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Dumplings

Materials

For the Dumpling Wrapper:

  • 3 cups all-purpose flour
  • 1 cup warm water
  • 1/2 teaspoon salt

For the Dumpling Filling:

  • 1/2 pound ground meat such as pork, chicken, beef, or a combination
  • 1 cup finely chopped vegetables such as cabbage, carrots, mushrooms, or leeks
  • 2 cloves garlic minced
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce optional
  • 1 teaspoon sesame oil
  • 1/2 teaspoon grated fresh ginger
  • Salt and pepper to taste

Instructions

Preparing the Dumpling Wrapper:

  • In a large mixing bowl, combine the all-purpose flour and salt. Create a well in the center of the flour.
  • Slowly pour the warm water into the well while stirring with a pair of chopsticks or a fork. Continue stirring until the dough starts to come together.
  • Once the dough becomes too difficult to stir with the chopsticks or fork, use your hands to knead the dough. Gather the dough into a ball and transfer it to a clean and lightly floured surface.
  • Knead the dough for about 10 minutes until it becomes smooth and elastic. If the dough feels sticky, add a little more flour. Conversely, if it feels too dry, sprinkle a little water. The dough should be soft and pliable but not overly sticky.
  • Once the dough is smooth and elastic, shape it into a ball and place it back in the mixing bowl. Cover the bowl with a clean kitchen towel and let the dough rest for at least 30 minutes. This resting period allows the gluten to relax and makes the dough easier to work with.

Preparing the Dumpling Filling:

  • In a mixing bowl, combine the ground meat, finely chopped vegetables, minced garlic, soy sauce, oyster sauce (if using), sesame oil, grated ginger, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
  • Cover the bowl with plastic wrap and refrigerate the filling for at least 30 minutes to allow the flavors to meld together.

Shaping the Dumplings:

  • After the resting period, remove the dough from the bowl and place it on a lightly floured surface. Divide the dough into smaller portions, about the size of golf balls.
  • Take one portion of the dough and roll it into a small ball between your palms. Flatten the ball with the palm of your hand.
  • Using a rolling pin, roll out the flattened dough into a thin circle, approximately 3-4 inches in diameter. Rotate the dough occasionally to ensure even thickness.
  • Place a spoonful of the prepared dumpling filling in the center of the dough circle. Be careful not to overfill, as this can make it difficult to seal the dumplings properly.
  • Fold the dough in half, enclosing the filling, and pinch the edges together to seal. Create pleats along the sealed edge for added aesthetics, if desired.
  • Repeat the process with the remaining portions of dough and filling until you have shaped all the dumplings.

Cooking the Dumplings:

  • There are several cooking methods you can choose from to cook your dumplings. Here are three popular methods:

Boiling:

  • Fill a large pot with water and bring it to a boil. Add a pinch of salt to the water.
  • Carefully drop the dumplings into the boiling water, taking care not to overcrowd the pot. Stir gently to prevent the dumplings from sticking to the bottom.
  • Cook the dumplings for about 6-8 minutes, or until they float to the surface and the dough becomes cooked through.
  • Using a slotted spoon or a strainer, carefully remove the cooked dumplings from the pot and transfer them to serving bowls.

Steaming:

  • Line a bamboo steamer basket with cabbage leaves or parchment paper to prevent the dumplings from sticking to the bottom. Place the dumplings in a single layer in the steamer, leaving some space between them to prevent sticking.
  • Fill a large pot or wok with water and bring it to a boil. Place the steamer basket on top of the pot, ensuring that the water does not touch the dumplings.
  • Cover the steamer basket with a lid and steam the dumplings for about 12-15 minutes, or until the dough becomes translucent and the filling is cooked through.
  • Carefully remove the steamer basket from the pot and allow the dumplings to cool for a few minutes before serving.

Pan-Frying:

  • Heat a non-stick skillet or frying pan over medium heat. Add a small amount of oil and swirl it around to coat the bottom of the pan.
  • Place the dumplings in the pan, flat side down, in a single layer. Cook them for 2-3 minutes, or until the bottoms become golden brown.
  • Carefully add a small amount of water to the pan, enough to cover the bottom by about half an inch. Cover the pan with a lid and let the dumplings steam for about 6-8 minutes, or until the water has evaporated.
  • Remove the lid and continue cooking for another minute or two until the bottoms become crispy and browned.