Another International Incident Party and this time, it's a dumplings party. If you follow me on twitter, you will know that I was stressed about my dumplings however I had plenty of help from Penny from Jeroxie - Addictive & Consuming blog and she reminded me that this party was meant to be fun and not stressful. After finally deciding what I was going to make, it started to be fun.
I decided to make two versions. I wanted my first dumplings to be traditional so I decided to make a Filipino version and did a little research and found Pancit Molo.
Filipino Dumpling Soup or Pancit Molo looks and tastes a lot like a Chinese Dumpling Soup, simply because it is. The Chinese in the Philippines have influenced not only some of our culture but, of course, our food. This dish was named after a district in the province, Iloilo and unlike other pancit (noodle) dishes, this is a wet dish and there's no actual noodles. The wonton is considered to be the noodle.
To make mine that extra special, I made the chicken stock from scratch. I was able to control the flavour and balance of the broth.
For my other version, I also decided to deep fry a few of the dumplings. I knew my daughter, would love these. She is, after all, my toughest critic. I am happy to say, she loved it. "Mummy, I love the texture. It's so light" Hahaha! She has been watching Masterchef Australia with me
I have never made dumplings before so I had many questions. Most of them about the wrapper. I wanted to make my own wrappers and I was given a couple of different good recipes. However, after doing a bit of research and asking questions, I opted to buy my wonton wrappers
The filling is definitely Chinese inspired with the classic mixture of pork and prawn. I did not finely mince the prawn as I wanted a little more texture with the mixture.
To wrap the dumplings, I felt the most stressed. However, I was guided to a great website http://www.asiandumplingtips.com Andrea Nguyen has great tips and instructional videos on all thing dumplings. I was able to easily follow her instructions and got into a routine and made plenty of dumplings in no time.
- CHICKEN STOCK
- 1kg chicken bones
- 1 onion, chopped
- 2 celery sticks, chopped
- 1 carrot chopped
- pepper corns
- 4 bay leaves
- 220g fresh prawns, deveined and minced
- 1 onion finely chopped
- 200g mince pork
- 1 egg
- 1/2 tsp fish sauce
- 1/2 ground black pepper
- wonton wrappers
- Spring onions
- 4 cloves of garlic, crushed
- 2 tbl oil
- In a large pot, add all the ingredients for the stock. Add enough water to cover. Simmer for 1 1/2 hours.
- In a bowl, mix the pork, prawn and half the onions. Add the egg and mix thoroughly. Season with salt and pepper.
- Take one wonton wrapper. Place 1 tsp of the mixture in the center and fold over to create a triangle. Seal with water. Take the corners on the left and right sides, dab with water and bring the sides together and press together. Repeat for all the dumplings
- In a pot add the rest of the chopped onions and garlic. Sauté till lightly browned.
- Pour 6 cups of stock into the pot and let it come to a gentle simmer.
- Add the dumplings and poached. It will rise to the top when cooked. This will take about 5 minutes.
- Add the spring onions and cook for a further 2-3 minutes
- Serve immediately and garnish with a spring onion stem.
Now that I've finally made my dumplings, I am very happy with the way it turned out. I'm extremely happy that my family loved it as much as I did. I am not scared about making my own dumplings anymore but I think I want to try my hand at making fresh wrappers.