Whether you're a dumpling master or just a beginner, there can be few more satisfying ways to spend time in the kitchen. The Salopian Inn's Karena Armstrong shares her personal recipe.

Recipe Karena Armstrong | Photographs Aubrey Jonsson

Karena Armstrong’s dumplings
makes 48

advanced-super-chef version
240g wheat starch
80g potato starch
280-320g boiling water
15ml vegetable oil

i’m-learning-to-be-a-dumpling-professional version
160g plain flour
160g potato flour
15g oil
280-300g boiling water
extra oil for rolling

Both recipes have the same method.

Combine the flours in a mixer with the paddle attachment and turn on a low speed to combine. The water must be boiling when it is added. Add the boiling water in a steady stream whilst the mixer is running. Add the vegetable oil and let the dough mix until it forms a cohesive ball.

Rest covered with a wet tea towel for 10 minutes. Knead again. If the mix is a little wet, work in more potato flour. Rest. Divide the dough into 4 equal pieces. Roll each piece into a long sausage and divide into 12. Cover again with a wet towel. Use a tortilla press to flatten the dough, brush each piece with oil. If it is a wet mix, use potato flour to roll the pastry. Flatten, cut and then store under a damp tea towel. Roll and steam as required.

prawn and garlic chive filling
200g Australian prawn meat
¼ bunch coriander
1 bunch garlic chives or ½ bunch spring onions
pinch of white pepper
15g ginger, finely grated
1 tsp sugar
15ml soy sauce
15ml oyster sauce
5ml sesame oil

Finely dice the prawn meat and place in a large bowl. Wash coriander and garlic chives/spring onions. Finely chop herbs and add to the prawn meat. Add sauces and seasonings and mix well. Chill until use.

roasted chilli oil dressing
100ml chilli oil
50ml soy sauce
50ml oyster sauce
1 lemon juiced
20ml sesame oil
1tsp sugar

Combine all ingredients in a bowl with a whisk.

To serve, garnish cooked dumplings with ginger and coriander. At the restaurant, we roast Sichuan pepper and salt and then grind it up to season the dumplings with once they are cooked.

 

This recipe was first published in the April 2021 issue of SALIFE magazine.