February 12, 2010

Boiled Dumplings

24 Chinese dumpling wrappers for boiling
7oz ground pork (or ground beef)
16 ½ green onions
1/3 piece of ginget root
2 tbsps sesame oil
Seasoning for Filling
4 tbsps stock
½ tbsp sake
1.2 tsp salt
1 ½ tbsps soy sauce
4 tsps soy sacue
2 tbsps rice vinegar

Peel and grate the ginger with a vegetable grater.  Then finely chop the green onions.
Mix the seasoning for the filling. Pour the stock into a small bowl. Then add the sake, salt, and soy sauce.
In a separate mixing owl, mix the ground pork and ginger. Add the sake mixture and stir well. Add the sesame oil and the green onion. Keep mixing till the filling holds together.
Lay the 24 dumpling wrappers out. Divide the filling evenly between them. One at the time, put the dumpling in your head. Fold the edges closed, moving from the sides to the center. Pinch a few times to seal. Press down firmly to make sure the edges won’t open while boiling.
Fill a large saucepan 3/4th full of water. Bring to a boil. Put the dumplings into the boiling water and continue to heat till the water comes back to a boil. Once the dumplings have risen to the surface, reduce the heat, and boil for about 7 minutes more. Then turn off the heat and use a skimmer to transfer dumplings to serving dish.
Mix the rice vinegar and soy sauce to make the dipping sauce for the dumplings. 

How to make Chinese dumpling wrappers for boiling:
 1 2/3 cup flour
½ tsp salt
1/3 cup water
flour (for dusting)

Put the flour, salt, and water in a mixing bowl. Mix the ingredients together. Original recipe recommends cooking chopsticks. Once the dough has a grainy consistency, use your hands to gather it into a ball. Note: You may need a few tablespoons more of water. Knead the dough until its surface is smooth. Let the dough rest in a bowl with a dampened dishtowel covering it. Let rest at room temperature for 30 minutes.
Gently knead the dough and the roll it into a log with a diameter of about 1 ¼”. Cut the log of dough into 24 equal pieces. Place each piece of dough on a cutting board with one cut side down and shape the sides so they are all rounded. Press down with each piece of dough with the palm of your hand to flatten them. Use a rolling pin to roll each dough piece into circles with a diameter of about 4”. Dust rolled dumpling wrappers with flour and arrange so they don’t stick together. They are ready to be used!

The first time I made these, it took me 2 hours to make. I did make the dumpling wrappers from scratch, which is what took up most of my time. I made them again this afternoon and it took me an hour total to prep the dumplings, including resting time. I made the dumpling wrappers again from scratch and didn't worry about making perfect circles. Cause guess what - it doesn't matter as long as it's in a circle-ish shape! lol! You can make these ahead of time and flash freeze. After they're frozen, move to a freezer bag or container. It will take longer to cook, so pay attention to them. :)

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