I’ve officially started my maternity leave as of this weekend and I’m now 32 weeks pregnant. Millie (my unborn daughter’s name is Amelia) is very healthy and very active. As confirmed by one of my many midwives (we don’t get a permanent midwife here in Edinburgh) an active baby is a healthy baby and Millie is very active!
I think I’ve been quite lucky my with pregnancy so far as she tends to move around a lot during the day but less so during the night, let’s hope she stays like this when she’s born!. I’ve heard of a lot of pregnant women complaining about babies kicking them and they can’t get enough sleep but “so far” I’ve been lucky.
People have been asking me what it feels like to have a baby move around my belly and the best way I can describe it is it feels like a flower blossoming, albeit a strong one. I can feel her waving her arms and legs and if you can imagine it really does look/feel like a flower blossoming.
Any discomfort at this stage of my pregnancy? Yes! Recently I’ve been suffering from constant heart burn but I’ve learnt how to control it. Soy milk and ginger tea have been really helping me. Apart from that everything is good but I’m really confident that years of working as a chef have made me fairly strong and really fit so even though my belly has grown considerate, everything else; my bum/arms etc, are still fairly normal.
So this is my first recipe in a really long time (sorry!) and I decided to share with you a recipe for “Fried Dumplings” which I also cooked for my colleagues during my last two shifts. I promised them a really long time ago that I would bring in dumplings and finally I did.
If you follow my blog you will know I have cooked dumplings before. This time I changed the recipe a little bit for the filling and the cooking method is different compared with the older dumpling recipes.
Please find the recipe for the dumplings I made previously here: Dumplings Shui Jiao
The reason I changed the ingredients from Chinese chive to spring onion is Chinese chive has, during my pregnancy, made me feel quite ill. On the couple occasions I have eaten it I have felt really bloated so I replaced it. I also added some chopped fried eggs into the filling as it improves the texture but most importantly gives it a stronger flavour.
About changing the method of cooking, last time I boiled the dumplings, which I of course had to do again but I finished the dumplings off by frying them. When I lived with my parents my mother would fry left over dumplings from the previous night’s meal and turn them into a really delicious snack. In effect it gives the dumplings a new life!
Dumplings are fantastic as both a snack and a meal. Whether you fry or just boil them, they are really quick to make (we made around 140 dumplings and it took us about 1 hour although we are really quick nowadays at making them), they’re extremely healthy and they’re filling.
1kg pork mince
2 bunches spring onions, chopped finely
3 thin pieces of ginger, chopped finely
6 large eggs, beaten and seasoned with 1 teaspoon soy sauce, half a teaspoon salt a 1 teaspoon of sugar
1 tablespoon dried shrimp, softened in hot water and chopped finely (these are available in most Chinese supermarkets).
1 cup of light soy sauce
1 teaspoon of salt
1 tablespoon of sugar
1 tablespoon of sesame oil
- Fry the eggs as thin as a crepe and chop it finely when it has cooled down
- Mix all the ingredients and seasonings evenly and leave it for 30 minutes
- Make the dumplings as the procedure photos from the link above shows. You can use a little bit of water to help the edge of the dumpling pastries to stick together
- Boil a big pot of water and cook dumplings in the boiling water
- When the dumplings have risen and are floating on top of the water, they are cooked (please note this applies to fresh dumplings only, if they are frozen you will need to wait for the water to boil then add more water. Wait to boil again, repeat twice, then they are cooked)
- Cool the dumplings down under cold water and drain. Gently mix some oil with the dumplings to prevent them from sticking together.
- Heat up a little bit of oil in the frying pan and fry the dumplings until they are golden brown on the outside.
- They are ready to serve!
This recipe will produce around 120-140 dumplings in total.