The CookingBites Cookalong: Chinese Dumplings

morning glory said:
My first attempt. Crab Wontons in chicken broth. I used ready made wrappers which I found to be a little thick. Are they meant to be?

The crab was simply seasoned with salt and white pepper and a little lemon zest. The broth is with chillies, radishes and ginger.

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Looking at this. I feel way out of my league in this forum lol. Looks fantastic!!!
 
detroitdad said:
Looking at this. I feel way out of my league in this forum lol. Looks fantastic!!!
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Thank you. Don't be daft! All you do is wrap up some crab in a ready made wrapper and poach in the broth. It was easier to make them than I thought! A but fiddly at first as I'd never done it before but not very technical.
 
morning glory said:
The crab was simply seasoned with salt and white pepper and a little lemon zest. The broth is with chillies, radishes and ginger.
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Would you mind going into detail on how you did the broth? Chicken stock?, then heated up with said ingredients? I might try this on SUN and surprise my wife.
 
detroitdad said:
Would you mind going into detail on how you did the broth? Chicken stock?, then heated up with said ingredients? I might try this on SUN and surprise my wife.
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:oops: Stock cube! Then julienned ginger, radishes sliced on a mandolin and finely chopped chillies added. See what I mean? Its dead easy!
 
morning glory said:
:oops: Stock cube! Then julienned ginger, radishes sliced on a mandolin and finely chopped chillies added. See what I mean? Its dead easy!
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How long do you cook the wontons in the broth? Is the crab pre cooked before placing in the wontons?

Thanks for being patient with me.

B
 
I like this idea a lot. I think I'm going to make it Sunday. I like the broth idea vs a dipping sauce (as my grandson would say "brrrrrrrrrr"). Michigan sucks right now.

I might do half of them shrimp and half of them mushroom. Being that mushroom's cook pretty fast. Do you suggest pre cooking them or slicing them thinly and wrapping them up raw?

I'll also do some google research. I figure I'd ask the cookingbites pro's :)
 
detroitdad said:
I might do half of them shrimp and half of them mushroom. Being that mushroom's cook pretty fast. Do you suggest pre cooking them or slicing them thinly and wrapping them up raw?
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Definitely pre cook - there simply won't be time for them to cook inside the dumpling. Mushrooms will need a little help for flavour. I'll have a think. There are plenty of websites which demonstrate how to make the shapes though. I'm really no expert in this particular department! :ohmy:
 
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@detroitdad
medtran49 said:
I found a you tube site that shows several different folding techniques really well if anybody is interested. She makes them really slow and there is a clear view of what her fingers are doing at all times. https://m.youtube.com/watch?t=37s&v=y4dawejj_y.
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The elaborate wraps are scary to me. The simple one is more my speed. I am planning on making a mushroom dumpling - with other stuff so no problem if we both do mushrooms. I would suggest making Duxelle with the mushrooms first to remove all of the water and intensify the flavor. From there let your imagination run wild. Have fun!!

BTW I am so glad you are getting into the fun.
 
@medtran49 - you have far more experience than me with Chinese dumplings. Can you suggest how to make mushroom filling for @detroitdad?

ElizabethB said:
I would suggest making Duxelle with the mushrooms first to remove all of the water and intensify the flavor.
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That makes sense. Add a little soy sauce to get the Chinese flavour, perhaps.
 
ElizabethB said:
The elaborate wraps are scary to me.
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I don't know which one is the simple one in that video - the first one? All I did was fold them over in half and then bring the corners to overlap. That one isn't shown in the vid. But it is very easy. I practised by using a bit of crumpled up damp kitchen towel as a filling! My wrappers are circular.
 
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