Nest’s Dumplings

Method

• 1. DOUGH
• 2. Combine the flour and water and mix together with a pair of chopsticks until the dough becomes tacky. Add the water slowly to reach the desired consistency. Remember to mix in one direction only. Alternately you can use a food processor equipped with a paddle or dough attachment. Beat the mixture on a medium to high speed until combined (about 2 to 3 minutes).
• 3. Once the mixture is combined and is tacky, dust your hands and knead to form the dough. Dust your working surface with flour and transfer the dough to your working surface. Continue to knead the dough until the surface becomes smooth.
• 4. Refrigerate until ready to assemble the dumplings.
• 5. NB: Use the rest period to make the dumpling filling (see below).
• 6. After the dough has rested, cut off a section of the dough (approximately 1/6 of the dough) and roll into a long stick (about 3cm in diameter).
• 7. Use a knife to cut the dough into roughly 12 pieces.
• 8. Create a small circular shape with the dough and roll with a rolling pin into a round sheet (approx. 1mm thick).
• 9. Start to fill your dumpling wrappers (see method below).
• 10. DUMPLING FILLING
• 11. Hold the dumpling wrapper flat on your palm
• 12. Place a small amount of filling in the centre of the dough (approx. 1 tablespoon) with equal space either on the outer circle of the wrapper.
• 13. Dampen the edge of the wrapper by dipping your finger into a bowl of water and run it around the edge.
• 14. Fold the dumpling wrapper in half and fasten the middle point with your fingers.
• 15. Stand the folded dumpling on your working space and press pleats to secure the filling. The other side should remain flat.
• 16. NB: This is the most difficult step. Practice makes perfect!
• 17. Repeat with all the dumpling wrappers and filling.
• 18. You can cook the dumplings immediately, or freeze them for up to 3 months.
• 19. COOKING INSTRUCTIONS
• 20. Boiled dumplings:
• 21. Bring a large pot of water to a boil and carefully add the dumplings one at a time to the water.
• 22. Stir the water gently so the dumplings don’t stick together or stick to the bottom of the pot until the water starts to boil again.
• 23. Boil the dumplings until they float to the surface and are filled with air and swollen, and the dough starts to become transparent.
• 24. Enjoy these dumplings with your friends and family. My tip is to always make sure you squeeze excess moisture out of vegetables like celery, zucchini, cabbage etc. before adding to the mixture.
• 25. Best eaten within 3 days but will keep in the freezer.