Short Soup with Dumplings (Cheat's Version)

Recipe from Coles Magazine, October 2012 issue, page 43

Ingredients

1L chicken stock
¼ cup soy sauce
1 cup water
2x 200g pkts Crazy Dragon Dumplings
1 cup shredded wombok
3 spring onions, sliced

Method

1. Heat stock, soy and water in a saucepan on high, until boiling. Reduce heat to low. Add dumplings and cook according to packet directions.
2. Remove from heat. Stir through wombok. Ladle into bowls and top with sliced spring onions.

Won Tons

Won tons are great to freeze when making a big batch. When I'm feeling lazy or tired and I want a quick and nutritious meal, I take a box of won tons straight out of the freezer, pop it into some boiling stock and 5 minutes later, it's ready to be eaten.

There are many techniques used to fold won tons. I've even seen some recipe books of chefs folding won tons the same way as tortellini! Whilst the tortellini method may look pretty, it's not the traditional way of folding won tons! The method that I have described below is the best in terms of maximising storage space for a freeze container. 

Ingredients

1 pkt, wonton wrappers
6-8 cups chicken stock
1 bunch Asian greens
1 small bowl of water (to seal the wonton wrappers)

Wonton filling:

200g pork mince
500g prawns, chopped
2 pieces dried cloud ear fungus
3 tablespoons corn flour
4 teaspoons light soy sauce
2 teaspoons sugar


Method

Pour boiling water over the fungus and soak for 10 minutes. Drain thoroughly and chop finely.

Mix the pork mince, prawns, fungus, cornflour, light soy sauce and sugar together in a large bowl then cover and refrigerate for at least 3-4 hours.

Place 1 wonton wrapper on a clean surface. Place 1 teaspoon of filling into the centre. Brush edges of the won ton wrappers with a little water using the tip of your finger or a pastry brush. Fold the won ton wrapper diagonally in half to form a triangle. Press edges together. Fold base corners of triangle over each other to form an open envelope. Fold back the top of the envelope to form a small rectangle. Repeat using remaining wrappers and pork mixture.

Bring stock to the boil in a large saucepan over high heat. Drop wontons, in batches, into the boiling stock. Boil, uncovered, for 4-5 minutes or until wontons float and filling is cooked through.

Remove to a bowl using a slotted spoon. Cover to keep warm.

Just before serving add Asian greens to boiling stock. Cook for 30 seconds or until just wilted. Divide wontons between serving bowls. Ladle over stock and Asian greens. Serve.

Pot Sticker Dumplings

When I make dumplings, I like to make double batches and freeze some for later use. You can steam, boil or pan fry these dumplings. The choice is yours really! I personally like them pan fried :P

Makes approx. 60 pieces

Ingredients

2 x 4cm pieces ginger, peeled
250g Chinese cabbage, finely shredded
350g minced pork
2 green onions, finely chopped
2 tbs soy sauce
1 tbs oyster sauce
2 tsp sesame oil
1 tbs Shaoxing rice wine*
cornflour, for dusting
2 x 275g pkts gow gee pastries wrappers
 peanut oil
Chinese red rice vinegar**

Method

1. Finely grate 1 piece of ginger, then finely shred second piece. Place cabbage in a bowl. Sprinkle with 1 tsp salt then leave for 30 minutes. Squeeze handfuls of cabbage to remove excess water then place in a bowl. Add 1½ tsp grated ginger, minced pork, onions, sauces, sesame oil and wine and combine well.
2. Line a large tray with baking paper then dust with cornflour. Using a finger, wet edge of a wrapper with a little water. Place 1 level tsp of filling in centre. Fold wrapper in half and, using your thumb and index finger, pleat one edge, then press edges together to seal. Place, in a single layer, on prepared tray. Repeat with remaining wrappers and filling. Dumplings can be made up to 6 hours in advance, store covered in the fridge.
3. Preheat oven to 150°C. Heat 1-2 tbs peanut oil in a non-stick frying pan over medium high heat. Add 12 dumplings, pleated side up in a single layer, and cook for 1-2 minutes or until brown underneath. Carefully add ¼ - ½ cup boiling water, then cover partially with a lid and cook for a further 4-5 minutes or until water has evaporated.
4. When the water boils off, remove the lid and reduce the heat to medium or medium low. This allows the potstickers to dry out and crisp up.
   
5. Transfer to an oven tray, cover with foil and keep warm in oven. Repeat with remaining oil and dumplings. Serve with bowls of red vinegar combined with shredded ginger, for dipping.

Notes & Tips
 
To boil: Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam: Place dumplings on a single layer of cabbage leaves or on a well-greased surface and steam for about 6 minutes.

To pan fry: Place dumplings in a frying pan with 2-3 tbsp of oil. Heat on medium high and fry for a few minutes until bottoms are golden. Add ¼ -½ cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze: Assemble dumplings on a baking sheet so they are not touching. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare as per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.

*Shaoxing rice wine is a rice based cooking wine and can be found in Asian grocery stores.

**Chinese red rice vinegar is made from glutinous rice and coloured red. It is most commonly used as a dipping sauce.