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Authentic Chinese Dumplings
by blissful2015 on May 25, 2013 Table of Contents Authentic Chinese Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Intro: Authentic Chinese Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 1: Make Dumpling Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 2: Prepare the Fillings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 3: Chicken and Napa Cabbage Filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 4: Butternut Squash Filling . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 5: Roll Out the Wrapper . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . Step 6: Filling and Shaping Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 1 2 2 3 4 6 9 9

Step 7: Cook the Dumplings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 11 Step 8: Tips and Variations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 13 Advertisements . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14

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instructables. and cooks just 1 or 2 minutes longer than fresh ones.com/id/Authentic-Chinese-Dumplings/ . http://www. a juicy chicken and Napa cabbage filling. that will give you room to practice and reduce the pressure to make perfectly thin wrappers. In the final step. If the word 'authentic' evokes feelings of endless hours in the kitchen or ingredients requiring a trip cross country. increase the dough amount by at least 30%. and they bring so much joy and laughter to friends and family gatherings. In a large mixing bowl.boiling and shallow frying. so we can have about 30 for each kind of filling. we will be making 2 types of fillings. and a tasty vegetarian winter squash filling. and practicing with the guidance of some fabulous Chinese cooks. Uncooked dumpling freeze really well. I will list some time saving alternatives and readily available ingredients as variations. Cover with plastic wrap and let rest for 30 minutes at least. Through our journey here. you may need to adjust the amount of water slightly. Step 1: Make Dumpling Dough For the dumpling dough2 cups(about 10 oz) unbleached all purpose flour (plus extra for flouring kneading surface) 3/4 cup of water at room temperature This amount of dough would make about 20 to 30 wrappers. and feel the dough. another reason to make more dough! Here we are doubling the amount for the 2 fillings. Each brand of flour absorbs water a little differently. Extra dough left can be made into scallion pancake. I will share everything I have learned about how to make authentic Chinese dumplings through lots of eating. The main purpose of this instructable is to give you a platform to play and incorporate elements into your own yummy inventions. add water to flour and mix till the dough just hold together. prepared with 2 cooking methods . However. Knead the dough on a floured surface for 3-5 minutes until smooth.Intro: Authentic Chinese Dumplings Chinese dumplings are fun and satisfying. if it is your first time making dumplings from scratch. fear not. The flour should weigh about 10 oz.

Step 2: Prepare the Fillings While the dough rests. A good way to have nice smooth ground ginger is to peel it with a spoon to minimize waste (Check out Jessy's wonderful instructable on how to peel and store fresh ginger Thank you Jessy!) and grate it with a Microplane zester.com/id/Authentic-Chinese-Dumplings/ . we start by finely chop 6 sprigs of scallions and grate about 2 tablespoons of ginger since these ingredients will be shared by both types of fillings. http://www. Divide the scallions and ginger into 2 equal portions.instructables.

but for leafy greens hand chopped tastes much better.it retains the crunchy texture. greens gets mushy in a food processor. The filling should be shiny. Find the amber colored kind instead of the clear white kind. ginger and scallion. experiment and see what you prefer. Be careful not to get the dark soy sauce.instructables. about 1. not the sweet Mirin!) or dry sherry. Next add the napa cabbage and stir until everything is combined.Pearl River Bridge Light Soy Sauce is really delicious and non-GMO. it's sold in bottles at some Wholefoods. some recipes only use 2-3 cups. Toss the chopped cabbage in a bowl with 1/2 teaspoon salt. set aside for 15 minutes.5 lb ( I like more veggie in dumplings. Food processor can be used. from step #2 Clean the Napa cabbage leaves and finely chop them. keep stirring in one direction as you add water. This important step ensures that our filling won't get soggy later. or any type of ground meat you like 5 cups of loosely packed finely chopped Napa cabbage. Next add soy sauce.Step 3: Chicken and Napa Cabbage Filling For the delicious chicken and Napa cabbage filling (recipe makes about 30 dumplings)2/3 lb ground chicken. The volume will shrink by 50% after you salt it. or in bigger containers at Asian markets. which makes the filling extra juicy 1 tablespoon Chinese rice cooking wine( also called Shaoxing cooking wine.) 2 tablespoons light soy sauce . http://www.com/id/Authentic-Chinese-Dumplings/ . 2 tablespoon sesame oil 1/2 to 1 teaspoon salt (to salt the cabbage) 1 tablespoon grated ginger. 1/4 cup water or stock. and the cabbage will be reduced to half the volume from before. cooking wine and sesame oil to the ground chicken. as it has a strong medicinal taste. and it should hold together. Water will start pooling at the bottom of the bowl. and 3 chopped scallions. fragrant. Squeeze out as much water as you can.

