VEGETARIAN STEAMED DUMPLINGS
Provided by Alton Brown
Categories appetizer
Time 1h2m
Yield 35 to 40 dumplings
Number Of Ingredients 16
Steps:
- Preheat the oven to 200 degrees F.
- Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top (a 14-ounce can of vegetables works well). Let stand 20 minutes. After 20 minutes, cut the tofu into 1/4-inch cubes and place in a large mixing bowl. Add the carrots, cabbage, red pepper, scallions, ginger, cilantro, soy sauce, hoisin, sesame oil, egg, salt, and pepper. Lightly stir to combine.
- To form the dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat procedure until all of the filling is gone.
- Using a steaming apparatus of your choice, bring 1/4 to 1/2-inch of water to a simmer over medium heat. Spray the steamer's surface lightly with the non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into a steamer, without touching each other. Cover and steam for 10 to 12 minutes over medium heat. Remove the dumplings from the steamer to a heatproof platter and place in oven to keep warm. Repeat until all dumplings are cooked.
HEALTHY STEAMED DUMPLINGS
My family loves Chinese food, but it's hard to find healthy choices in restaurants or at the grocery store. So instead, I make these healthy dumplings into a great family activity. With many hands helping out, filling the dumplings goes by fast. When we are done, we have lots of dumplings to put in the freezer for months to come. -Melody Crain, Houston, Texas
Provided by Taste of Home
Categories Appetizers
Time 55m
Yield 50 dumplings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the first 12 ingredients. Add turkey; mix lightly but thoroughly. , Place 1 tablespoon filling in center of each pot sticker wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edge with water. Fold wrapper over filling; seal edges, pleating the front side several times to form a pleated pouch. Stand dumplings on a work surface to flatten bottoms; curve slightly to form crescent shapes, if desired., Line a steamer basket with six cabbage leaves. In batches, arrange dumplings 1 in. apart over cabbage; place in a large saucepan over 1 in. of water. Bring to a boil; steam, covered, 6-8 minutes or until cooked through. Discard cabbage. If desired, serve with chili sauce. Freeze option: Cover and freeze cooled dumplings on waxed paper-lined baking sheets until firm. Transfer to a large freezer container. To use, microwave dumplings, covered, for 30-45 seconds or until heated through.
Nutrition Facts : Calories 44 calories, Fat 2g fat (0 saturated fat), Cholesterol 17mg cholesterol, Sodium 79mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.
STEAMED PORK & SCALLION DUMPLINGS
These dumplings are stuffed with a savory pork and scallion filling then steamed to perfection. The dipping sauce is salty and sweet with a just a hint of chili oil.
Provided by Arlyn Osborne
Categories Pork
Time 1h10m
Yield 40 dumplings
Number Of Ingredients 14
Steps:
- Whisk together the ingredients for the dipping sauce, making sure the sugar dissolves. Set aside.
- Add the scallions, garlic, ginger, hoisin, soy sauce and sesame oil to a small food processor. Pulse until finely chopped. Transfer the mixture to a large bowl.
- Add the beaten egg and mix to combine.
- Add the pork and mix to combine.
- Fill a small bowl with water and lightly flour a parchment-lined baking sheet.
- Place about 1 tablespoon of filling in the center of a wrapper. Dip your finger in the water and use it to moisten the edge of the wrapper.
- Pinch one end tightly to seal and then make several pleats to close up the filling entirely. Flatten out the bottom. If not pleating, simply fold one half of the wrapper over the filling and press together to seal.
- Set the dumpling on the prepared baking sheet and cover with a damp towel while you continue filling the rest.
- Heat a large nonstick skillet over medium heat. Add 1 cup of water to the pan, then place 6-7 dumplings in the water. Cover with a clear lid and let steam for 10 minutes, without lifting the lid.
- Continue with the remaining dumplings. Serve with the dipping sauce.
