Watercress dumpling: the unhappy fish fold

Watercress dumpling: the unhappy fish fold

By
From
Hong Kong Diner
Makes
25-30
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
25-30 ready-made round dumpling pastries
or Shui gao dough, thinly rolled circles

The filling

Quantity Ingredient
200g watercress
1 garlic clove
1/2 a thumb-size piece of ginger
1 spring onion
5 sprigs of fresh coriander
100g raw, peeled and deveined prawns
50g minced pork

The marinade

Quantity Ingredient
1/2 tablespoon oyster sauce
1/2 teaspoon salt
1 teaspoon sugar
1 teaspoon light soy sauce
1/2 tablespoon pure sesame oil

Method

  1. Finely chop the watercress, garlic, ginger, spring onion (scallion), coriander (cilantro) and prawns (shrimp) and place in a large mixing bowl. Add the minced pork along with the marinade ingredients, and mix well.
  2. To make the unhappy fish fold, take one pastry and place it flat on your work surface in front of you. Place roughly 1 1/2 teaspoons of the marinated mix in the centre of the pastry. Before picking the dumpling up, wet the edges of the pastry with water to help them stick together.
  3. Fold the dumpling in half, pinching the pastry together in just the far right-hand corner, cupping the base of the filling with your middle to pinky fingers and freeing your thumb and index finger up to help pleat. Using your dominant hand and holding your thumb on the outside bottom of the pastry, create pencil pleat after pencil pleat of pastry, one on top of the other, in much the same way a curtain folds when drawn along a rail, using your non-dominant thumb and index finger to help press the pleats together.
  4. Keep folding the pleats over each other, until you have pleated the entire length of the pastry, keeping your filling in the centre. When you are ready to close the dumpling, pinch the left-hand edge closed and lightly pull downwards at the 2 ends of your newly created seal of pleats to form an ‘unhappy goldfish’ shape.
  5. Do the same with the rest of the pastries and filling.
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