Best Chinese Dumplings 1 The Dough Recipes

Chinese Dumplings image

Provided by B-B-Q Man

Categories Pork

Time 1h35m

Yield 30-36 dumplings

Number Of Ingredients 13

2 cups flour
2 eggs, large
2 tablespoons vegetable oil
1/2 cup cold water, divided
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

Steps:

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.

Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 1.4, Cholesterol 25, Sodium 30.8, Carbohydrate 6.7, Fiber 0.2, Sugar 0.1, Protein 3.9

Homemade Dumpling Wrappers image

Provided by Genevieve Ko

Time 45m

Yield About 35 wrappers

Number Of Ingredients 2

2 1/3 cups/305 grams all-purpose flour, plus more if needed
3/4 cup/180 milliliters hot water

Steps:

Place the flour in a large bowl and set the bowl on a damp kitchen towel so it won't slip. Add the hot water in a steady stream while stirring with chopsticks or a fork. Stir until all the flour is hydrated and the mixture becomes shaggy. Let stand until cool enough to handle, 2 to 5 minutes.
Use your hands to gather and knead the shaggy mass into a ball in the bowl. Turn out onto a work surface and knead until slightly elastic, 5 to 10 minutes. The dough should be tacky but not sticky, and it won't look completely smooth. If it sticks to the surface, flour the work surface lightly and continue kneading. Knead into a ball and cover loosely with a clean damp kitchen towel or plastic wrap. Let stand for at least 30 minutes or up to 1 hour.
Divide the dough in half. Roll one piece to a 1/16-inch thickness. You shouldn't need to flour the surface while rolling, but do so if the dough is sticking. Once the dough is thin enough, lift it off the surface, flour the surface lightly, and place the dough back down. Cut out 3 1/2-inch rounds as close together as possible, then gather the scraps and cover the rounds with the damp kitchen towel or plastic wrap. Repeat with the remaining dough and knead those scraps with the first batch of scraps, then let rest for 5 minutes before rerolling and cutting. (See Note for a more traditional way to roll the wrappers.) Use the wrappers immediately for dumplings, such as chile crisp dumplings.