125g (4 oz_) packaged cream cheese
125g (4 oz butter)
1 cup self-raising flour
425g can pie apple (or cooked and cooled)
3 tablespoons apricot jam
Combine apple and jam, break up any large lumps of apple with a fork.
Grate cold cheese and butter over sifted flour, rub in quickly with fingers, shape into a smooth ball, refrigerate for 30 minutes.
If making in a food processor, add chopped cold cheese and butter to sifted flour in bowl of food processor, process until ingredients cling together. Refrigerate. Cut pastry in half, roll to 3 mm (1/8 inch) in thickness on lightly floured surface, cut into rounds using small basin or cutter 10cm (4 inches) in diameter.
Place a teaspoonful of filling into centre of each round. Fold over and pinch edges together. Place on lightly greased oven trays. Press edges together with fork for pattern, cut small hole or make a slit on top to allow steam to escape. Repeat with remaining pastry. Bake in moderately hot oven for 15 to 20 minutes or until golden brown. Dust with sifted icing sugar.
Makes around 18 turnovers.
300g Wombok (Chinese cabbage)
6 – 8 dried shitake mushrooms
1 walnut-sized knot of ginger, peeled and finely diced
3 spring onions
1 Small bunch of baby bok choy
2 – 3 tablespoons vegetable oil
2 teaspoons light soy sauce
2 teaspoons oy6ster sauce
½ teaspoon sea salt
1 teaspoon sesame oil
1 packet of dumpling skins (30 – 35 pieces)
*Oyster sauce isn’t vegetarian but you can use vegetarian oyster sauce or more soy sauce.
- Chop the vegetables and ginger finely. Soak the shitake mushrooms in cold water for at least half an hour or until softened. Cut off the hard stems and dice the softened flesh. Combine the rice wine, soy, oyster sauce, sugar, salt and sesame oil in a small bowl.
- Heat the vegetable oil in a wok and fry the mushrooms, ginger and vegetables for a few minutes until softened. Add the sauce mix and continue to fry until the mushrooms are cooked through and the greens have wilted.
- Allow the filling to cool, the greens will cook down substantially.
- Using either square or round skins, add a teaspoon full of filling and fold or pleat to enclose.
It is important to try and get as much air out of the finished dumpling as possible, or
it could burst during the cooking process.
- The dumplings can be cooked in a variety of ways – boiled, deep fried and pan fried.
I’ve been doing a bit of spring cleaning (in Winter) and come across this recipe. I obviously printed it up but I can’t remember where I got it in the first place. I follow or bookmark so many cooking blogs, it’s possible this recipe belongs to you. If so and in anticipation, do please forgive me, I’d be happy to attribute it to you if you let me know. In the meantime, I’ve typed it up as much for myself as for you. If I have it on my blog, I needn’t have paper littering the place.