Lucky Bag Dumpling (Fook Doi) Recipe
Lucky bag dumplings are inspired by the well known Chinese New Year food – cash sack that is being used back in the olden days.
During Lunar New Year/Chinese New Year or any festivals, the Chinese love to serve food that has unique significance as a method for sending good wishes to family or ourselves. Lucky bag dumpling is one of the dishes to make to wish the exact thing the name says – fortune. The pocket-like shape seems to be the cash pack well used in old times to represent prosperity and good fortune.
Ingredients
- 100 g deboned chicken meat (finely diced)
- 1 tbsp sesame oil
- some round wonton skin
- 1 tsp chopped garlic
- 1 tbsp chopped spring onion
- 50 g diced carrot
- 30 g corn kernels
- 30 g green peas
- 5 canned button mushrooms (diced)
- 30 g corn kernels
- 30 g green peas
- spring onion
- some ground black pepper
- 1 tsp scallop abalone sauce
- 1/2 tsp sugar
- adequate chicken stock
- some pepper
- 1/2 tsp salt
Steps to make lucky bag dumpling:
- Firstly, season the diced chicken with sesame oil, chicken stock and pepper, mix well.
- After that, add sugar, salt and corn starch. Combine well. You can use a chopstick to mix it around until the chicken meat is all well coated.
- Heat up the wok.
- Add some sesame oil and garlic, chopped spring onion and fry until fragrant.
- Now, add in the marinated chicken. Stir fry.
- Add in the diced button mushroom, finely diced carrot and some water.
- Enhance the taste further by adding a pinch of ground black pepper, chicken stock, salt and some sugar.
- Then, add in the scallop, abalone sauce and some water. Continue to stir well.
- Add in the green peas, and fresh corn kernels and stir well.
- Next, we’re gonna wrap the wonton skin. Use about 3 to 4 pieces of wonton skin and press the edges with a pair of chopsticks to flatten it.
- Scoop some filling onto the centre of the wanton skin then position and shape it as you would when wrapping a siew mai.
- Take out a piece of chives and wrap it around it. Tie it loosely with a strand of chive.
- Once you’re done with the wrapping, it’s time to steam it in the steamer for about 10 minutes.
- The lucky bag dumplings are ready to serve.
These lucky bag dumplings makes amazing party snacks to be accompanied with other finger food as well such as egg popiah and satay ayam.
Tips to make the best lucky bag dumplings
Dumplings are genuinely a wonderful source of both blessing and pain to make, and keeping in mind that you can appreciate them any season, they’re particularly significant at Lunar New Year, a chance to consider customs while getting a charge out of celebratory dishes with friends and family. They address success due to their full shape. The more filling in your dumpling, the greater your wallet will turn into.
Remember to season your dumpling fillings
Right before you start, you should always remember to season your filling and taste it prior to making a lot of them. If not you may be frustrated by an absence of flavour, which nobody needs after all the work of wrapping dumplings. The most ideal way to taste your flavouring is to cook a loaded teaspoon in a pan and test it. This way you know whether you really want somewhat more either. Dumplings won’t be that enjoyable without their dipping sauce, so be certain not to salt it way too much. When you get the seasoning at your preferred level, then, you are ready to start wrapping up your filling with the wonton skin.
Keep it chilled in the fridge
This may be subjective to individual preference, however, I like to cool my filling prior to wrapping. Why? The filling has a fat part, this is the very thing that makes them delicious and rich when fried up. Whenever fat is warmed up, it will soften and leak out. By cooling the filling, the fat won’t go to fluid as fast and you can ensure that the juicy bites are there when you make this dish. Less fluid likewise implies the dumplings are simpler to deal with and the wonton skin won’t tear and become wet.
Try not to overstuff your dumpling fillings!
On the off chance that your dumpling was to symbolise your wallet, you would need to stuff it as far as possible. Yet, don’t fall for it! It will be a pending disaster while cooking. Never fill more than two-thirds of the wonton skin. The filling ought not to be popping out of the pleats and seal.
Go for a nonstick pan or wok
Nonstick skillet is your closest companion when you need to accomplish a firm crunchy skin, and assuming you’re feeling extra merry, a dumpling skirt. Ensure you have a sufficiently huge skillet with the goal that the dumplings don’t overlap each other.
Freeze your dumplings
Dumplings are an incredible make-ahead food. In the wake of filling every one of them, you can without additional effort, freeze them and cook them from frozen. The secret to freezing dumplings is to lay them on a sheet plate in a separate layer, permit them to freeze, and afterwards place them into a sack. Assuming you heap them on top of one another in the pack before they’re frozen, that is the way they will freeze — as a chunk of dumplings. Then when you need to take a few for cooking, it’s highly likely that you may accidentally tear them apart.
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