Dumpling

Steamed Brown Rice with Pumpkin and Chicken




What you need (serve 5)

1 cup brown rice
1 1/2 cups water
1 tbsp garlic (minced)
1 tbsp white onion (diced)
1 tbsp shallots (diced)
125g chicken leg (skin removed, cut into strips)
125g sweet pumpkin (sliced thinly)
40g baby dry shrimp (presoaked, toasted)
1 tbsp sesame oil
1 tbsp sesame seed (toasted)
1 tbsp light soya sauce (reduced salt)

Garnish

150g dark leafy vegetable (blanced)
22 spring onion (spear)
7g red chilli bits


Method

Heat wok with oil. Add onion, shallot and garlic. Stir fry till fragrant.

Add in the rest of the ingredients (except garnishes). Quick stir fry for a few minutes.

Pour mixture into rice and mixed well. Cook till rice is cooked.

Garnish rice with vegetable, spring onion and chilli.
Dumpling

Ingredients (For About 50 Dumplings)

4 stalks of scallion (chopped)

1/2 cabbage (chopped)

1 ginger (grated)

1 pound of ground pork

20 medium size shrimps (chopped)

2 eggs

50 dumpling skin

Sesame oil

Roasted sesame seeds

Extra virgin olive oil

Salt

White pepper

1/2 cup of chicken stock

How

First we need to prepare all the ingredients, mix them well and transfer to the fridge overnight.

For the mixture, we need to stir fried the eggs first.

Beat two eggs and stir fried it in a pan with some olive oil till cooked.

Remember to chop it into small pieces with the spatula while cooking.

Next, we'll combine all the chopped ingredients together (eggs, cabbage, scallion, shrimps) along with the ground pork, grated ginger, 3 tablespoons of salt, 1 tablespoon of white pepper, 1/2 tablespoon of sesame oil, 1/2 tablespoon of sesame seeds, and 1/2 cup of chicken stock.

Mix them well, cover with foil and into the fridge for at least 6 hours.

I usually leave it overnight.

Now it's the fun part-wrapping the dumplings.

I buy the dumpling skin instead of making it, which can be a big time saver.

After so many times of trial and error,

Buying a good dumpling skin can save a lot of energy.

Even though the price may be a little bit more expensive (usually no more than a dollar),

Trust me, it's definitely worth it.

The skin won't break easily, that means it'll stretch better if you attempt to stuff more ingredients in it, like my mom.

Simply scoop a small spoonful of the mixture into the center of the skin,

Wet half of the skin edge with water and press the sides together,

Just play with it and I believe you'll eventually get a feeling of how to make a perfect shaped dumpling.

This one...mmm.....the shape is not perfect, but at least it reached my goal, semi-overweight dumpling-