chinese dumplings

Recipe video above. Time to get your dumpling game on! Don't fret about perfect pleats - if it's all too hard, just press the seams together without pleating, plenty of Chinese restaurants do this.&nbsp;

Potstickers

shiitake mushrooms ((Note 1))

Chinese cabbage ((Napa cabbage))

salt

pork

garlic chives (, finely chopped*)

tsp light soy sauce ((light or dark soy also ok))

tsp Chinese wine ((Note 4))

½ tsp sesame oil*

¼ tsp white pepper ((black also ok))

garlic (, minced)

½ tsp grated fresh ginger*

- 35

dumpling wrappers ((Note 5))

water per batch

vegetable oil

Shiitake Mushroom: Place the mushrooms in a bowl and pour over plenty of boiled water. Leave for 20 minutes or until rehydrated. Squeeze out excess water, then finely chop.

Cabbage: Place cabbage in a bowl with salt. Toss with fingers, then set aside for 15 minutes. Squeeze out excess liquid from cabbage using hands.

Filling: Place cabbage, mushrooms and remaining Filling ingredients in a bowl. Mix with your hands until well combined.

Peel one wrapper off and place on the palm of your left hand (if right handed). Dip your finger in water and run it along half the edge of the wrapper.

Place 1 heaped tablespoon of Filling in the centre. Fold wrapper over, then pleat to seal. Alternatively, just press together with no pleats.

Finish so the dumpling is curved slightly, see photos in post, with the pleats on the top.

Place on tray. Cover with cling wrap or wet tea towel (important). Repeat with remaining dumplings. Should make 30, if yours are extremely plump you may only make 25.

Make Dumplings (watch video + see photos in post):

Make sure your pan has a lid that fits it half decently (Note 6).

Heat 2 tsp oil in a non stick pan over medium high heat. Add dumplings, pressing down firmly to flatten the base onto the pan. Cook around 8 to 10 per batch.

When the base is golden brown (check them), add 1/2 cup of water into the pan.

Immediately clamp the lid on, then leave for 7 minutes (any less and the pleats won't be cooked through so if your water dries out, add a bit more).

Remove lid - most of the water should be evaporated, the pleats should be cooked through. Leave the pan on the stove until the base dries and the underside of the dumplings are once again crisp.

Remove dumplings from pan and transfer to serving plate. Repeat with remaining Dumplings.

Serve with Dipping Sauces of choice. (Note 7)

Cooking:

This Wonton Soup recipe is bursting with fresh flavors and loaded with homemade pork Chinese Dumplings to elevate this classic take out dish to a gourmet level!

Wonton Soup Recipe (with Homemade Dumplings)

chicken stock (or bone broth)

2 inch piece of peeled ginger, cut into large slices

garlic cloves, smashed

soy sauce (or

Chinese cooking wine (or rice wine)

sesame oil

green onions, sliced

Chinese Dumplings

baby bok choy,

Chinese broccoli, sliced into pieces

spinach leaves

green onions,

In a large stock pot, combine chicken stock,...

In a large stock pot, combine chicken stock, ginger, garlic cloves, soy sauce, rice wine, sesame oil and green onions. 

Place lid on the pot and bring to...

Place lid on the pot and bring to a boil and then reduce to a simmer. Let cook for 10-15 minutes. 

While the broth simmers, cook your wontons. Bring...

While the broth simmers, cook your wontons. Bring a large pot of water to a rolling boil. Add the wontons to the pot in batches, about 12 wontons at a time. 

Boil for 3 to 4 minutes, until the...

Boil for 3 to 4 minutes, until the dumplings float to the top and are slightly translucent. Remove with slotted spoon and place straight into serving bowls.

Strain out the chunky garlic and ginger from...

Strain out the chunky garlic and ginger from the broth and discard both. 

If using any optional vegetables (like baby bok...

If using any optional vegetables (like baby bok choy), blanch in the soup broth and place in serving bowl.

Ladle hot broth over the wontons. Let stand...

Ladle hot broth over the wontons. Let stand for 2-3 and garnish with green onions. Serve immediately. 

https://mediavine-res.cloudinary.com/video/upload/vhouglbnrwahf3nfcrgc.mp4

Wonton Soup (with homemade dumplings)

Delicious Jiaozi (Potstickers or Pan-Fried Dumplings) are low carb, Paleo, Gluten-free, Whole30. These Chinese dumplings are easy to makem, freeze well!, and healthy delicious!

Jiaozi Chinese Potstickers (Paleo, Whole30, Keto)

daikon radish

scallions

tbsp finely chopped ginger

lbs ground chicken (or turkey, pork, lamb)

¼ tsp coarse sea salt (plus more for sprinkling)

⅛ tsp ground white pepper

arrowroot starch (omit for keto)

Avocado oil

1.5-2 tbsp coconut aminos

¼ tsp toasted sesame oil

1-1.5 tsp rice vinegar

Dice the tip ends of the radish or turnip. Peel the skin with a vegetable peeler.

Use a mandolin slicer, slice the daikon or turnip as thin as possible, about 1/16th-inch thickness.

