- Food & Booze
Take a Trip to Malaysia at Home!
30 Nov 2013
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:
- Mix dumpling ingredients with marinade and leave for 30 minutes.
- 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.
- Keep prepared dumplings under moist clean cloth until ready to cook in boiling water.