The many faces of dumplings

The English translated term "dumpling" does much injustice to the many possibilities it could stand for in Chinese cuisine.

According to merriam-webster.com, dumpling is a: a small mass of leavened dough cooked by boiling or steaming b: a usually baked dessert of fruit wrapped in dough.

In Chinese culinary terms, I can think of at least seven delights that are unfortunately being loosely translated as "dumplings" -- 水饺(shui jiao)、粽子(zongzi)、汤圆(tangyuan)、小龙包(xiaolongbao)、虾角(har kao)、烧卖(siew mai)、饺子(jiaozi)... all in different shapes, colours, sizes, ingredients and cooking methods. Sweet and savoury as well.

And they are naturally confusing for Rémi, who loves all of them but can't find appropriate words to describe them all.

Above is our attempt at creating shui jiao noodles. The dumplings tasted good, but the tossed dry noodles was just average. Arrwww...I miss hawker food in Singapore (just like any overseas Singaporean).

The cooking method needs little explaining: minced pork, prawns, water chestnut (I used parsnip), dried shitake mushrooms (soaked) and spring onions (or coriander leaves). All chopped, mixed and seasoned with light soya sauce, sesame oil, white pepper and some corn starch for smoother texture. And then wrapped in ready made wanton skin. Seal with corn starch and some pinching at the edges. Cook in boiling water for a few minutes.

As for the noodles, I need to brush up my skills further. Recipe from Indar involves frying shallots in hot oil until it is crispy. Toss the cooked noodles with the crispy shallot and oil, as well as dark soya sauce and sesame oil. A good sambal chilli helps enhance the taste.