Buddha's Delight Dumplings
Buddha's Delight Dumplings
Serves 2
Recipe by Poh Ling Yeow
Tested by Kirsten Jenkins
500g plain flour
1/2 tsp salt
Vegetable oil
2 garlic cloves, finely chopped
4cm piece ginger, julienned
250g mixed Asian mushrooms, trimmed
100g baby corn, halved
2 tbsp oyster sauce
1/4 tsp caster sugar
1 tsp fish sauce
1. Combine flour and salt in a large bowl, make a well in the
centre, carefully pour in a cup of warm water. Using your hand
bring together mixture until it forms a dough.
2. Lightly flour a bench surface. Firmly knead the dough for
6-7 minutes or until smooth and elastic. Cover, set aside to rest
for 10 minutes.
3. Place a large bowl in sink and fill with water. Place
rested dough in a colander and massage over the water bowl. Change
the water when it becomes cloudy, and continue the massaging
process until the dough is a quarter of its original size and is
stringy and slightly lumpy.
4. Squeeze dough to remove excess liquid and pat dry with a
clean tea towel. Roll into a log, about 4-5cm diametre and slice
into 5mm-thick dumplings.
5. Pour oil into a medium saucepan until one-third full. Heat
over medium-high heat until hot. Deep-fry dumplings, in small
batches, for 3-4 minutes or until light golden. Drain on paper
towel. Add half the ginger to the hot oil, deep-fry for 3- 4
minutes or until golden and crispy. Drain on paper towel.
6. Heat a wok over high heat until hot. Add oil and swirl to
coat. Add garlic and remaining fresh ginger, stir fry for 1 minute.
Add mushrooms, baby corn, oyster sauce, fried dumplings and
ý cup of water, toss to combine. Place lid on and allow to
braise for 3-4 minutes.
7. Remove lid, add sugar, fish sauce, and another ý cup
of water, cook for a further 3-4 minutes or until dumplings have
expanded and absorbed most of the liquid.
8. Spoon dumplings and mushrooms among bowls and top with
fried ginger.
