Pan Seared Meat Dumplings (鲜肉馅饼)

Hi there all! Almost seems a little foreign when I want to start a new post on my blog. :P Haven't blog for more then a week now. ;P Been busy with kids and house, so just didn't quite find the energy to write up a post at the end of the day, although I am still cooking/baking away. But I figured I can't just dump and ignore my blog altogether now, at least not yet, hahaha! Anyway, bare with me and I will try to post when I can and I thank those new followers and regular readers for their support!

Today's recipe was actually done awhile back but only manage to post up now. It's actually a Chinese dish which are usually served in dim sum restaurants, call Pan Seared Meat Dumplings (鲜肉馅饼). Traditionally, these dumplings are filled with pork, but I will leave the meat choice to you, chicken, pork or even beef, whichever you fancy. (^_^) Sometimes these dumplings can be filled with chives (韭菜) and thus it will be called chive dumplings (韭菜馅饼).

You most probably have seen and tasted these dumplings before, but perhaps the shape of it might differ. Some might look more like a mini curry puff shape which most of us know them as 香煎饺子. Whatever the shape might be, I think these are pretty delicious and worth making them at home.

I got the recipe from Carol's book "麵點新手必備的第一本書 ". There are so so many recipes that I want to try in there, but gave in to this one. ;)

Ingredients for Pan fried Meat Dumplings (鲜肉馅饼) - makes about 16

Filling:

500g mince meat (I used pork)

3 to 4 sprig of green onions

3 slices of ginger minced

50 ml chicken stock

Seasoning:

1 tbsp Chinese rice wine (米酒)

1 tbsp light soy sauce

1 tbsp sesame oil

1/2 tsp pepper

1/2 tsp salt

Dumpling Skin:

300g plain flour

100ml boiling water

80ml water

1/4 tsp salt

• To make the filling, mix everything together using chop sticks to stir in. Make sure the chicken stock is completely mixed it. The meat should be soft and pasty like.
• Add all of the seasoning into the meat mixture. Again mix till all is well combined. Chill in fridge for later use.
• In a separate mixing bowl, add in the flour. Make a well in the center and pour in the boiling water. Then use a wooden spoon and stir in the flour. Mix till combined and then add the rest of the water in.
• Knead till the dough comes together to form a smooth and non sticky dough. Cover with damp cloth and let rest for 20 mins before use.
• Divide the dough into 16 portions. (I like mine bigger) Roll the portions round, cover and let rest for 10 mins.
• 
• Take a portion of the dough and roll it flat into a round flat circle. Place a tbsp of the filling in the center. Seal up the dumpling by pleating the edges to the center. (see picture) Seal the opening and press lightly to flatten the dumpling. Repeat for all the other portions.

• Heat up a pan (I used my HappyCall pan) with a tsp of cooking oil at medium-low heat. Place about 8 dumplings in and cover the lid. Cook for about 5 minutes. Then open lid and flip the dumplings and cook for another 5 minutes or so. Note that because HappyCall uses pressure cooking, so it tends to cook faster then normal pan. Please adjust the timing as per needed by checking the seared surface, it should be golden brown.

• Remove from pan and serve immediately with thinly sliced ginger and vinegar.

Once you take a bite, you will taste the crispy skin follow by the juicy and meaty interior. And you won't be able to stop at just one. ;)

I love eating with ginger and vinegar... it brings out the sweetness of the meat. ;) In fact, call me weird but I love vinegar in several of my food, lol!

I am happy to submit this to this month's Aspiring Bakers #19: Dim Sum Affair (May 2012) hosted by SSB of Small Small Baker。 

Thanks for staying on the read my post. Have a great day all! Plus good luck to all the students that are having their exams now! ;)