ALL YOU CAN EAT DUMPLINGS!
From the 24th of August until the end September, Goldie Melbourne central is offering all you can eat dumplings for just $25 per person.
Goldie has been serving dumplings in the heart of Melbourne Central since its inception, so we are excited to provide you with the ultimate dumpling fix!Can you eat it all? Can you be a golden dumpling? Prove it at Goldie Melbourne Central and eat as many dumplings as you can, for just $25.
What Are Dumplings?
Dumplings is a broad term for a dish consisting of pieces of dough wrapped around a filling or dough with no filling. This dough may be made from bread, flour or potatoes and can be filled with anything from meat, cheese, fish, fruits, vegetables or sweets. They are also prepared via many different cooking methods.
At Goldie Asian Canteen + Brews, we serve traditional Chinese style dumplings. Legend has it that dumplings were created around 225AD in the era of the Three Kingdoms. The Jioazi is a common Chinese dumpling, which consists of minced meat and finely chopped vegetables wrapped in a piece of dough skin which is can be thin as elastic or can be thicker. Specific fillings include ground meats (either pork, chicken or beef), shrimp or fish, and can be mixed with a variety of vegetables and other ingredients.
Some Famous Dumpling Varieties Include:
Guotie (potstickers) which are boiled or steamed.
The wonton (similar to a tortellino) which is typically boiled in a light broth or soup and is made with a meat or shrimp filling. The wonton is more popular in Southern China.
Zonghi is presented in a cone shape and is traditionally filled with red bean paste, dates or cured meats. They are popular as soup dumplings.
Dim sum is a common Cantonese dish, popular in Hong Kong and is associated with the practice of Yum Cha. Dim sum consists of rice, rice or wheat dumplings and rice noodle rolls which are filled with meats, fish and vegetables (such as Har Gao, vegetarian mushroom dumplings). There are also sweet options available. Although traditionally larger dishes, Yum Cha and dumplings have typically become smaller, which is great for sharing and experiencing a variety of flavours.
o Dim Sum typically includes Taro, shaomai, guotie, shrimp dumplings, dumpling soup, barbequed pork bun, har gao, spring rolls, rice noodle roll, various types of puddings and much more.
Want to make your own dumplings? Then look no further. We have some pork and prawn Siu Mai for your dumpling heart and your soon to be very full tummy!
1/4 pound prawn, shelled and deveined
1 tablespoon baking soda
1/2 pound bonesless pork, such as shoulder, cut into large cubes
2 ounces pork fat, such as fatback or fatty belly, finely diced
1/4 teaspoon ground white pepper
1/2 teaspoon kosher salt
2 teaspoons cornstarch
2 teaspoons Shaoxing wine
1 teaspoon toasted sesame oil
1 teaspoon extra-virgin olive oil
1/2 teaspoon finely grated fresh peeled ginger
1/2 teaspoon sugar
1 package extra-thin wonton wrappers or regular wonton wrappers
1 large carrot, thinly sliced into 15-20 rounds and the rest finely minced
In a medium bowl, cover prawn with cold water and stir in baking soda. Refrigerate for 30 minutes. Drain and rinse prawn under cold running water, then pat dry with paper towels.
Place the prawn in a food processor and pulse 10 times, until coarsely chopped. Transfer prawn to a large mixing bowl. Add pork and pork fat to the food processor and pulse until finely chopped. Transfer pork to bowl with prawn.
Add white pepper, salt, cornstarch, Shaoxing wine, sesame oil, olive oil, ginger, and sugar to the pork and prawn, and, using a spatula or chopsticks, mix well until thoroughly combined. Set filling aside in the refrigerator for at least 30 minutes or overnight.
To wrap the siu mai, place 1 wonton wrapper in the palm of your hand. Place about 1 tablespoon of filling in the middle of the wrapper. Bring two opposite corners towards each other, and press gently to adhere them to filling. Repeat with remaining 2 corners to form a little cup around the filling, gently squeezing to hold wrapper in place. Place one carrot round (if using) on the bottom of each siu mai, add a little bit of the minced carrot on top, and transfer to a plate. Continue wrapping the remaining siu mai. The siu mai can be frozen now (see note) or cooked; note that frozen siu mai are best made without the carrot rounds on the bottom.
To steam, line your steamer basket or tray with parchment paper (Napa cabbage laves can also work). Pour enough water into your steaming pot or wok so that the water is about 1 inch below the bottom of the steamer basket or tray. Bring to a boil.
Arrange siu mai in the steamer tray, leaving room around each one and steaming in batches if necessary. Steam fresh siu mai until cooked through, about 7 minutes.
Transfer to a plate. Serve. (Note that siu mai are traditionally served without a dipping sauce, though if you prefer one, mix soy sauce with a little sesame oil and fresh scallions and serve alongside.)
Source: Serious Eats
Goldie is excited to share all of our Melbourne dumpling offerings to you! All you can eat siu mai, har gao, vegetarian dumplings, mini pork buns and combination dumplings are available as well!
Come on in from the 24th of August to the end of September to get all of the dumplings, for all you can eat, for just $25 per person. Get in fast before they’re all gone!