SHOINA COOKS 

Method - 4 stages
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To prepare the dumpling wrappers:
 

1. Make sure your hot water is sufficient temperature. Best to boil a kettle of water and leave for 15 minutes to cool down and measure out 175ml.
    

2. In a bowl place the flour and slowly pour in the hot water. Then mix altogether until all fully combined. Scrape any flour on the side of the bowl or your fingers into the mixture too.
    

3. Then place the dough on a clean surface and with your hands in a claw like motion, knead the dough for about 5-8 minutes. You are aiming to form a medium size dough ball.
    

4. Now to rest the dough for at least 30 minutes by placing the dough back into the bowl and cover.

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Preparing the dumplings filling: 

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1. Place the mince pork, spring onions, leeks, chestnut mushrooms with all the season in the same large bowl. Then make sure to mix all the ingredients evenly together. 
   
   TIP: use a food processor to finely chop separately the spring onions, leeks and mushrooms. Or you can do this by hand which will require additional time.
    

2. Recommend taste testing the filling before making the dumplings. Do this by first boiling some water in a small saucepan. 
    

3. Then when the water is boiled, place a small amount of the filling which you can roll into a ball, into the saucepan. Cook for 4 minutes. Then carefully taste test the cooked filling ball.
   
   TIP: if it taste not enough seasoning, then add a small amount of salt and pepper and mix the filling mixture and then repeat the taste test process. If it taste too salty, then add a small amount of sugar to balance out the seasoning. Again repeat the taste test process.

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Creating the dumpling wrappers:
 

1. After resting the dough, place flour on your rolling surface and knead the dough for 5 minutes.
    

2. Start rolling the dough into a long log shape, approx. 40mm in diameter.
    

3. Then slice the dough approx. 15mm thick, into coin-like discs. Then cut again into halves.
    

4. Use a rolling pin to roll out the halved discs into circular wrappers, approx. 60-70mm wide and 2mm thick. This takes a bit practice.

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Creating the dumplings:
 

1. Take a wrapper in your hand and use a teaspoon to place a spoonful of the dumpling filling in the centre of the wrapper.
   
   Allow at least 10mm of wrapper around the filling as you will be pleating the wrapper closed.
    

2. Next fold over the wrapper to form like a little calzone or semi-circle. Then pleat the wrapper closed to seal the filling inside.
   
   TIP: You can be creative with your pleating pattern. Have fun with this!
    

3. On a tray, lightly dust with flour and place your dumplings which can be freeze for up to 4 months. Or placed in the fridge to be cooked within 24 hours. Or cook them straight away.
   
   You can boil these dumplings or pan-fried in a hot pan with 1 tbsp oil so you have crispy dumpling bottoms.
   
   IF you have any extra dough left, you can roll out the wrappers and separate them by using corn starch or potato starch to keep the wrappers separated. Seal them with plastic wrap and place them in a sealed container. Use them within 48 hours to ensure they are not wasted. Otherwise simply make more fresh wrappers when needed.  
    

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