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instructables. Bragg's Liquid Aminos 2 tablespoon sesame oil 1/2 to 1 teaspoon salt (depending on your taste) 1 tablespoon grated ginger. This is one of our favorites. Chop the cooked egg. and saute in the oil till it's cooked. Pay attention to cut the chunks small.easier to fold into the wrapper! Heat oil in a pan. we have made some really tasty vegetarian dumplings.Step 4: Butternut Squash Filling Because the majority of our meals are vegetarian. from step #2 option: 1/2 cup of finely chopped fresh shitake mushrooms or button mushrooms Peel and grate the butternut squash by hand or in a food processor. and add to the grated squash. beat the eggs with a pinch of salt. but any vegetable oil would be fine. and oil to cook the eggs.com/id/Authentic-Chinese-Dumplings/ . and 3 chopped scallions. so the grated strands are short . How simple is that? http://www.Pearl River Bridge Light Soy Sauce or Dr. such as butternut squash here in US 3 large eggs. with all the other ingredients. Olive oil adds a nice flavor here. like 1" wide. For the winter squash filling (recipe makes about 30 dumplings)1 lb grated winter squash or pumpkin. Mix well. 2 tablespoons light soy sauce . every country has its unique winter squash.

instructables.com/id/Authentic-Chinese-Dumplings/ .http://www.

com/id/Authentic-Chinese-Dumplings/ .instructables.http://www.

Keep rolling until you have a disk about 3" in diameter. cook a little bit of the filling in the microwave or a small skillet. Press to flatten each piece. but I like the name my dear friend Elaine uses . and sealed along the edge with no pleats. Take one disk.instructables. It's made with reed stems sewn together with hemp threads. and see if you need to adjust the seasoning amount. it transports me to another time and place. Some books call it 'Pleated Crescent'. Start with 1/2 lb of the dough. I have to share pictures of this beautiful dumpling tray given to me as a gift of love from China. the dumplings can be more filled. Image Notes 1. The first 3 pinches are the key. the first pinch joins the 12 o'clock & 6 o'clock points. and sesame oil. Use less filling to start. add a little unsalted vegetables. hand made fresh wrappers are worth a try. and third pinch is at 10 o'clock.' little couch'. An important tip (will mention again at the end) . http://www. The side with extra dough will be folded in to pleats. Every time I use it.3 o'clock & 9 o'clock! The second pinch is formed at 2 o'clock. If it tastes too bland. If too salty. When you want to indulge yourself and loved ones.com/id/Authentic-Chinese-Dumplings/ . after placing some filling in the center. yet delicate and not too doughy. add more soy sauce/salt. roll it into 12" long and 1" wide log. Now you have the secret of the crescent! Place the little fat treasures on a floured tray. =) Keep some plastic wrap handy to cover your dough and wrappers from drying out. cut it into 12-15 pieces. and flour them lightly to keep from sticking. Step 6: Filling and Shaping Dumplings Although this entire step is on shaping dumplings.before start out pinching all those dumplings. and rotating the disk with the other hand after each roll. rotating the disk with the other hand after each roll. and start rolling from edge to center with a small rolling pin in one hand. the truth is. If we look at the round wrapper as a clock. dumplings can be clumsy looking and still taste divine. The next 2 pinches are NOT made at the half way points . So just have fun ! This graceful classic shape is well loved for its resemblance to fat little golden treasures of China. So the dumpling is strong enough to hold lots of fillings. and as you get more comfortable.Step 5: Roll Out the Wrapper Pre-made wrappers can be used to save time. This technique helps to create a wrapper that is thinner towards the edge and thicker at the center.