- You can freeze any uncooked dumplings and cook them later using the same method, but steaming for an additional 1 - 2 minutes longer.
CHINESE DUMPLINGS
These impressive wontons are simple to make and have a classic combination of Chinese flavours.
Provided by Jane Hornby
Categories Buffet, Dinner, Lunch, Side dish, Snack, Starter
Time 25m
Yield 18
Number Of Ingredients 7
Steps:
- Mix half of the chives and all of the filling ingredients together. Spread 1 heaped tbsp of filling onto each wonton skin and spread out a little.
- Bring the wrapper up and around the pork until you have a small, firmly-packed dumpling with an open top. Repeat with the rest of the mix. Can be made up to a day ahead.
- Steam the dumplings for 10 mins until the wrappers are translucent. Top with remaining chives and serve with dipping sauce.
Nutrition Facts : Calories 141 calories, Fat 3 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 1 grams sugar, Protein 16 grams protein, Sodium 0.96 milligram of sodium
VEGETARIAN STEAMED DUMPLINGS
Provided by Alton Brown
Time 50m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Cut the block of tofu in half horizontally and put it between several layers of paper towels, set between two large plates, and top with a 28-ounce can from the pantry. Set aside for 20 minutes to extract as much whey as possible.
- Cut the tofu into 1/4-inch cubes and place in a large mixing bowl along with the carrots, cabbage, bell pepper, scallions, ginger, cilantro, soy sauce, hoisin sauce, sesame oil, egg, salt and pepper. Toss by hand to combine.
- To form the dumplings: Remove 1 wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with water. Place 1 rounded teaspoon of the tofu mixture in the center of the wrapper. Fold into a triangle and then attach the ends, then brush two points with a little water and pinch together to make a wonton shape.
- Bring a large pot of at least 3 inches of water to a low boil. Brush a parchment paper round lightly with oil, then place into a steamer basket. Place dumplings onto the parchment and cover the steamer with the lid. Steam dumplings for 15 minutes, until dough is cooked and center has cooked through. Remove dumplings from steamer and serve!
CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE
I used to love this Chinese-restaurant appetizer so much that my mother reverse-engineered the recipe. These dumplings have an interesting taste and are great for parties. They also freeze well. Hope you enjoy them--it's worth the work involved.
Provided by Myra9035
Categories Lunch/Snacks
Time 1h20m
Yield 15 dumplings
Number Of Ingredients 14
Steps:
- Mix ingredients for dipping sauce and set aside.
- Lightly oil a large bowl.
- Put the flour and salt in another large bowl, piled up.
- Make a dent in the top of the pile, and crack the egg into it.
- Mix the egg into the flour.
- Add enough water to the mixture to make a thick dough.
- The consistency should be like bread dough.
- In any case, don't add too much water--it shouldn't be like batter at all!
- Turn the dough out onto the flour-dusted counter, and form into a ball.
- (It helps to flour your hands first).
- Place the dough into the oiled bowl and cover with plastic wrap (cellofane).
- Let stand 1 hour.
- Meanwhile mix all ingredients for filling and place in the fridge.
- Next, remove dough and place on flour-dusted counter (or work surface).
- Knead a bit and flatten until very thin (but not see-through or falling apart).
- Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
- Don't place them on top of each other, as they could stick together!
- Knead the leftover pieces together again and cut more rounds until there's no dough left.
- Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
- Seal edges with a bit of water, and use tongs of a fork to decorate the edge.
- To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
- If you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
- If you like, you can fry the dumplings in a skillet or wok to brown them before serving.
- Handle gently!
PORK DUMPLINGS
These tasty treats make a perfect appetizer or you can serve them as a main dish. For a main dish count on about 15 dumplings per person. Serve with hoisin sauce, hot Chinese-style mustard and toasted sesame seeds.
Provided by Lorna
Categories Main Dish Recipes Dumpling Recipes
Yield 6
Number Of Ingredients 9
Steps:
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.
