Chicken, Chive and Cabbage Dumplings

Who doesn’t love good old dumplings? I for one absolutely love them, and I often head over to a good dumpling or yum cha place for lunches and dinner. Aah the chilli oil ❤

Now dumplings are actually so easy to make at home! Yes they do take some time, but if you are prepared to put in some time and a little effort, you can make your own delicious dumplings at home. Now normally I would show/write about making the dumpling pastry too, however this time I actually used pre-made store bought gow gee wrappers which are perfect to make these delightful morsels 🙂

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For me dumplings are like comfort food. In winter, in particular, you will fine me, a big bowl of dumplings, some chilli oil, and the entire series of New Girl, or Friends or Grey’s Anatomy. *Sigh* now you know I’m weird

Okay back to the recipe. I used Chicken mince, chives and cabbage as the title suggests, but I also added shitake mushrooms, shallots, ginger and garlic to the filling. I like to start the recipe by actually cooking off the vegetables, and mixing in rice wine vinegar, chili and soy while cooking these together. Then I mix in the chicken mince once the vegetables have cooled slightly.

I steamed my dumplings, and then pan-fried them. Nowadays you can find bamboo steamers everywhere (i.e. look in Kmart!), or you can use an Idli steamer (not even joking here). If you are using a bamboo steamer, it is IMPORTANT that you line the base. This is a MUST!! I line mine wither with baking paper (greased paper) OR some banana leaves or cabbage leaves.

You can alternatively pan-fry the dumplings, and then add some water, cover and then steam. I find my way a little easier, and there’s less a chance of any dough sticking or getting very mushy. It also means you get a lightly crunchy texture along with the smooth steamed dough when you eat these.

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Oh and the dipping sauces? I made an instant chilli oil – so simple. Make a quick paste of fresh chili, chili flakes and fresh garlic and mix the paste well into vegetable oil. Add some salt and pepper just to season, and set aside for a few hours.

The other dipping sauce was a mixture of fresh chilli, coriander stalk, soy sauce and some rice wine vinegar… and that’s it!

Folding the dumplings can be a bit tricky, but thankfully there are HEAPS of you-tube tutorials showing you the different ways to fold them. You basically have to stretch the dough and make tiny folds along the length of the dumpling, so it ends up looking slightly like a crescent moon. A pretty crescent moon.

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Alright now for the recipe. It’s a bit long, but trust me… these are worth it

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A couple of tips! Place your dumplings, once filled, onto a tray lined with baking paper (greased paper) to stop them from sticking to any surfaces. I basically use this lined tray for the entire process, and even serve the dumplings on them!

To serve, remember the dipping sauce! I also add some lime, fresh chili slices and a drizzle of chili oil 🙂

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Chorizo Scotch Eggs

Scotch eggs have always been a bit of an indulgent favourite of mine. I love cracking into the crisp crust and breaking into the oozing egg yolk inside. I had a go at this recipe, some time ago. Now, in my first attempt… the eggs ended up a little too cooked. I didn’t quite master the oozing eggs. But hey, it’s all a learning experience, and they still tasted wonderful. I prefer my scotch eggs with a  thick crust, so feel free to tweak this recipe according to your taste 🙂 Second time around… nailed it! The yolk was deliciously runny and turned out perfect.

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The recipe itself is really easy, but the technique can be a little tricky. The key is to 100% master the rolling of the meat around the egg without any cracks. It takes some time to really get a seamless coating, and can be done by using the heat from the palms of your hand and cupping the egg well. Remember, take your time with this. There’s nothing worse than having a cracked.

Here is the recipe!

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And that’s it! These are super fun to make, and are a really wonderful treat for any celebration. I’ve always thought of scotch eggs as a really yummy winter breakfast in bed sort of thing. Combine the breakfast with a fresh glass of juice or coconut water and there you go 🙂