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Dumpwing

Studio East Food and Drink's Dumpwing
Studio East Food and Drinks Dumpwing
PREP TIME
55 min
COOK TIME
30 min
YIELDS
6-12 wings, or ½ dozen per person

What do you get when you cross a chicken with a Chinese dumpling? You guessed it, a Dumpwing!

Courtesy of Studio East Food and Drink in Halifax, Nova Scotia.

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Ingredients

Dumpwing Filling (Yield 75 Dumplings)

15
ounce ground pork
15
ounce ground chicken
5
tbsp garlic, finely minced
½
cup ginger, peeled and finely minced
cup whole green onion (three stalks), finely chopped
3 ½
tbsp rehydrated shiitake mushroom, finely chopped
½
cup savoy cabbage, chiffonade (about three small leaves)
2
tbsp dashi (bonito) powder
2
tbsp fish sauce
1
tbsp soy sauce
1
tsp Korean chili powder
3
tbsp toasted sesame oil

Dumpling Wrappers

Store-bought dumpling / perogi wrap (6" diameter)
1
cup sunflower or vegetable oil for frying later
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Directions

Step 1

In a frying pan on low heat, add sesame oil. Add the ginger and garlic until soft and cooked (but still translucent) for about 4 minutes. Do not let it change colour. Let cool.

Step 2

In a large bowl blend all ingredients together by hand, until it forms into a paste. Chill in fridge until ready to use.

Step 3

Place a dumpling wrapper on a working surface and spoon exactly half ounce of Dumpwing filling in the centre. Wet the edge with a little water and fold the wrap over into half and press the ends together to seal the dumpling. Repeat with remaining dumpling wrappers and filling.

Step 4

To freeze for later use, place individual dumplings onto a thin sheet pan and ensure they do not touch or overlap. Place sheet pan into the freezer. Once dumplings are fully frozen (hard), transfer into a box or bag and store in the freezer.

Step 5

In a medium non-stick frying pan, heat 1 tablespoon of sunflower oil over medium-high heat. Once the oil has come to heat, place 5 dumplings in the pan and cook until golden brown, about 1 minute per side.

Step 6

Step back and pour in ⅓ cup of water, cover and turn heat to low. After about 20 seconds, open a few inches of pan cover to allow for a little steam to escape. (If you want crispier dumplings, add less water.)

Step 7

Cook until the dumplings are tender and the meat is cooked through, about 3 minutes. Uncover and transfer dumplings immediately to plate. Repeat for remaining dumplings.

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