Take a Trip to Malaysia at Home! | Gourmand and Gourmet

Take a Trip to Malaysia at Home!

  • Food & Booze
Chef Doreen Chen of Chop Chop Chang’s in West End shares her special recipe for Pork and Crab Dumplings in Shitake Broth with the G&G. Now you can try your hand at creating your very own Malaysian masterpiece at home! Pork and Crab Dumplings in Shitake Broth  Makes 20 dumplings Ingredients: 200gm mince pork 80gm crabmeat 50gm water chestnuts, finely diced 2 clove garlic, finely chopped 10gm spring onions, finely sliced 20gm carrots, finely diced 1 egg   Marinade: 2 tbsp shiao xing wine ½ tbsp light soy 1 tbsp oyster sauce 1 tsp sesame oil ½ tsp ground white pepper 1 tbsp brandy [optional] 20 dumpling skins 1 egg   Shitake Broth: 80gm dried Shitake, soak in hot water to soften. Slice mushroom thinly. Keep water. 1.2 litre hot water ¼ Chinese cabbage, cut into 1 inch cuts 2 cloves garlic 30gm spring onions, sliced thinly 2 tbsp light soy 1 tbsp oyster sauce Ground white pepper to taste.   Method: To make dumplings:
  1. Mix dumpling ingredients with marinade and leave for 30 minutes.
  2. Spoon 1 tsp of filling for each dumpling. Moisten the edge of dumpling skin with eggwash and seal tightly by pressing edges together to form a half moon shape.
  3. Keep prepared dumplings under moist clean cloth until ready to cook in boiling water.
  Shitake broth: In a stockpot, add 1.2l hot water, garlic cloves, Chinese cabbage, sliced mushroom and remaining water from the mushrooms. Bring to boil then lower to a simmer for around 20 minutes. Season with soy, oyster sauce, and white pepper.   To serve: Cook dumplings in boiling water till dumpling floats and skin is translucent and soft, but not mushy. Serve hot with shitake broth and garnish with spring onions The Gourmet