I love dumplings.
Basic Chinese Dumplings (makes about 30-50 dumplings depending on the size of your wrappers)
- 1.5 cups flour
- 1/2 cup water plus up to 1/3 cup of water for steaming each batch
- 1/8 cup canola oil plus 1-2 tablespoons for cooking each batch
- 1 tablespoon salt
- 3/4 pound pork or other meat
- 1/2 inch ginger (minced)
- 1 stalk green onion/scallion (minced)
- 2 tablespoons soy sauce plus 2 tablespoons for sauce
- 1.5 tablespoons sesame oil
- 1 teaspoon sugar
- 1 teaspoon rice wine
Tip: Don’t have time to make the dumpling wrappers? Save a few hours and grab a pack from a Chinese or Asian supermarket – note that many store made dumpling wrappers tend to be thin so be careful!
- Large mixing bowl
- small bowl for sauce
- chopping board
- floured surface or cutting board for rolling wrappers
- plates for holding freshly wrapped dumplings
- rolling pin
- cover for skillet
5. Roll dough into several (our case 4) logs about 3/4 inch thick and about 10″ long.
6. Cover dough to keep moist.
7. Mix pork, remaining salt, sesame oil, and about 80% of the ginger, scallion, two tablespoons of soy sauce, oyster sauce, sugar, and rice wine.
8. Cover mixture and keep it ready.
9. Cut off about 1.5 – 2″ of dough from a log.
10.Roll into a ball form. Use a floured rolling surface and rolling pin to flatten and roll out the dough. Roll outward from center and flip over.
17. Voila – freshly cooked dumplings in a few minutes!
18. Combine remaining soy sauce, ginger, scallions, and dash of sugar to create the sauce.
Dip, eat, and enjoy!