How to Make Chinese Dumpling
Dumpling Wrapper
Ingredients
3 bowl of flour
220ml water
pinch of salt
Making instruction
Mix salt with flour in a basin, slowly add the water to the flour and stir with chopsticks. Knead the flour into smooth dough and cover the dough with plastic wrap or wet cloth. Let the dough rest for for 1 to 2 hours. When ready to wrap, knead the dough again until the surface is smooth again.
Pull off a portion and knead it into a long log with about 1 inch diameter. Cut the long into equal sized nuggets about 1 inch thick. Take one nugget and press it a round disc. Roll the dough with a rolling pin into round, thin wrappers. Usually the center of wrapper is slightly thicker than the edges.
Tips: The Wrappers of Boiled Dumplings are made with cold water and flour, and the Wrappers of Steamed Dumplings are made with hot water and flour.
Fillings
The fillings of dumplings are various, including all kinds of meat, seafood, vegetables, eggs, even fruits. Usually, the fillings of homemade dumplings are combination of meat and vegetables.
Chop the meat and mix it with salt, soy sauce, five spices powder, chicken essence and chopped ginger. Add a little water and stir in one direction for some minutes, continue this step untill the fillings becom sticky. Cut up vegetables into small pieces and mix them. Add some green onion, stir them well.
Chinese Dumpling Index
Folding
Hold a piece of wrapper with one palm and place one tablespoons of filling in the center. Wrap it to half moon shaped and seal the edges. If the wrappers are bought from store, it is necessary to wet the edges with water before seal them. The appearances of dumpling differ from family to family. Some have a single pleat in the middle, some have multiple pleats along the edge, some have a wavy edge and some are put both ends together resulting in a round shape.
Dipping sauce
Chinese dumplings are usually eaten with a soy sauce-based dipping sauce including vinegar, garlic and sesame oil. Some people like add som hot sauce or chopped ginger in it.Chinese dumpling Photo
Related Topic
Cooking method of Chinese Dumplings(Jiaozi)
The Cooking methods of Chinese Dumplings include boiling, steaming, pan-frying, frying, and baking. The Boiled dumplings are called"Shuijiao(water dumplings)", steamed dumplings called "Zhengjiao(steam dumplings)" and Pan fried dumplings are called "Jianjiao(dry-fried dumplings)" or "Guotie(pan stick)".
Usually, the dumplings filled with vegetables will be steamed or pan fried to keep the nutrition. The dumplings filled with more meat will be boiled. The frying is not recommended to avoid eating too much flat.
Boiling:
Bring a large pot of water to boil in a pot. Add the dumplings in. Immediately stir them to prevent the dumplings stick. Add 1 cup of cold water when the water back to a boil. Continue to cook until the dumplings start floating again. Add another 1 cup of cold water until the dumplings start floating again.
Dumplings are perfectly boiled now. Transfer out with a slotted spoon and eat with dips.
Pan-frying:
Add 1 tablespoon of oil in a nonstick pan and heat it up. Place the dumplings in one by one without a lot of touch.Add 1/2 cup of cold water to over the dumplings and cover the lid. Cook on low heat for about 10 minutes until the dumplings are golden and crisp on the bottom. Transfer out and eat with dips.
Steaming:
Add water in the steamer. Place the dumplings one by one in and steam for 15 minutes. Transfer out and eat with dips.