Chinese dumplings are a little intimidating (well, they can be). But they are also delicious!
Don’t worry, the ultimate guide to making Chinese dumplings from scratch is here!!
Today I am sharing with you this amazing recipe.
It is simple, elegant and fresh.
You can also use store-bought dumpling wrappers. But if you like Chinese food, I highly recommend making the dumpling dough from scratch, as it’s really not that difficult and it’s a lot of fun!
Chinese Dumplings – Amazing Recipe You’ll Want to Prepare Now
So I have recently decided to teach myself how to make Chinese dumplings. For many of us, they seem impossible to make and a lot of people usually just buy them from the store.
But you can actually make them quite easily. If I can, then so can you!
Keep reading, and you’ll find some awesome videos that will show you how to best make these dumplings.
Try this delicious pork yuk sung from In Full Flavour, it is healthy and delicious!
How to Close The Chinese Dumplings
There are several methods for closing Chinese dumplings. In these videos beloiw I show you my super easy methods.
Cooking Chinese Dumplings
Steaming is one of the best techniques for cooking Chinese dumplings because they are less likely to fall apart during cooking. Dumplings are steamed in a lightly oiled bamboo steamer until fully cooked, then removed and served with soy sauce.
In the pan:
By cooking dumplings in a pan we give them a golden crust and a more interesting flavor. To prepare them, just cook them in a non-stick pan with a little oil. Do not move or turn them.
Once the base is golden brown, add a little water and continue cooking with a lid for about 10 minutes or until the water runs out.
Boiling is one of the main methods of cooking dumplings. Boiling dumplings is a great way to cook a large quantity in a short amount of time.
Proper cooking ensures that the wrappers are still al dente. I personally, when using this cooking method, prefer to cook them in broth with the addition of various vegetables, so as to create a Chinese dumpling soup.
Leftover Stuffing: Depending on how generously you filled your dumplings, you may have some stuffing left over. Leftover filling is great as with them you can make little meatballs and cook them in a pan.
Leftover Wrappers: Depending on how generously you filled your dumplings, you may have some leftover wrappers. The wrappers will keep in a sealed container in the refrigerator for a week or so, and can be used to make more dumplings during the week.
Freezing Chinese Dumplings: Uncooked Chinese dumplings can be frozen for up to 2 months. While cooking, increase the covered cooking time to 8-9 minutes, adding more water if necessary.
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Pork Chinese Dumplings
For the making of about 60 Chinese dumplings.
For the dough:
- 500g of 00 flour
- 400ml Warm water
- 2 Teaspoons of salt
For the filling:
- 300g Of minced pork
- 2 Spring onions
- Half a cabbage
- 1 Clove of garlic
- 1 Piece of ginger
- 2 Carrots
- 3 Tablespoons of soy sauce
- Salt & Pepper
- For the dough:
- In a large bowl, combine the flour, 2 teaspoons of salt and the warm water (not boiling) and mix until smooth.
- Roll out dough on a floured surface and knead until smooth. Knead for about 10 minutes.
- Return the dough to the bowl, cover with a cloth and let it rest for 1 hour in a cool, dry place.
For the filling:
- In the meantime, work on the filling.
- Chop the spring onion, garlic and ginger finely, then do the same with the cabbage and grate the carrots.
- Transfer everything to a pan with olive oil and let it cook for about 10 min, adding salt & pepper and 1 tbsp of soy sauce. And let cool.
- In the meantime in a bowl with the minced pork add 2 tbsp of soy sauce, salt & pepper and mix until smooth.
- Finally add the vegetables to the pork and mix well, until the mixture is smooth. To make Chinese dumplings:
- There are several ways to work the dough, I'll show you my method.
- Take the dough and cut it into 4 equal parts.
- Form a ball, and roll it out on a floured surface with the help of a rolling pin, making a sheet about 2 mm thick.
- Help yourself with a round shape or with a glass to cut small disks.
- With the rolling pin, thin only the edges of the disc of dough while you rotate it with the other hand. This way it will be thicker in the center, where the filling is placed, and thinner at the edges, which will be attached during the closing.
- At this point you can form the dumplings. Add about 1 tablespoon of filling in the center of your discs.
- Close them with your finger, fold half of the wrapper over the filling and, using your fingers, crimp the edges to seal. Repeat with the remaining fillings and wrappers.
- Your Chinese dumplings are ready to cook!
Amount Per Serving: Calories: 14Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 4mgSodium: 123mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 1g
Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.