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This week Maggie sits down with Vicky Ha from House of Dumplings, the two talk her Mothers famous chicken Dumplings, living up to expectations, sourcing locally and ethically and how to cook the perfect dumpling without butchering the delicious parcel.
Jules Van Castello wine match from Cult Wine
“I love dumplings and I think the best thing to go with them (other than beer… lots of beer) is something crisp, zesty and full of flavour… The Escarpment RYAN is a stunning modern take on Riesling which has some skin-fermentation but is clean, has mouthwatering acid and is packed with flavour”

https://www.cultwine.co.nz/product/2017-Escarpment-Ryan–Skin-Contact-Riesling-

Kimchi and Kumara Dumplings (vegan)

Make 32 dumplings
Serve 4 as a starter
Serve 8-12 as a main course

 

 

Dumpling Skin Dough

3/4 cups of water (just boiled)
½ cup of spinach

2 cups of flour

Shanghai Pork and Savoy Cabbage

1.5 cup of kimchi, finely chopped

1 small sweet potatoes, finely diced and roasted with 1 tsp of vegetable oil

a handful of mung bean sprouts, finely chopped

1 carrot, grated

2 tbsp of sesame oil

2 Spring onion, finely chopped
2 clove of garlic, finely chopped
1 small knob of ginger, finely chopped
a pinch of salt and pepper

 

Making the dumpling dough

bring water to boil. Place washed spinach into the hot boiling water. Turn off the heat immediately. Use a hand blender to blizz water and spinach into fine puree. Mix spinach puree and flour with a wooden spoon. Wait till it cool down slightly, knead the dough until it is smooth (it would take around ten minutes). Form the dough into a ball, glad wrap it and set aside in room temperature for half an hour.

Making the filling

While you are waiting for the dough. Mix all the filling ingredients together. Set aside in the fridge.

Rolling out the dumplings skins

Cut the dough into four parts. Flatten each portion with your palm, dust flour on both side of the pastry.

Italian Pastry Machine Method: Use a pasta machine to roll out the pastry till the second last setting.

Rolling Pin Method: Roll the pastry evenly till it is around 3mm thick.

Cutting the dumpling skins

Use a 10cm pastry cutter to cut out pastry rounds. You would able to make around 30 -34 pastry rounds.

Assemble everything

Place one tablespoon of filling in the middle of the dumpling skin. Brush a bit of tap water onto the edge of the dumpling skin. Fold the dumplings skin into half. Use your finger to tightly seal the edges. Use the same method to make the rest of the dumplings.

Cooking

Boiling Method: Fill a saucepan with water and bring it to boil. Place your dumplings into the hot boiling water. Remove dumplings once it starts floating.

 

Steaming Method: Lightly spray or brush canola oil (or any mild flavoured vegetable oil) onto your steam tray. Carefully place your dumplings onto your steam tray (make sure you leave enough spacing in between) and steam them over hot boiling water for seven minutes.