Chinese dumpling recipe

Chinese dumpling recipe

Chinese dumpling recipe

Tends to make 18 dumplings

Dumpling dough is so straightforward to make and tastes infinitely greater. Fill them with your favourite meats, veg or fish for a Sunday treat.

Helps make 18 dumplings


For the dough

  • 140g/5oz plain flour, plus further for dusting
  • 125ml/4fl oz really hot water

For the stuffing

  • 110g/4oz minced pork (not added lean)
  • 75g/3oz Chinese leaves or spinach, finely chopped
  • 1 tsp finely chopped ginger
  • tbsp Shaoxing rice wine (or dry sherry if none is accessible)
  • tbsp dark soy sauce
  • tsp light soy sauce
  • tsp salt
  • tsp freshly ground black pepper
  • 1 tbsp finely chopped spring onions
  • one tsp sesame oil
  • tsp sugar
  • 1 tbsp cold chicken stock or water
  • about 1 tbsp groundnut oil
  • 75ml/3fl oz water

For the dipping sauce

  • three tbsp soy sauce
  • 1 tbsp white rice vinegar
  • two tsp chilli oil

For the dough, spot the flour into a large bowl and stir the scorching water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Include far more water if the mixture seems dry.

Tip the dough mixture onto a clean operate surface and knead it with your hands, dusting the dough with a small flour if it’s sticky. Carry on kneading until it is smooth – this need to take about eight minutes.

Put the dough back in the bowl, cover it with a clean damp towel and allow it rest for about twenty minutes.

For the stuffing, while the dough is resting, mix the stuffing substances in a big bowl and combine them collectively extensively. Set aside.

Soon after the resting time period, get the dough out of the bowl and knead it once again for about 5 minutes, dusting with a tiny flour if it is sticky.

As soon as the dough is smooth, form it into a roll about 23cm/9in lengthy and about 2.5cm/1in in diameter, making use of your hands.

With a sharp knife, slice the roll into 16 equal-sized pieces (every single piece is about 15g/ oz). Making use of your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll every single ball into a little, round, flat, ‘pancake’ about 9cm/3in in diameter.

Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to stop them from drying out right up until you are ready to use them.

Place about two teaspoons of filling in the centre of every ‘pancake’ and moisten the edges with water. Fold the dough in half and pinch collectively with your fingers.

Pleat about the edge, pinching with your fingers to seal well. The dumpling should appear like a small Cornish pasty with a flat base and rounded best.

Transfer every single completed dumpling to the floured tray and hold it covered till you have stuffed all the dumplings in this way.

To cook, heat a massive lidded frying pan (ideally a non-stick pan) right up until it is quite sizzling. Include the groundnut oil and area the dumplings flat-side down into the pan.

Lessen the heat and cook for about two minutes right up until they the dumplings are lightly browned. Include the water, cover the pan tightly and simmer gently for about 12 minutes or right up until most of the liquid is absorbed. Verify the water half-way by way of and include more if needed. Uncover the pan and carry on to cook for a additional two minutes.

For the dipping sauce, mix all the dipping sauce components with each other in a modest bowl.

To serve, take away the dumplings from the pan with a massive slotted spoon and serve with the dipping sauce.

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