LAO LAO LIU’S CHI­NESE ‘JIAO ZI’ DUMPLINGS

Shepparton News - - LIFESTYLE -

These plump parcels of juicy beef with fra­grant ginger and fresh veg­eta­bles are per­fect for shar­ing. Prepa­ra­tion: 20 min­utes. Cook­ing: 20 min­utes. Makes about 60 dumplings.

IN­GRE­DI­ENTS:

500 g lean beef mince 2 small car­rots, finely grated 10 but­ton mush­rooms, finely diced 3 eggs, lightly beaten 3 green onions, finely chopped (plus ex­tra for serv­ing) 5 cm piece of ginger, finely chopped 1 tsp salt 2 tbsp soy sauce (plus ex­tra for serv­ing) 1 tsp oys­ter sauce 1 tsp sesame oil (plus ex­tra for serv­ing)

1/3 cup (80 ml) veg­etable oil 500 g plain flour to make wrap­pers (plus ex­tra to roll) or 2 packs pre-made won­ton wrap­pers (30 in each pack) To serve: Rice vine­gar and finely chopped fresh chilli.

METHOD:

1. In a lightly oiled non-stick fry­ing pan, cook car­rot over medium heat for 1–2 min­utes. Set aside in a medium bowl. In the same pan cook mush­rooms for 1–2 min­utes and add to bowl with car­rot. Cool slightly. 2. Mean­while in the same oiled pan, cook egg for 1–2 min­utes each side to make pan­cake shape. Cool slightly and cut egg pan­cake into small pieces. 3. In a large bowl, com­bine beef mince, cooked car­rot, mush­room, egg, onion, ginger, salt, soy and oys­ter sauces and sesame oil. 4. In a sep­a­rate large bowl, mix flour with enough wa­ter to make a dough (slowly add wa­ter to avoid it be­ing too wet). Di­vide dough into four. Lightly flour a clean bench top or chop­ping board and shape dough pieces into long snake shapes. Cut each into 15 lit­tle dough pieces to make 60 and roll dough pieces into round wrap­pers us­ing a rolling pin (or use pre-made won­ton wrap­pers). 5. Spoon a ta­ble­spoon of beef mix­ture into each wrap­per. To make dumplings, fold and press us­ing fiers to seal and crimp edges. 6. To lightly fry, heat 1 tbsp veg­etable oil in a large fry­ing pan (with a lid) over medium heat. Add a quar­ter of the dumplings and cook for 1–2 min­utes un­til bot­toms are crisp and golden. Add enough wa­ter to cover half­way up the dumplings and cover with lid. Cook un­til wa­ter has evap­o­rated and dumplings are ten­der. Re­peat process with re­main­ing oil and dumplings. 7. Serve dumplings with vine­gar, ex­tra soy sauce, sesame oil, ex­tra green onions and fresh chilli, if de­sired.

TIPS:

• If your dumplings are fail­ing to stick to­gether, try dab­bing the edges of your dough with a lit­tle bit of wa­ter be­fore fold­ing over. • If the fill­ing tries to es­cape when fold­ing your dumplings, don’t panic! Just push it back into your dumpling and keep fold­ing. • To boil dumplings, bring a large saucepan of wa­ter to the boil. Cook dumplings in batches of 15, stir­ring to avoid stick­ing, for 7–8 min­utes or un­til dumplings float to the top. Drain well. • To steam dumplings, line a bam­boo steamer with bak­ing pa­per. Place dumplings in a sin­gle layer into the steamer. Place steamer over a wok of boil­ing wa­ter, en­sur­ing the base doesn’t touch wa­ter. Steam dumplings for 15–20 min­utes or un­til ten­der and cooked through.

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