Image Notes 1.com/id/Authentic-Chinese-Dumplings/ . The side with extra dough will be folded in to pleats Image Notes 1.instructables. third pinch is at 10 o'clock http://www. The second pinch is formed at 2 o'clock 2.

check if the bottom of the dumplings have formed a nice golden crust. drop the dumpling gently into the pot. after 1 or 2 minutes. and wait till the water comes back to a boil. 1 teaspoon chopped garlic Bon appetit! http://www. By now the water will have evaporated. If not. Place the dumplings in. and chopped scallions and garlic. sesame oil. add 1/2 cup to 2/3 cup of water and cover the lid. scoop them out onto a strainer and transfer to a plate. and when the dumplings float to the surface. Repeat this step one more time. while not over cooking the wrapper. let them cook uncovered a little longer.5 cup if you are using a smaller pot with less water) into the pot and let it come back to boil again.com/id/Authentic-Chinese-Dumplings/ . place a non stick skillet over medium high heat. Traditional dipping sauce is made with Chinese dark vinegar (tastes a bit like balsamic). you will hear a sizzle sound starting to happen. to Tabasco and Cholula! Here's a traditional recipe as requested by our dear instructables member 1/3 cup light soy sauce 2 1/2 tablespoons dark rice vinegar or balsamic vinegar 1 teaspoon grated ginger 2 teaspoon chopped scallion a few drops of sesame oil optional : chili flakes(I LOVE spicy) or drops of chili oil. Lower the heat to medium and let the dumplings steam for about 5 minutes. keep the high heat.about 3 quarts. You can get creative here and use anything from lemon and yuzu.Step 7: Cook the Dumplings Now it's only minutes away from biting into a luscious dumpling! Boiled dumplings taste more refreshing. To fry the dumplings. bring a big pot of water . This gives more time for the filling to steam inside. Now pour a cup of cold water (0. stir gently so the dumpling don't stick to the pot. and 5 to 7 minutes have passed. and fried ones taste richer. try not to have them touching each other.instructables. To boil the dumplings. Remove the lid. soy sauce. add 2 tablespoons of oil and swirl. to a rapid boil.

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onion. cilantro. some make the wrappers. Chinese chives. and cooks just 1 or 2 minutes longer than fresh ones. fried or marinated tofu bits. cook a little bit of the filling in the microwave or a small skillet. others fill & pinch. everyone will remember the delicious happy days filled with dumplings.common cabbage. Prep time: usually 2 of us in 1. For vegetarian dumplings. tempeh. sub the meat with great tasting ingredients such as eggs. Just remember to salt the more watery veggies and squeeze the water out.press. grated zucchini or carrot.. Uncooked dumpling freeze really well. http://www. Many vegetables taste great in dumplings. .com/id/Authentic-Chinese-Dumplings/ . and roll out the edges a bit. and I am on the slow side! =) Making extras can save time because it takes almost the same amount of time to make double the fillings and dough.5 to 2 hours can make enough for more than 3 meals for us.. Dumpling wrappers can be made on a pasta machine. swiss chard. Dumpling wrappers can be made on a tortilla press. spinach.. or even a mild cheese like ricotta or paneer (not traditional but one of our favorites!).. cut circles with a ring mold like how you would make raviolis. and see if you need to adjust the seasonings.roll out a big sheet. mushrooms.Step 8: Tips and Variations Before start out pinching 100 dumplings.instructables. The best tip is to have a dumpling party. chopped nuts.

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