Tuesday, October 8, 2013

三鲜锅贴 Pan-fried Dumplings

Talking about fussiness on food again, my boy simply adore this kind of chinese dumplings and my little girl simply reject this! My boy was almost jumping with joy when I served this dumplings for his lunch :D Actually '三鲜' (san1 xian1) refers to meat, prawns & chives. As my hubby dislikes the taste of prawn, I've substitute it with dried shitake mushroom :D It taste wholesome when it is hot, chewy dumpling skin with crispy bottom! 

combination of cold dough & hot dough gives an extremely chewy dumpling skin!

 after resting for 20mins, knead again till smooth...it looks really smooth! hehehe

Recipe source : 'Dumplings' by Lee Ngan Woon
Dumpling Skin
Ingredient (20 dumplings)
  • 250gm plain flour
  • 100ml boiling water
  • 75ml cold water
  • 1/4 tsp salt

  1. Divide flour into 2 equal portions. Add in boiling water and salt into 1 portion and cold water into the 2nd portion. Roughly knead into a dough. 
  2. Combine the cold dough and hot dough together and knead for 5 mins until well combined. Cover with damp cloth and rest for 20mins.
  3. On a clean working surface, knead the rested dough briefly till smooth. Divide dough into 20 equal portions, approx 18-20gm each. Lightly cover the cut dough with a damp cloth.
  4. Lightly dust the working surface and rolling pin with flour. Flatten a small dough and roll out into a round disc, approx 7-8cm in diameter.
  5. Spoon appropriate fillings onto the dumpling skin and pleat to seal the edge. 

The dumpling skin is very easy to handle as it does not tear easily and very resilient  for pleating.

Meat Fillings
  • 350gm minced pork
  • 6 chinese mushroom, softened and diced finely
  • 50gm chinese green/yellow chive, finely chopped
  • 1 tsp salt
  • 2 tsp light soy sauce
  • 1 tbsp ginger juice
  • 1 tsp corn flour
  • 1 tsp sesame oil
  • 1/4 tsp pepper
  • 1 tbsp water (liquid reserved from soaked mushroom)

  1. Combine all ingredient into a mixing bowl.
  2. Add in seasoning and mix well. Mix till sticky stage formed. Chill in fridge for at least 30mins before using.
12 dumplings fit nicely in HCP! ^.^ If you look carefully, the dumplings actually puffed up slightly after cooking :D

Ready to cook! (to be cooked in HCP in 2 batches)
  • Prepare 2/3 cup hot water, mix with 1/2 tsp sesame oil and 1/2 tsp white vinegar.
  • Heat 1.5 tbsp oil in HCP, arrange 12 dumplings, bottom sides down, onto the heated oil. Cook on medium heat till base is lightly brown. Briefly shift the pan in between to enable the heat to distribute evenly.
  • Pour in about 1/2 of the mixed liquid into the pan. (Caution : it will be sizzling hot) Cover and lock the pan immediately after pouring in the liquid.
  • Lower heat and cook for 5-7mins.
  • Open pan lid, you will see that most of the liquid has evaporated and the base of the dumpling is golden brown and the dumpling skin has turned translucent. Continue to cook for 1-2 mins (with lid open) if the base is not brown enough.
  • Remove dumplings from pan and serve hot with dark vinegar & shredded ginger.

I am linking this to Cook Your Books #5 hosted by Joyce from Kitchen Flavours.


kitchen flavours said...

Your dumplings look irresistible! So delicious! I would be like your son, smiling with joy if served with a plateful of this lovely dumplings! Yum! Thanks for sharing with CYB!

lena said...

dont think i've come across mixing cold and hot dough..but i got very little experience in making dumplings..and they always turn out very ugly :(

E ling said...

Thank you for your recipe! It looks really delicious and I'm amazed that the HCP can do this!

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