We Chinese love dumplings. Whether it be the Shanghai, Beijing style boiled, steamed, pan-fried; or the Guangdong, Hong Kong style soup dumplings; they are some of the most popular folk foods that we ate and grew up with.
Compare to Guangdong and Hong Kong; dumplings made in "other provinces" come in a greater variety, and their ingredients can be made up of all different kinds of meat; seafood, as well as a mixture of preserved and fresh vegetables. This is because in these provinces, their daily diet is based on food that's made with wheat flour like dumplings; therefore dumplings have become traditional family food which they consume on a daily basis and on special and festival celebration times in these places.
On the other hand the southern part of China is well known for their valuable access to fish and rice produces; the dumplings we have in Hong Kong are mainly made with rice flour. Bear that in mind though, the dumplings that are sold in noodle stalls and noodle shops are different to those "dim sum dumplings" that we have in Cantonese restaurants. In Hong Kong, if you want to eat soup dumplings, it's better if you go to noodle stalls or noodle shops, as you can only have the proper and genuine Hong Kong style "soup dumplings" there.
I love all different types of dumplings, though I normally made the Shanghai and Beijing type a bit more often. And I usually made the wrappers myself too.
It was so hot and humid lately; didn't feel like eating or cooking. Somehow I started to miss having those soup noodles and dumplings in Hong Kong.
With soup dumplings, you have to use very thin dumpling skins. And it so happened that I had just run out of rice flour, so I came up with an idea which could produce super thin wheat flour wrappers. Rolling up my sleeves, I put my plans into action. The fillings were very simple to prepare too.
( 可做 30 - 36 個 )
- 中筯麵粉 300g + 多預些作搓粉時補充和灑桌面之用
- 沸水 50ml
- 室温水 100ml + 多預些作搓粉時補充之用
- 鹽 1/4 茶匙
- 粗剁梅頭豬肉 200 g 與切粗粒蝦仁 200g 在小碗內拌勻
- 香菇 4 隻洗淨用熱水完全浸軟切薄幼絲
- 木耳 1 - 2 朵浸軟洗淨切幼絲
- 筍片 80 g 切幼絲
- 鹽 2 茶匙
- 生抽 ( 醬油 ) 2 茶匙
- 糖 2 茶匙
- 蠔油 2 湯匙
- 麻油 1 湯匙
- 胡椒粉 1/2 茶匙
- 生粉 2 茶匙
- 紹興酒 1 湯匙 ( 可以不加 )
雞蛋 1 隻打勻
- 除了雞蛋液外，把全部材料置大碗內，用筷子或長餐匙用順時針方向把餡料攪拌至略富彈性，加 1 - 2 湯匙蛋液拌勻便成水餃內餡。蓋上保鮮紙置冰箱內醃 半小時。
- 大碗中篩進麵粉，加入熱水，用矽膠棒把水和麵粉快手拌在一起；然後把餘下的水加入。用手攪拌均勻成為無粉粒狀態的麵團。如太軟的話可多加點粉，太乾了可以多加些水；直至麵團軟硬適度。用手掌根部把麵團搓揉 5 - 6 分鐘至光滑。
- 把麵團放進底部與四壁均已塗油的盆內，蓋上保鮮紙；靜置鬆弛 1 小時。
3. 桌上灑麵粉，把鬆弛好的麵團放在桌上，麵團表面也灑些麵粉；然後搓揉 2 - 3 分鐘，
5. 用直徑 7½ cm 的圓切模印出圓形水餃皮。
薄；每塊約 10½ cm 左右圓徑的水餃皮。推擀期間桌面、水餃皮和擀麵棍都補充麵
- 把 1 塊水餃皮置手中，放上適量的餡料，不要太多，以能合起時不會有餡料外露為準。
- 先熬好一煲美味上湯備用 ( 口味隨自己喜歡 )。
- 水再沸開後轉用中火把餃子多煮 5 - 6 分鐘，不用掩蓋。期間要小心把水餃翻動好方便煮透。用筷子夾著餃子時感到硬實便是熟了，可切開一隻查看。
We don't put vegetables inside the fillings in Hong Kong. Instead we arranged some branched green vegetables on the bottom of the bowl, spoon in the dumplings, and pour in the soup; sprinkle some chopped yellow chives on top. Then a large bowl of steaming and aromatic " soup dumplings" is ready. Served with red vinegar and chilli oil; imagine enjoying a mouthful of these delicious, soft yet crunchy dumplings, accompanied by a mouthful of fresh tasting soup. This is the soup dumplings Hong Kong style.
