Chinese Homemade Dumplings
Crispy Chinese dumplings with filling
60 min
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- 描述
- 原料
- 指示
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Dumplings are extremely versatile and there are hundreds of variations. This is a basic Chinese recipe of how I make most of my dumplings. Grab your friends and loved ones, and explore your favorite dumplings! P.S if you made too many, simply freeze them up, or invite me over!
每份營養
2680
大卡
144g
蛋白質
92g
胖的
308g
碳水化合物
22,8g
纖維
2份的配料
1 Pack / 40 Skins
Dumpling Skins
400 g
Minced Pork
150 g or 2 cups
Chinese Cabbage
2 pieces
Spring Onion
餐具
knife, tablespoon, large bowl, small bowl, pan
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指示
步 1
Prepare all ingredients: Thaw Dumpling Skins over night in fridge. Finely chop Chinese Cabbage and Scallions. Mince Garlic. Grate or mince Ginger.
原料
1 Pack / 40 Skins
Dumpling Skins
150 g or 2 cups
Chinese Cabbage
2 pieces
Spring Onion
1 large clove
Garlic
1 knob / 2.5 cm
Ginger
步 2
Mince your minced pork extra fine with a knife and place it in a large bowl with the prepared veggies. Evenly mix in Light Soy Sauce, Sesame Oil and optionally Shaoxing wine for an extra sweet richness. Knead the mixture thoroughly clock-wise with your hand for 2 mins. This will give the filling a finer structure.
原料
400 g
Minced Pork
2 Tbsp
Light Soy Sauce
1 Tbsp
Sesame Oil
50 ml
Shaoxing Wine
步 3
Pour a small bowl of water and set aside. Place one thawed Dumpling Skin on the palm of your non-dominant hand and scoop one teaspoon of your filling into the middle of the skin. Preferable use a long teaspoon and start with a small amount. With a bit of practice you will know what the perfect amount is for you folding technique.
步 4
Dip one finger into the bowl of water and draw a finger-tip wide circle around the whole wrapper. Fold the Skin in half by pinching outer center with your holding hand. Pinch the side of skin facing you 0.5 cm from the center with your dominant hand and make a fold towards the center and press to seal. Repeat twice to get 3 folds, swap hands and repeat on the other side.
步 5
Heat a large non-stick frying pan over medium-high heat. Add 3 table spoons of oil after the pan is hot and gently place the dumplings into the pan without touching each other (8-15 per pan). Fry for 3 minutes. Carefully add 100 ml of water and cover immediately. Reduce heat to medium-low and let the water evaporate. Remove the lid and increase the temperature to medium high and fry for another 2 minutes.
步 6
Serve hot with a dipping sauce of equal parts of Chinese Black Vinegar and Light Soy Sauce.
Chef's Tip: For a lighter meal, I like to boil my dumplings. Bring a pot of water to a boil and add the dumplings. Every 2 minutes add 100ml of cold water. Repeat 3 times. Scoop out the dumplings and serve hot.
原料
2 Tbsp
Chinese Vinegar
2 Tbsp
Soy Sauce
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