One day recently, himself was not around, so we were free to enjoy something with gluten! I eat dumplings often enough, so thought it was about time I tried making them. I enlisted the help of my fellow dumpling eating daughter, and she enjoyed making them so much she wants to do it again really soon.
First we had some yummy chicken and corn soup – easy as. It’s hardly a recipe, just throwing some things in a pot. At home, the colour of the stock varies depending on what vegies I have used to make it – on this occasion I think there were red onions in the mix!
Then came the challenge – making dumplings for the first time! They turned out well, but we will keep experimenting. It was chicken this time, next time we might try some pork, and vary the flavourings a bit.
I have found a lemongrass paste (with just a little chilli) that I adore, and as you can see – I use it a lot.
Chicken and corn soup:
1 tbsp good quality lemongrass and chilli paste
¼ leftover bbq chicken, chopped into small pieces
420g tin of creamed corn
1 litre chicken or vegetable stock
Either of – leftover cooked rice or ready to serve soft noodles
Put approximately 1tsp oil (I usually use extra virgin olive) in a pan over a medium high heat and fry the paste for about a minute until fragrant. Add stock slowly, then stir in creamed corn and bbq chicken. Add leftover rice (usually when I cook rice I try to cook extra, and freeze a cup for dishes such as this) or some soft noodles that you have steeped in hot water and cut into spoon sized lengths). Heat through. You can add chopped spring onions or coriander if you have them.
We made 30 – you can make 24 fatter ones if your gow gee wrappers come in a 24 pack.
Pack of round gow gee wrappers – 24-30
250g minced chicken;
1 tbs good quality lemongrass and chilli paste
1.5 litres chicken stock
2 kaffir lime leaves (you can buy these a handful at a time at Victoria Market, and freeze them until required).
Mix the chicken and paste. Put equal amounts (start with a heaped teaspoonful) into the wrappers. Brush around edges with water and pinch to close, you can pleat them later when you are ready to cook them. Bring stock to a boil in a deep pan with a large surface area like a deep fry pan. Drop leaves in. Put in dumplings so that there is only one layer (you will need to cook in batches) and bring to a slow boil/fast simmer. Cook dumplings approximately 5 minutes or until you judge they are cooked through. Enjoy.
As I said, we are going to try pork next time, maybe with some ginger, I will keep you posted as to how it goes!