Chinese

How to make Chinese dumplings

When you are ready to make dumplings, take a cut round of the Chinese Dumpling Dough, lay it on a flat side and sprinkle with flour. Flatten by hand. Then, use a wooden dowel or rolling pin to roll it into a thin, 3-inch round, thinner at the edge and thicker in the middle.
If you are using store-bought wrappers, dampen the edges so that they will stick together.
For steamed dumplings, place 1 tablespoon of filling in the center, fold the dough over in half, and pleat or pinch to seal the filling inside dumpling.
For boiled dumplings, place 1 tablespoon filling in the center. Squeeze opposite sides together with thumb and index finger, then turn dumpling 180 degrees and squeeze the other two opposites with thumb and index finger so you end up with what looks like a little 4-sided hat.
Repeat until you’ve used all the dough and filling, placing dumplings on a lightly floured tray as you make them.
• To steam dumplings: Start with a large, flat skillet or sauté pan. Add vegetable oil, such as grapeseed oil, to coat. Heat over medium-high heat till a drop of water sizzles on the surface. Add the dumplings; do not crowd. (How many fit depends on how large your pan is.) Add water to halfway up the sides of the dumplings; do not submerge. Turn the heat up a bit and cover.
Let the water boil away, about 4 to 5 minutes. Reduce heat and continue to cook until the pan is dry and you can hear it sizzle, about 30 seconds to a minute, so that a nice crust forms on the bottoms of the dumplings. Serve with Dumpling Sauce.
To boil dumplings: Bring 8 cups of water to a rolling boil in a large pot. Drop in 20 dumplings. Stir slowly and carefully to prevent them from sticking to the bottom of the pot. Cover, and bring to a rolling boil again.
Add 2/3 cup cold water, cover and bring to a rolling boil again.
Add another 2/3 cup cold water, cover and bring again to a rolling boil.
When the dumplings float to the top, remove them with a slotted spoon. This method of adding cold water and heating ensures that the filling cooks, but doesn’t overcook the wrapper.
Repeat with remaining 20 dumplings. Serve with Dumpling Sauce.
And don’t throw out that dumpling water; use it to make Jiaozi Soup.

Chinese Dumpling Dough

2 1/2 cups all-purpose flour
1 1/4 teaspoons salt
1 cup cold water
Place the flour in a mixing bowl. Dissolve the salt in the water and slowly add the water to the flour, mixing by hand, with a fork or with chopsticks until all the flour has been incorporated. It will be lumpy. Turn onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes. Cover with a damp cloth and let rest for 30 minutes.
On a lightly floured surface, knead the dough again until very smooth. Cover with a damp cloth and let rest for 25 to 30 minutes. Divide the dough in half. Cover one with a damp cloth while you roll the other into a long, round log about 1 inch in diameter. Cut the log into 20 rounds with a dough knife, sharp knife or dental floss. Repeat with remaining half. Keep cut dough covered with a damp cloth. (For cooking instructions, see How to Make Chinese Dumplings.) Makes enough for 40 dumplings.

Pork and Cabbage Dumpling Filling

3/4 pound ground pork or beef
2 tablespoons dry white wine
2 tablespoons chopped green onion
1 teaspoon minced or grated ginger
2 tablespoons soy sauce
1 teaspoon salt
2 tablespoons sesame oil
3/4 pound Napa cabbage, finely chopped
Mix together well: meat, wine, green onion, ginger, soy sauce, salt and sesame oil. Just before you’re ready to make dumplings, mix in Napa cabbage.
Makes enough filling for 40 dumplings.

Vegetable Dumpling Filling

2 ounces mung bean vermicelli
4 eggs
2 tablespoons vegetable oil
2 tablespoons chopped green onions
1 pound cabbage
1 carrot
1 celery rib
1 (12-ounce) package (4 pieces) savory five-spice baked tofu - (recipe follows)
4 ounces fresh shiitake or white mushrooms
1/2 teaspoon salt
2 tablespoons soy paste - (thick soy sauce)
1 tablespoon sesame oil
Soak vermicelli in warm water for 15 minutes. Drain and cut into small pieces. Set aside.
Beat the eggs in a bowl. Heat a skillet over medium-high heat, and when the skillet is hot, add vegetable oil. Quickly add and stir green onions until lightly brown. Stir in eggs to make scrambled eggs; cook well done. Set aside to cool.
Chop cabbage, carrot, celery, tofu, mushrooms and scrambled egg into small pieces. Add salt, soy paste, sesame oil and vermicelli and mix well.
Makes enough for 20 dumplings.

Jiaozi Soup

Dash sesame oil
Chopped green onions
Chopped bok choy - (optional)
Sliced shiitake mushrooms - (optional)
Chopped cilantro (optional)
Cooking water from dumplings
Chinese dumplings
After you’ve made your dumplings, add sesame oil, chopped green onions and any optional ingredients to the leftover cooking water from dumplings. At serving time, ladle into bowls and add some dumplings.

Dipping Sauce:

1/4 cup rice vinegar - (see Notes)
1/4 cup soy sauce
1 teaspoon sesame oil
1 scallion, thinly sliced
1 teaspoon grated fresh ginger
2 to 3 garlic cloves - minced
1 fresh chile - (red or jalapeño), thinly-sliced (see Notes)
Mix all ingredients together.
Makes about 3/4 cup.
Notes: For a less acidic dipping sauce, use less rice vinegar. You may substitute chile paste or chile oil to taste for the fresh chile.

Light Dipping Sauce:

1/4 cup rice vinegar
1/4 cup low-sodium soy sauce
1/4 cup water
1 teaspoon sugar
1 teaspoon sesame oil
1 scallion, thinly sliced
1 teaspoon grated fresh ginger
Mix all ingredients together.
Makes about 1 cup.

Chinese 5-spice Baked Tofu

Makes about 9 pieces
1 pound firm tofu
3 tablespoons brown sugar
1 1/2 tablespoons hoisin sauce
1 teaspoon soy sauce
1/2 teaspoon onion powder
1/2 teaspoon Shaoxing rice wine
1/2 teaspoon Chinese 5-spice powder
Salt and pepper to taste
Cut the tofu into 1/4 inch thick slices. Wrap the slices in paper towels and place a heavy weight on top for about an hour.
Preheat the oven to 350 degrees. Combine the ingredients for the marinade in a bowl and stir until well combined. If it seems a little too thick, add a tiny bit of water to thin it out. Add the tofu slices one at a time to the marinade coating well on all sides. Place the slices on a tin-foil lined baking pan. Bake for 15 minutes on each side. ✍ Print this post