CHINESE DUMPLINGS RECIPE EASY RECIPES
CHINESE DUMPLINGS RECIPE - CHINESE.FOOD.COM
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.
Total Time 1 hours 35 minutes
Prep Time 1 hours 15 minutes
Cook Time 20 minutes
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, FatContent 4.7, SaturatedFatContent 1.4, CholesterolContent 25, SodiumContent 30.8, CarbohydrateContent 6.7, FiberContent 0.2, SugarContent 0.1, ProteinContent 3.9
EASY CHINESE DUMPLINGS W/DIPPING SAUCE RECIPE - FOOD.COM
My family adores these! I call them easy because I make the filling in the food processor and use wonton wrappers in place of the homemade dough. I am including dough recipe for those who want to try it. You can freeze these before cooking for later use. You can substitute chicken or shrimp with equally good results. You can steam them or deep fry them, if desired.
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 30-36 dumplings, 6 serving(s)
Number Of Ingredients 21
Steps:
- DOUGH: Mix flour salt and boiling water with a wooden spoon.
- Add cold water and knead on a floured board, adding flour until a soft dough forms.
- Allow dough to rest 20 minutes, covered with a towel, while preparing filling.
- FILLING: Add all ingredients to food processor and chop fine.
- Roll dough very thinly and cut into 3 inch circles.
- If using wonton wrappers, you can cut into 3 inch circles or make triangles.
- Place 1/2 tsp of filling in center of dough.
- Wet edges and fold over pressing tightly, pushing all air out.
- Place dumplings on waxed paper, and cover with a towel, until ready to cook.
- Heat 2 tablespoons oil in frying pan.
- Cook dumplings in batches of 8-10. Brown in oil.
- Add 1/2 cup water CAREFULLY to pan and cover.
- Cook 10 minutes, uncover and cook another 3 minutes until water is gone.
- Remove from pan and keep warm in oven while cooking second batch, adding another 1/2 cup water to pan.
- DIPPING SAUCE: Mix all ingredients together and enjoy!
Nutrition Facts : Calories 369.6, FatContent 6.6, SaturatedFatContent 1.6, CholesterolContent 31.7, SodiumContent 1613.7, CarbohydrateContent 55, FiberContent 2.3, SugarContent 1.6, ProteinContent 20.2
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