Making dumplings is really not so hard and you can get all the ingredients from regular stores: dumpling wrappers, ground pork, etc. To me, the slightly difficult part is the folding or pleating of dumplings , an easy skill that just requires some practices and training. If you are new to making homemade dumplings, you can just fold the dumplings into half moon shape.
Soon enough, you will become more comfortable with the folding. In no time, yours will look like mine pictured here. I love my dumplings filled with ground pork and some shrimp.
Most Chinese dumplings are made with pork only, but since I love shrimp, I added some shrimp. However, not everyone eats shrimp dumplings so feel free to add the protein of your choice!
If you need a way to test if your dumplings are done, run a toothpick through one. If it comes out clean, your healthy dumplings are ready to be eaten! Do try out my Asian dumpling recipe. These dumplings make a great and refreshing lunch or afternoon snack, especially with Chinese tea. I make Scallops siomai and dumplings I also make Maine Lobster siomai and dumplings.
My sauces are garlic red hot chili oil and also apple cider vinegar, sesame seed oil , lite soy sauce and onion. To freeze, place fresh dumplings on a rimmed baking sheet lined with parchment paper or on a large plate dusted with a little flour or cornstarch. Place the entire tray of dumplings into the freezer uncovered and let them rest until fully frozen, about half an hour, then transfer the frozen dumplings to a zipper-lock freezer bag and squeeze out as much air as possible, seal the bag, and store the dumplings for up to two months.
Freezer burn is caused when ice crystals sublimate—that is, they transform directly from ice into water vapor, skipping the water phase entirely. Sublimation can be controlled by limiting the amount of airflow around the dumplings.
As standard zipper-lock bags are actually breathable air can pass very slowly through the plastic , they aren't great for long term freezer storage. It's important that you use a zipper-lock freezer bag, which is made of thicker plastic and designed to prevent freezer burn.
Alternatively, use a standard zipper-lock bag followed by a tight wrap in two layers of aluminum foil. This will effectively block air flow to the dumplings. Boiling frozen dumplings is the easiest method, though it's also the most time consuming as you have to wait for a pot of water to come to a boil. To boil dumplings, fill a large pot two-thirds of the way with water.
Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes. Fish them out with a strainer, drain them, and serve. Steaming is a much faster method as you only need to bring a few cups of water to a boil instead of an entire pot. Texturally, it'll also leave the skins a little stretchier and firmer. I generally prefer this texture to the softer texture boiling gives.
It does require the use of a bamboo steamer insert for your wok or pot. It's a worthwhile investment if you do any amount of Asian cooking, and they also make great stacking storage devices for potatoes and alliums. Frozen dumplings will stick to the bamboo inside a steamer, so you need to line it first. If you've got some Napa cabbage in the fridge, the leaves make great steamer liners. Alternatively, you can use parchment paper to make a breathable non-stick surface. Once you get the hang of it, you can make one in about the time it takes to bring the water in the wok to steaming-level.
Here's how. Fold a sheet of parchment paper with a length and width of at least the diameter of your steamer in half. Fold it in half the other direction, creating a rectangle. Prep 60 min Total 4 hr 0 min Servings Ready to make? Delicious Chinese dumplings steamed at home. Just like you would find at dim sum! Steps 1. To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams. Mix starter with other dough ingredients except flour. Stir together well and then slowly start to add flour.
Once all the flour is added, bring the dough together in a ball. Turn dough out onto a floured surface and knead until the dough is very soft, about 10 minutes. If the dough is ever very sticky, knead in more flour. Place dough in a lightly oiled bowl to rise until it triples, about 2. Take 1 teaspoon of the chicken mixture and shape into a ball with wet hands. Place filling on a wrapper and wet wrapper edge with a little water.
If using wonton wrappers, pinch the wrapper around the filling to make a purse shape. If using gyoza wrappers, fold the wrapper and pinch pleat the edge to seal. Place dumplings on the prepared tray.
Repeat with remaining mixture.
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