Best 4 Chinese Dumpling Dough Recipes

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**Pork and Chive Dumplings**

This recipe is a detailed guide to making delicious pork and chive dumplings from scratch. It starts with a comprehensive ingredient list and clear instructions for making the dumpling dough. It then provides step-by-step instructions for preparing the pork and chive filling, shaping the dumplings, and cooking them in various ways, including boiling, steaming, and pan-frying.

**Steamed Pork and Shrimp Dumplings**

This recipe takes dumpling-making to the next level by combining pork and shrimp in the filling. It includes detailed instructions for preparing the shrimp and incorporating it into the pork filling. The recipe also provides tips for steaming the dumplings perfectly, resulting in tender and flavorful dumplings with a juicy filling.

**Pork and Napa Cabbage Dumplings**

This variation introduces Napa cabbage to the dumpling filling. The recipe includes step-by-step instructions for preparing and chopping the Napa cabbage, as well as incorporating it into the pork filling. It also provides tips for cooking the dumplings in a traditional bamboo steamer or using a steamer basket in a pot.

**Vegetable Dumplings**

This recipe caters to vegetarians and those seeking a lighter option. It features a vegetable filling made with a combination of cabbage, carrots, and wood ear mushrooms. The recipe provides detailed instructions for preparing the vegetables and incorporating them into the dumpling filling. It also includes tips for cooking the dumplings in boiling water or steaming them for a healthier alternative.

**Dumpling Dipping Sauces**

To complete the dumpling experience, the article offers recipes for three dipping sauces: a classic soy sauce-based sauce, a spicy chili oil sauce, and a tangy vinegar-based sauce. Each sauce recipe includes a detailed ingredient list and step-by-step instructions for preparation, allowing readers to customize their dumpling-eating experience.

Here are our top 4 tried and tested recipes!

HOW TO MAKE CHINESE DUMPLINGS (JIAOZI)



How to Make Chinese Dumplings (Jiaozi) image

How to make Chinese dumplings from scratch, with pork and chive as filling

Provided by Elaine

Categories     staple

Time 1h30m

Number Of Ingredients 17

300 g all-purpose flour ( ,plus more for dusting)
155 ml water ( ,room temperature or hot boiling, see tip3)
2 g salt
400 g Ground pork ( ,at least 20% fat (you can replace ⅓ pork with shrimp))
200 g Chive ( ,hard ends removed)
1 tsp.salt
1 tbsp. cooking wine
1/2 tsp. white pepper
1 tbsp. light soy sauce
1 tbsp. oyster sauce
1 tbsp. minced ginger
2 large eggs
3 tbsp. sesame oil ( ,divided)
1/3 cup chopped scallion
2 tbsp. hot oil
2 tbsp. vinegar
3-4 ginger shreds

Steps:

  • Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
  • When the dough becomes soft and smooth, cut into halves and knead each half into a round ball. Take one half and dig a small hole in center. Then shape it to a large circle round. Cut so we will end up a long log. Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together. Press one down and then roll it into a wrapper around 10cm in diameter. You can refer to the video for the technique.
  • Get your assistants here and begin to wrap the dumpling at the fastest speed, because the wrappers will get dried out soon and become harder to seal together.
  • In a mixing bowl, add ground pork, a small pinch of salt, egg, light soy sauce, white pepper, oyster sauce grated ginger and salt. Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
  • Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky. Set aside for 1 hour or cover with plastic wrapper and overnight.
  • Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
  • Brush 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
  • Heat over medium fire until one side becomes browned. Swirl around 1/2 cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.
  • Slow down your heat and heat until the bottom becomes crispy and golden brown.
  • Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the dumplings in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom. Then the water begins to boil again, add around 1/4 cup of cold water. Repeat once. When the dumplings become transparent and expand because of the air inside. Transfer out.

