Old Fashioned Baked Apple Dumplings For the Apples: 6 small red apples, peeled and cored 1 cup sugar 1 cup water 1 tbsp cinnamon 1 tsp nutmeg 1 tsp ground ginger 2 tbsp butter For the Dough: 2 cups flour, plus extra for the work surface 2 tbsp baking powder 1 tsp salt 2/3 cup Crisco, cold 1/2 cup milk 2 tbsp cinnamon 2 tbsp sugar Combine the sugar, water, cinnamon, nutmeg, and ginger in a small saucepan over medium-high heat.  Bring to a boil, then add the butter and stir until melted.  Once slightly thickened, remove from heat and set aside until cool.  In a large bowl, sift together the flour, baking powder, and salt.  Cut in the Crisco using a pastry blender or a fork.  Then add the milk and stir just until the dough begins to come together.  Cover in plastic wrap and let rest in the fridge for 2 hours. Preheat oven to 375-deg. Roll the dough out on a lightly floured surface until they’re approx. 1/4" thick, then cut into 6 squares.  Place one apple on each dough square and season with the cinnamon and sugar.  Then shape the dough around it, making sure there are no openings for the filling to escape from.  Place the apples in a 13” x 9” baking pan, spacing them approx. an inch apart.  Pour the sauce over the dumplings, then bake for 35 minutes.  Remove from the oven and spoon the sauce on the bottom of the pan over the dumplings before serving warm. Approximate Nutritional Values: http://www.food.com/recipe/apple-dumpling-bake-278395

Thai Fried Dumplings 24 won ton wrappers 1 cup ground pork 1 tbsp soy sauce 1 tsp salt 1 tbsp sherry 1/2 tsp white pepper 3 tbsp sesame oil 1-1/2 cups green onion, finely minced 1-1/2 cups shredded napa cabbage 4 tbsp bamboo shoots, finely minced 2 tbsp ginger, minced 1 tbsp garlic, minced 1-1/4 cup cold water, divided Vegetable oil for frying Preheat a large stock pot of oil for frying the dumplings.  Bring to 350-deg.  Also bring a medium-sized pot of salted water to a boil. In a large mixing bowl, combine the pork, soy sauce, salt, sherry, and white pepper.  Mix with your hands to avoid over-stirring the mixture. Then add the sesame oil, green onion, cabbage, bamboo, ginger, and garlic, again mixing gently with your hands. Place slightly less than 1 tbsp of the filling in the center of each won ton wrapper.   Then dip a finger in the 1/4 cup of water and dampen the edges and fold the wrappers in half, pinching the edges to seal. Working in batches, place the dumplings in the pot of boiling water and add 1/2 cup of cold water.  Cover and return to a boil, then add another 1/2 cup of cold water and again cover and return to a boil.  When the water comes to a boil for the third time, use a slotted spoon to remove the dumplings from the pan then place in the hot oil to fry until crispy on both sides. Approximate Nutritional Values: http://deep-fried.food.com/recipe/fried-pork-dumplings-56592

Thai-Style Pork Dumplings For the Dumplings: 1 pound ground pork  1 pound Napa cabbage, sliced thin 1 tablespoon fresh ginger, grated 2 tablespoons water, plus extra for cooking the cabbage 1 egg, beaten 2 scallions, sliced thin 4 tablespoons soy sauce 1 tablespoon sherry 2 teaspoons sesame oil 1 teaspoon ground coriander 2 teaspoons curry powder 1 teaspoon salt Pinch of white pepper 1 package frozen dumpling wrappers (approx. 50 wrappers) Vegetable oil for sautéing the dumplings For the Dipping Sauce: 3 tablespoons soy sauce 1 teaspoon vinegar 1 teaspoon sesame oil  Pinch of white pepper Bring a large pot of salted water to boil over high heat. Add the cabbage and blanch until just wilted about 10 minutes. Drain (saving the cabbage water and returning it to the hot pot on the stove), pressing down to squeeze out all excess water. Place the grated ginger in a small bowl and cover with the water.  Let steep for about ten minutes. Place the pork in a large bowl and add the scallions.  Then add both the water and the ginger, the soy sauce, sherry, sesame oil, coriander, curry, salt, and white pepper.  Blend the ingredients well, then stir in the cabbage until completely incorporated. With a spoon, place one tablespoon of dumpling filling in the center of each dumpling wrapper.  Using a pastry brush, wet the outer edges of the wrapper with a bit of egg, then fold up the sides of the dumpling into a half-moon shape.  Either use one of these to seal the wrapper, or press the edges with the prongs of a fork. (Note: If there is too much filling and the dumpling cannot be sealed evenly, remove the extra filling to prevent the dumpling breaking during cooking.) To cook the dumplings, heat a large sauté pan over medium-high heat, then add 1 tablespoon of vegetable oil.  Add the dumplings about ten at a time, making sure they don’t overlap.  Cook for about 90 seconds per side until just starting to brown.  Ladle one scoop of the still-warm reserved cabbage water into the sauté pan and cover, allowing the dumplings to steam.  Cook for another 2 minutes, then check the dumplings doneness by pressing down on the center of the dumplings lightly and ensuring the filling feels solid (i.e., cooked). Remove the dumplings from the pan and cover with foil to keep warm.  Wipe the excess liquid from the pan and scrape up any brown/burnt bits from the bottom.  Then add another tablespoon of vegetable oil to the pan and repeat the process until all the dumplings are cooked.  For the dipping sauce, whisk the ingredients together in a small bowl and serve on the side. Approximate Nutritional Values: http://www.food.com/recipe/kittencals-asian-pork-wonton-soup-dumplings-358563 

