who knows the chinese dumplin's recipe?!

Question: Who knows the chinese dumplin's recipe?

Best Answer - Chosen by Voters

?Dumpling Dough*
?2 cups all purpose flour
?1 cup boiling water
?8 ounces celery cabbage (Napa cabbage)
?3 tsp salt, divided
?1 pound lean ground pork
?1/4 cup finely chopped green onions, with tops
?1 TB white wine
?1 tsp cornstarch
?1 tsp sesame oil
?Dash white pepper
?Dipping Sauce:
?1/4 cup soy sauce
?1 tsp sesame oil
?2 - 4 tablespoons vegetable oil
Cut the cabbage across into thin strips. Mix with 2 teaspoons salt and set aside for 5 minutes. Squeeze out the excess moisture.

In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining 1 teaaspoon salt, 1 teaspoon sesame oil, and the white pepper.

In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth.

Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2-inch slices.

Roll 1 slice of dough into a 3-inch circle and place 1 tablespoon pork mixture in the center of the circle. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough and filling.

Heat a wok or nonstick skillet until very hot. Add 1 tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. Repeat with the remaining dumplings.

To make a dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with the dumplings.

There are thousands of recipes for dumplings.
Try searches on Jiaozi or steamed dumplings or potstickers.
Scotts Mar (above) appears to have given you a great recipe for potstickers. I would definitely use that one.

Instead of giving you the recipe, I'll give you some pointers:

Make sure there is some FAT in your ground pork. Otherwise it will taste very dry.

Always remember to KNEAD your dough well, and make sure there is enough flour in the dough.
Otherwise they will fall apart when you steam them.

Always make sure you find a recipe that contains green onions, nappa cabbage, ginger, and sesame oil. I don't bother with recipes that contain lots of other things like beef, or bamboo shoots.

Also, if you have a tough time crimping the edges, just kind of make a cup with the dough, then bunch it together around the sides by squeezing it in your hand, so you can still see the meat mixture when you look down from the top. That's more of a dim sum thing. It doesn't affect anything.

If you want to buy wrappers, they are thin, like wonton wraps, so you'll end up with a thin, noodle-like, slippery dumpling. I don't like that. I like the thick home-made chewy type of dumpling, so I always make my own dough.

Last tip, make sure you make a bunch, then freeze them on a tray. When they are rock hard frozen, then throw them in a freezer bag and keep them in the freezer. That way you can pop a few in a steamer when you're hungry. It is a very labor intensive food, so it is best to make a big batch and freeze them for last minute snacks, etc.

And, of course, if you really don't want to actually make them, you can buy bags of them for a decent price at asian markets. Every asian group has their own dumplings. I've tried Japanese, chinese, and korean frozen varieties, and they are all very good. Again, their dough is the mass produced gyoza wrapper, so they are also thin and slippery most of the time.

I have found dumpling recipes from allrecipes.com , and also ehow.com .
I hope this helps you.

... those on this board who know how to make steamed Chinese dumplings but may not ... "The recipe says it makes 25 to 30 dumplings with a teaspoon of filling in .... Looking at Chinese food recipes!!! Guess you know where my heart is. ...


its like asking...who knows "the" American cake recipe. Unless you dont say if and how they are filled, steamed, fried...all you will get a goggled recipes.

There are so many out there. Try this: http://thaifood.about.com/od/thairecipes…

The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources