Chinese Dumplings
"This is an authentic recipe given to me from a friend from Malaysia. It is her Grandfather's recipe who had a store. You'll probably want to double (or triple) the recipe; they are that good. The first four ingredients are for the dough. You can use wonton wrappers instead, just roll them out a little thinner."
photo by B-B-Q Man
- Ready In:
- 1hr 35mins
- Ingredients:
- 13
- Yields:
-
30-36 dumplings
ingredients
-
DOUGH
- 2 cups flour
- 2 eggs, large
- 2 tablespoons vegetable oil
- 1⁄2 cup cold water, divided
-
FILLING
- 3⁄4 cup chinese chives (find these in an asian market, you could substitute regular chives or scallions, but it won't be qui)
- 1 lb ground pork
- 1 teaspoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon ginger juice (I grate some ginger and press it in a garlic press)
- 1⁄2 teaspoon chicken bouillon powder
- 1 teaspoon sesame oil
- 1⁄2 teaspoon finely minced garlic
- salt & pepper
directions
-
For Dough:
- Place flour in a bowl and make a well.
- Crack eggs in a separate bowl and lightly whisk.
- Add eggs, oil, and half the water and mix together to make a dough.
- Add more water as needed. The dough should not be sticky (similar to pasta dough).
- Knead dough on a floured surface for about 10 minutes.
- Cover and set dough aside to rest for 1/2 hour.
-
For filling:
- Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
- Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
-
To assemble:
- Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
- Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
- Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
- Do the rest of the rounds.
-
To cook:
- Steam the dumplings for 12 minutes.
-
You can serve them as is or you can then:
- Stir-fry them in a little peanut oil just until they get a little crispy.
- Serve them with your favorite dipping sauces.
- Enjoy.
- If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.
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Reviews
-
This recipe was delicious!! My six year old said, "They taste better than the restaurant!" Thank you for sharing this! I liked that the recipe was authentic! The dough turned out spectacular! Keep the flour around because it does get sticky when you roll it out! It yields a huge batch so I set aside half to make tomorrow night! YUM! -
This was very good. I only used the filling and halved it as I had some wonton wrappers in the fridge needing to be used up. We enjoyed the very much. Thank you for sharing. -
This is a wonderful recipe. I used the filling only, and bought dempling wrappers at the aisian market. I made about 400 dumplings for our cub scout blue and gold banquet which had the theme "Chinese New Year". They were a huge success with adults and children alike. I served them with steamed broccoli and carrots over pan-fried asisan noodles. -
My family enjoyed these tasty dumplings last night. Easy to prepare, especially because I used the ready made wonton wrappers! I sprayed the dumplings with a little pam before steaming to prevent them sticking together and it worked like a charm. I did use the scallions because of no Chinese chives. Were delicious with scallions! Thanks BBQ Man! Cooked for PAC 07
RECIPE SUBMITTED BY
I live in NE Indiana, and am a self taught cook. I love watching any and all cooking shows (although I watch the shows to learn techniques more than for recipe ideas.) My favorites are Justin Wilson (the cookin cajun), Alton Brown, Iron Chef, Tyler Florence (Food 911 & How to Boil Water), and Martin Yan. Steven Raichlen is a BBQ god (sorry Bobby Flay but you dont even come in 2nd that distinction goes to the Baron of Barbecue Paul Kirk)
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