Daffodil Shaped Dumplings
Servings: 1 Serving
Ingredients
For The Dough
- 150g Plain Flour
- 90ml Warm water
- 1 tsp Yellow food colouring
Vegan Filling
- 1 Spring onion, finely chopped
- 30g White cabbage, finely chopped
- 1 tsp Ginger, minced
- 3 Mushrooms, finely chopped
- 1 tbsp Light soy sauce
- ½ tbsp Sesame oil
- Pinch Salt
- ½ tsp Pepper
- 1 tsp Sugar
- 1 tbsp Cornstarch
Pork Filling
- 150g Pork mince
- 1 Spring onion, finely chopped
- 20g White cabbage, finely chopped
- 1 tsp Ginger, minced
- 1 tbsp Light soy sauce
- ½ tbsp Sesame oil
- ½ tbsp Oyster sauce
- 1 tsp Sugar
- ½ tsp Pepper
- Pinch Salt
- ½ tbsp Cornstarch
Sauce
- 1 tablespoon Light soy sauce
- ½ tbsp Sesame oil
- 1 tsp Sugar
- 2 tsp Laoganma chilli oil
Spinach Bed
- Handful of Spinach
Instructions
For The Dough
- In a bowl, combine the flour, water, and food dye with chopsticks. Mix in a clockwise motion. Add more water if the dough is too dry. On a floured surface, knead the dough until elastic (around 5 minutes). Set aside in cling film.
- On a lightly floured surface, roll out the dough into a rope shape, and cut into around 8-10 equal parts (about 1 inch long sections). Flatten the pieces of dough and roll into circular wrappers (around 2-3 inches in diameter). Cover the wrappers to avoid them drying out.
For the Vegan Filling
- Combine all of the vegetables in a bowl and add salt. Mix and then strain to remove any excess water.
- Place back into a dry bowl and add the rest of the ingredients. You want to have a smooth mixture.
For the Pork Filling
- Combine all of the ingredients in a bowl and stir. Mix until a smooth and sticky paste has formed.
Folding The Dumpling
- Place a teaspoon of the filling into the centre of the wrapper. Pinch a quarter of the wrapper up into the centre and repeat to form 4 leaves.
- Pinch at the centre and then spread out the 4 leaves.
- You then want to pinch half-way down the leaf with the neighbouring leaf. This will create a mini circle in the central area of the flower. Repeat this for every leaf.
- Once you have your 4 little holes in the centre, lightly squeeze the larger leaves just above the filling to seal the dumpling to keep in the moisture. If you’re struggling to make the pattern, go further up this blog to look at some step-by-step images, or check out my Instagram where you’ll find a video on how to fold these dumplings!
Cooking the dumplings
- Place the dumplings in a steamer and cook for 6 minutes.
Making the sauce
- Combine the sauce ingredients in a small bowl.
Serve up!
- Once the dumplings are cooked, serve them up on a bed of spinach and drizzle over the tangy sauce! Enjoy!