Place the discs one-by-one over a large sheet pan (you might need two) and lightly sprinkle with coarse sea salt on both sides. Let them sit at room temperature for about 15 minutes.

In the meantime, make the dumpling fillings. In a large mixing bowl, combine ingredients from scallions to arrowroot starch. Stir the filling in one direction until it becomes a sticky paste, about 1-2 minutes. Cover and store in the fridge.

Pat dry the daikon with clean paper towels. Try to keep them in perfect moisture balance - not too dry and not too wet. There shouldn’t be visible water droplet on the surface. You can also cover them with a slightly damp paper towel while you work on the dumplings one-by-one.

Add a small amount of dumpling fillings to the center and use the back of a small teaspoon to smooth the filling. Apply a small amount of pressure to press the filling onto the radish slices. This will help them stick together better.

Gently fold it in half to create a half-moon shape and press the center edge to seal with your thumb and index fingers.

In a well-heated non-stick or cast iron skillet, add 1tbsp oil. Pan fry the dumplings for about 2 minutes over medium heat. You might need to fry them in separate batch so as to not overcrowd the skillet.  Please do not flip the dumplings.

Add ½ tbsp water. Cover with a lid. Lower the heat to medium-low and steam the dumplings for about 2-2.5 minutes. The fillings should be cooked through.

Uncover. Cook for an additional 30 seconds. Off heat, carefully remove them one-by-one with a small spatula. Place the seared side up over a large serving plate.

Some of the fillings might separate from the dumpling wrappers as you remove them from the skillet. Simply place them back. They will stick together once cooler. Serve with dumpling dipping sauce on the side. Serve immediately.

These yummy dumplings are steamed right in the skillet while pan-frying them, so you don&#039;t have to go through the trouble of boiling them first. That&#039;s one less step, and one less pot to wash!

Pan Fried Dumplings (Potstickers)

Napa cabbage (, thinly sliced)

salt (,

lb ground chicken (,

peanut oil (, (or vegetable, etc.))

cremini mushrooms (, finely chopped (or shiitake mushrooms))

green onion (, finely chopped)

tsp ginger (, minced or grated)

tsp dark soy sauce

tsp sesame oil

tsp pepper

sugar

dumpling wrappers (, round)

water (,

peanut oil (, for frying)

tbsp dark soy sauce

tsp chili oil

tsp sesame seeds (, toasted)

Sprinkle cabbage with salt, stir and set aside for 20 minutes. Squeeze excess liquid from the cabbage. Strain, discard liquid, and add to a large bowl.

Add the rest of the filling ingredients to the bowl. Mix well to combine. Place mixture in fridge to chill.&nbsp;

Make the Filling:

To assemble the dumplings, peel one wrapper off the stack and place in the palm of your non-dominate hand.&nbsp;

Add about a 1/2 tbsp of filling to the center of the dough. Use your finger to add a little water to the edge of the wrapper. By making the edges damp, it will stick together when you fold the dough.&nbsp;

Fold the dough in half, and pleat as desired (see note for tips!), making sure to press the edges together to create a tight seal.&nbsp;

Use your fingers to slightly curve the dumpling, making sure the bottom is flat, so it can sit in the skillet. Place the wrapped dumplings pleat side up on a plate or tray lined with parchment, to prevent sticking. Cover with plastic wrap or a damp towel while you make the rest of the dumplings, so they don't dry out.&nbsp;

Continue wrapping your dumplings until you use all of the wrappers (about 30 usually) in the pack. Leftover filling can be rolled into meatballs and fried.&nbsp;

Wrap the Dumplings:

Combine all ingredients in a small bowl, and set aside.&nbsp;

Make the Dipping Sauce:

Place a non-stick skillet with a lid over medium-high heat. Add 2 tsp peanut oil to pan, and allow to heat up.&nbsp;

Place about 8-10 dumplings (depending on the size of your skillet) flat side down, and pan-fry for 2-3 minutes, or until golden brown.&nbsp;

Add 1/4 cup water, then quickly cover with lid to trap the steam. Steam for 4-5 minutes, or until most of the water has evaporated.&nbsp;Remove lid, add more oil if needed, and fry for another minute or two, then remove from skillet. Check for an internal temperature of 165F/74C to ensure that chicken is fully cooked.

Repeat until all dumplings are fried. Serve warm with the dipping sauce.

Pan-Fry the Dumplings:

Homemade Chinese beef potstickers (dumplings) are crispy on the outside and tender and juicy inside packed with a delicious beef filling. 

Beef Potstickers (Dumplings) 

beef

green onions, finely chopped

ginger,

rice cooking wine

soy sauce

white pepper

teaspoons sugar

carrots, shredded

corn, frozen

peas, frozen

dumpling wrappers (one 50-piece package)

water (more

black sesame seeds (for garnish)

green onions, finely chopped (for garnish)

black vinegar

In a large mixing bowl, add ground beef, green onions, ginger, cooking wine, soy sauce, sesame oil, white pepper, sugar and salt. Stir with a spatula until evenly combined. Add carrots, corn and peas until evenly mixed.

Cover the bowl with plastic cling wrap and marinate for at least one hour in the refrigerator to soak in all the flavours.

