Recipes
Chinese Dumplings

Chinese Dumplings | Recipe

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Chinese Dumplings | Recipe

Name: Chinese Dumplings
Cook time: 60 min
Yield: 4 Personen
Ingredients: 300 g pork neck; 150 g prawns; 150 g shiitake mushrooms; 75 g ginger; 2 tbsp light soy sauce; 2 tbsp water; 1 tbsp rice vinegar; 1 tbsp sesame oil; 1 tbsp brown sugar; 1 tsp bicarbonate of soda; 30 sheets dumpling dough; 2 tbsp butter; 300 ml chicken stock; 200 g beech mushrooms; 50 ml rice vinegar; 50 ml water; 25 g brown sugar; 100 ml dumpling sauce; 1 tsp JS Garlic Pepper

Nils – Head Chef

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0 % of 100

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Cooking Time:

60 min

Rising / Brew Time:

45 min

Difficulty:

Medium

Servings

Ingredients

For the dumplings:
300 g

pork neck
150 g

prawns
150 g

shiitake mushrooms
75 g

ginger
2 tbsp

light soy sauce
2 tbsp

water
1 tbsp

rice vinegar
1 tbsp

sesame oil
1 tbsp

brown sugar
1 tsp

bicarbonate of soda
30 sheets

dumpling dough
2 tbsp

butter
300 ml

chicken stock
For the toppings:
1 tsp

Garlic Pepper
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200 g

beech mushrooms
50 ml

rice vinegar
50 ml

water
25 g

brown sugar
100 ml

dumpling sauce

Method

For the filling, cut the pork neck into cubes. Roughly chop the prawns. Put both together in the freezer for 45 minutes.

For the topping, put the beech mushrooms, rice vinegar, water and sugar in a pot and bring to the boil. Remove from the heat and set aside until needed.

Place the pork neck and prawns in a high-powered blender and blend until fine. Finely chop the shiitake mushrooms and add. Add the remaining ingredients (up to the dumpling dough) and mix well. Season with more soy sauce if needed.

With the dumpling dough sheets, form 30 dumplings with moistened hands. Be careful not to let the dumplings dry out.

Divide the butter between 2 frying pans and fry the dumplings over a medium heat for about 4 minutes. Deglaze with the chicken stock and cook with the lid on for about 5 minutes. Remove the dumplings and put them on a plate.

Pour the stock into a pan. Add the dumpling sauce and reduce over a high heat for about 2 minutes. Add the Garlic Pepper and mix well. Pour the sauce over the dumplings and scatter the pickled beech mushrooms on top.

Nutritional information: (Per serving)

Calories
570 kcal

Carbohydrates
45.6 g

Protein
38.7 g

Fat
25.6 g