Make Invite Friends Over for an Impromptu Momo Making Session!
Most Chinese dumplings can either be deep-fried, pan-fried, steamed or blanched. Much like fresh pasta, when made from scratch, dumplings should not be overcooked. Whichever method you choose to cook them, the cooking process itself should not take any longer than 5 minutes. The goal is to cook the pastry and filling through, while keeping that ‘al dente’ bite. Served with a crisp salad and an Asian inspired dressing, these would make a great Sunday lunch or brunch item. I have two links below. One is a video on how to fold the momos/dumplings and the other is a site with 20 different filling recipes. Here's an idea....Invite several friends over, watch the video and make the momo's together! Serve up some champagne as you make them and Have FUN!
Har Gau Chinese Dumplings/Momo's
Serves 10
Total time: 60 minutes plus 2 hours chilling time.
Ingredients
For the Dumpling Dough
1 1/3 lb of potato flour
1 1/3 lb of wheat flour
4 cups of hot water
(You can use store-bought dumpling (or gyoza) wrappers to make the dumplings. They're dependable and easy to find and use. Look for them near the tofu in the produce section of your grocery store, or plan a trip to your nearest Asian market)For the Filling
16 oz of prawns, peeled
1/2 tsp Better Than Bouillon Chicken base
1/2 tsp potato flour
1 pinch of ground white pepper
1/2 tsp salt
1 tsp sugar
2/3 fl oz of vegetable oil
Directions
The Filling
Begin by preparing the prawns. Fill a bowl with cold water and put the prawns in to soak, leaving for 30 minutes to firm up.
Drain the prawns, then transfer them to a blender and blend until smooth. Add the stock base, flour, pepper, salt, sugar and oil to the prawn paste, stir to combine and chill in the freezer for 2 hours.
The Dough
To make the dough, sieve both the wheat flour and potato flour into a large mixing bowl. Gradually add in the hot water, stirring the mixture with a palette knife (small spatula knife). Once all the water has been added use your hands to lightly knead the mixture until you have a smooth ball of dough.
To make the dough, sieve both the wheat flour and potato flour into a large mixing bowl. Gradually add in the hot water, stirring the mixture with a palette knife (small spatula knife). Once all the water has been added use your hands to lightly knead the mixture until you have a smooth ball of dough.
Divide the dough into individual balls, taking into consideration that there will be more dough than is needed for the filling. (Freeze any excess dough) On a lightly floured surface, roll out the balls into 1/4 in thick discs about 3 to 4 inches in diameter.
Remove from the steamer and serve immediately with a delicious dipping sauce.
Video on how to fold momo's/dumplings
Link to 20 Different Filling Recipes
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