Chinese Dumplings Recipe + VIDEO
User Reviews
5
Chinese Dumplings Recipe + VIDEO
Description
The recipe begins with preparing potsticker dough by combining hot water and all-purpose flour, kneading until smooth and elastic. While the dough rests, the filling is mixed from ground pork, eggs, grated ginger, garlic, chopped bok choy, water chestnuts, scallions, and seasonings including soy sauce, sesame oil, and Dijon mustard for subtle tang. The dough is rolled into small circles for wrappers.
Each wrapper is filled with a spoonful of the pork mixture, folded, and sealed to form dumplings. Cooked dumplings can be pan-fried or boiled, commonly resulting in a crisp bottom and tender steamed top. The accompanying dipping sauce combines soy sauce, rice vinegar, sesame oil, sugar, garlic, chile garlic sauce, and scallions, providing salty, sour, and spicy notes to complement the dumplings.
Dumplings can be stored in an airtight container refrigerated up to 3-4 days or frozen for up to 3 months, making them suitable for make-ahead meals. This recipe provides a well-rounded approach to making classic Chinese-style potstickers with fresh ingredients and a balanced dipping sauce.
Ingredients
For the Potsticker Dough:
- 4 cups all-purpose flour Gold Medal brand
- 1 1/4 cups water hot
For the Pork Filling:
- 1 pound ground pork
- 2 egg large
- 1 tablespoon sugar
- 2 tablespoons ginger fresh grated
- 2-3 cloves garlic minced
- 1/2 cup bok choy finely chopped
- 1/2 cup water chestnuts finely chopped
- 1/2 cup scallion finely chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons Dijon mustard
- salt
- black pepper
For the Potsticker Dipping Sauce:
- 1/2 cup soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 cloves garlic minced
- 2 teaspoons chile garlic sauce
- 2 tablespoons scallion chopped
- oil for cooking
- water for cooking
Instructions
For the Dough:
- Place the flour in the food processor with scalding hot water. (Water can be from the tap if your water runs really hot.) Turn on the food processor and "knead" until the dough comes together and pulls away from the sides. Then "knead" in the food processor another 1-2 more minutes. Cover with a damp cloth and allow the dough to rest while you prepare the other components.
For the Filling and Dipping Sauce:
- Place all the ingredients in a bowl. Mix by hand until smooth, adding 1 1/2 teaspoon salt and 1/2 teaspoon pepper. Then mix the dipping sauce ingredients in a small bowl. Warm the dipping sauce (in the microwave) to dissolve the sugar, then allow it to cool completely.
- Dump the dough out onto a floured work surface. Press out into an even rectangle and cut the dough into 50-60 segments.
- One at a time, roll the segments into a ball. Place each ball on a flour surface and roll into a flat thin circle 3 to 4 inches across. Don't worry about it being perfectly round, focus on thin! Then place 1 to 1 1/2 teaspoons pork filling in the center of the circle and bring the sides up to pinch at the top, forming a taco shape. Gently fold the sides toward the middle forming pleats against the back side of the dough. Pinch each pleat down to seal. Place the finished dumpling on a floured baking sheet, and repeat, repeat, repeat. (At this point you could flash freeze some of the dumplings to save for later.)
- Now place a large skillet over medium-high heat. Add 1-2 tablespoons oil to the skillet. Once it's hot, quickly place the potstickers down into the skillet to sear. Brown the bottoms for approximately 2 minutes, then quickly flip the potstickers and add about 1/2 cup warm water to the skillet--enough water to come a third of the way up the side of the potstickers. Cover and let the dumplings steam for 2-3 minutes, until the water has evaporated. Repeat with the remaining dumplings.
- Serve warm with soy dipping sauce.
Notes
- Dumplings can be stored in an airtight container in the refrigerator for 3-4 days.
- For longer storage, freeze dumplings for up to 3 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 50dumplings
Amount Per Serving
Calories 75 kcal
% Daily Value*
| Serving | 1dumpling | |
| Calories | 75kcal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 13mg | 4% |
| Sodium | 196mg | 8% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 6mg | 1% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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