Well this is a first. A recipe and how to. Normally our dinner is very bland and insignificant because my little kids are fussy but I’ve been craving dumplings since I saw the two chicks on MKR’s stuff them up earlier this week. So here goes, my recipe that you’ll have to be a bit flexible with as I cook by sight and don’t measure anything.
200g free range organic chicken mince (or just regular, or mince a couple of chicken boobs)
6 Swiss brown mushrooms, finely grated
1 large clove of garlic, finely grated
Piece of ginger size of your thumb, finely grated
3-4 shallots, sliced thinly
Dash of soy sauce
Gow Gee wrappers
2 litres of chicken stock
1 bunch of pak choy, thinly sliced
Step one: give the kids an iPad or put a Peppa pig DVD on.
Step two: put a large pot of water on to boil. Put stock in another pot on low heat to gently warm.
Step three: add a pinch of ginger and 1/4 of the shallots to the broth. Put everything else except the wrappers and pak choy in a bowl and combine well.
Step four: put about half a teaspoon of mixture into a wrapper, dampen the edges so they stick and go nuts on fancy wrapper designs. You can also just go for the good ol’ fold and close but I like to pinch to make little fans. If you don’t care how they look, get the kids in the kitchen to help. You’ll have a 10000% more chances of getting them to eat them if they help (disclaimer: no guarantee for fussy eaters).
Step five: when you’ve made enough to feed your tribe, put a few at time in the boiling water so not to crowd them. Also throw the pak choy into the broth that is gently simmering by this stage. Add a dash of soy sauce to the broth if you desire. Dumplings are cooked when they start floating.
Step six: divide the broth amongst soup bowls. Add 4-5 dumplings to each bowl. If you’re fancy, serve with chopsticks and those cool Asian soup spoons. If you’re like me, soup spoon for adults and ikea spoon and fork for littlies.