- To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.
Nutrition Facts : Calories 751.5 calories, Carbohydrate 81.1 g, Cholesterol 128.9 mg, Fat 28.8 g, Fiber 3.4 g, Protein 39.2 g, SaturatedFat 8.7 g, Sodium 1448.8 mg, Sugar 1.2 g
HOW TO MAKE STEAMED DUMPLINGS FROM SCRATCH
Everything you need to know about making fresh steamed dumpling dough from scratch, dumpling filling, the working process, and how to cook and store, with step-by-step photos and video.
Provided by Maggie Zhu
Categories Ingredient
Time 2h20m
Number Of Ingredients 12
Steps:
- If you are using ground meat in dumpling filling add seasonings now to marinate the meat. Note, do not add vegetables at this stage. Cover the ground meat and marinate in the fridge for 1 hour to a day. Re-hydrate and prep dry ingredients if you're making vegetarian dumplings.
- Attach dough blade to your mixer. Add flour into mixing bowl. Pour 1 cup hot water in the middle. Mix on low until the water is mostly incorporated. Stop mixer and scrape flour from the wall with a spatula. Mix on low until water is fully incorporated. Add room temperature water along the edge. Stir with spatula to mix. Start mixer on low until it forms a dough. If the dough won't come together, keep adding cold water, 1 to 2 tablespoons at a time, until a dough is formed. The dough should be a bit springy, not sticking to the bowl, and not too tender. Add flour if the dough is too soft and doesn't hold its shape. Keep kneading until the surface becomes smooth, about 10 to 15 minutes. Transfer to a working surface and knead a few times to shape into a dough ball.
- Add flour into a large mixing bowl. Pour 1 cup hot water in the middle. Mix in a swirling motion to combine the flour in center of the bowl and leave some of the flour along the edge untouched. When the water is fully combined, add room temperature water along the edge in a swirling motion. Keep mixing until all the water is absorbed. Dust both hands with flour and start kneading to form dough. When dough has formed, dust the working surface with flour and dust hands again. Transfer the dough to the working surface and continue to knead it until its surface becomes smooth, about 10 to 15 minutes.
- Brush a thin layer oil in a bowl and place the dough inside. Cover with plastic wrap and rest it for 30 minutes to 1 hour. If you don't make the dumplings immediately, store the dough in the fridge for up to a day.
- Now it's the time to finish up the dumpling filling. Adding vegetables to the marinated ground meat. Finish with sesame oil. Mix well.
- Line a large steamer with napa cabbage leaves or a few layers wet cheese cloth.
- If you're going to serve the dumplings immediately, add water to a large skillet or a wok. Bring it to the boil.
- Divide the dough into 4 parts and roll into balls. Work on them one by one. Place the rest of the dough balls back in the bowl and cover with plastic wrap to prevent them from drying out.
- Shape and roll the dough into a long stick, about 20-cm (8-inch) length. Cut into 2-cm (2/3-inch) thick small pieces. You will get 10 to 12 pieces dough. I personally prefer to make large dumplings, so you can wrap in more fillings which are less work.
- Lightly dust both sides of each small dough with flour, and shape them into a cylinder. Work on them one at a time. Cover the rest with a few layers of wet kitchen paper towel to prevent them from drying out.
- Dust the working surface again. Take one dough ball and press it to a round disc. Roll with a rolling pin and rotate it a few times to thin out the dough. Then rotate the dough with one hand while rolling the dough with the other hand at the same time until it forms a round sheet (refer to the video to see how). Try to roll it so that that the edge is thinner than the center. The wrapper should be about 2 millimeters (1/16-inch) thick in center (i.e. almost same as the thickness of a CD), and paper thin on the edges. The diameter should be about 10 to 11-cm (4-inch). It is ok if the wrapper is not perfectly round.
