Manga (Hedgehog) Dumplings

by Billy Yuen




You'll need

  • 500g flour (low-gluten)
  • 50g flour (high gluten wheat)
  • 220ml water
  • 300g Chicken Mince
  • 100g King Oyster Mushroom diced in 0.3mm cubes
  • 100g Fresh Chinese Mushroom diced in 0.3mm cubes
  • 50g Fungi diced in 0.3mm cubes
  • 100g Carrot diced in 0.3mm cubes
  • 20g Coriander diced in 0.3mm cubes
  • 15g salt
  • 7g sugar

Here's how

  1. For the Dumpling Skin - Put flour and water in a large stainless steel bowl where it allows you to mix freely without the dough falling outside of the bowl. Mix the flour until it becomes smooth and silky with no bubbles.
  2. Cut off a small portion (approx. 20g), flatten it with your hand or a dough cutter.
  3. Use a small rolling pin, roll the dough into a flat circle surface shape. To achieve this shape, generally requires right hand rolling with a rolling pin and while left hand has a hold of the dough, then turn as we roll.
  4. Use a small wooden spatula and place the filling in the centre of the dumpling skin.
  5. Use finger to dip water and wipe it onto full circled dumpling skin.
  6. Use right hand to hold the edge and tip of the flatten dough, fold while using left hand to turn but maintaining the ball shape for the dumpling until the top of the dumpling is closed.
  7. Flatten the top of the dumpling so that one side is flat while the top is round.
  8. Let the flour expand for at least 2 hours.
  9. Use scissors pick and cut little fin mark on the dumpling.
  10. Let it dry for 2 hours.
  11. The spike of the hedgehog should be up by now. If not wait longer until it is.
  12. For the Filling - Mix the chicken mince and water until they are blended.
  13. Add salt, sugar, King Oyster Mushroom, Fresh Chinese Mushroom, Fungi, Carrot, and coriander blend and mix well.
  14. To cook - Use gas or electric oven, 220 degrees.
  15. Put Dumpling in the oven for approximately 15 minutes. (check the colour, if colour becomes golden brown, hence the dumpling is ready.
  16. Use cold canola oil and brush the head of the hedgehog dumpling, and then use black sesame and stick it on, so it become the eyes for the hedgehog.
  17. Ready to be eaten NOW!

About the Author

Billy Yuen

Billy Yuen is a dumpling legend. Revered as 'The Dumpling King', he honed his skills over many years creating small, single bite masterpieces. The love he has for his passion is reflected in his meticulously prepared dishes, his dedication to the provenance of his ingredients and the care he... Read Full Bio

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