Cucumber Dumplings

Cucumber for making dumplings here, great combination with dried shrimps. Flavour is good.

Recipe from China cookbook
Ingredients
Plain flour  400g
Salt  2g
Extracted cucumber juice and some water total up to 210g



Filling
Pork minced  200g
3 Cucumber ( shredded)
1 Onion  (sliced, cut into fine pieces. Squeeze out excess water just before used).
25 pieces dried shrimps (clean and soak in shaoshing wine for 20 minutes, rinsed off wine, chopped finely)


Sauces for marinating
shredded ginger  1 tsp
shaoshing wine  1 tsp
Soy sauce  2 tsp
Extracted Cucumber juice  1 tbsp
Salt 1 tsp
Oil 1 tbsp

extracted cucumber juice and some water too, for making the dough here

store the filling in the freezer while preparing the skin, that way it would not turn soggy.

refer duo colour dumplings for wrapping method

Methods
Prepare the dried shrimps: add in shaoshing wine to soak and soften the shrimps. Rinse out the wine, chop finely. Set aside.

Prepare the Cucumber: Extract the juice from the shredded cucumber. Do it twice. Do remember to remain some juice for the dough and filling mixture.

Marinating the meat: In a bowl, add in the minced meat, shredded ginger, shaoshing wine, soy sauce, 2 tbsp extracted cucumber juice.  In a clockwise circular motion, keep stirring gently to well combine everything. Add in the sesame oil, continue to stir until all is well mixed.  Cover, chill in the fridge for 20 minutes.
Add the dried shrimp and chopped onion into the meat mixture. Last, add in the oil and salt. Stir and mix well.

Prepare the dough skin:
In another large bowl, stir in the flour and salt. Add in the extracted cucumber juice, add in some more water, altogether total up to 210g.
Knead to a smooth and glossy dough ( hand knead or using your stand mixer), cover and leave for 30 minutes.
Flour the working surface, roll the dough out into a narrow long strip, cut into 2 cm dough each. Flatten each dough. Cover them with a cloth or cling wrap.
Roll each small dough into a round disk, thinner on the edge.
Place filling in, crimp and seal up the dumpling.
To wrap / boil / fry the dumplings: refer duo colour dumplings

How to store the dumplings in the freezer? Refer here.