp lime juice (or rice vinegar), 1 tbsp water, chili (fresh, cut finely) and 1 garlic clove
Lemongrass sauce: 3 tbsp soy sauce, 2 tbsp white wine vinegar, 1 onion, chili, 2 stems of lemons grass (peel off dried-out layers and slice of the bottom)
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