- Starting here, you should work as quickly as you can because the wrappers will dry out quickly. Cover the wrappers with a few layers of wet paper towel to l prevent them from drying out too fast. If they do, you will find it difficult to seal the dumplings later. If the wrappers dry out when you start to fold the dumplings, brush a bit of water over the edge so you can still seal the dough.
- If you have a helper, they could start folding dumplings now, while you keep rolling the wrapper.
- Scoop about 2 tablespoons (or less, so you can easily fold the dumpling) of dumpling filling and place it in the center of the wrapper. Hold the dumpling with one hand and start sealing the edges with the other hand (refer to the video to see how to fold a dumpling). After folding, press edge again to seal well. You can use any way to fold the dumplings as long as you're comfortable with it.
- If you're going to cook the dumplings immediately, place them into the steamer, about 1 finger apart.
- If you're going to cook the dumplings later, place them onto a baking tray and seal with plastic wrapper. Store dumplings in the freezer for up to 1 month. Once the dumplings are completely frozen, about a day, you can transport them to an air-tight container or a gallon bag to save freezer space.
- To steam dumplings, prepare the steamer by adding 2" (5cm) water to the steamer. Place the dumplings onto the steaming rack, at least one finger apart each other (the dumplings will expand a lot after cooking). Place the steaming rack onto the steamer and cover. Heat over medium heat until the steam comes out. Leave to cook, without peeking into the steamer, for 10 minutes or until the dumplings are completely cooked through.
- Serve immediately with dipping sauce. When the dumplings are just off the stove and still hot, carefully try one without any dipping sauce. The dumpling should have a lot of juice inside and be delicious and flavorful without any sauce.
- I introduced 4 types of dumpling sauce recipes in this post.
- The best way to store is to freeze uncooked dumplings immediately after wrapping. Steam frozen dumplings without thawing until they're cooked through, 15 to 20 minutes.
- If you have leftover cooked dumplings, store in airtight container in the fridge and consume within 1 to 2 days.
- To reheat in microwave - Add dumplings into a bowl and sprinkle with a few drops of water. Cover and heat until warm.
- To reheat by steaming - Just like steaming the raw dumplings, cook dumplings in a steamer until heated through, about 5 minutes.
- To pan fry - Grease a nonstick skillet with a thin layer of oil and heat over medium heat. When skillet is hot, add dumplings. Swirl in a tablespoon of water, cover immediately, and cook for 2 to 3 minutes.
HOW TO MAKE CHINESE DUMPLINGS (JIAOZI)
How to make Chinese dumplings from scratch, with pork and chive as filling
Provided by Elaine
Categories staple
Time 1h30m
Number Of Ingredients 17
Steps:
- Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
- When the dough becomes soft and smooth, cut into halves and knead each half into a round ball. Take one half and dig a small hole in center. Then shape it to a large circle round. Cut so we will end up a long log. Shape the log around 3cm in diameter. Divide the long log into small dumpling dough pieces (each around 10g). Dust each of them so they will not stick together. Press one down and then roll it into a wrapper around 10cm in diameter. You can refer to the video for the technique.
- Get your assistants here and begin to wrap the dumpling at the fastest speed, because the wrappers will get dried out soon and become harder to seal together.
- In a mixing bowl, add ground pork, a small pinch of salt, egg, light soy sauce, white pepper, oyster sauce grated ginger and salt. Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
- Stir the filling in one direction for 2-3 minutes until getting a paste texture and the filling becomes quite sticky. Set aside for 1 hour or cover with plastic wrapper and overnight.
- Finely chop chives and mix with 2 tablespoons of sesame oil or other vegetable oil. Mix chive with pork before wrapping.
- Brush 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
- Heat over medium fire until one side becomes browned. Swirl around 1/2 cup of water and then cover the lid immediately. Continue heating until all of the water is evaporated.
- Slow down your heat and heat until the bottom becomes crispy and golden brown.
- Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the dumplings in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom. Then the water begins to boil again, add around 1/4 cup of cold water. Repeat once. When the dumplings become transparent and expand because of the air inside. Transfer out.
Nutrition Facts : Calories 1021 kcal, Carbohydrate 83 g, Protein 39 g, Fat 57 g, SaturatedFat 14 g, Cholesterol 205 mg, Sodium 794 mg, Fiber 5 g, Sugar 2 g, ServingSize 1 serving
STEAMED DUMPLINGS RECIPE
How to make dumplings - learn the easy steps to make healthy and delicious dumplings.
Provided by Rasa Malaysia
Categories Chinese Recipes
Time 30m
Number Of Ingredients 10
Steps:
- Combine the ground pork, shrimp, chopped scallions, ginger, and all the seasonings together. Mix well and set aside.
- To make dumplings, place a small spoonful of the filling in the center of a wrapper. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the dumpling accordingly. Repeat the same for the rest. (Please refer to this video to learn how to fold/pleat dumplings.
- Arrange the dumplings in a bamboo steamer (lined with parchment paper at the bottom) and steam for 8-10 minutes. Serve immediately with black vinegar dipping sauce.
Nutrition Facts : Calories 332 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 54 milligrams cholesterol, Fat 9 grams fat, Fiber 2 grams fiber, Protein 16 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 6 people, Sodium 735 milligrams sodium, Sugar 1 grams sugar
HOW TO MAKE STEAMED DUMPLINGS, TWO WAYS (蒸饺)
A complete guide on making steamed dumplings which includes two types of dough, filling ideas, folding methods, dipping sauce & make-ahead advice.
Provided by Wei Guo
Categories Main Course
Time 50m
Number Of Ingredients 19
Steps:
- For regular wrappers: Pour boiling water into the flour while mixing with chopsticks. Then add room temperature water. Stir until no more liquid can be seen. Combine and knead with your hands until smooth. Cover the bowl then rest for 30 minutes.
- For crystal wrappers: Mix wheat starch and tapioca starch (or cornstarch) in a bowl. Pour boiling water over (It has to be just boiled). Stir with chopsticks immediately to distribute the water evenly. Then add oil. Combine and knead with your hands until very smooth. It can be used straight away. Remember to cover it well while preparing the filling.
- Put minced pork into a mixing bowl. Add white pepper, salt, sesame oil & water. Stir to combine.
- Add Chinese chives, water chestnut & dried papery shrimp. Mix well then keep in the fridge until you're ready to assemble the dumplings.
- Divide the dough into two parts. Roll each part into a rope then cut into 12 equal sections (24 pieces in total).
- Use a rolling pin to flatten a piece into a thin disc, about 9-10cm in diameter (Please refer to the tutorial below). Dust with flour/starch if it sticks. Remember to cover the unused pieces to prevent them from drying out.
- Place a spoonful of filling on the wrapper. Fold and seal completely. The video below shows you how I fold them in half-moon shape and triangle shape.
- Check out my post and video on "Ten Ways to Fold Dumplings" if you wish to learn other techniques.
- Scatter carrot slices in the steamer basket, then place dumplings on top (This is to avoid sticking. You may use parchment paper or coat the steamer with a thin layer of oil).
- Bring the water to a full boil, then place the basket in and cover with a lid.
- Steam over medium heat for 10 minutes for the regular dumplings, or 6 minutes for the crystal dumplings.
- It's best to enjoy steamed dumplings when warm.
- You can serve them on their own, with a simple mix of homemade chilli oil & black rice vinegar or with other delcious sauces found in my post "Six Dumpling Sauces".
- Keep the leftover cooked dumplings in an airtight container in the fridge for up to 2 days. To reheat, you may either steam for 3-4 minutes or pan fry over low heat with a little oil until piping hot.
- Right after the dumplings are assembled, lay them in a single layer on a tray. Freeze until completely frozen. Transfer to an airtight container/plastic bag. Store in the freezer for up to 2 months.
