Steamed Chinese Dumplings & Dipping Sauce

“These dumplings are to die for! I hope you enjoy them! (prep time includes time for cooking... I just cant figure out how exactly to work it out between the two boxes!)”
READY IN:
1hr 36mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Divide the flour into two separate bowls.
  2. In first bowl, add 1/4 cup of cold water and mix with a spoon until a dough forms.
  3. In second bowl, add 6 oz of boiling water and mix with a spoon until a dough forms.
  4. Place 1 tbs.of additional flour on a work surface.
  5. Remove the dough from the bowls and knead them together on the floured work surface for 10 minutes.
  6. Form the dough into a ball and then cover with a dry cloth and allow it to rest for 1 hour.
  7. Divide the dough into 24 evenly sized pieces by cutting the dough ball into 1/8's.
  8. Roll the pieces into a log and cut it into three, then roll the dough into little balls using additional flour if necessary flatten the dough In the palm of your hand-- into 3 1/2 inch circles.
  9. In a medium sized bowl, combine the ground pork or ground turkey, minced scallion, cabbage, grated ginger, dry sherry, soy sauce, sesame oil and salt thoroughly.
  10. Using the dough circles, place 1 tbs.of meat filling in the middle.
  11. Fold the dough circle in half over the filling to make a half moon shape.
  12. Press the edges together to seal the dumpling.
  13. Turn the dumpling so the straight edge is facing you.
  14. Fold the two corners located at 9 and 3 o'clock to the center at 12 o'clock and press the dough to seal.
  15. Cook the dumplings in two batches in boiling water for 6 minutes.
  16. Remove from the water with a slotted spoon.
  17. Serve with dipping sauce.
  18. Combine the soy sauce, sesame oil, minced scallions and minced garlic together and mix thoroughly.
  19. Place the dipping sauce into a serving dish.
  20. Drizzle the dipping sauce over the hot steamed dumplings before serving.
  21. ENJOY!

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