Chinese Dumplings

Chinese Dumplings, a healthy ready-made meal option. 

A couple of weeks ago, I was at a party that one of Kian's co-workers hosted at his home. I was chatting with a few people and naturally, the topic of food came up. Some of them have been to Singapore and they were reminiscing about some of the unique Singaporean food that they missed too. And someone asked me where would they be able to find good frozen dumplings that they can just stock up at home and warm them up whenever they want. So, I directed him to our local Asian supermarket which I frequented.

After the party, I was thinking about the food conversations earlier and realized, "How could I not remember that I make and freeze my own dumplings? I haven't done that in a while!"
Not only do homemade dumplings taste way better than the store bought frozen ones, there won't be any preservatives in them too. And you will have a freezer filled with healthy ready-made meals for at least a few weeks (depending on your consumption rate). You can even make it a family activity and gather everyone to partake in the wrapping of the dumplings!
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Here's a recipe that I came up with.

​Chinese Dumplings
by Miss Crumbs-A-Lot

Recipe
​Filling
1 lb Ground Pork
1 lb Shrimp (shelled, de-veined and coarsely chopped)
2 tbsp Light Soy Sauce
1 tbsp Shaoxing Cooking Wine
2 tsp Sesame Oil
5 cloves Garlic (finely minced)
1 oz piece Ginger (finely minced)
3/4 cup Chinese Celery (chopped)
1/8 tsp White Pepper Powder

Wrap
45-50 Dumpling Wrappers (round ones)
Water

Cooking Method
1. Prepare the filling by mixing all ingredients together.
2. Place about 1 to 1 1/2 tbsp of filling in the middle of the wrapper.
3. Fold the wrapper into half to form a semi-circle and seal the edges using water as a sealant.
4. Place the dumplings on a tray, ensuring that they are not touching one another, and place them in the freezer.
5. Once they are frozen, you can store them in Ziploc bags or containers.
6. To cook them, steam them for 10-15 min (if fresh) or 15-20 min (if frozen).
7. Serve on its own with dumpling sauce from a bottle or Chinese black vinegar with ginger.

​Makes 45-40 pieces