Ingredients
- 250g plain flour
- 1/2 tsp of salt
- 160mL strong Thé Paon butterfly pea tea (hot)
- cornflour to roll our the dumpling wrappers
- 300g minced pork or tofu (Natural tofu from Locadélice has a texture like minced meat)
- 1/4 cup garlic chives, finely chopped
- 1 large tbsp spring onion, finely chopped
- 1.5 tbsp fresh ginger, grated
- 1 tbsp oyster sauce
- 1 tbsp soy sauce
- 1 tbsp Shaoxing cooking wine
- 1 tsp grilled sesame oil
- 6 tbsp light soy sauce
- 2 tsp coriander roots & stems, finely chopped
- 2 tbsp fresh ginger, finely diced
- 2 tbsp spring onions, finely chopped
- 2 tbsp kecap manis (a thick sweet soy from Indonesia)
- 3-4 tbsp of malt vinegar
- Chilli oil and sesame oil to taste
Method
Start by making the filling. Place all filling ingredients (pork or tofu, garlic chives, spring onion etc) in a bowl and mix well. Set aside in the fridge until required. This will be enough for ~30 dumplings.
To make the wrappers, sift plain flour and salt into a large bowl and make a well in the centre. Slowly pour in the dark blue/inky butterfly pea tea whilst mixing with a wooden spoon.
Once the mixture starts to come together use your hands to knead until the dough forms a clean ball. Transfer the dough to a floured surface and knead for about 10 minutes until smooth. Cover with a damp tea towel or cling film and rest for 20 minutes.
During this 20 minutes make the dumpling dressing. Put all the ingredients from the dressing list (light soy, coriander roots/stems, fresh ginger etc) into a container. Adjust the seasoning to your taste with malt vinegar and chilli oil. Place into the fridge.
Check that the dumpling dough is nice and soft. Knead for a further 5 minutes before rolling into a long log. Dust the work area and rolling pin with cornflour to stop wrappers sticking. a) Cut the log into small sections of similar weight. Flatten the sections to form round discs before rolling them out with a rolling pin to make round dumpling wrappers. b) Alternatively, roll out half the dough onto a cornflour-ed surface and then cut round shapes out of the dough by pressing down a cup, protein shaker, or cookie cutter.
Place round wrappers on a surface or plate that has been dusted with cornflour. Make sure there is cornflour on both surfaces of the wrappers so that they don’t stick to each other.
Now…to make the dumplings! Fill a small bowl with water. Working with one dumpling wrapper at a time, place 1 ½ teaspoons of filling in the centre. Dip your finger in the water and run it halfway around the edge of the wrapper. Fold over to dry edge of the wrapper to form a half-moon shape. Dab one of the lower corners with water and fold over to the other lower corner and pinch to seal. Alternatively, you can form a gyoza-style dumpling by pinching sections of the wrapper together after you have made the half-moon (pictured).
Bring a large saucepan of water to the boil and cook dumplings in batches until they float to the surface, (4-5 minutes). We prefer the fry-steam-fry method, which results in gzoya-style dumplings, crispy fried bits with soft dumpling wrappers …mmmm.
Drizzle the dumpling dressing over your tasty creations, and add extra chilli oil if you want a punch of flavour!
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