Contact Charlotte

Get in touch if you think we could work together. I'm available as a freelance photographer of food, portraits, interiors and events. I also create social media content e.g. for Instagram and YouTube.

Vauxhall
London
United Kingdom

Food and travel blog of London photographer Charlotte Hu.

Chinese New Year Traditional Dumplings

A Visual Ode To Food, Travel & People

Chinese New Year Traditional Dumplings

Charlotte Hu

So I have some very exciting news... next month I will be going to Hong Kong as part of Passion Passport and Cathay Pacific Airways' experience Passport To Asia. It's still sinking in but I cannot wait to learn, be inspired and (of course) share some beautiful photos with you!

To prepare for the upcoming Chinese New Year, I will be sharing five favourite recipes from my homeland. First up is a classic – boiled pork and prawn dumplings – which we traditionally eat at this time of year. I even made a little stop motion video to demonstrate:

500g strong bread flour
1 cup cold water
400g minced pork
200g peeled prawns, roughly chopped
1 egg
1 tbsp Shaoxing cooking wine
1 tbsp sesame oil
1 tsp ginger powder
1 spring onion
Light soy sauce
Chilli oil
Dark vinegar

Add a cup of cold water to 500g strong bread flour (a little at a time) and knead for at least 5 minutes until smooth and elastic. The dough should no longer be sticky to the touch. Place into a bowl, cover with clingfilm and leave in a warm place for 30 minutes.

While the dough is proofing, make the filling. Mix together 400g minced pork shoulder, 200g roughly chopped prawns, 1 egg, Shaoxing wine, sesame oil, ginger powder and finely sliced spring onion. Roll out the dough into a sausage, then chop into ½ inch pieces. Squash each piece with your palm and use a rolling pin to flatten out until it's roughly 2cm thick. Add 1½ tsp of filling to the centre of each flattened disc. Fold the case into a half moon shape and pinch the edges together.

Carefully lower the dumplings into boiling water and simmer for 5 minutes. They will float when ready, but cut one open to check the pork is cooked all the way through. Serve with a dipping sauce of light soy sauce, chilli oil (my favourite brand is Lao Gan Ma which can be found in any Chinese supermarket) and dark vinegar.

Pork & Prawn Dumplings – Skillet & Shutterbug
Pork & Prawn Dumplings – Skillet & Shutterbug
Pork & Prawn Dumplings – Skillet & Shutterbug

The best way to enjoy dumplings is to host a party and have everyone making them together. Don't worry if they turn out misshapen like mine, it's all part of the fun and you can say you were going for a 'rustic' look.

Pork & Prawn Dumplings – Skillet & Shutterbug