City Geisha’s Kitchen: Steamed Dumplings
I went walking around Soho today and ventured into nearby Chinatown. All the hustle and bustle of the various Asian nationalities blended into one huge pot of clashing delight, Asian delicacies bustling from various shops and the wonderful smells of the cooking wafting out from the many restaurants lining the streets of the heart of Chinatown. Wandering down Newport Street, I was instantly inspired to pick up a few vital ingredients to make my own steamed dumplings (or dim sum).
Making dumplings is super easy and you can get all the vital ingredients (ground pork, dumpling wrappers, etc.) from most Western stores. There are so many filling options as well from pork and chinese cabbage to shrimp and chinese mushroom. And if you don’t eat pork, you can even substitute it with ground turkey, chicken and even tofu.
My steamed dumplings are filled with a mixture of tofu, shrimps and crab meat. Oh so healthy and oh so delicious. Follow me!
Servings: 24-30 dumplings
Preparation time: 15 mins
Cooking time: 10-12 mins in steamer
- 200 grams of tofu
- 16 medium shrimps (cooked, peeled, and cut into small pieces)
- 170 grams of crab meat
- 1 large carrot, grated
- One small bunch of spring onions, finely chopped
- One small bunch of coriander leaves, finely chopped
- 1 tablespoon of fish sauce
- 1 tablespoon of sesame oil
- 1 pack potsticker/dumpling wrappers
- Black pepper for seasoning
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