Cream, Desserts, FI26: Foundation Recipes, Snacks, Whipping cream
Clotted cream
You can also deep-fry your dumplings. Simply just fry them in a flavor-neutral oil for about 3-5 minutes or until they float to the top.
There are too many types of dumpling variations to count. But one way of dividing dumplings into two groups is by the method of cooking: boiled or steamed. By boiling the dumplings in water for 5-6 minutes, they come out sticky and delicately cooked, ready to dip in your favorite sauce. The other way is steaming. But what about pan-fried dumplings? This is actually another way of steaming: the dumplings can steam in the lidded frying pan, with oil added to give a crispy, brown surface on one side of the dumplings.
Dumplings – dough filled with various combinations of meat and vegetables – are traditionally eaten in many cultures around the world. Today, the Chinese steamed dumpling or jiaozi is no doubt the most famous and loved version, served far and wide in restaurants and food stands. It has ancient roots, as a side dish or snack. The Japanese gyoza dumpling is a more recent invention, often pan-fried and with a distinctly Japanese taste.
Dumplings are handy to freeze before cooking. After preparing the dumplings, they can be pre-frozen, separated on a tray with parchment paper, until the dough hardens. This way, you prevent them from sticking together. Then put them in a freezer bag or container and store them for up to three months.
Dipping sauce is essential when serving dumplings. It comes in a wide range of style and flavors for you to experiment with. The kind of sauce you make will determine the character of your meal: from sweet and savory comfort to lively and challenging heat. Some ingredients are found in many dipping sauces, such as soy sauce, toasted sesame oil, chilli oil, and rice vinegar. Honey or sugar is often added for sweetness while ginger, garlic, green onions, and coriander can add a bit of flavor and bite. There are also tomato-based chutneys, often quite spicy, that you can try. For authentic heat, nothing beats the unique Chinese Sichuan pepper. For a milder palate, try hoisin dipping sauce.
The key to a tasty dumpling is a good balance and combination of flavors, with a juicy but firm texture. While there are plenty of meat and seafood dumplings out there, a good vegetarian or vegan dumpling is an absolute treat. Common veggie ingredients include cabbage, green onions, carrot, daikon radish, spinach, tofu, and shiitake mushrooms. If you eat eggs, they are great for adding extra texture. Garlic and ginger are often included to liven up the taste. The variations are endless and which ones are best is up to you.
Dumplings are best if you cook them fresh, without refrigerating between preparation and cooking. If you want to prepare dumplings in advance, the best solution is to freeze them in a freezer-safe container, with the dumplings separated by parchment paper. You can cook the dumplings straight from the freezer, adding 1-3 extra minutes of cooking time. Once cooked, the dumplings will keep in an airtight container in the fridge for 3-5 days. In the freezer, both cooked and uncooked dumplings will keep for about three months.
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