Languages

Chinese Dumpling Feast

Over the last two days, two Year 8 and two Year 9 Chinese classes created a delightful feast of dumplings following a recipe provided by the Food Tech department. Students were introduced to and learnt new skills in preparing and cooking traditional Chinese dumplings. The students rose to the challenge and were very contented in eating their creations.

A big thank you to Yang Chen who has come to all classes demonstrating dumpling making and treated staff member yummy pork dumplings.  We also appreciate Gil Mcguinness, Sonja Allen, Bianca Mcarthur, Catherine Pilkington, and Susan Hayward’s great support in providing kitchen space, recipe and training, assisting students’ supervision, and taking photos. 

I have enjoyed cooking with the students very much. I am looking forward to cooking with students again!

Ning Zhang

Chinese Language Teacher

Recipe

PORK DUMPLINGS RECIPE

Wrapper

Filling

150 grams of pork mince 

½ cup shredded Chinese cabbage (a piece on the bench)

2 spring onions finely chopped

1 teaspoon fresh ginger

1 tablespoon soy sauce

A pinch of salt

(Black vinegar – dip cooked dumplings in when you eat for extra taste)

VEGETARIAN DUMPLINGS OPTION

 1 cup Wombok (2 pieces on the bench)

2 Spring onions

1 Carrot

3 Mushrooms

1 tablespoon cornflour

½ teaspoon veg stock powder 

Equipment List

A red chopping board for raw meat

A green chopping board for vegetable.

A mixing bowl (for mixing all ingredients)

A (shredded knife) or chef knife (chop up cabbage and spring onion)

A small bowl for tap water (brush edge of the wrappers)

A large saucepan with the lid on top (boil dumplings)

Wooden Spoon (stir dumplings when you put them in the saucepan)

A set of spoons for measurement (soy sauce, ginger )

Slotted metal spoon (take dumplings out of the pan)

A heatproof glass jug (hot water to put shredded cabbage in for 3 minutes)

Method

1. Shred cabbage into a bowl. 
2. To make the filling, place the shredded cabbage into a bowl and cover it with boiling water (use the heatproof glass jug to get boiling water from the urn ) for 3 minutes. Drain off water.
3. While waiting for the cabbage ready, chop the spring onions.
4. Mix all ingredients together in a bowl.
5. Place a dumpling wrapper onto a clean board. Place 2 teaspoons of filling in the centre. Brush edge with a small amount of water. Bring sides up to meet in the middle.
6. Pinch edges together to seal and enclose filling. Repeat with remaining dumplings. Sit dumplings seam side up on a clean and dry chopping board.
7. 2/3 fill large size saucepan. Bring to boil. 
8. Add dumplings slowly. Stir with a wooden spoon gently. Wait till water reboil.
9. Cook for 8-10 minutes. 
10. Remove from the saucepan with a slotted metal spoon. Then put into a container and serve with Chinese black vinegar or soy sauce.