Dumplings

Recipe for dumplings

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Dumplings are a versatile and delicious dish enjoyed in many cuisines around the world. From Chinese jiaozi to Polish pierogis, dumplings come in various shapes and fillings, making them a crowd-pleasing favorite. This recipe for dumplings is sure to satisfy your cravings with its fluffy dough and savory filling. With just a few simple ingredients and easy-to-follow steps, you'll be able to create a batch of mouthwatering dumplings that will impress family and friends.

Keywords: dumplings, versatile, delicious, dough, filling.

Dumplings details

Dumplings, recipe Rating: 4.4
Number of votes:88 INGREDIENTS:

Makes 20-25

(A) For preparing glutinous rice:

1 kg glutinous rice (soaked overnight, drained)

2-3 tbsp cooking oil

2 tbsp chopped garlic & shallots

3 tbsp light soy sauce

2 tbsp chicken stock

1 tbsp oyster sauce

1-1/2 tbsp dark soy sauce

1/2 tsp five spice powder

Pepper, salt to taste

(B) For preparing meat:

200g belly pork/ chicken meat (cut into 20-25 cubes)

1 tsp chicken stock

1 tbsp oyster sauce

1/2 tsp dark soy sauce

Pinch of five spice powder

1 tsp light soy sauce

(C) For preparing filling:

100g black-eyed/red beans (soaked overnight, drained)

20-25 nos. dried chestnuts (soaked overnight, drained)

100g dried shrimp (soaked until soft)

13 nos. chinese mushrooms (soaked until soft, cut into halves)

2 tbsp chopped garlic & shallots

2 tbsp cooking oil

2 tbsp oyster sauce

2 tbsp light soy sauce

Sesame oil, salt & pepper to taste

1/4 tsp five spice powder

(D) 13 nos. salt egg yolks, cut into halves

50 pieces bamboo leaves

Hemp strings

 

METHOD:

1. A night before making dumplings, soak glutinous rice, beans and dried chestnuts. Dried shrimps and chinese mushrooms can be soaked the next day as they turn soft relatively fast.

2. Bamboo leaves and hemp strings have to be pre-treated in advance too. Heat a large pot of water. When water starts to boil, place bamboo leaves and hemp strings in. Make sure bamboo leaves and strings are fully immersed in water. Continue boiling for 10 minutes. Turn fire off and let bamboo leaves and strings in water overnight. Remove leaves and strings from water before you need to use them.

3. For preparing glutinous rice (A): Drain glutinous rice. Heat oil in a wok. Sauté chopped garlic and shallots until fragrant. Add glutinous rice and fry over medium heat for a while. Season with all seasonings in (A). Dish out and set aside.

4. For preparing meat: Season pork/ chicken with all seasonings in (B) for at least 1 hour.

5. For preparing filing: Soak dried shrimp and chinese mushrooms till soft. Drain and cut each mushroom into half. Heat oil in a wok and sauté chopped garlic and shallots until fragrant. Fry ingredients (C) with seasonings. Dish out and set aside.

6. Follow steps as shown in pictures below for dumpling wrapping. Place wrapped dumplings in a large pot of boiling water and cook for 1-1/2 to 2 hours.

7. Dumplings can be stored in freezer for at least 1 month. Steam or microwave dumplings before serving.

(1) Take 2 bamboo leaves. Waxy side of one leave should face in (to prevent filling from sticking) while the other face out (for shiny appearance). Fold leaves to form a cone shape.

(2) Add a tbsp of fried glutinous rice. Press lightly.

(3) Place a cube of meat, one chestnut, a half-mushroom, a half-egg yolk, some beans and dried shrimps.

(4) Cover with a tbsp of fried glutinous rice. Press lightly.

(5) Pinch two corners of dumplings a little as shown.

(6) Press with thumb and pointer (as shown) to form a pyramid shape. Fold up the bamboo leaves

(7) Bend remaining length of leaves to the left, following shape of dumpling.

(8) Tidy up all the folding points of dumpling. Make sure there is no hole for filling to escape. Tie dumpling tightly with hemp string. Cut excess length of leaves if necessary.