Clarissa Feildel Reveals Family Lunar New Year Pork Dumpling Recipe on Sunrise
Lunar New Year stands as one of the most significant holidays celebrated globally, and to mark the occasion, Clarissa Feildel, alongside her mother Mona, made a special appearance on Sunrise. The Better Homes & Gardens host delighted viewers by sharing a cherished family recipe for pork dumplings, a dish that has become a beloved festive tradition in their household.
Ingot Steamed Pork and Dumplings: A Festive Delight
This recipe, dubbed "Ingot Steamed Pork and Dumplings," symbolizes prosperity and is perfect for Lunar New Year gatherings. It yields 35-40 dumplings, making it ideal for sharing with family and friends during the celebrations.
Recipe Details and Preparation
Prep Time: 60 minutes
Cook Time: 10 minutes
Serves: Makes 35-40 dumplings
Ingredients for the Filling
- 350g pork mince
- 150g peeled prawns, chopped roughly
- 5 dried shiitake mushrooms (60g), rehydrated and finely chopped
- 1 egg, lightly beaten
- 3 green spring onions, stalks thinly sliced
- 2 tablespoons rice wine
- 2–3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 ½ tablespoons grated ginger juice
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch
- 1 teaspoon sugar
- ½ teaspoon salt
- ½ teaspoon ground white pepper
- 30 wonton wrappers
Method for Making the Dumplings
- In a medium bowl, combine all filling ingredients and mix thoroughly until well incorporated.
- Place a dumpling wrapper in your palm and spoon a moderate amount of filling into the center, being careful not to overfill to maintain flexibility.
- Fold the wrapper over the filling and press firmly to seal the edges, forming a simple crescent shape.
- Hold the crescent with the sealed edge facing upward, then gently bend it into a slight curve. Bring the two pointed ends toward each other, overlapping them slightly.
- Dab a small amount of water on one tip and press the tips together to secure the shape.
Steaming Instructions
- Add water to your wok or pot, ensuring there is enough for a good simmer but not touching the steamer base. Aim for approximately 3–5 cm of water, adjusting if steaming for longer durations.
- Bring the water to a full boil before proceeding.
- Line the steamer with perforated baking paper to prevent the dumplings from sticking.
- Place the dumplings in the steamer, spacing them 1–2 cm apart to allow for slight puffing during cooking. Ensure they are in a single layer and not touching each other.
- Once the water is boiling, position the steamer on top, cover with a lid, and steam over medium-high heat to maintain a steady, lively steam. Avoid a weak simmer.
- Steam for 6-8 minutes. If using frozen dumplings, do not thaw them; instead, add an extra 3-5 minutes to the cooking time.
- Refrain from lifting the lid frequently, as this can lower the temperature and affect timing. If necessary, check quickly near the end of the cooking process.
- The dumplings are fully cooked when the skins appear slightly translucent and glossy, and the filling feels firm to the touch rather than squishy.
- Turn off the heat and let the dumplings rest for 30 seconds with the lid on to help the skins set properly.
- Carefully lift the dumplings using a thin spatula or chopsticks. If they stick, slide a small amount of water under the baking paper, wait 10 seconds, and then lift.
Freezing and Storage Tips
To freeze the dumplings for later use, arrange them on a tray lined with baking paper and place in the freezer for about one hour or until semi-frozen. Transfer the partially frozen dumplings to a zip-lock bag to prevent them from sticking together. They can be stored in the freezer for up to three months, allowing you to enjoy this festive treat anytime.
This recipe not only honors Lunar New Year traditions but also brings families together through the joy of cooking and sharing delicious food. Clarissa Feildel's demonstration on Sunrise highlights the cultural significance and culinary delight of this beloved dish.
