We love dumplings. I think people that don’t love them either haven’t tried good ones or have something seriously wrong with them. If you are reading this and don’t love dumplings, you need to see a doctor. Now.
When we were back in Brisbane we missed our weekly dumpling feast horribly. When you google “cheap dumplings in Brisbane” they tell you that $8 for a plate of four is a great deal! WOW! **Sarcasm** I could feed an a family of 4 in a third world country for a year on $8 of dumplings in Melbourne – in Brisbane you couldn’t get them past breakfast. There are two places in my circle of friends that are very popular. Shanghai Street and Shanghai Village.
Shanghai Street is smaller and always had lines out the door. The dumplings are delicious and they have recently opened a second store in China town. We haven’t been there in some time though as we cannot say no to Shanghai Village. Marked with a big red door in China Town, this cash only facility is typical of many Chinese restaurants (low quality service, food comes in any order and never at once but it always comes out quickly). But my god. $8(ish) for 15 pork dumplings and the same for 8 chicken and prawn dumplings which include a whole piece of prawn in the middle…
Of course we can’t always have access to the delicious, cheap dumplings and they aren’t the easiest thing to make. I had a ‘team building’ session once where 2 of my 3 direct reports had a Chinese background and all members of the team had an appreciation of good dumplings. It was only logical that we bonded over making them. Any dumpling I touched looked a bit more like a munted dim sim so making them without Chinese supervision was never going to happen. I was therefore delighted to find this cheats recipe to dumplings that really warms the belly. 2 words of warning:
- it is VERY filling so go into this meal hungry – or halve the amount of dumpling mixture
- the underlying stew flavour is more chicken soup than of the Asian persuasion. For a more authentic flavour I would recommend making it with little pork mince meatballs and or chicken mince and prawns plus some Asian-influence spices.
Chicken Drop Dumplings
from Love Grows Wild
- 1 small yellow onion, minced
- 1 stalk celery, thinly sliced
- 2 carrots, peeled and diced medium
- 3 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 cups chicken broth
- 2 cups cooked chicken, diced
- ⅓ pound green beans, trimmed and cut into 1 inch pieces
- salt and pepper to taste
- For the dumplings:
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon coarse salt
- 2 tablespoons chopped fresh parsley
- 2 tablespoons cold unsalted butter, cut into cubes
- ½ cup whole milk
In a large saucepan over medium heat, melt butter and add onion, celery, and carrots. Cook, stirring occasionally, until onion is translucent, about 4 minutes.
Add flour and cook, stirring, for 1 minute.
Slowly add broth, stirring constantly, and bring to a boil. Reduce heat and simmer 5 minutes. Stir in chicken, green beans, and salt and pepper to taste.
In a large bowl, make the dumplings by mixing together the flour, baking powder, coarse salt, and fresh parsley (unfortunately, we were missing parsley). Cut in butter until evenly distributed throughout the flour and stir in milk.