AS SEEN ON THE
SUMMER CHEF’ S
KITCHEN TABLE
Jeremy Pang
Watercress dumplings
MAKES 25-30
INGREDIENTS FOR THE FILLING
• 200g watercress, finely chopped
• 1 garlic clove, finely chopped
• ½ thumb-sized piece of ginger, finely chopped
• 1 spring onion, finely chopped
• 5 coriander sprigs, finely chopped
• 100g raw prawns, peeled and de-veined, finely chopped
• 50g minced pork
INGREDIENTS FOR THE MARINADE
• ½ tbsp oyster sauce
• 1 tsp sugar
• 1 tsp light soy sauce
• ½ tbsp pure sesame oil
1 1For the filling, put the watercress, garlic, ginger, spring onion, coriander and prawns in a large mixing bowl. Add the minced pork, marinade ingredients and ½ tsp salt, then mix well.
2 Take one dumpling pastry and place it flat on the work surface in front of you. Place 1½ tsp of the marinated mixture in the centre of the pastry. Before picking the dumpling up, wet the edges of the pastry with water to help them stick together.
3 Fold the dumpling in half, pinching the pastry together in just the far right-hand corner, cupping the base of the filling with your middle to pinky fingers and freeing your thumb and index finger up to help pleat. Using your dominant hand and holding your thumb on the outside bottom of the pastry, create pencil pleat after pencil pleat of pastry, one on top of the other, in much the same way a curtain folds when drawn along a rail, using your non-dominant thumb and index finger to help press the pleats together.
4 Keep folding the pleats over each other, until you have pleated the entire length of the pastry, keeping your filling in the centre. When you are ready to close the dumpling, pinch the left-hand edge closed and lightly pull downwards at the two ends of your newly created seal of pleats to form an‘ unhappy goldfish’ shape. Do the same with the remaining pastries and filling.
5 To cook, fill a large pot or wok with water, add a pinch of salt and bring to the boil. Gently add the dumplings and boil for 3-4 mins, or until they begin to float to the surface. Remove using a slotted spoon and serve straightaway.
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