Makes: 20 Dumplings
Wowser, this is a cracking dumpling.
One of those dumplings you would order every time you visited your favourite dumpling restaurant. (Which is something we do a lot. Hint: Fangs in Cremorne, Sydney is just awesome and fully BYO.)
The recipe is from Brendan Pang’s book This is a Book about Dumplings.
You might remember him from Masterchef where he continued to blow the socks of the judges with his Asian cooking.
Half the key is the Bao bun dough which is both pan-fried and soft from the steam.
Served with coriander, soy, black vinegar and plenty of chilli… and Champagne.
A Christmas-break dream!
1 cup shredded (Napa) cabbage
1 tsp salt
350gm skinless, boneless chicken thighs, cubed
1 green onion, finely chopped
2 cloves garlic, minced
2 tsp cornstarch
1 tsp Shaoxing rice wine
1 tsp sesame oil
1 tsp vegetable oil
Pinch of superfine sugar
Punch of ground white pepper
Vegetable oil, for frying
Chopped coriander, for garnish
Soy sauce, Black Vinegar and chilli to dip
Bao bun dough
2 1/3 cups cake flour, plus more for dusting
1 tsp instant yeast
1 tbsp superfine sugar
1/2 cup + 2 tbsp milk
1 tbsp vegetable oil
Pinch of salt
- In a medium bowl, combine the (Napa) cabbage and salt and massage with your hands. Set aside for 15 minutes and then using your hands, squeeze our any excess water from the cabbage and return the cabbage to the bowl.
- In a food processor, process the cubed chicken until finely minced. Add the cabbage, green onion and garlic and pulse 3 or 4 times or until incorporated. Transfer to a large bowl and mix in the remaining ingredients, Cover and refrigerate for at least 30 minutes.
- To make the Bao bun dough, in a separate bowl, combine the cake flour, instant yeast and sugar. If you are using a stand mixer, attach the dough hook and turn on at a low speed. Slowly pour in the milk and oil. If the dough becomes a little dry, add more milk a tablespoon at a time until the dough comes together.
- Increase the speed to medium and knead for 5 minutes (or 10 minutes if doing by hand). Once the dough is smooth, add a pinch of salt and and knead for an additional 2 minutes or until combined and smooth again.
- Wrap the dough with plastic wrap and let rest for 20 minutes.
- To fill the dumplings, shape the dough into a 3cm thick log and cut into 20 equal portions. Roll each piece into a ball and allow to rest for 3 minutes. Flatten each dough ball with the palm of your hand and then using a rolling pin, roll into a disc about 8cm in diameter. Place one heaped tbsp of filling into the centre of each dough disk.
- Gather up the sides and enclose the filling, pinching to seal and flipping so the seam side is at the bottom. Seal all the dumplings.
- Heat a large nonstick skillet with a lead over a medium-high heat and heat 1tbsp of vegetable oil. Working in batches (with fresh oil each time), add the dumplings seam side down. Press down firmly to flatten their base and cook until the base is golden brown: about 3 minutes.
- Add 1/2 cup hot water to the pan and cover with the lid. Cook for 5 – 7 minutes. Remove the lid and continue to cook until the liquid has cooked off and the underside of the dumplings are crisp again; add more oil if necessary.
- Serve with coriander… plenty of side heat and Champagne.