Making dumplings at home was a staple for my family growing up. The dumpling
dough is very easy to make and tastes a lot better than anything store
bought. You can fill dumplings with your favorite meats like
pork and
shrimp, or keep it simple with
Chinese cabbage,
mushrooms and
carrot.
Ingredients
Dumpling dough
140g all-purpose flour and extra for dusting
125 ml hot water
Dumpling filling (referenced from my favorite cook, Maggie Zhu)
Place the flour into a large bowl and stir in the hot water until it is thoroughly incorporated.
Place the dough on a clean surface and knead with your hands. If the dough
feels sticky, dust with a little flour. Continue kneading until smooth.
Put the dough back into the bowl and cover with a damp towel. Rest for
15 to 20 minutes.
Prepare the filling.
With your hands, shape the dough into a roll about 30 cm long and 2.5cm in
diameter.
With a knife, slice the roll into 16 equal-sized peices. Using your
hands roll each piece into a ball and flatten into a pancake.
Place the dough skins in a tray and cover with a damp towel to prevent
drying.
Place two teaspons of filling in the centre of each skin and moisten edges
with water.
Fold the dough in half and pleat the edges, pinching with your fingers
to ensure a tight seal.
Transfer dumpings into a tray and keep it covered to prevent drying.
Cooking the Dumplings
Heat a frying pan until very hot. Add vegetable oil and place the dumplings flat side
down.
Reduce heat and cook for 3 minutes until dumplings are lightly browned.
Add 75ml of water, cover the pan and simmer for 10 minutes or until the
water is absorbed.
Plate and serve with your choice of dipping sauce and beverage. 🍻
