Chinese dumplings are small balls of dough, which are filled with either a meat filling or vegetable filling. Normally, cabbage and green onions are used as compulsory ingredients for preparing the dumpling filling, but other things liked minced pork, chicken or shrimp can also be used to make the filling.
Dumplings are traditional Chinese foods that are more popularly consumed during the Chinese New Year. Chinese people think of dumplings as ingots which would improve their financial condition. Hence, they consider dumplings to be very special and lucky. Dumplings can be boiled, fried or steamed and it depends on the cook, how they want to cook their dumplings.
Difficulty Level: Medium
Yields Per Recipe: 30 dumplings
Time Required For Preparation: 1 hour
Time Required For Cooking: 10-15 minutes
2 cups of plain all-purpose flour
½ cup of warm water
For The Filling:
130 grams of minced shrimps
1 large Napa cabbage
130 grams of minced chicken
1 teaspoon of minced garlic
2 teaspoons of cornstarch
2 teaspoons of shaoxing cooking wine
2 small onions, finely chopped
1 teaspoon of sesame oil
2 teaspoons of minced ginger
1 tablespoon of finely diced bamboo shoots
2 teaspoons of soy sauce
For The Sauce:
½ cup of soy sauce
1 tablespoon of sesame oil
1 tablespoon of white granulated sugar
1 green onion, thinly sliced
1 teaspoon of chili oil
2 tablespoons of rice vinegar
1 medium sized chili, thinly sliced
1 steamer basket
1 chopping knife
1 damp cloth
1 sauce pan
1 spider strainer
1 shallow bowl
1 rolling pin
1 large bowl
Method Of Preparation:
1. Take a shallow bowl and sift the flour in it. Heat ½ cup of water in a sauce pan and then add it to the flour. Mix the water with the flour to convert it into smooth dough. You may use a little bit more water if you need but stay away from making the dough too runny. Once done, knead the dough on a lightly floured surface and then keep it covered with a damp cloth for 30 minutes.
2. While the dough is resting under the damp cloth, you can prepare the filling for the dumplings. For that, chop the cabbage and onions very finely, so that they can be stuffed easily in the dumplings. Next, chop up the bamboo shoots as stated above and then finally, mince the garlic and the ginger. Once done, set aside the vegetables.
3. Next, take the minced chicken in a bowl and add the minced shrimp to it. Top that off with the chopped onions, chopped cabbage, minced garlic, minced ginger and the chopped bamboo shoots. Mix all the things together with your hands and then add the soy sauce, sesame oil, shaoxing cooking wine and cornstarch to the minced chicken and shrimp mixture. Work through the mixture once again and combine all the things until thoroughly mixed. Once done, cover up the bowl and insert it into the refrigerator. Let the filling mixture sit in the refrigerator for 20-25 minutes.
4. Now take out the dough from the cloth cover and knead it once again for a few more time. Then divide the dough into small equal parts. Roll out the parts of dough into thin ropes and then cut the ropes into 3/4th-inch pieces. Once you are done cutting out the small pieces for the wrappers, roll them out into medium thick small wrappers. Do not make the wrappers too thin or too thick. Too thick wrappers will take away the taste from the dumplings; while, too thin wrappers will tear off while frying or boiling.
5. Once done, place 1 tablespoon of filling over each wrapper and then line the surrounding edge of the wrappers with a bit of water. Then fold the wrappers in half so that the opposite rims meat with each other. Press the rims slightly to seal the dumplings and then you may either leave them as it is or you may make them showier by pleating the rims slightly.
6. Now you may decide to steam, boil or fry the dumplings. For steaming the dumplings, place them in a well-greased steamer and steam for 6-7 minutes. Again to boil the dumplings, bring a large pot of water to boil and when the water starts boiling vigorously, put the dumplings in the boiling water and boil until they start floating on top. Finally, if you want to fry the dumplings, fry them base down in a wok and then pour a bit of boiling water in the wok. Put a lid on the wok and cook the dumplings until the water vaporizes away. Then remove the lid and cook the dumpling for 1-2 minutes more.
7. Finally, to prepare the sauce, take a bowl and combine the soy sauce, chili oil, sesame oil and rice vinegar in that. To that, add the green onions, granulated sugar and the sliced chili. Stir the sauce until the sugar completely dissolves in the sauce. Once ready, serve the dumplings with the sauce and eat them by dipping in the sauce.