In Asian cuisines, dumplings are delicious treats of different fillings wrapped in a thin layer of dough. To me, these delicious little guys are a staple in my house and we eat them at least twice a month. Here is what I've learned about making your own dumplings at home: they will taste better than any store-bought version. Plus, nothing will make you feel more proud of yourself once you gaze upon the beautiful dumpling bounty you've made with your own hands! It is a satisfying feeling I hope to share with you through this delicious recipe!
🥣 Cooking Time: 1hr
🍲 Serves: 65-70 Dumplings
Ingredients
2lbs of ground pork 2lbs of ground beef 2 cups of chopped Chinese chives 1 cup of chopped scallions 1 tablespoon of minced garlic 1/2 package of firm tofu (optional) 70 dumpling wrappers* 1 teaspoon of ground black pepper 4 tablespoons of toasted sesame oil 2½ tablespoons of salt 1 teaspoons of soy sauce
*most packages of dumpling wrappers contain 50-60 wrappers
Directions
1. To make the filling, place the ground pork and ground beef in a large bowl, combining together. Add 2 tablespoons of salt, 2 tablespoon of toasted sesame oil, ½ teaspoon of ground pepper and mix everything by hand. Set aside.
2. In another smaller bowl, combine the Chinese chives, scallions, and garlic. Add 1 tablespoon of sesame oil, and 1 teaspoon of soy sauce. Mix all of the vegetables together.
3. Once all of the vegetables are seasoned with sesame oil and soy sauce, add them into the large bowl along with the meat and set aside.
4. Crumble tofu into another small bowl and season with ½ teaspoon of salt and 1 tablespoon of sesame oil, then place it into the bowl of meat and vegetables.
5. Once all ingredients have joined the meat in the large bowl, mix everything by hand until all ingredients are incorporated. Your filling is now ready!
6. Before you start to make the dumplings, make sure to clear a large space where you can set a small bowl of warm water, dumpling wrappers, the bowl of filling, and a parchment-lined baking sheet nearby.
7. Start making the dumplings by scooping about 1 tablespoon of the filling, and placing it in the center of the wrapper.
8. Hold the wrapper with one hand, apply a little warm water at the edge of the wrapper using your fingertips, and start sealing the edges with the other hand. Carefully press the edges, allowing the water to act as a sealant, to seal the wrapper into a dumpling.
9. Place your dumpling into a parchment-lined baking sheet, and repeat steps 7 & 8 until you are done.
10. Once you complete making your dumplings, you can wrap the tray with plastic wrap or save the dumplings in individual ziplock bags, and freeze them for up to 3 months. But if you want to have some dumplings immediately (of course!) you can you can either steam them or pan fry them.
11. To pan fry the dumplings heat one tablespoon of sesame oil in a nonstick pan over medium heat.
12. When oil is hot, place 6-8 the dumplings at a time in the pan. Cook until golden brown on both sides (about 2 minutes).
13. Then add ¼ cup of water and cover the pan to prevent splashing from the oil. Turn the heat to medium-low.
14. Let steam until all of the water has evaporated. This should take about 3-4 minutes, or until the bottom of the dumplings are golden brown and crispy, and the filling is cooked through.
15. If you wish to steam the dumplings instead, you can do so with a bamboo steamer or using a regular steaming pot. I personally like using a traditional bamboo steamer, and this is how I cook mine using one: First, line the bottom of each tray with parchment paper to prevent the food from sticking to the bottom of the basket (most bamboo steamers typically come with two baskets).
16. Then add the dumplings you want to cook in a single layer, making sure the dumplings are not touching each other to prevent them from sticking together. The amount of dumplings to cook will depend on the size of your steamer.
17. Fill a pot with 3-4 inches of water, and place in on the stove over medium heat until boiling. Before cooking the dumplings, do a quick test to make sure your bamboo steamer sits snugly over the pot, without being in danger of tipping over or sinking into the water. The steamer must sit above the water line without touching the water.
18*. Once the water is ready, settle the steamer basket over the pot and cook the dumplings for 15-20 minutes, or until the filling is fully cooked. Keep an eye on the water level and add more if the pot starts to go dry. Once ready, serve while piping hot with fresh chili oil or your favorite dipping sauce made. ¡Buen provecho!
Notes
*Please note that cooking frozen dumplings will take a couple more minutes, between 25-30 minutes to fully cook.
You can make dumplings that are filled with everything from traditional pork and cabbage, to beef bulgogi, chicken, or even tofu. I personally have made a vegetarian version with Chinese chives, scallions, tofu, shiitake musrooms, soy sauce, and toasted sesame oil. This is a truly delicious option if you do not eat meat, or prefer a meatless option (my husband and I LOVED this version as well).
You can infuse more flavor into your steamed foods by using chicken broth, beef broth, or vegetable broth instead of just water. If you use only water, don't worry! Your dumplings will turnout just as delicious! 🥟🥟🥟
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