admin How to Make Delicious Dumplings at Home
Ingredients (Serves 4)
For the filling (pork and cabbage is a classic choice)
500g ground pork (or chicken/beef for alternatives)
200g cabbage, finely shredded and squeezed dry (to remove excess water)
1 tbsp ginger, minced
2 cloves garlic, minced
2 green onions, chopped
2 tbsp light soy sauce
1 tbsp oyster sauce (adds umami; skip for vegetarian versions)
1 tsp sesame oil
1 tsp sugar
½ tsp white pepper (adjust to taste)
2 tbsp water (to make the filling juicy)
For the dumpling wrappers
400g all-purpose flour
180-200ml warm water (about 40°C, not too hot to touch)
A pinch of salt
Step 1: Make the dumpling wrappers
In a large bowl, mix the flour and salt. Slowly pour in warm water while stirring with a chopstick or fork, forming small flakes.
Knead the mixture into a smooth, soft dough (about 5 minutes). Cover with a damp cloth and let it rest for 30 minutes—this makes the dough easier to roll.
After resting, divide the dough into small portions (about 15g each). Roll each portion into a thin, round wrapper (about 8cm in diameter) with a slightly thicker center (to prevent breaking when folding).
Step 2: Prepare the filling
In a mixing bowl, add ground pork, minced ginger, garlic, and chopped green onions. Stir well.
Add light soy sauce, oyster sauce, sesame oil, sugar, and white pepper. Mix in one direction for 2-3 minutes to make the filling sticky.
Add the squeezed cabbage and 2 tbsp water. Stir again until the water is fully absorbed—this keeps the filling juicy without making the wrappers soggy.
Step 3: Fold the dumplings
Place a dumpling wrapper on your palm. Put 1-1.5 tbsp of filling in the center (don’t overfill, or it will burst).
Fold the wrapper in half to form a semicircle. Pinch the middle of the edge tightly to seal.
Make pleats on one side (about 5-6 pleats) and press them firmly to the other side. Repeat until all wrappers and filling are used.
Step 4: Cook the dumplings
Boiled (shuijiao): Bring a pot of water to a boil. Add dumplings and stir gently to prevent sticking. When the water boils again, add ½ cup cold water. Repeat this 2 more times—dumplings are done when they float to the surface (about 8-10 minutes).
Pan-fried (jianjiao): Heat 2 tbsp oil in a skillet over medium heat. Arrange dumplings in the pan and fry for 2 minutes until the bottoms turn golden. Add ¼ cup water, cover the pan, and simmer for 5 minutes. Uncover and cook until the water evaporates and the bottoms are crispy again.
Steamed (zhengjiao): Line a steamer basket with parchment paper or cabbage leaves. Place dumplings (not touching each other) in the basket. Steam over boiling water for 8-10 minutes (12 minutes if using frozen dumplings).
Pro Tips for Tastier Dumplings
Always squeeze excess water from vegetables (like cabbage or carrots) to avoid soggy wrappers.
Knead the dough well and let it rest—this ensures soft, chewy wrappers.
For extra flavor, serve boiled dumplings with a dipping sauce: mix 2 tbsp light soy sauce, 1 tbsp rice vinegar, a dash of sesame oil, and a pinch of chili flakes.
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