Dumplings Recipe

Summary :

Dumplings are a cherished comfort food worldwide, and making them from scratch is a special process.. This dumplings recipe is simple yet incredibly rewarding. Whether you’re preparing them for a cosy family dinner or sharing them at a party, these dumplings will always impress. The light, chewy wrappers give way to a flavorful filling, and with a splash of citrus to balance the savoury ingredients, this recipe will surely become a favourite in your home. I’m excited to share a…

Equipment :

– Mixing bowl
– Rolling pin
– Dumpling steamer or large pot for boiling
– Knife and cutting board
– Spoon for filling
– Frying pan (if pan-frying dumplings)
– Pastry brush (for oiling the wrappers)

Ingredients :

– 2 cups all-purpose flour
– 3/4 cup boiling water (for dough)
– 1 tablespoon of vegetable oil (for dough)
– 1/2 teaspoon of salt (for dough)
– 1 tablespoon sesame oil (for filling)
– 1/2 pound ground pork or chicken (or tofu for vegetarian option)
– 1/2 cup of chopped napa cabbage or bok choy
– 2 tablespoons ginger, finely minced
– 2 cloves of garlic, minced
– 1/4 cup chopped green onions
– 2 tablespoons soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon sugar
– 1 teaspoon cornstarch (optional for thickening filling)

Instructions :

 Step 1: Make the Dumpling Dough

1. In a large mixing bowl, combine the flour and salt. Gradually pour in the boiling water, stirring with a spoon or chopsticks. The hot water helps activate the gluten in the dough, giving it that beautiful, chewy texture.
2. Once the water is fully incorporated, knead the dough in the bowl until it comes together. Once it forms a dough ball, turn it onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
3. Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes. Resting the dough ensures it will be pliable and easy to roll out.

Step 2: Prepare the Filling

1. While the dough rests, mix the ground pork (or tofu), chopped napa cabbage or bok choy, ginger, garlic, green onions, soy sauce, rice vinegar, sugar, and cornstarch (if using). The filling should be fragrant, savoury, slightly tangy, and have a touch of sweetness.
2. **Pro Tip:** If you want extra juicy filling, use some cabbage or bok choy stems in the mixture, as they help keep the filling moist when cooking. You can substitute the protein with shrimp or a mix of mushrooms for a vegetarian version.

 Step 3: Assemble the Dumplings

1. After the dough has rested, divide it into small portions (about 20 equal pieces). Roll each piece into a small ball and flatten it into a round disc about 2 inches wide.
2. Roll each disc into a thin wrapper using a rolling pin. The wrapper should be slightly thicker in the centre and thinner at the edges to ensure it holds the filling well.
3. Spoon about one tablespoon of filling into the centre of each wrapper. Be careful not to overfill, making sealing the dumplings more difficult.
4. **Pro Tip:** To seal the dumplings, fold the edges over and pinch them tightly. You can either fold them in pleats to make a traditional crescent shape or press the edges together to create a half-moon shape.

 Step 4: Cook the Dumplings

1. **For Steaming:** Bring a pot of water to a boil. Line a steamer basket with parchment paper or cabbage leaves to prevent sticking. Arrange the dumplings in a single layer, ensuring they don’t touch each other. Steam the dumplings for 15–20 minutes, or until the filling is cooked.
2. **For Boiling:** Bring a large pot of water to a boil. Carefully drop the dumplings and cook them for 5–7 minutes, or until they float to the surface.
3. **For Pan-Frying:** Heat a tablespoon of vegetable oil in a frying pan over medium heat. Once the oil is hot, add the dumplings in a single layer, frying them for 2 minutes until golden and crispy. Once golden, add 1/4 cup of water to the pan and immediately cover with a lid. Let the dumplings steam for 3-4 minutes until fully cooked and crispy on the bottom.

Step 5: Serve and Enjoy

1. Once the dumplings are cooked, serve them immediately with a dipping sauce made from soy sauce, rice vinegar, and a pinch of sugar. If you like a bit of heat, add a slight chilli oil or sriracha to the dipping sauce.
2. **Pro Tip:** You can garnish the dumplings with sesame seeds, more chopped green onions, or a squeeze of lemon for a citrusy kick. For a side dish, serve with stir-fried vegetables or a small bowl of miso soup.

Notes :

– **Resting the Dough:** If you’re in a rush, let the dough rest for at least 20 minutes. However, resting for 30 minutes ensures the dough is much softer and easier to work with.
– **Filling Variations:** Feel free to get creative! You can swap the pork for beef, chicken, or even shrimp. They work beautifully if you want to make vegetarian dumplings, mushrooms, tofu, or even sweet potatoes.
– **Freezing:** These dumplings freeze well! To freeze, arrange the assembled dumplings in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a zip-top bag and store for up to 3 months. When ready to cook, steam or boil them directly from the freezer – no need to thaw!

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