Nutrition Facts : Calories 1021 kcal, Carbohydrate 83 g, Protein 39 g, Fat 57 g, SaturatedFat 14 g, Cholesterol 205 mg, Sodium 794 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving

CHINESE PORK DUMPLINGS



Chinese Pork Dumplings image

In Seattle's International District, Liana Cafe House sells traditional Chinese pork dumplings from a tiny takeout shop. See how to make them at home.

Provided by Allrecipes

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h20m

Yield 5

Number Of Ingredients 15

½ cup soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped Chinese chives
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce (such as Sriracha®)
1 pound ground pork
3 cloves garlic, minced
1 egg, beaten
2 tablespoons finely chopped Chinese chives
2 tablespoons soy sauce
1 ½ tablespoons sesame oil
1 tablespoon minced fresh ginger
50 dumpling wrappers
1 cup vegetable oil for frying
1 quart water, or more as needed

Steps:

  • Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
  • Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
  • Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

Nutrition Facts : Calories 539.9 calories, Carbohydrate 50.2 g, Cholesterol 103.2 mg, Fat 24.6 g, Fiber 2 g, Protein 27.7 g, SaturatedFat 6.6 g, Sodium 2372.9 mg, Sugar 0.7 g

CHINESE DUMPLINGS



Chinese Dumplings image

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.

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

CHINESE-STYLE DUMPLINGS



Chinese-Style Dumplings image

Provided by Bobby Flay

Categories     appetizer

Yield 48 dumplings

Number Of Ingredients 27

4 cups all-purpose flour
1/4 teaspoon salt
2 cups hot water
2 boneless duck breasts and legs with skin, put through meat grinder fitted with medium blade
1 cup finely chopped savoy cabbage
3 tablespoons freshly chopped scallions
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped chives
1 egg, lightly beaten
2 tablespoons chili paste
1 tablespoon hoisin sauce
2 tablespoons cornstarch
1 teaspoon ground ginger
1 teaspoon Chinese five-spice powder
Salt and freshly ground black pepper
1 cup black vinegar
1/4 cup rice vinegar
2 tablespoons hoisin sauce
2 tablespoons fresh lime juice
1 tablespoon chili paste
2 tablespoons freshly chopped cilantro leaves
2 tablespoons freshly chopped mint leaves
1 tablespoon freshly chopped Thai basil leaves
1/2 habanero pepper, minced
Peanut oil, for cooking
Lime wedges, for garnish
Cilantro leaves, for garnish

Steps:

  • For the dough: Whisk the flour with the salt and stir in the water until dough is shaggy. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. Rest, covered, while you make the filling and the sauce.
  • Place all the ingredients in a large bowl and mix until thoroughly combined. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary.
  • For the sauce:
  • Combine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top.
  • To Assemble and Cook:
  • Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings). Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side. Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat. Add a thin coating of oil, heat, then add the dumplings in concentric circles. They should be touching. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly). Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.

Tips:

  • Use cold water: Cold water helps to keep the gluten in the flour from developing too much, resulting in a more tender dumpling dough.
  • Rest the dough: After mixing the dough, let it rest for at least 30 minutes. This allows the flour to absorb the water and the gluten to relax, making the dough easier to work with.
  • Knead the dough until it is smooth and elastic: Kneading the dough helps to develop the gluten and make it more elastic. This will result in dumplings that are less likely to break when cooked.
  • Roll out the dough thinly: The thinner the dough, the more delicate the dumplings will be. However, be careful not to roll the dough too thinly, or it will be difficult to work with.
  • Use a variety of fillings: Dumplings can be filled with a variety of ingredients, including meat, vegetables, and cheese. Get creative and experiment with different fillings to find your favorites.
  • Cook the dumplings properly: Dumplings can be cooked in a variety of ways, including boiling, steaming, and frying. Be sure to cook the dumplings according to the instructions in the recipe.

Conclusion:

Chinese dumpling dough is a versatile dough that can be used to make a variety of delicious dumplings. By following the tips above, you can make perfect dumpling dough every time. So get creative and experiment with different fillings and cooking methods to find your favorite dumpling recipes.

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