Comfort Food

What’s your comfort food? Mac n Cheese? Eggs? Lasagne? For me it’s Jiaozi – Dumplings.

I remember growing up making dumplings at home. Mom would do all the chopping and mixing, so I don’t really know her recipe.  If you know anything about Chinese cooking, it’s always a bit of this, a bit of that, no one really know the actual measurements.

So here’s my recipe for my favorite dumpling:

1 package of ground turkey

2 brunches of yellow chives

2 packages of enoki mushrooms

10 pieces of woodear

2 packages of shrimp

1. Marinade the meat with 1 tablespoon of soy sauce, 1 tsp of salt, 1 tablespoon of rice wine

2. Wash and cut vegetables into tiny pieces

3. Wash, Peel and devein shrimp

4. Season the shrimp separately with soy sauce, rice wine, pepper and sesame oil

5. Mix Vegetables and meat together, then stir in shrimp

6. Make a few dumplings and cook it for tasting – just to make sure that it’s not utterly bland.  Don’t go crazy with the seasoning because you can always season the broth or sauce that you eat it with

7. Make all the dumplings, freeze them for later 🙂


Read this before making:

I know the recipe sounds vague with 1 package of this and a brunch of that. That’s how we shop for food nowadays, so here’s the key:

  1. the ratio of meat to vegetables is about 1 to 3 or 1 to 4  The vegetables are there to separate the meat, if there’s too little veggie, the dumpling will become a big meat ball
  2. Ground chicken, turkey or pork – keyword is ground… beef tends to have stronger aroma and taste, it cooks faster too, I haven’t tried this so let me know how it goes
  3. vegetables: Chives (strong aroma), Yellow Chives, or Napa cabbage (little aroma) – guess something that will not go soggy after freezing and boiling
  4. Woodear and enoki – they gives crunchiness to the dumplings
  5. Sauce – a mixture of soy sauce, chili sauce, sesame oil and a tad of vinegar

20140430-144848.jpgcooking instructions from The Dumpling Man



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