Kneaded and rolled out the dough thinly to make my own dumpling wrappers. Eating these homemade soup dumplings later, my stomach felt a lot more settled, and so was my homesickness.
Dear Little blue,Delete
Dear Aunty Young,Delete
Great article! This is going to be the activity for my daughter Aiko and me next week! She love this soup dumpling, she will be amazed that she can actually make it on her own!
Thanks for sharing.
Thank you very much!! I'm glad you and your daughter love soup dumplings too.
Making these together is going to be an unforgettable experience for you both to look back in the future; same as any other cooking time that you spent with her during her childhood :)
Jane, your dumpling looks absolutely tasty. I will try your recipe, thanks for sharing!!!ReplyDelete
Dear Esther Lau,Delete
Thank you!! We love dumplings ～
Don't mention it, I enjoy looking and reading about your cooking too!!
can we make a batch and store in fridge/ freezer in advance? how long can it be kept for? thxReplyDelete
I believe you can, though I've never made enough to have them put away. We usually devour them faster than we making them :)I think you need to place them on a floured large flat container and space them out, covered and put the whole container in the freezer. You can store them for up to 3 months in the freezing compartment.
If you're not going to cook them straight away, I think it's better if you put them straight into the freezer after you've made them. I found that dumplings being kept in the fridge tend to become soften and hard to handle. You can cook them straight from frozen, just try a couple initially to find out how long it takes to cook it through - it's very important that you cook the food through when cook from frozen.
wow, you even made the dumpling wrapper from the scratch, usually I just use store bought, hehehe..Can I have a bowl of your dumpling soup, sound absolutely delicious!ReplyDelete
Thank you!! Wish I could serve you some :) Shop bought pastry is ok to pan-fry, steam or boil；I just feel that soup dumplings need to have very thin wrappers, and it's really difficult to buy good ones even in Hong Kong ～
你真厉害！还自己动手做了水饺皮。 虽然很费事， 但是享用时一定很高兴了！ReplyDelete
有时间我也要试试这个食谱， 一要亲手做水饺皮， 谢谢分享！
Hi Jane, 看起来太美味了！我一直都想自制皮因为在英国买的皮觉得不是那么好吃..就是一直没有开工！找一天必须提起精神擀面皮了^^ 谢谢分享ReplyDelete
小時候外婆常常包水餃, ㄧ鍋釀得鮮甜的肉餡, 清新的水餃湯... 真是我童年最美好的回憶了(我是大胃王 至少可吃上二十顆 :)
Dear Miss LK,Delete
水餃的確擁有很多我們童年時和家人親人温暖滋味的回憶。那些日子，不怕重磅長肉；愛吃就吃！大人愈做愈開心，孩子們也吃得痛快。只是沒想到 Miss LK 也可以一次幹掉二十顆 ^^
哈哈，那麼如果我要邀請 V 和 Miss LK 一起來我家吃水餃的話，加上我先生和我 ... 四個水餃王！我一定要两天前開始動手包了 :)
Just one question, u hv mentioned rice flour! So can i switch the flour to rice flour? I guess they wl be different on the elasticity. Thanks,
You can use rice flour, but you will have to add some other flour into it too, I haven't worked it out the best recipes just yet ... I've seen your post, well done for making the dumplings successfully with your daughter, I guess you used plain flour then.
What other flour can subsitute 中筯麵粉? Should I use All-Purpose ? I tried to make 水饺皮 before, but it's horrible. :)
Also, would you please show me how to make the soup? It looks really tasty. Thank you for sharing.
Can you check the Nutrition Information ( Typical values ) at the back of the package, if per 100g of flour has 9 - 11.5% protein, then it's suitable.
For a quick soup, I usually do this: In a pan of water, add 6 -8 washed dried Chinese mushroom ( dried Shiitake mushroom ), 4 chopped spring onions, 2 slices of ginger, 2 cloves crushed garlic, bring to the boil and simmer for 10 minutes. Then add 2 tablespoon of good quality Oyster sauce; some salt, soya sauce, sesame oil, sugar to taste, bring to the boil again and serve.
Thank you so much! I am going to try that! Many thanks...
謝謝你的喜歡和欣賞。我一直用的相機是 Nikon D70，用了十年了！最近才換了 D600，新相機反而不習慣，有很多地方還在摸索中。
是啊，花都是我先生種的 :) 今天我們這兒正在下雨，他說真好，不用他淋花！