Chicken Soup with Parsley Dumplings 6 boneless, skinless chicken breasts, chopped into bite-sized pieces 4 carrots, peeled 1 onion, diced 2 celery ribs, diced 1 garlic clove, minced 1 bay leaf 2 cups chicken stock 1 teaspoon thyme 1/4 cup yellow cornmeal plus 2 tablespoons 3/4 cup flour 1 teaspoon baking powder 2 tablespoons minced shallots 1 tablespoon lemon zest 3/4 cup chopped parsley 2 tablespoons parmesan cheese 1-1/2 tablespoons cold unsalted butter 1/2 cup milk Salt to taste In a large pot, combine two quarts water, chicken, carrots, onion, celery, garlic, bay leaf, stock, and salt and to a boil.  Then reduce heat to medium-low and simmer for 20 minutes, then add the thyme. In a mixing bowl, whisk the cornmeal, flour, baking powder, parsley, 1/2 tsp salt, the shallot, lemon zest, and cheese. Cut the butter into small pieces, then add to the cornmeal mixture, kneading it in with your fingertips until it resembles a crumb topping. Add the milk and stir until a dough forms.  Roll the dough into 1" balls, then add to the broth.  Cover and simmer undisturbed, for 20 minutes. Remove the bay leaf before serving. Approximate Nutritional Values: http://www.food.com/recipe/grandmas-chicken-n-dumpling-soup-97590

Chicken Stew with Parsley Dumplings

Total Time:30 minPrep10 minCook20 min

Yield:4 servingsLevel:Easy

Ingredients

Directions

In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.  

Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.

Approximate Nutritional Values: http://www.food.com/recipe/chicken-little-meets-parsley-dumpling-stew-38200

PORK AND GINGER DUMPLINGS

Ingredients:

500g free range mince pork

1/2 wombok cabbage, super finely sliced

2 large mushrooms, finely diced

2 cloves garlic, finely diced

3 tbs soy sauce

3 tbs fresh ginger, finely grated

1 tbs mirin (optional)

1 tbs sesame oil

1 egg

Dumpling wrappers (gow gee pastry)

For the sauce:

Chili, finely sliced

2 tbs Chinkiang vinegar (from the Asian section of the supermarket)

1 tbs extra soy sauce

Directions:

Rinse the shredded cabbage in a colander and squeeze out excess water. Place inside a clean tea towel and continue to squeeze until the cabbage is dry. Now mix the cabbage with all the other filling ingredients and mix thoroughly, i use my hands to make sure everything is combined.

Put a large saucepan of water on to boil.

Place 1 tsp of pork mix in each wrapper then close into a semicircle, pressing the edges shut with damp fingers. (Feel free to create any shapes you like here, but these are the simple default ones.)

Once the water is boiling, remove the lid and place a bamboo steamer on top. Bamboo steamers can be bought cheaply in an Asian supermarket/on Victoria St ($5 max) but if you don’t want to but one you could use your colander and slightly open saucepan lid. Line either one with baking paper before placing the dumplings inside. 

The dumplings only take about 5 minutes to cook - cut one in half to make sure they’re not pink inside at all and they’re ready! You can choose to eat them at this stage or for a more naughty treat, you can fry they quickly in a very hot pan with 1 tbs sesame oil! 

We made a batch of 20 or so and frozen the rest of the mix for next time.

Stats:

$16 - Makes at least 40 dumplings!!

Jiaozi (Chinese Dumplings)

(makes 60 dumplings)

Ingredients: 4 cups flour 1 1/4 cup water (warm) 1/2 pound ground pork 1/2 pound shrimp (shelled, deviened and coarsely chopped) 2 large napa cabbage leaves (salted, drained, rinsed and finely diced) 2 green onions (finely sliced) 2 tablespoons bamboo shoot (finely diced) 2 tablespoons ginger (finely diced) 1 tablespoon garlic (finely diced) 2 tablespoons soy sauce 2 teaspoons sesame oil 2 tablespoons cornstarch

Directions: 1. Mix the flour and water in a food processor until incorporates. 2. Knead the dough on a floured surface until smooth. 3. Cover the dough with a damp cloth while you let it rest for 30 minutes. 4. Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces. 5. Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2 inch diameter. 6. Mix the pork, shrimp, cabbage, green onions, bamboo shoots, ginger, garlic, soy sauce, sesame oil, and cornstarch. 7. Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in. For fried: 8. Heat some oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes. 9. Carefully add 1/2 cup of water, cover and steam until the water has disappeared, about 3-5 minutes. 10. Uncover had cook for another 2 minutes over medium low heat. For steamed: 8. Place the dumplings on the well greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes. For boiled: 8. Boil the dumplings until they float to the surface, about 3-5 minutes.

Garlic Chili Sauce

(makes 1/4 cup)

Ingredients: 3 tablespoons soy sauce 1 tablespoon rice vinegar 1 teaspoon sugar 1 birds eye chili (thinly sliced) 1 green onion (thinly sliced) 1 teaspoon sesame oil 1/2 teaspoon chili oil

Directions: 1. Mix everything.