Chinese Dumplings is a traditional Chinese recipe for a classic soft dumpling with a pork and chive filling that's fried or boiled to cook and which is often served as a lucky dish for Chinese New Year. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Chinese Dumplings (Jiaozi).
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These are the classic pork and chive dumplings which are a staple of the Chinese New Year meal. Dumplings are deemed lucky as they resemble purses and pork is lucky as it's an animal that forages forwards, indicating forward progress for the forthcoming year. For a pork and prawn version substitute prawns for half the pork.
Ingredients:
300g plain (all-purpose) flour, plus extra for dusting
155ml water, at room temperature or boiling
1/2 tsp salt
For the Pork and Chive Filling:
400g minced pork, at least 20% fat
200g Chives, hard ends removed
1 tsp salt
1 tbsp Shaoxing wine
1/2 tsp ground white pepper
1 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp ginger, minced
2 large eggs
3 tbsp sesame oil, divided
35g spring onions, chopped
2 tbsp hot oil
For the Dipping sauce:
2 tbsp rice vinegar
3-4 ginger shreds
Method:
Begin with the Filling: Mix together the pork, a small pinch of salt, eggs, light soy sauce, white pepper, oyster sauce, grated ginger and salt in a mixing bowl. Scatter the chopped spring onion over the top then drizzle over the hot oil (this helps improve the aroma of the spring onions).
Stir the filling in one direction for 2-3 minutes until it resembles a paste-like texture and the filling becomes quite sticky. Set aside for 1 hour or cover with clingfilm and refrigerate and overnight.
Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
Prepare the Wrappers Just Before Cooking: Mix a small pinch of salt with flour sift into a bowll, form a well in the centre, then stir in the water. Mix the flour with water with chopsticks during in this process so you can adjust the water amount if necessary. Turn the dough out onto an oiled work surface and knead for about 10 minutes, or until elastic and almost smooth.
Return to the bowl, cover with a damp cloth and set side to rest for 15 minutes. After this time, re-knead the dough for 2-3 minutes until very smooth. Cover and rest again for 60 minutes.
When the dough becomes soft and smooth, cut into halves and knead each half into a round ball. Take one half and dig a small hole in the centre. Then shape it into a sausage form around 3cm in diameter. Divide the long log into small dumpling dough pieces (each about 10g). Dust each piece to ensure they won't stick together.
Now take the first piece and flatten with the heel of your hand before rolling out into a disc about 10cm in diameter.
This is where you need help, as the dumplings need to be formed and wrapped as quickly as possible to prevent the wrappers from drying out and hardening (then it becomes very difficult to seal the edges together).
To assemble the dumplings, take a dumpling and place on the palm of one hand. Sit a spoonful of the filling in the centre. Fold up your hand to enclose the filling (like making a mini cornish pastie). Bring the two open edges of the dumpling together then work your way along the seam, pleating the edges together so the dumplings resemble the example in the picture. Continue until all the wrappers are filled and all the dumplings have been formed.
To cook you can either boil or pan-fry the dumplings. Methods for both are given below:
Pan-fried version:
Brush 1 tbsp of oil in a pan (nonstick pan recommended for beginners). Arrange the dumplings in the base of the pan, pleat-side uppermost.
Place over medium heat, cooking until the base becomes browned. Add 120ml water, swirling around the immediately cover the lid. Continue heating until all of the water has evaporated.
Reduce the heat and continue cooking until the base of the dumplings are crispy and golden brown.
Boiled dumplings (水饺):
Heat a large pan of water over medium heat, bringing it to a boil, then add a small pinch of salt. Add the dumplings, keeping them in a single layer and cooking in multiple batches if needed.
Slightly nudge the dumplings with a large ladle or scoop to move them so they will not stick to the base of the pan. When the water begins to boil again, add around 60ml of cold water. Bring back to a boil, move the dumplings and add 60ml more cold water. Return to a boil and continue cooking. When the dumplings become transparent and expand because of the air inside they are done.
Remove with a slotted spoon and transfer to a warmed plate as you cook the next batch.
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