Authentic Chinese Dumplings
Chinese dumplings are one of the most popular dishes in China, there are lots of different fillings to make these delicious dumplings. You can steam or boil, the leftovers can be fried with a little oil. Dip the dumplings into a mixture of ginger, garlic, vinegar, soy sauce and chili oil. Heavenly delicious!
Yield
2 servingsPrep
40 minCook
15 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the wraps | |||
| 1 | cup |
all-purpose flour
or you can use 1/2 cup whole wheat, 1/2 cup white flour |
|
|
water
as needed |
*
|
||
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
canola oil
|
|
| For the fillings | |||
| ½ | pound |
leeks
Chinese leeks if possible, remove the tough top, wash well, finely chopped |
|
| 1 | bunch |
scallions, spring or green onions
finely chopped |
*
|
| 2 | cloves |
garlic
minced, or more to taste, optional |
|
| ½ | pound |
mushrooms, chinese
re-hydrated, finely chopped, or substitute any variety of mushroom |
|
| 2 | large |
eggs
well blend |
|
| ½ | pounds |
tofu
smoked, 1 package, 1/2 pound, optional |
*
|
| 4 | tablespoons |
sesame oil
|
|
|
salt
to taste |
*
|
||
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| For the wraps: | |||
| 237 | ml |
all-purpose flour
or you can use 1/2 cup whole wheat, 1/2 cup white flour |
|
| 1 | x |
water
as needed |
*
|
| 5 | ml |
salt
|
|
| 5 | ml |
canola oil
|
|
| For the fillings: | |||
| 226.8 | g |
leeks
Chinese leeks if possible, remove the tough top, wash well, finely chopped |
|
| 1 | bunch |
scallions, spring or green onions
finely chopped |
*
|
| 2 | cloves |
garlic
minced, or more to taste, optional |
|
| 226.8 | g |
mushrooms, chinese
re-hydrated, finely chopped, or substitute any variety of mushroom |
|
| 2 | large |
eggs
well blend |
|
| 1 | each |
tofu
smoked, 1 package, 1/2 pound, optional |
*
|
| 6E+1 | ml |
sesame oil
|
|
| 1 | x |
salt
to taste |
*
|
Directions
For the wraps:
Combine flour, water, salt and oil in a large bowl, adding water several tablespoons once and kneed the dough, until no dry flour left, the dough should be smooth and not sticky. You can also use blender.
Wrap the dough with a plastic wrap or a wet towel, let the dough sit at least 30 minutes.
(You can always buy the premade wraps in grocery store.)
For the filling:
At medium high temperature, in a non-stick pan, coat with cooking spray, add the eggs, let eggs spread evenly, until eggs are cooked through, no liquid left and use your wooden spoon to crush eggs into pieces. Transfer to a big bowl.
Put all the the ingredients into the same bowl, using the spoon to mix well. Seasoning with salt. Let the mixture sit for at least 20 minutes, the flavor will be better.
Then after the steps above:
Roll the dough on a lightly floured surface, using your hand to shape the dough into 15 inches long and 1 inch thick.
Then divide the dough into about 40 small doughs, then roll each dough into a circle wrap, about 3 inches diameter. To prevent the wrap stick together, make sure separate them.
Then each wrap need about 1 to 2 teaspoons filling, depends on how big your wraps are. Then fold the wrap, make sure seal very well. Repeat the steps until finish all the ingredients.
Put the dumplings into a big pot with boiled water, once all the dumplings float on top of the water, and pumped, about 6 to 8 minutes. Then take all of dumpling out. Serve warm.
For the dipping:
Chinese always use vinegar, some minced garlic, soy sauce is optional.
