Once a delicious pork and bok choy filled soft delicate dumpling. But met with an unfortunate end. Now its restless soul wanders the walls of dim sum restaurants looking for someone who could end their suffering.
They often travel in groups, but one by one they go off into the great unkown. Leaving fewer and fewer left around. Soon they will all be gone, but untill then. They will continue to haunt the halls, the baskets and your chopsticks.
Haunting of Dum Ling
250g Minced Pork
4 Cloves Garlic
2ts Light Soy Sauce
1ts Sesame Seed Oil
1ts Grated Ginger
1 Bok Choy
1 Spring Onion
Wash and finely chop up your bok choy and spring onion. You want it as small as possible, you do not want to be biting into large pieces of veggies in your dumplings.
In a large bowl combine 250g of mince pork, 4 cloves of garlic minced, 2ts of light soy sauce, 1ts of sesame seed oil, 1ts of grated ginger and your chopped scallion and bok choy.
Give your filling mixture a good mix around till everything is well combined.
Time to do some wrapping. Prepare your dumpling skins and a bowl of water.
Fill your dumpling skin with some filling, wet the edges with some water and fold your dumpling in half.
Wet the edges again and gently fold the edges on top of each other to create a pretty little crease pattern.
Gently press down on the dumpling to create a flat base at the bottom. Repeat with the remaining pork filling.
In a large pan add in a little bit of oil and heat it up to medium high heat.
Gently place your dumplings into the pan and give it a good fry when the base is golden add in a cup of water and cover with a lid to steam.
When the water is all evaporated your dumplings are done!
Cut out some eyes and mouth with some seaweed and stick it onto your dumplings. (refer to the diagram below if you are lost)
Enjoy and be warned, they have the tendency to fly away when while being consumed.