It has been a while for us to ask my grandparents about this family dumpling recipe. Their measurements are all by sense and it is very difficult for me to write down the exact amount needed for each ingredients. Luckily, I am still able to eye-ball most of them and try to adjust to my preference. The twist I made is in the filling, which traditionally was BakChoi with minced pork. With a change to cabbage and radish, the dumplings turned out more refreshing and light. Not authentic, but more enlightening.
For the dumpling wrappers:
1:1 ratio of plain flour to water
For the fillings:
1/2 cabbage, shredded and diced
1/4 stick radish, peeled and diced
1-2 spring onions, finely chopped
120g shrimps, de-veined
* 1 egg (optional)
For the marinade:
2-3 tablespoons fish sauce
2 tablespoons soy sauce
2-3 teaspoons sesame oil
salt and pepper to taste
pinch of sugar
How to make my version of Grandma's dumplings:
- Prepare your dough, place flour in a large mixing bowl, slowly mix in water until a dough is just enough to come together. You don't want it to get too sticky or too dry. Knead for a minimum of 5 mins until dough sponge back when you press your thumb in. Leave to rest a while and cover with wet cloth.
- In another bowl, place cabbage and radish. Sprinkle salt and let sit for 5 minutes or until all the moisture is released. You will see water below, drain them.
- Place shrimps on chopping board, chop and mince them finely until a paste is formed.
- In a small mixing bowl, place drained cabbage, radish, shrimp paste, spring onions and egg (if using). Add all marinades and mix with a chopstick at clockwise direction. Adjust seasoning and set aside.
- Lightly flour work surface, get a quarter of the dough and roll into a half inch log. Cut diagonally into 1 cm width. Using a rolling pin, roll the 1 cm dough into 5 cm diameter round wrapper. Repeat step with remaining dough.
- Place wrapper onto palm, insert filling in the center of the wrapper, fold from bottom to top and pinch the opening with finger tips. Place on lightly floured board and repeat with remaining filling and wrappers.
- Prepare steamer, cook the dumplings for 15 minutes. Serve with dark vinegar dipping sauce if desire.
*The egg acts as a glue to hold all ingredients together. If your shrimp paste is sticky enough, omit the egg.
With all my love <3