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中文
Dumplings have been long-serving essentials within the Chinese food culture for thousands of years. They are usually eaten for either lunch or dinner, but always on their own due their filling flavour.
The history of dumplings
The dumplings legend takes us back to a particularly cold winter in China, 1800 years ago. The freezing temperatures led to an epidemic due to the widespread of a harmful fever which caused frostbite in the ears for many citizens.
A practising medicator, Zhan Zhonggjing, was angry with the country’s situation so he decided to cook up a recipe that could warm up suffering patients, the result was ear shaped dumplings filled with mutton meat, chilli peppers and mixed herbs. He then went to the homes of the sick to deliver the goods and advised them to be eaten in a hot soup. After a few weeks, the newly invented comfort food cured the people of China and the epidemic was suddenly controlled.
In today’s Chinese cuisine, dumplings are cooked as a symbol of prosperity and are traditional elements of a Chinese New Year menu.
How to cook Chinese dumplings
There are three variations of a dumpling recipe, they can either be boiled, pan-fried or steamed. The filling can be chosen depending on your preferred taste, however the ingredients must be well balanced in nutritional value. Typical ingredients include; beef, chicken, pork, mutton, shrimp, as well as various finely chopped vegetables.
To ensure a flavoursome dish, remember that the fat content is essential in creating tasty juices and to prevent the dumplings and from becoming dry. It is imperative that the meat is marinated before filling the outer shell, season the mixture with soy sauce, white pepper, salt, ginger, cooking oil, egg and sesame oil.
Making the dumpling wrapping is the most complicated aspect of the recipe and requires 300g of flour, 150ml of water with a pinch of salt.
Start by mixing the salt and flour together, create a well and then gradually mix in the water.
Knead until a smooth dough is formed. Cut the dough into halves and roll each half into a smaller circle. Next, cut the dough into long log shapes that are 3cm in diameter, divide this into a smaller dumpling format
Dust the dumplings so they will not dry out, quickly fill and boil or fry to your taste.
Sing Kee Dumpling Range
At Sing Kee we believe that simplicity is key to creating delicious dishes. We supply an extensive range of Freshasia frozen dumplings to feed the whole family. These are available in a variety of flavours including:
