Classic Chinese Dumplings
Imagine the savory, comforting flavor of Classic Chinese Dumplings, their delicate wrappers holding a burst of delicious filling. This is the joy of Classic Chinese Dumplings, a dish that's as delightful to savor as it is to prepare. Today, we're going to embark on a culinary journey exploring this beloved staple of Chinese cuisine.
Equipment
- 1 large bowl
- 1 bamboo steamer
Ingredients
For Dumpling
- 3 cups all-purpose flour
- 11/4 cup cold water
- 1/4 teaspoon salt
For Filling
- 1 pound ground pork
- 2 tablespoons soya sauce
- 1 teaspoon salt
- 1 tablespoon rice wine vinegar
- 1/4 teaspoon white pepper
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 3 green onions sliced
- 11/2 cup Napa cabbage shredded
- 4 tablespoons bamboo shoots shredded
- 2 garlic cloves minced
- 1 teaspoon fresh ginger grated
- Egg wash for sealing
Instructions
- Start by making the dough. Mix the salt and the dough thoroughly on a large bowl. Slowly add the water and mix to form a ball of dough.
- Knead the dough till it is extremely smooth and elastic. Cover it with a plastic wrap, and let it rest for 30 minutes.
- While the dough is resting, prepare the filling. Add the pork to a large mixing bowl. Add the rice wine vinegar, salt, soy sauce, and white pepper. Mix thoroughly to ensure the consistency of the mixture. Set aside.
- Warm 2 tablespoons of vegetable oil in a wok on medium-high heat. Add the garlic and ginger. Sauté for 30 seconds. Reduce heat to medium and add the green onions, Napa cabbage, and bamboo shoots. Sauté until the vegetables are tender. Remove from heat and let cool down for a few minutes.
- Add the vegetable mixture to the pork. Mix well.
- After half an hour, with a roll pin on a lightly floured working surface, roll the dough. Use a cookie cutter or a glass to make nice round even wrappers of about 2-21⁄2-inch wide.
- Place 1 teaspoon to 11⁄2 teaspoon of the pork filling onto one half of the wrapper. Seal the dumpling by brushing lightly with some egg wash on the edges. Press lightly to seal.
- You can cook the dumplings by either steaming or boiling them.
- When boiling, add them to the pot only when the water has started boiling. Let them boil for 12 minutes.
- If you are using a bamboo steamer, place cabbage, bok choy or large lettuce leaves at the bottom of the steamer. It will prevent the dumplings from sticking to the bottom. Arrange the dumpling so they do not touch. Steam for 15 minutes.
- You can also fry them, after they have been boiled or steamed for added flavor. Just heat 2 tablespoons of grapeseed or vegetable oil in a wok or large deep skillet over medium-high heat. Fry dumplings in batches making sure to not overcrowd the pan. Fry for a few minutes until golden, turning dumplings over a few times. Transfer fried dumpling to a plate lined with paper towels to absorb excess oil. All oil if necessary in between batches.
- Serve with the spicy soy dipping sauce or the spicy peanut sauce (recipes follow).
Video
Notes
Mastering the art of dumpling wrapping is key to achieving beautifully shaped and well-sealed dumplings. Start by using round dumpling wrappers readily available at Asian grocery stores or make your own from scratch. Place a spoonful of filling in the center of each wrapper, then moisten the edges with water or beaten egg. Fold the wrapper in half, sealing the edges tightly by pressing them together. You can also explore different folding techniques, such as pleating or creating crescent shapes, to add an artistic touch to your dumplings. Practice makes perfect, so don't be discouraged if your first attempts aren't flawless—enjoy the process and embrace the learning curve!