Chinese Dumplings

Chinese pork dumplings – Easy, flavourful best dumplings ever!

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Honestly, our numerous visits to China Town, in Central London, just to taste their authentic dumplings, have always been tantamount to a massive disappointment.

They never lived up to our expectations, especially, when it came to flavours.   I found the outermost layer, very soft and moist but the filling was almost flavourless. The sauces accompanied with them have not enhanced the missing taste,

Hence, I started experimenting with dumpling-making for a while and to my delight, they came out with exciting results.  The dumplings were just perfect with full of flavours and delicate outer layer.

To make the filling taste best, you need to add a generous amount of spring onions and all the necessary ingredients in proportions. Interestingly, no salt is added to the filling and only the salt in soy sauce compensates brilliantly.

Let’s make dumplings for dinner tonight.  

Make the Dough

  • Place 300 g of plain flour in a bowl and make a well in the middle
  • Pour 1/2 cup boiling water into the well
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  • Cover and let the steam spread for 3 mins
  • Open and run a wooden spoon across, mixing flour with water
  • Now, add more light warm water gradually  and knead the dough until it won’t stick on your fingers
  • Bring it to a ball, cover with a cling film and keep aside
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Let’s get on with the filling now.  

Ingredients needed : These quantities are enough to make up to 35 dumplings

Although, I recommend minced pork as best for this recipe, you can opt for minced chicken or shredded cooked prawns in place of pork.

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 Minced pork / chicken 300 g
 Spring Onions 1  1/2  bunch
 Dark Soy sauce 4 tbsp
 Blended sesame oil 3 tbsp
 Brown sugar 1/4 tsp
 Ginger – cut into tiny pieces 1 tbsp
 Salt 3 pinches
 Corn flour 4 tbsp
 Rice vinegar (optional) 1 tbsp

Lets make : 

Mix

  • Combine pork mince, soy sauce, spring onions, sessame oil, corn flour, rice vinegar, salt, ginger and sugar.

Fold it

  • Take out your dough and divide into equal size small balls
  • Dust a tray or plate with plain flour and arrange them side by side 
  • Cover lightly with a cling film
  • Dust the work surface with plain flour
  • Take out one ball and flatten it to a round using a rolling pin
  • Place a spoon full of the meat mixture in the middle
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  • Bring both sides together and pinch on the pleat making them tightly clasped.
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Steam

  • Make enough for one round of steaming.  While they are steaming away, make the next batch
  • Brush oil on the bottom and sides of the steamer and arrange dumplings, leaving a tiny gap from each other
  • Cover and steam on high flame for 5 – 7 mins
Chinese dumplings
  • You will notice the outer cover is cooked properly and glistering.  Now, take the steamer part out and remove dumplings carefully with a spoon or a tong and place gently on a plate
  • Serve immediately with dipping sauce and sea-weed

Recipe for soy dipping sauce 

  • 2 tbsp of dark soy sauce
  • 1/2 tbsp of warm water
  • Chopped coriander leaves
  • Chopped long red chilli pieces for a fiery taste. (avoid this when serving kids)
  • Whisk all together and serve in a separate bowl next to dumplings

(Chinese chilli oil. chilli paste or fiery chilli and garlic sauce are other options.)

Sea-weed side dish

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  • Simply shred the curly cabbage thinly
  • Deep fry in batches until crispy. (make sure to take out while they are still green.  frying too long could make the colour brownish)
  • Add brown sugar and salt as per your taste
  • Your yummy sea-weed is ready in a jiffy !!
Dumplings

Chinese Dumplings – Juicy Pork filling and chewy outer cover!

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dav

I must say that our numerous visits to various Chinese restaurants in the China Town, in Central London, just to taste their authentic dumplings, have always been tantamount to a massive disappointment. They  never lived up to our expectations, especially, when it came to flavours. I found the outermost layer,  very soft and moist but the inner filling was almost flavourless.

 So, I started experimenting with dumpling-making for a while in order to produce the best and, much to my delight,  came out with exciting results that I am going to share with you all!

Surely, it became an instant hit with my family members and then with my friends.  I even went as far as making sea-weed, the most favoured Chinese side dish.  In fact, in place of real sea-weed, which is hard to find,  I deep-fried savoury cabbage! Well, it tasted very satisfyingly crunchy and flavourful!

First, make the dough with the following ingredients :

Enough for 30 – 35 dumplings.

  • Place 300g of plain flour in a bowl and make a well in the middle.  Now, pour 1/2 cup of boiling water into the well, cover the bowl and let it rest for 5 min.
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  • Open the lid and run through a wooden spoon.   Again cover and leave for 10 mins.
  • Now pour 1/2 cup of warm water gradually while kneading the flour with your hand .  Add more warm water if needed and knead until the dough becomes soft to touch and not sticking onto your fingers.  Cover and let it rest for 30 mins.  In the mean time, make the filling.

What you need for the filling;

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 Pork mince or Chicken mince300 g
Spring Onion – Class A  – 120 g1 bunch
Soy sauce (dark)4 tbsp or more
Blended sesame oil4 tbsp
Brown Sugar3 pinches
Ginger – shreded1 inch root
Salt3 pinches
Corn flour4 tbsp
Rice vinegar1 tbsp
Cabbage – shredded1 cup (optional)
  •  Pork mince is a better choice for this recipe as it gives very flavourful results.
  •  A cup full of shredded Chinese cabbage could be added to increase the quantity of the filling in case you are making them for a larger family or a gathering.

Let’s make:

  • Divide the dough into equal size balls as the size of a red cherry and arrange on a side of the kitchen work- top.
  • Lightly flour the surface of the kitchen work- top or a wide chopping board.  Place a ball of dough and roll it to a flat round shape with a rolling pin.
  • Place a table spoon of minced meat mixture onto the middle of the round shape.
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  • Bring both sides together and pinch on the pleat making them tightly clasped.
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  • Make enough for one round of steaming.  While one batch is in the steamer, you can go ahead making the next batch to avoid any extra uncooked dumplings to get damaged by sticking onto the surface.
  • The final step is to steam the  dumplings. Brush oil on the bottom of the steamer and arrange   dumplings without sticking to each other.  Now, steam on high flame for about 5 mins.  You will see the colour of outer cover  changes and start glistering when cooked enough.
Chinese dumplings
  • Switch off the flame and take out dumplings one by one, very gently, with the help of a soft edged tongs and  place on a plate .
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Let’s make the dipping sauce

  • 2 tbsp  – Dark soy sauce
  • 1 tbsp  – warm water
  • chopped coriander leaves
  • a few pieces of chopped red chili for a fiery blend. (avoid chili when serving kids)
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Whisk all together and serve in a separate bowl next to dumplings with chopsticks, a fork or a spoon. In place of this sauce dipper, you can opt for Chinese chili oil or chili paste which are ideal dippers for these dumplings.

Sea-weed 

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  • You simply have to shred the curly cabbage as thinly as possible.
  • Then deep-fry in hot oil.  Just a min or two is enough for them to get crispy. Do not over frying will lose its lovely green colour.
  • Now add sugar and salt as per your taste.
  • Yummy sea-weed is ready to devour with delight !!