This time-consuming but surprisingly simple recipe for homemade Chinese dumplings delivers the tastiest homemade dumplings.
How to cook a Traditional Chinese Dumplings
CHINESE DUMPLING WRAPPERS
- 3 cups all purpose flour (plain flour)
- 1 cup room temperature water
CHINESE DUMPLING FILLING
- 1 lb ground pork
- ½ cup green onion, finely chopped
- 1 tsp finely chopped ginger
- 1 tsp sesame oil
- 1 tsp salt
- ¼ cup soy sauce
- 2 tbsp vegetable oil
- 1 large egg
- 1 lb Napa (Chinese) cabbage
- 1 tsp salt extra
- Vegetable oil
Making handmade Chinese dumplings takes time. This is not a 20-minute recipe. There is a lot of planning involved. However, making dumplings at home is not at all difficult,and the result of delectable fresh dumplings is well worth the effort.
Additionally, preparing Chinese dumplings may be quite soothing. You’ll like rolling out the dough and creating the little pieces.
Of course, if you are really short on time, you may simply use retail wrappers instead of making your own Chinese dumpling dough. However, We can assure you that homemade fresh dumpling wrappers taste much better.
Making the filling for Chinese dumplings
1. Making the filling and setting it away to marinade is the first step in making homemade dumplings.
To prepare this, combine all of the ingredients except the cabbage and put aside for an hour or two. This is something you can do by hand, but if you’d want, you could also use a stand mixer.
2. Slice the cabbage into thin strips in the meanwhile. Cut the strips now into very tiny bits.
3. Put the cabbage in a bowl and add the additional teaspoon of salt. Wait 30 minutes before moving. Before adding the cabbage to the pork mixture, drain off any extra water.
4. Once the meat and cabbage have been combined, the filling is ready to begin the dumpling-making process.
TO MAKE THE DOUGH
1. Mix the flour and water in a large bowl until a soft dough forms. Turn out onto a lightly floured surface and knead for 10 minutes, or until the dough is smooth.
2. Divide the dough in half. Each half should be rolled into a 12-inch roll before being divided into 1-1/2 inch pieces.
3. Take a piece of dough and form it into a ball. Then, using the palm of your hand, press the ball flat.
4. Now, while you roll the dough with a rolling pin with your dominant hand, turn it with your non-dominant hand. (Turn and roll, turn and roll) This will help the wrapper’s center to be thicker than the edge.
5. Once you have created all the wrappers, repeat with the remaining dumpling parts.
HOW TO MAKE CHINESE DUMPLINGS
It’s time to make your dumplings now that the filling and the wrappers are prepared.
1. Take a dumpling wrapper and place it on the palm of your hand. Place a tablespoon of filling into the centre of the wrapper – you want it to be full but not so much that it oozes out.
2. Fold the wrapper over and pinch the edges together.
3. Place the dumpling flat on the table with the pinched edges facing up, and flatten the bottom slightly. Now pinch a few pleats into the dumpling to create a pouch.
4. Your dumpling should be well filled, but not to the point where it leaks out when you fold it. With a little practice, you’ll be able to determine the appropriate amount.
Keep in mind that they don’t have to be perfect!
HOW TO COOK CHINESE DUMPLINGS
Chinese dumplings can be prepared in one of three ways: boiled, fried, or steamed. We’ll gonna be focused on boiled and fried foods here.
The most popular method used at home by Chinese families is actually boiling. It allows you to prepare a large number of dumplings all at once and is quick and simple.
TO PAN-FRY DUMPLINGS
1. In a large, nonstick frying pan with a cover, heat 1/2 tablespoon of vegetable oil.
2. Dumplings should be arranged in the frying pan in a single layer with 1 cm between each one.
3. Cook for 3 minutes with the cover on over medium heat.
4. Replace the cover on the pan and add one-third cup of water. Cook the dumplings further until the water has disappeared and the bottoms are golden brown.
BOILED CHINESE DUMPLINGS
1. Fill a big saucepan half way with water. Bring the water to a boil, then add as many dumplings as you can put in a single layer in your pan, which will depend on its size.
2. To prevent the dumplings from sticking to the pan’s bottom, stir them using a large spoon.
3. To help prevent the dumplings from sticking together, add a drop of vegetable oil to the water, then cover the pan with the lid.
4. When the water returns to a boil and the dumplings begin to float, add 1 cup of water to the saucepan and replace the cover. Repeat this once more.
5. With a slotted spoon, remove the dumplings from the water and serve right away. The remaining dumplings should be repeated.
SAUCE CHINESE FOR DUMPLINGS
To enjoy these dumplings, you can create a simple dumpling sauce to dip them in.
You only need to combine the following items to produce your own homemade dumpling sauce:
- 2/fourths cup soy sauce
- Chinese vinegar, 2 tablespoons (black vinegar)
- Sesame oil, 1 teaspoon
- 1 tablespoon of chili oil or sauce