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
CHINESE PORK DUMPLINGS RECIPE | ALLRECIPES
In Seattle's International District, Liana Cafe House sells traditional Chinese pork dumplings from a tiny takeout shop. See how to make them at home.
Provided by Allrecipes
Categories Main Dishes Dumpling Recipes
Total Time 1 hours 20 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 50 dumplings
Number Of Ingredients 15
Steps:
- Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
- Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
- Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
Nutrition Facts : Calories 539.9 calories, CarbohydrateContent 50.2 g, CholesterolContent 103.2 mg, FatContent 24.6 g, FiberContent 2 g, ProteinContent 27.7 g, SaturatedFatContent 6.6 g, SodiumContent 2372.9 mg, SugarContent 0.7 g
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CHINESE PORK DUMPLINGS RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.7
Total Time 1 hours 20 minutes
Category Main Dishes, Dumpling Recipes
Calories 539.9 calories per serving
- Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
CHINESE DUMPLINGS | ASIAN INSPIRATIONS - ASIAN RECIPES
From asianinspirations.com.au
Reviews 3.9
Total Time 50S
Cuisine Chinese
- To Prep Place dry chilli flakes in a heatproof bowl. Heat oil gently in a saucepan. Take off heat for about 30 secs, then pour over chilli flakes. Set aside to cool. To Cook In a mixing bowl, combine the pork mince with the cabbage, onion, ginger, spring onions, oyster sauce, Shaoxing wine, salt, pepper and sesame oil. Stir all ingredients in one direction until mixture becomes sticky. Place 1 tsp worth of filling in the middle of pastry, brush a little bit of water around the edge of the pastry with your finger, then fold the pastry in half to enclose the filling. Crimp the edges to create the folds. Place 2 tbsp of cooking oil in a non-stick frying pan. Heat oil and add 15 dumplings. Pan fry on medium-low heat until the bottom is slightly golden. Add ½ cup of water, cover with lid and cook until all the liquid is absorbed. Remove lid and cook over medium heat until the bottoms crisp up. Drizzle with extra oil if required. Serve with dipping sauce and chilli oil. Note: To boil the dumplings, place dumplings in boiling water until they float to the surface. Add a cup of cold water and bring to boil. Remove dumplings from water and serve.
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