[cooked-sharing]
Place the flour in a large bowl and make a well in the centre.
Mix the Bake Aid or alternative into the warm water (make sure the water is not more than 65℃ as this will stop the enzymes from working).
Pour the warm water into the flour, stirring 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 (use gluten free flour) work surface and knead for 3-4 minutes or until the dough is firm and bounces back when you poke it with your finger. Place the dough in a sealable bag and seal. Let the dough rest for 15 minutes.
Divide the dough in half (Keep the dough that is not being used in the sealed plastic bag so it does not dry out). Roll the dough into a log until it is about 2cm in diameter. Cut into even pieces of 9-10g (each log should get 10 pieces).
Roll each piece into a ball (store the balls in the sealed bag as you work with the others). Take one ball and use a plastic cup or small rolling pin to roll the ball into a flat circle. Then roll the edges of the circle thinner than the centre. You should finish up with a wrapper about the size of your palm. Place wrapper onto a floured surface and continue the same process with the remaining dough. Be sure to generously flour with gluten free flour between the stacked wrappers and don’t pile too many on top of each other because the weight can cause them to stick together.
Use straight away or keep frozen in sealable bags.
When using from frozen – thaw for about an hour outside of the freezer. Carefully separate the wrappers and sprinkle each with extra flour.
Combine pork mince, prawns, ginger, soy sauce, Chinese wine, salt, pepper and 1 teaspoon Ginger Oil in a bowl. Stir until the ingredients are well combined and form a stick paste. Ensure the mixture is thoroughly mixed so the filling stays together when you wrap the dumplings.
Take 6 to 8 leaves of wombok (just enough to line a bamboo steamer) and put aside for later. Cut the rest of the Wombok into small cubes and set aside. Sprinkle a pinch of salt over the wombok and mix well with your hands. Allow to sit for 10 to 15 minutes. Use a few layers of paper towel to squeeze out any excess water.
Combine wombok, eschallots, sesame oil and Relief or Digest Easy solution and toss to ensure the oil has covered the vegetables. Add to the pork mixture and stir to mix thoroughly.
Scoop approximately 1 tablespoon of filling and place it in the centre of the wrapper. Fold both sides into a half-moon shape and pinch the middle points together. Hold the dumpling with one hand and start sealing the edges into pleats with the other hand. Once you have sealed the dumpling, firmly press the pleated side with your fingers to ensure it is well sealed. If you have too much filling and trouble sealing, remove some filling and fold the dumpling again.
If you plan too cook immediately, place the dumplings onto a well-floured (gluten free) cutting board about a finger width apart so they do not stick. If you plan to freeze, line a baking sheet with aluminium foil and place the dumplings on top.
To cook the dumplings, line the bamboo steamers with the wombok leaves that were set aside. Place the dumplings into the steamer a finger width apart. Add 5 centimetres of water into a wok or large saucepan that can comfortably fit your steamer. Place the steamer into the wok making sure the water doesn’t touch the dumplings when it begins to boil. Cover the steamer and cook over high heat for 10 minutes.
Serve immediately with dipping sauce.
Mix all the ingredients together in a bowl. If the sauce is not salty enough for you, add pre-treated soy sauce a drop at a time until it is too your liking.
Ingredients
Directions
Place the flour in a large bowl and make a well in the centre.
Mix the Bake Aid or alternative into the warm water (make sure the water is not more than 65℃ as this will stop the enzymes from working).
Pour the warm water into the flour, stirring 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 (use gluten free flour) work surface and knead for 3-4 minutes or until the dough is firm and bounces back when you poke it with your finger. Place the dough in a sealable bag and seal. Let the dough rest for 15 minutes.
Divide the dough in half (Keep the dough that is not being used in the sealed plastic bag so it does not dry out). Roll the dough into a log until it is about 2cm in diameter. Cut into even pieces of 9-10g (each log should get 10 pieces).
Roll each piece into a ball (store the balls in the sealed bag as you work with the others). Take one ball and use a plastic cup or small rolling pin to roll the ball into a flat circle. Then roll the edges of the circle thinner than the centre. You should finish up with a wrapper about the size of your palm. Place wrapper onto a floured surface and continue the same process with the remaining dough. Be sure to generously flour with gluten free flour between the stacked wrappers and don’t pile too many on top of each other because the weight can cause them to stick together.
Use straight away or keep frozen in sealable bags.
When using from frozen – thaw for about an hour outside of the freezer. Carefully separate the wrappers and sprinkle each with extra flour.
Combine pork mince, prawns, ginger, soy sauce, Chinese wine, salt, pepper and 1 teaspoon Ginger Oil in a bowl. Stir until the ingredients are well combined and form a stick paste. Ensure the mixture is thoroughly mixed so the filling stays together when you wrap the dumplings.
Take 6 to 8 leaves of wombok (just enough to line a bamboo steamer) and put aside for later. Cut the rest of the Wombok into small cubes and set aside. Sprinkle a pinch of salt over the wombok and mix well with your hands. Allow to sit for 10 to 15 minutes. Use a few layers of paper towel to squeeze out any excess water.
Combine wombok, eschallots, sesame oil and Relief or Digest Easy solution and toss to ensure the oil has covered the vegetables. Add to the pork mixture and stir to mix thoroughly.
Scoop approximately 1 tablespoon of filling and place it in the centre of the wrapper. Fold both sides into a half-moon shape and pinch the middle points together. Hold the dumpling with one hand and start sealing the edges into pleats with the other hand. Once you have sealed the dumpling, firmly press the pleated side with your fingers to ensure it is well sealed. If you have too much filling and trouble sealing, remove some filling and fold the dumpling again.
If you plan too cook immediately, place the dumplings onto a well-floured (gluten free) cutting board about a finger width apart so they do not stick. If you plan to freeze, line a baking sheet with aluminium foil and place the dumplings on top.
To cook the dumplings, line the bamboo steamers with the wombok leaves that were set aside. Place the dumplings into the steamer a finger width apart. Add 5 centimetres of water into a wok or large saucepan that can comfortably fit your steamer. Place the steamer into the wok making sure the water doesn’t touch the dumplings when it begins to boil. Cover the steamer and cook over high heat for 10 minutes.
Serve immediately with dipping sauce.
Mix all the ingredients together in a bowl. If the sauce is not salty enough for you, add pre-treated soy sauce a drop at a time until it is too your liking.
