Golden Dumplings
A recipe from Chef Shirley Chung.

Ingredients for Golden Wrapper

  • 500g AP flour-4 cups
  • 250ml Hot Water- 1 cup
  • 0.20g Saffron
  • 1/2 tsp Salt
  • 1 pt Corn starch

Ingredients for Pork Filling Recipe

  • 500g ground pork
  • 15g minced ginger
  • 70g small diced scallions
  • 1⁄4 cup oyster sauce
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 1⁄4 tsp ground white pepper

Ingredients Smoked Ham Broth Recipe

  • 1500g Virginia smoked ham bone (can be sub for smoked hock)
  • 250g ginger
  • 100g scallion
  • 10QT water

Ingredients for Golden Dumpling Plate

  • 5ea Golden dumpling
  • 1ea Endive
  • 4oz Ham Broth
  • 2 springs Cilantro

Steps for Golden Wrapper

Bloom the saffron in hot water for 20 minutes; Cool down the saffron water. In a mixer, combine flour, saffron water and salt, mix till the dough is smooth, and cover the dough with plastic wrap, rest for 30 minutes. Portion the dough into 10g size balls, use corn starch as dry flour, and roll out round wrappers.

Steps for Smoked Ham Broth

Cut ginger and scallions into chucks. Combine all ingredients in a stock pot, slow simmer for 3 hours, and skim fat off the top of the stock often. Should produce about 6 QT of ham stock

Steps for Golden Dumpling Plate

Bring 6 Qt of ham broth to a simmer, drop 5 golden dumplings into the broth, and poach for 6 minutes. The dumplings will float to the top when they are cooked. Cut the endive in halves; braise the endive in the same ham broth for 3 minutes, until the leaves are tender.

In a dinner bowl, place 5 dumplings in the center, endives on their sides, pour 4 oz of the ham broth into the bowl, garnish with cilantro springs.

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