Celery & mushroom dumpling: the smiling nun fold

Celery & mushroom dumpling: the smiling nun fold

By
From
Hong Kong Diner
Makes
25-30
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
25-30 ready-made shanghai dumpling pastries
or Shui gao dough, thinly rolled squares

The filling

Quantity Ingredient
50g dried shiitake mushrooms
200g chinese celery, (swapsies: Western celery)
50g tian jin preserved chinese cabbage, optional
1 garlic clove
1/2 a thumb-size piece of ginger
1 spring onion
5 sprigs of fresh coriander
100g minced pork

The marinade

Quantity Ingredient
1 teaspoon salt
1 teaspoon sugar
1/2 tablespoon pure sesame oil

Method

  1. Soak the shiitake mushrooms in hot water overnight, or for at least 2 hours, then drain.
  2. Finely chop the mushrooms, celery, cabbage, garlic, ginger, spring onion (scallion) and coriander (cilantro) and place in a large mixing bowl. Add the minced pork and the marinade ingredients and mix well.
  3. To make the smiling nun fold, place one of the pastries on a flat surface in front of you. Place roughly 1 1/2 teaspoons of the marinated mix in the centre of the pastry.
  4. Fold the bottom edge of the pastry over the filling, flush to the top edge, then press down on the top edge to lightly seal. Tightly roll the filling over towards the top edge once, forming a sausage roll or cigar shape, but keeping the corners of the wrapper still free.
  5. Press down on the edges of the pastry either side of the filling, to stick them together.
  6. Now pick up the edges of the pastry, holding the innermost pleats or corners. Overlap the inside pleats over one another, using a little water to help them stick, pinching and squeezing the edges tight.
  7. Leaving the outer unfolded edges open should make the dumpling look like a slightly podgy-looking ‘nun’, with a gummy smile, when turned on its side.
  8. Do the same with the rest of the pastries and filling.
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