Pan-Fried Chives Chinese Dumpling

On a note of ups and downs, I have to say that I enjoy pretty much all parts of medicine. From the puzzle work of medicine, the humanity of rehab, the hands-on of surgery, the empathy of psych or the detailing of radiology; they all appeal to someone who loves to think and become someone with a 'purpose' in life. At this stage of my life, I am loving the prospective of becoming a psychiatrist or an ENT surgeon.

My practical surgical skills are actually not too bad. I got a lot of," You're being a (adjective of something really positive) assistant here. Are you keen on surgery?"
"Well I like ENT and psych and I do a lot of butchering in the restaurant."
That's pretty much like an automatic answer. The three unrelated things about what I love to do in life.

Special Photo Courtesy of Edi Go

I think my fingers are pretty damn priceless. Plucking multiple string instruments, garnishing a plate, performing surgical procedures, or palpating and retaining every sensation on her skin are just some examples of what they do. They can withstand the scorching hot hotel dishwashing water for hours unend, but still sensitive enough to find the tiny hidden vein in the fattest of patients. Long story short, try making this super yummy dumpling and I reckon you'd be convinced I should be your surgeon, instead of those smart nerd who kept on dropping his keys and leaving food droppings all over the place.

Pan-Fried Chives Dumpling
yields about 15

For wrapper,
120g wheat starch (not wheat flour)
25g glutinous rice flour
pinch salt
1 Tbs canola oil

1. Mix everything in a bowl. Pour 3/4 cup hot boiling water. Stir with fork until resembling crumbly feta. Knead for 2 minutes or until smooth. Cover with plastic wrap. Set aside.

For filling,
200g garlic chives (Chinese chives), cut to 1/2 inches sizes
150g raw prawn meat, cut to 1cm size
1 Tbs light soy sauce
1 Tbs Michiu or gin
1/2 ts sesame oil
1 Tbs pork lard, melted
1/2 ts salt
pinch sugar
pinch white pepper
1 Tbs tapioca starch or cornstarch

1. In a bowl, mix everything.

To shape and cook,
a handful of wheat starch
canola oil

1. Divide the skin dough to 15 portions. Roll to 3-inches rounds in between 2 nonstick baking paper, with a rolling pin. Dust one side of the rolled-skin with wheat starch. Lie the dusted side of skin on your left hand. Add 1 heaping teaspoon of filling to middle of skin. Pinch the outer ends of skin to make a star. Fold all the pinched skin towards one side. Slightly tuck in and twist the top end of the pinched-skin to form a closed dumpling. Set aside on a floured bench or floured plate.
2. In a non-stick frying pan, heat 1 ts canola oil to smoking hot. Pan fry dumpling for about 1 minute each side in medium heat. Turn heat to high. Pour 1/4-1/3 cup water on the hot pan and cover with lid straight away. 10 seconds later, open the lid and boil away the liquid. Let the dumpling brown and crispen on bottom and turn for same effect the other side. Serve!

P.S. This concludes my dim sum bonanza for now. More yummy stuff with new and classic take on a new theme to come!