Say goodbye to store-bought dumplings with these easy and delicious fakeaway dumplings!
Chinese dumplings are amongst the type of takeaway foods that cause severe longings and cravings. The great news is that using store-bought dim sum wrappers, they can be easily made at home in a flash – saving you money and and letting you get your fix anytime you like.
These dumplings came out perfectly cooked on the Scanpan HaptIQ Frypan thanks to the even and fast heat retention it offers. This gave the dumplings a light crisp on the outside while remaining juicy within. Cooking dumplings on a regular frypan often resulted in stuck bits and pieces of dumpling wrap, but the Stratanium non-stick surface of this frypan completely prevented this from happening.
So why takeaway, when you can fakeaway?
How to Make Easy Dumplings at Home
You’ll need:
- 1 pack Wonton or Dumpling Wrappers
- Fillings of choice (see notes below)
- Water
- Oil for frying
To make the dumplings:
1. Spread out a few wrappers at a time. Using your finger, dab some water around the edge of the dumpling wrapper.
2. Place ½-1 tsp maximum filling in the middle, then bring a tip over one edge. Cup your hand around the filling to release any trapped air, then press to seal the edges. You can either leave flat, or pinch two edges again to make an envelope shape.
3. Heat a frying pan to hot, then add a little oil. Place the dumplings around the pan without overcrowding.
4. Cook for about 5 minutes, or until crispy on the bottom. Do not turn the dumplings over.
5. Boil the kettle and pour a couple teaspoons of water into the pan. Immediately cover and continue to steam until all the water has evaporated – a few more minutes.
Pork and Chive Filling
Ingredients:
- 250g Pork Mince
- 6 Chives, or 2 Scallions, sliced finely
- 1 tsp Sesame Oil
- 2 tsp Chinese Shao Xing Rice Wine (sub. dry sherry)
- 1 tsp salt
Method:
1. In a mixing bowl, mix all ingredients together. Set aside until ready to fill dumplings.
Prawn Filling
Ingredients:
- 250g Raw Prawns, de-veined and tails taken off
- 2 Garlic Cloves, crushed
- 1/2 tsp Grated Fresh Ginger
- 2 tbsp Coriander (sub. 1 Scallion) sliced finely
- 2 tsp Soy Sauce
Method:
1. Place all ingredients in a food processor or blender and process until finely chopped and a paste texture is formed.
Mushroom Filling
Ingredients:
- 200g Shitake or Brown Mushrooms
- 1 Scallion, chopped finely
- 2 Garlic Cloves, Crushed
- 1 tbsp Sesame Oil
- 1 tbsp Hoisin, Black Bean or Oyster Sauce
Method:
1. Place the mushrooms, scallions, and crushed garlic cloves in a food processor or blender and process until a paste texture is formed. 2. Fry in sesame oil until the mushrooms have released their juices and the garlic has softened – about 3 minutes. Add the sauce at the end to bring together. 3. Set aside until cooled before filling dumplings.
Serve dumplings topped with chopped scallion or chives and Sichuan Chili Oil, or Coconut Chili Cream (see below for recipes).
Easy Sichuan Chili Oil, Serves: 12
In a nutshell, to make this delicious, authentic oil, aromatics and Sichuan peppercorns are steeped in oil, then drained off.
Ingredients:
- 2 tbsp Sichuan Peppercorns
- Aromatics – Choose approximately 1 tsp each of any of the following:
- Star Anise
- Dried Chili
- Coriander Seed
- Peppercorns
- Cinnamon Stick/Cassia Bark
- I Cup Oil, such as Peanut or Rice Bran Oil
- 1 Slice Fresh Ginger
- 3 Cloves Garlic, minced
- 2 tbsp Dried Chili Powder
- 1 tsp Salt
Method:
1. Dry fry the Sichuan peppercorns and aromatics for a few minutes on medium heat – being careful not to burn.
2. Pour over the oil into the frying pan, and then leave to steep on low for 20 minutes. There should be no more than tiny bubbles rising around the aromatics – make sure it isn’t boiling.
3. Put the ginger, garlic, chili powder and salt in a jar. After 20 minutes, strain the oil into the jar, leaving behind the Sichuan peppercorn and the aromatics.
4. Let cool, then drizzle over dumplings to serve.
Note: Store oil in a cool, dark pantry.
Coconut Chili Cream, Serves: 4
This delicious sauce goes great with the prawn dumplings – add it straight to the pan once the dumplings are almost ready.
Ingredients:
- 1 Small Red Chili, finely chopped
- ½ Cup Coconut Cream
- 1 tbsp Fish Sauce
Method:
Place all ingredients in a frying pan and heat until simmering. Keep warm and serve over the prawn dumplings.
Note: The sauce may split if boiled vigorously.
Next Read: Scanpan HaptIQ Frypan Review
