Come join the fun!Ĭlick here to join the Facebook Group Making the Chinese Dumpling Filling It's where we talk about cooking and baking and share recipes, tips, photos and more. I hope you love these pork and cabbage dumplings as much as I do. Honestly, this is the best Chinese dumpling recipe and I cannot thank the moms from HKIS enough for sharing this with me. However, I promise you that fresh homemade dumpling wrappers taste so much better! If you are really pushed for time, of course you could also skip over the Chinese dumpling dough recipe and buy store bought wrappers. My kids love getting involved with the dumpling making too, so it's a fun activity you can all do together if you have some time on your hands. I enjoy the process of rolling out the dough and making up the little parcels. And the reward of delicious fresh dumplings is oh so worth the time involved in making them.Īnd actually I find making Chinese dumplings surprisingly therapeutic. There is a lot of preparation involved.īUT it is not difficult to make dumplings at home at all. making homemade Chinese dumplings is time consuming. A group of the Chinese moms at my kids' school kindly held a workshop one day to teach us their traditional jiaozi recipe and techniques. I learned how to make these amazing Chinese pork dumplings while I was living in Hong Kong. To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce.This traditional Chinese dumplings recipe makes the best homemade dumplings and is surprisingly easy, if a little time consuming. Uncover the pan and continue to cook for a further two minutes.įor the dipping sauce, combine all the dipping sauce ingredients together in a small bowl. Check the water half-way through and add more if necessary. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the groundnut oil and place the dumplings flat-side down into the pan. To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way. The dumpling should look like a small Cornish pasty with a flat base and rounded top. Pleat around the edge, pinching with your fingers to seal well. Fold the dough in half and pinch together with your fingers. Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter.Īrrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them. With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands. Set aside.Īfter the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.įor the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Continue kneading until it is smooth - this should take about eight minutes. Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated.
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