Simple Leek Dumplings Recipe
This recipe does require some preparation and patience. However, the end product is worth it. You can prepare a batch and freeze them and they will be ready when you may not feel like cooking one day.
Packaged Skin from Oriental Grocery
- Bundle of fresh leek
- Dumpling skins (Shanghai style)
- frozen raw shrimp (1 pound)
- diced fresh ginger
- diced garlic cloves
- 2 stalks of scallion diced
- 1 pack of bean noodle
- 3 eggs
- sesame oil
- black pepper
- All purpose flour
- sesame oil
- soy sauce
- hot sauce (optional)
How to make it
Prepare the filling:
Scramble two eggs in a flat pan. Then, dice it to small bits.
In a large bowl, place the ingredients including ginger, garlic, scallion, diced leek, 1 raw egg, diced scrambled eggs, sesame oil, salt, pepper, and diced raw shrimp and diced bean noodle. Mix well with chop sticks or spoon.
Note: place the dried bean noodle in how water for 5 minutes, then drain and cut into half inch segments.
Make the dumpling:
Have a small bowl of cold water handy. Use the skin wrap and place a spoon full of the filling within the wrap, fold it over into half, pinch the top edge and then fold over each corner. You may need to wet the top part of the wrap to make a good seal.
On a large plate, sprinkle some flour, and placed the dumplings on the plate making sure each one is separated from the other.
Freeze the raw dumpling:
Once the plate is full, (approx. 20 dumplings), place it in the freeze. After about 4 hours, remove and place in a freezer bag and seal.
This is one dish that does require some practice. It may take you a few tries to get it perfect. One problem working with raw dough is that it needs to be squeezed to make sure the dumpling is sealed. If not done properly, when you cook it, it will come apart. It is not unusual for a few out of the pot to leak. That is fine and acceptable. Good luck.
Some Key Tips on Cooking and Serving
Cooking dumpings is very simple but there is a trick. How do you know when it is cooked?
You put the frozen dumpings into a larger boiling pot. Keep the heat at medium high setting. Stir occasionally. When the pot boils, add a large bowl of cold water, when it boils, add another bowl. When it boils a third time, it is done. Shut off heat and drain and serve.
Dipping sauce is a mix of sesame oil, soy sauce and white vinegar. Optional is some hot sauce if you like spicy dumplings.
Another way of Serving... (Pot Stickers)
Another option of cooking dumplings is pan fried. Arrange the frozen dumplings in a large flat frying non-stick pan. Add 2 Tsp of cooking oil on bottom. Add a large cup of water mixed with 1 Tsp of white vinegar. Under medium heat, cook until water boils. Reduce heat and let it boil away any liquids. The dumplings will start to brown. Check occasionally and remove from heat when bottom is crispy brown. Use a spatula to free the dumplings from the pot. Turn it over onto a large plate. Serve while hot.
I like home made dumplings primarily because I can control what ingredients I put into it. I can also adjust the spices and salt level to my taste.
It is simple but takes about two hours to prepare. Once made, it can be served at a later date out of the freezer. I usually make a batch that will be approximately 3 serving meals. That's 40 minutes average per meal of preparation time.
© 2016 Jack Lee