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Jim’s Sum Dumplings

Hi folks and welcome back! It’s always great to have you here.

Today I have another treat for you and this time it’s coming from my friend Jim (an awesome chef by the way), who cooked these dumplings a few weeks ago. I have to say they were simply marvelous. Thank you Jim for the pics and the recipe!

The recipe is pretty easy to make, but you will need to make a run to an Asian shop to get a few bits.

Let’s make some dumplings!

Dumplings

What you need:

For Dumplings:
16 circles of Dumpling pastry (from Asian supermarket – can be kept frozen for a couple of months)
250g pack of raw prawns
750g pack of minced pork
1 Red chilli – deseeded and finely chopped
3 spring onions finely chopped
1 thumb sized piece of fresh ginger finely chopped
1 tablespoon fresh chopped coriander
1 tablespoon of Shaoxing Cooking Wine
2 tablespoons of Light Soy Sauce
Bamboo steamer (really cheap from Asian Supermarkets)
Pan of boiling water

For Dipping Sauces:

Sesame Soy Sauce:
4 tablespoons of Light Soy Sauce
2 teaspoons of Sesame seeds lightly toasted

Sweet Chilli Sauce:
4 tablespoons Sweet Chilli Sauce (available from supermarkets)

Most of the more "exotic" ingredients can be found at an Asian shop. You can also freeze these pastries and use them later if you have too many.

Most of the more “exotic” ingredients can be found at an Asian shop.
You can also freeze these pastries and use them later if you have too many.

2/3 coriander leaves to garnish

Instructions:

  1. Break up the mince and place in a large mixing bowl
  2. Finely chop the raw prawns – remember to remove the little black vein in each prawn!
  3. Finely chop the ginger, red chilli and coriander
  4. Add the wine and soy sauce and thoroughly mix with your hands – nice and messy – but the smell is divine!
  5. Leave to marinade in fridge for 30 minutes
  6. Lightly flour your chopping board and with each dumpling pastry put 1-2 teaspoons of the mix in the centre of each circle
  7. Wet your fingers with water and wet around the edges of the circle and then gently fold up to the top so you have a nice round package, squeeze together with wet fingers which will seal the top.
  8. Get some paper towel and use it to get about a table-spoon of vegetable oil, then use this to rub over the base of the bamboo steamer – this will stop your dumplings sticking to the steamer
  9. Bring the water to the boil – place the steamer over simmering water and steam for 5-7 minutes
  10. The dumplings will become slightly transparent and you’ll see the bits of prawn turned pink showing through

Place on serving plates and serve with the dips – Dim ‘Yummy’!

Hope you enjoyed it and if you have any questions feel free to contact me on Facebook or in the comments sections.

4 comments on “Jim’s Sum Dumplings

  1. Eva Taylor
    January 4, 2013

    Happy New Year.
    What lovely looking dumplings, and indeed the way you describe them, they are very easy to make. I had heard the folding is the most difficult part of making this type of dumpling and your friend seems to have done a very good job. I also like that there are two types of meat, the prawn and pork. Of course, I’m sure you could keep them separate and make two kinds as well. We have that kind of pastry available in Toronto, but sadly they are not sold with parchment separating them so freezing them would mean that you’d have to use up the lot, which would make a lot of dumplings. I guess you could separate out 10-20 per bag and freeze smaller quantities. They really look like a lovely appetizer. Nice presentation too.

    • tudorteodorescu88
      January 4, 2013

      Happy New Year to you too! Thank you, I’m very happy to hear that you like the dumplings, they were delicious and easy to make.

      The folding I used to think it was hard, but I was proven wrong. I will get to try my hand with some Russian dumplings in a few weeks.

      You’re right, splitting them up before freezing is the best way to avoid throwing them away. That’s what I do when I buy pastries, just think how much I use for 1 serving and then freeze them in small bags.

      Thanks again for reading and come back next time, I will have some other dishes next dishes next week and the Russian dumplings will probably be in 2 weeks time and they are also easy to make and very tasty.

  2. Maria Leona
    January 5, 2013

    Very nice! I like The Asian touch and today I am planning to make them as well. They look delicious! Well done!!! Xx

    • tudorteodorescu88
      January 5, 2013

      Hi Maria! Thank you and I’m very glad to hear that you liked the recipe. Please let me know when you do make them. I want to hear all about it! Come back soon for some more recipes!

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© Tudor Teodorescu and tudorsmenubar, 2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Tudor Teodorescu and tudorsmenubar with appropriate and specific direction to the original content.
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