Best 4 Chinese Dumplings 1 The Dough Recipes
In the realm of culinary delights, Chinese dumplings stand as a testament to the country's rich culinary heritage and diverse regional influences. These delectable morsels, known as jiaozi in Mandarin, are a ubiquitous presence in Chinese cuisine, gracing tables during festive gatherings, family meals, and everyday snacks.
Our culinary journey begins with a comprehensive guide to crafting the perfect dumpling dough, providing step-by-step instructions and expert tips to achieve the ideal texture and consistency. We delve into the art of dumpling folding, revealing the intricate techniques that transform a simple dough wrapper into an elegant vessel for a symphony of flavors.
Next, we present a tantalizing array of dumpling recipes, each bursting with unique ingredients and captivating taste combinations. From the classic pork and chive dumplings, where succulent ground pork harmonizes with the aromatic freshness of chives, to the vegetarian delight of cabbage and mushroom dumplings, where crisp cabbage and earthy mushrooms create a symphony of textures.
For those seeking a more indulgent experience, the shrimp and chive dumplings offer a luxurious treat, where plump shrimp and chives unite in a harmonious dance of flavors. And for a taste of tradition, the pork and napa cabbage dumplings, a staple in Northern Chinese cuisine, deliver a comforting and hearty meal.
No dumpling feast is complete without a selection of delectable dipping sauces. We provide recipes for three essential sauces: a classic vinegar-based sauce, a spicy chili oil sauce, and a creamy sesame sauce, each adding a distinct layer of flavor to the dumplings.
As you embark on this culinary adventure, be prepared to be captivated by the artistry and taste of Chinese dumplings. Gather your ingredients, roll up your sleeves, and let the aroma of these savory treats fill your kitchen. From the first bite, you will experience the magic that makes Chinese dumplings a beloved dish across the globe.
CHINESE DUMPLING'S # 1 ( THE DOUGH )
I found this recipe on Fine Cooking. I hope I can make the dumplings as easy as it looks in the video this will be my first try
Provided by Eddie Jordan
Categories Other Appetizers
Time 30m
Number Of Ingredients 3
Steps:
- 1. MAKING THE DOUGH: Pour the flour into a mound on a clean work surface. Make a deep, wide well in the center and pour in the cold water. Stir with your fingers staying in the center at first and being careful that the water doesn't breach the wall.
- 2. Little by little using your hand and a bench knife mix in flour from the sides until the dough starts to come together.
- 3. Alternatively put the flour in a medium bowl, make a well add the water and stir with a spoon and then with your hands
- 4. If dough remains in shreds sprinkle in additinal water one teaspoon at a time until it begins to stick together. DON'T add too much water or the dough will be difficult to work
- 5. Knead the dough 5 minutes to form a smooth firm elastic ball. ( If you began the dough in a bowl lightly dust a clean dry surface with flour before kneading ). The dough should not be sticky and should bonce back when pressed with finger tips.
- 6. Divide in half with a bench knife and roll into two 6 inch logs. Sprinkle each log evenly with flour. Cover with a clean towel and let rest at least 30 minutes at room temperature before rolling and filling.
CHINESE DUMPLINGS
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
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
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.
HOMEMADE DUMPLING WRAPPERS
From-scratch dumpling dough requires only two ingredients - flour and water - and the water temperature yields different types of wrappers. Cold water is best for boiled dumplings because it causes the flour's proteins to form the gluten that makes dough chewy and able to withstand vigorously boiling water. Hot water denatures flour's proteins, resulting in dough supple enough to roll very thin and into tender wrappers ideal for pan-fried and steamed dumplings, such as chile crisp dumplings. The hot water for this dough should be hotter than warm and cooler than boiling and can come from the faucet's hot tap. Letting the dough rest allows it to more fully absorb the water and relax, which will make rolling even easier.
Provided by Genevieve Ko
Categories dinner, lunch, snack, dumplings, appetizer, side dish
Time 45m
Yield About 35 wrappers
Number Of Ingredients 2
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.
Tips:
- To achieve a smooth and elastic dough, use hot water for mixing. This activates the gluten in the flour, resulting in a more pliable and workable dough. - For the filling, feel free to get creative and use your favorite ingredients. Vegetables like cabbage, carrots, and green onions are popular choices, as are proteins such as pork, chicken, and shrimp. - When shaping the dumplings, make sure to seal them tightly to prevent the filling from leaking out during cooking. You can use a fork or your fingers to crimp the edges of the dumplings. - Cooking dumplings can be done in different ways. Boiling is a classic method that yields tender and juicy dumplings. You can also pan-fry them for a crispy exterior and tender interior. Steaming is another option that results in light and fluffy dumplings. - For the dipping sauce, soy sauce is a common base. You can add other ingredients like vinegar, sesame oil, or chili oil to taste.Conclusion:
Chinese dumplings, also known as jiaozi, are a versatile and delicious dish that can be enjoyed in various settings. With a little practice, you can master the art of making dumplings at home and impress your friends and family with your culinary skills. Remember to experiment with different fillings and cooking methods to find your favorite combinations. The possibilities are endless, so get creative and enjoy the process of making and eating these delightful dumplings.
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