The best and quickest dumpling recipe in the world – or just a case of wonton ambition?

I blame Kim Currie. She introduced us to the idea of making ravioli with gow gee wrappers. We were hooked immediately but before we knew it gow gees just weren’t cutting it. We’d moved onto wontons.

And then I discovered Donna Hay’s Simple Dinners and her recipe for Caramelised Chilli Pork Neck on page 124.

The broth was to die for and I had this brainwave.

My dumplings. Donna’s broth.

Dumpling heaven I’m here to tell ya! Darcy said “I’ll eat these every night” (be careful what you wish for son). His friend who happened to stay over on a dumpling night, apparently told his folks that “He had the best meal evahh at Darcy’s” and yes friends that’s called skiting. Then again, 15 year old boys would eat road kill when they’re hungry but I’m going to go with it anyway. You can stay over whenever you like. You’re a lovely boy.

Now here’s what you’re aiming for.

Pork mince dumplings in a spicy sweet chilli broth.

Cheap. Easy. Quick. And very little washing up.

I promise you.

pork dumplings in spicy broth

First up …

The dumpling mix

1 kilo pork mince
1 tablespoon Thai fish sauce
1/2 teaspoon Chinese five spice powder
1 bunch of fresh coriander leaves chopped pretty finely.

Now this is way too much for one sitting but if you make this amount you’ll have some of it left over to sit in the fridge for a second meal, an after school snack or some to freeze for another time (if it lasts that long) and you won’t have a half rotting bunch of coriander in the fridge or a husband growling at you for dead things in the vegie drawer.. It’s better to double it up and use the whole bunch. And it’ll save this step next time round.

So mix it all together. That’s the filling. Done. Set it to the side.

prepping the mince

Donna Hay’s broth (from Simple Dinners)

3 cloves garlic finely sliced
5 long red chillies, seeds removed and sliced
4 large pieces of orange rind
2 tablespoons shredded fresh ginger
1.5 cups (375ml) Chinese cooking wine (Shaoxing) $1.99 a bottle from Harris Farm
1/4 cup soy sauce (I use light soy sauce)
1 1/4 cups (310ml) chicken stock
1/4 cup (60g) grated palm sugar or brown sugar. I use raw sugar.

Stick all of that in a saucepan, bring to the boil and simmer while you make the dumplings.

Don’t let it cook down too much though.

the broth ingredients

chopped chilli, garlic and ginger

Making the dumplings.

Wonton wrappers.

Get somebody else to do this …. pour yourself a wine.

Lay the wrappers out on a clean surface.

mince and won ton packet

Put a good sized teaspoon of pork mix on each one.

teaspoons of mince on wonton wrappers

Glaze two corners with some beaten egg white and seal.

glazing two sides of wrappers with egg white

Make sure the edges are really well sealed, and make sure you chase most of the air out of them. Then give the meaty part a pat down so it’s a fairly even height and will therefore cook evenly – as opposed to a large blob of mince in the middle.

Da dah!!

dumplings ready for cooking

Bring a fairly large pot of water to the boil.

Add some trimmed broccolini and par cook. Remove it and set it to the side.

broccolini

Bring the same water back to the boil and gently drop in your dumplings 6-8 per person.

Gently stir them with a big spoon till the water comes back to the boil to make sure they don’t stick to the bottom of the saucepan.

Return to the boil, reduce the heat a little and cook them for 5-7 minutes. In the last couple of minutes pop the par-cooked broccolini back in with them.

Remove them with a slotted spoon and drain on a clean tea towel or absorbent paper.

cooked dumplings draining on paper towel

Serve on hot plates, spoon with the hot broth and eat immediately. Cut them in half so the broth gets inside the dumplings. Yum.

nom nom nom nom nom

Told you.

Best and quickest dumpling recipe in the world.

You could use anything really in the mix. Chicken mince, prawns, beef, vegies …

Over to you.

Enjoy.

x

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    8 Comments

    1. Posted 1 July 2013 at 8:38 am | Permalink

      yum.
      any night is a good night for dinner at your house Marg. X

      • Marg
        Posted 1 July 2013 at 8:51 am | Permalink

        (1960s advertising voice with big fake smile) Try them. You’ll never look back. (smug smile to camera)

    2. Posted 1 July 2013 at 10:16 am | Permalink

      Am definitely trying this- thank you xx

      • Marg
        Posted 1 July 2013 at 10:22 am | Permalink

        I shall expect a full report Fran! Let me know how you go.

    3. Posted 1 July 2013 at 11:15 am | Permalink

      Was just thinking how I’d like something light fresh and taste bud tingling for dinner tonight after the rainy weekend and Corned Beef ,Mash and Cabbage, now I have it. Thank you and thank you for all your blogs I eagerly await them, light fresh and taste bud tingling, such fab images too, you really do have that illusive ‘eye’.

      • Marg
        Posted 1 July 2013 at 11:24 am | Permalink

        Thanks Maggie. That’s really lovely to hear. Hope you enjoy it. Now you’ve got me thinking about corned beef, mash and cabbage … mmm

    4. Hannah Godwin
      Posted 1 July 2013 at 6:48 pm | Permalink

      These look AMAZING!! Thanks so much for sharing Marg! xx

      • Marg
        Posted 1 July 2013 at 8:18 pm | Permalink

        Give them a go Hannah. Soooo easy. So delish. How’s everything? Give my love to the fam x

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