Yin Yang Yummmmm

Kathy Krugerbalance, yinyang13 Comments

Are you hungry? Because I warn you that most people can’t resist the recipes I’m about to divulge. They should remain secret, in truth, since they are so well-loved.

But I’m a sharing, caring kind of gal and this is by popular demand (I think) and certainly the proof is in the eating. Which is yummmmm.

The love is in the making, especially when Miss Yin helps out and we play ‘cooking show’ and discuss all the things we are chopping and dicing, mixing and stirring and the special ingredients that make things YUM. You know, like TV people.

Oh and often (well usually) our kitchen show comes complete with wine – the whole exericise of yum cha/dim sum/dumpling making does take quite a while and a glass or more keeps you company.

You see there’s a whole lot of cutting and chopping, and mixing and stirring, and rolling and folding – time is love isn’t it! But in the end you prepare enough dumplings to savour and then freeze the rest for multiple meals to come – and it is worth it.

Mostly it’s about the experience – the connection cooking provides to my children’s Chinese culture – even though I know my versions are not exactly authentic (it’s Asian Fusion – just like our family).

The connection I have with my daughter (and Little Yang who is trying to get in on the act) is pure kitchen joy. It’s in the passing on of tradition from mother to daughter, even though I am not Chinese and my daughter is, or perhaps because that is our quite unique situation.

It’s in the length of luxurious time that it takes to prepare and that we then get to spend together. It’s in the enjoyment of the eating, of course.

So without further ado…the recipes.

ingredients small Pork & Coriander Balls

500g Pork Chipolata sausages (remove meat from casing) or substitute pork mince

Half a can of water chesnuts, chopped finely

1 Tablespoon ginger, diced

2 cloves garlic, diced

2 green shallots, sliced + 2 tablespoons fried shallot

1/4 Chinese wombok lettuce, chopped finely

1/4 bunch coriander, sliced roughly

1 tablespoon sweet chilli sauce

1 tablespoon soy sauce (light)

1 tablespoon sesame oil

1/2 beaten egg if required to blend mixture

1/3 cup of rice or as required

pork balls

Mix ingredients well until mixture is sticky and able to be formed into balls. Reserve 1/3 of pork mixture for pork and prawn dumplings. Roll remainder into small balls and coat in uncooked rice. Steam for approximately 18-20 minutes from fresh, 23-25 minutes from frozen, until rice is cooked.

Pork and Prawn Dumplings

Using the above pork mixture, add chopped prawn meat from 6 cooked King prawns and mix well.

Spoon a tablespoon of mixture into the centre of a Shanghai Wonton (square) wrapper. Fold sides of wrapper around mixture to form a cup shape. Steam as above.

pork and prawn balls Satay Chicken Dumplings

500g chicken mince

1/3 cup of finely chopped Chinese Wombok lettuce

1/2 diced capsicum

1 tablespoon ginger, finely diced

2 gloves garlic,finely diced

2 tablespoons peanut butter

1/3 cup chopped peanuts

1/4 bunch coriander, chopped roughly

2 green shallots, sliced + 2 tablespoons fried shallot

1 1/2 tablespoon sweet chilli sauce

1 tablespoon soy sauce (light)

1 tablespoon sesame oil

satay parcelsMix together well. Spoon mixture into centre of Shanghai Wonton wrappers. Fold each corner into centre to encase mixture in a parcel. Steam as before.

I also make up other varieties of dumplings, including Thai Chicken Curry dumplings in the shape of crescent moons, using Gow Gee (round) wrappers, and vegetarian spinach, tofu and mushroom dumplings.

I hope you are able to try out these recipes and enjoy. I use a three tier steamer but you can also use traditional bamboo baskets over boiling water. And if you want to learn more about yin yang balance in our meals and diets, check out this post.

Happy cooking…Sign block small



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Kathy KrugerYin Yang Yummmmm

13 Comments on “Yin Yang Yummmmm”


    Oh! We’re in a frenzy over this one! My dumpling devouring little man is laying next to me demanding I make these for his breakfast. He is out of luck but there is always the weekend! 🙂

  2. Rachel

    OMG these look DIVINE! I am going to try these on the weekend – they look simple (or maybe you just made it look that way!) and I’ve already got 9/10 of the ingredients. Just need some wonton wrappers and we are good to go! My boys will love these I reckon. Rach xx

  3. Courtney - FoodMuster

    Yum, yum, yummy!! Thanks so much for sharing this. I am always on the lookout for recipes like this that can especially be use for freezer meals. Would you be interested in doing a guest post on my blog sometime?

  4. Pingback: A recipe for balance | Yinyangmother

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