My first attempt at making panfried dumplings with wrappers that I made myself from scratch! Bye-bye store-bought ones.
Big "thank you's" to Melly who sent me the recipe for the wrapper almost immediately after I asked for it in a comment on her post. And to Selina for sharing her mom's recipe with us! Here are the photos, girls.
The dough, resting under a damp tea towel, waiting to be used.
I don't eat pork, the meat used traditionally and my favourite butcher sold out of chicken mince today so I got some crab meat and added diced prawns, dried scallops, chives, shiitake and coriander. Plus salt, white pepper, soy sauce, garlic oil and a little bit of eggwhite to bind the mix.
The dough, after 30 minutes' rest, rolled out with my treasured Huon Pine rolling pin. It is precious because the pine is a protected timber and the only way it can be "harvested" nowadays is from logs salvaged from rivers and forest floors.
I wished I had my pasta maker machine with me for the job, though. The rolling pin can only take the dough to a certain thin-ness but not thin enough for me.
Cutting the wrappers to size from the dough sheet. The scrap can be re-rolled if more wrappers are required.
In goes the filling.
Sealed and pinched, ready to go into the pot of boiling water to which I've added salt and a few drops of sesame seed oil.
They're done when they float and the wrappers go a little translucent.
And then panfried to crispy golden-ness in a frying pan with a few tablespoons of oil.
We ate them with loads of black Chinese vinegar (the only way to eat them!) for dinner.
Thank you for a lovely meal, Melly and Selina!
Edit-to-add: Just went to Selina's blog and she's posted the full recipe, for both the dough and filling, here!