The first time I had them I was 8… My mom had learned it long before from the very people that expertise in them, the Nepalis. The first time I had steamed pork dumpling, I just fell in love. Since then I have tried chicken dumplings, lamb dumplings, shrimp dumplings, beef dumpling and turkey dumplings wherever I can find them but none can ever beat my mom's special pork dumplings… They are just soooooo perfect, it's unfair… Cause now I miss it and want one right now :(
Anyway, it turns out, making these dumplings is rather simple. All you need is the recipe for the stuffings. For tough meat like pork or lamb, best is to boil them first and them mince them. Then you can mix them with chopped onions, coriander, cabbage leaves, garlic, ginger, etc. Even add soya sauce, salt and spices as you like. But for chicken or turkey, you can mince them first and then fry them with garlic, ginger, soya sauce and onions till nicely done. Or you can boil the pieces before mashing them up with seasonings.
So, getting started, these are the ingredients you'd require:
For dim sum stuffings
- 2 Turkey breasts
- 1 onion chopped
- 3 garlic cloves chopped
- 2 spoons of Soya sauce
- Dash of olive oil
- 300g of all purpose flour
- 2 spoons of water
- First mince the turkey breast.
- Now heat a pan.
- Add a dash of olive oil, once hot add the onions and garlic.
- Fry till golden brown, then add the minced turkey breast and fry the meat.
- Add the soya sauce and continue frying till well done.
- Set aside and let it cool.
- On the other side, kneed the dough with flour and water.
- Then roll out 5-6 little round wraps and one by one scoop up a spoon full of cooked meat and place at the centre of the circle.
- Fold the wrap to half while keeping the meet in the middle and one by one pinch the edges together sealing them shut.
- Once you have done all, put them in a steamer and steam for 6-8 minutes only. Anymore than that would result in a very rubbery, hard and dry exterior, tasting rather bad.
Now enjoy with a dip of your choice :)
With loads of delicious love from