Prepare a small bowl of water for dipping your fingers into. Take one dumpling wrapper at a time and place it in your palm. Dip your finger into water and smear it along the edge of the wrapper.

Transfer a tablespoon of filling into the centre. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.

Repeat with all dumplings. Cover with a tea towel to prevent the wrappers from drying out.

Heat vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 3 minutes. Place a batch of 12-15 dumplings on the pan and place them approximately 1/2-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown. (To get all sides crispy rather than just the bottom like we did, then cook on both sides until golden and crispy).

Add water into the pan to cover half of the dumplings' height (1/2-inch deep). The water should start sizzling and boiling immediately. Cover with the lid and cook for 7-8 minutes until almost all the water has evaporated.

Remove the lid and lower the temperature to medium heat. Cook for another 2 minutes until all water has been absorbed. The bottom of the dumplings should be crispy.

Repeat the same steps for another batch of 12-15 dumplings.

In a small bowl, make the vinegar dipping sauce by combining black vinegar, soy sauce, sesame oil and green onions. You can also add some Sriracha for a spicy kick.

Transfer the crispy dumplings onto a plate and sprinkle some black sesame seeds and green onions on top. Serve with a side of homemade vinegar dipping sauce or spicy chili oil.

Serve:

Yum! These were so delicious, perfect for a pre dinner appetizer :)

Potstickers are my fav takeout treat! I had never been able to recreate the restaurant taste before now. This recipe solved that problem, so delish!

I'm very new to cooking and this recipe was really great, I made 2 batches. One thing that I think you should stress for idiots like myself is to go lightly with the oil that you fry them in, because adding water to it makes it sizzle like crazy, and oil burns are NOT fun.

https://www.youtube.com/watch?v=bKQWweR3P0w

Better than take-out, flavourful and authentic Shanghai fried noodles with chicken, mushrooms, and bok choy is made in under 15 minutes. It takes 5 minutes prep and 10 minutes to cook. It is literally the easiest dinner any night of the week!

FULL RECIPE: https://www.aheadofthyme.com/pork-and-sardine-dumplings-potstickers/

PIN for later: https://www.pinterest.ca/pin/150870656256938908/

C O N N E C T 

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#potstickers #dumplings #sardines #dimsum

Pork and Sardine Dumplings (Potstickers)

Homemade pork dumplings are quick and easy to make, with perfect crispy bottoms and a tender, juicy pork filling inside.​ Easy to meal prep and freeze well.

Pork Dumplings

pound ground pork

1 egg

teaspoon fresh ginger, grated

tablespoons soy sauce (or oyster sauce)

tablespoon Shaoxing cooking wine

teaspoon sesame oil

teaspoon salt

teaspoon ground black pepper pepper

Chinese chives, finely chopped

dumpling wrappers(one 50-piece package)

tablespoons vegetable oil

cup cold water (more

tablespoon white sesame seeds (for garnish)

tablespoon green onions, finely chopped (for garnish)

tablespoons black vinegar

tablespoon soy sauce

teaspoon green onions, sliced

In a large mixing bowl, add ground pork, egg, ginger, soy sauce, Shaoxing wine, sesame oil, salt, and pepper. Stir with a spatula until evenly combined.

Cover the bowl with plastic cling wrap and marinate for at least 20 minutes (up to overnight) in the refrigerator to soak in all the flavours.

Transfer a tablespoon of filling into the centre. Fold the wrapper over into a half-moon shape, and enclose the filling inside. Press the edges together to seal, or pleat the edges together with your finger. Place the dumpling on a parchment-lined baking tray.

Heat vegetable oil over medium-high heat in a large non-stick frying pan until hot, about 3 minutes. Place a batch of 15 dumplings on the pan and place them approximately 1/2-inch apart to make sure that they don't stick together. Cook for 3 minutes until the bottom turns golden brown. (To get all sides crispy rather than just the bottom like we did, then cook on both sides until golden and crispy).

Repeat the same steps for another batch of 15 dumplings.

Transfer the crispy dumplings onto a plate and sprinkle some sesame seeds and green onions on top. Serve with the homemade vinegar dipping sauce.

Serve the Dumplings:

I didn’t think I could make these at home. They turned out sooo good!!

Chinese soup dumplings are delicious homemade wrappers filled with perfectly seasoned pork and soup. Yes, these dumplings are FILLED with soup! How do you get soup inside of a dumpling? It&#039;s like magic! This recipe is simple, delicious, and something everyone will enjoy.

Soup Dumplings

water

chicken stock

gelatin powder

all purpose flour

ginger (freshly grated)

pepper

rice vinegar

green onion (finely chopped)

Chinese black vinegar

ginger

ground pork

In a medium bowl, add your water and chicken stock and heat in the microwave for about 1 minute. Add in your soy sauce and gelatin and mix until all the gelatin has dissolved.

Pour your gelatin mixture into a shallow tray, about an 8X8 baking sheet, and cool in the fridge until the gelatin has set, about an hour.

When the gelatin has set, remove it from the fridge and fluff/ break it up with a fork. Set aside.

Soup Gelatin

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