Dumplings from Scratch
Category News
Dumplings are a small and delightfully comforting morsel of juicy meat filling in a silky smooth dough casing that frankly, we can’t get enough of. Unlike many other savory pastries, treats, and snacks such as pies and steamed buns where a couple will keep you going, one can easily consume a handful of these delicious nibbles and still wonder where they disappeared to. Here is a quick recipe for Chinese dumplings to serve at your next get together, or enjoy the whole batch today, or freeze to enjoy whenever you get the craving.
Ingredients:
For the Filling:
- 500g of minced pork, chicken, or beef (whichever you prefer)
- 3 cloves of finely minced garlic
- 1 egg, beaten
- 2 Tbsp. finely chopped chives
- 2 Tbsp. finely chopped coriander
- 2 Tbsp. low sodium soy sauce
- 1 Tbsp. sesame seed oil (olive, coconut, or sunflower oil will work in a pinch)
- 1 thumb-sized nub of finely minced ginger
For the Cases:
- 4 cups of all purpose flour
- 1 cup of cold water
- 1 pinch of salt
- Extra flour for kneading and rolling
For Dipping:
- ½ cup soy sauce
- Juice of 1 lime
- Pinch of cayenne pepper
Method:
1. Start with the casings. Place the flour and salt into a large bowl and slowly add the water. Once mixed, dust your hands with flour and work into a firm dough which doesn’t stick to the bowl.
2. Dust a work surface with flour and knead the dough for about 10 minutes. Cover with a damp cloth and allow to rest for 2 hours.
3. Repeat the process once more.
4. While the dough is resting, create the dumpling filling by combining all the filling ingredients and mixing thoroughly.
5. Dust the work space again with extra flour and slice about ⅙ of the dough off - return dough to the fridge under a damp cloth while you prepare the first batch.
6. Roll the dough into a sausage about 2.5cm thick and slice into 12 equal portions. Dust each portion with a little flour and roll out into circles slightly thinner than a bank card.
7. Work quickly or with someone to make sure your dumpling covers don’t dry out!
8. Fill each dough circle with about 1 tsp. to 1 Tbps. of dumpling filling, fold over and pinch closed with your thumb and forefinger (once your dumplings are sealed you can either freeze for later or cook immediately).
9. To boil: gently place dumplings in a pot of rapidly boiling water and give them a gentle stir. When the dumplings begin to float, allow to cook for 1 more minute, remove and enjoy.
10. To Fry: place some oil in a non-stick pan, space out your dumplings so the aren’t touching and add one cup of water so the dumplings are covered about halfway up. Turn the heat on high and let the water evaporate out. When only oil and dumplings remain, turn the dumplings over every couples of minutes or until each side is golden brown.
11. Combine all the dipping sauce ingredients together, give a thorough mix and serve alongside freshly cooked dumplings.
Whatever you like inside your dumplings, don’t forget there are many options and combinations of tasty fillings for you to enjoy. Replace any herbs mentioned with your preferred choice and swap the meat with brinjal and lentils for a vegetarian option. Just remember to try and stop at 20.
Author: Lillian Rencken