- Cook frozen dumplings: Do not defrost. Steam for 15 mins or so.
MANTI - STEAMED DUMPLINGS (Манты)
Steps:
- In a chopper or food processor, pulse the pumpkin and onion separately, not too finely, still in small chunks. Alternatively, cut into small cubed pieces. Mix together with the meat, salt, pepper, oil and water, using your hands, until combined. Set aside.
- Mix dough ingredients together and knead on the counter for about 5 minutes, until dough it's a smooth ball. Let the dough rest for half and hour and give it a good knead again for a few minutes. Cover with a bowl and let it rest for at least 1 more hour.
- Cut dough into pieces. Using a rolling pin, roll out the dough into a thin layer (about 1/8"). It's much easier to use a pasta roller, or I use a KitchenAid Mixmaster pasta roller attachment. Take the cut piece of dough, roughly roll with a rolling pin until it's able to be rolled through the pasta maker. First time, I rolled it on a thicker setting #1, then follow through with a thinner setting #2, which gets you to the desired thickness. Sprinkle flour on the pasta pieces to prevent them from sticking to the table.
- Use a large can or a glass for cutting the shape of the dough circles. We used a Cadbury's Hot Chocolate Can which has a 4"/10cm diameter. Cut circles with the can, combine the off cuts into a ball, knead and roll out again. This process always easier with 2 people. One rolling, one cutting, then making manti together.
- There are many ways to shape manti, here are my 2 favorites. Put about a generous tablespoon of meat mixture into the circle piece of dough, careful for the meat not to touch the sides of the dough or it won't stick shut. Pinch and close the opposite sides of the dough together (corner to corner) until you have a little pinched dough pocket. Place on a tray and put in the freezer until frozen solid. Put in ziploc bags until ready to steam (or you can eat them fresh as in the next step).
- Put about a generous tablespoon of meat mixture into the circle piece of dough, careful not to touch the sides of the dough or it won't stick shut. Pinch the middle of the dough together in the centre. Pinch the adjacent sides together, meeting in the centre, pinching all edges of the dough closed. It's going to kind of look like a star shaped pillow. Place on a greased steamer disks, about 1/2" apart from each other. Some use butter, but I generously sprayed oil.
- Bring water in your mantavarka (steamer) to a boil. Place the steamer trays over the water and steam manti for about 30-40 minutes, until the meat is cooked.
- Serve with Sour Cream and dill, or Lazadhzan, or with ketchup.
KOREAN DUMPLING (MANDU)
Steps:
- Gather the ingredients.
- In a large mixing bowl , gently combine the ground beef or ground pork, onion, cabbage, tofu, and noodles.
- In a separate small bowl, combine the garlic, soy sauce, sesame oil, salt, and pepper.
- Pour seasoning mixture over meat and vegetables and mix with hands to combine.
- Place about 1 tablespoon of filling in the center of a dumpling wrapper.
- Dip your finger in water and wet the perimeter of half of the wrapper.
- Fold the wrapper in half, pressing to seal and then crimp the edges. Repeat until the filling is gone.
- You can steam, boil, fry, or sauté the dumplings as you wish.
- Serve with a basic dipping sauce or a spicy sauce .
Nutrition Facts : Calories 187 kcal, Carbohydrate 7 g, Cholesterol 50 mg, Fiber 1 g, Protein 19 g, SaturatedFat 3 g, Sodium 432 mg, Sugar 1 g, Fat 9 g, ServingSize 6 servings, UnsaturatedFat 0 g
More about "steamed dumplings food"
CHINESE STEAMED DUMPLINGS RECIPE - TABLESPOON.COM
From tablespoon.com
Cuisine AsianCategory AppetizerServings 48Total Time 4 hrs
- 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.
STEAMED DUMPLINGS - BETTER HOMES & GARDENS
From bhg.com
3/5 (13)Total Time 3 hrsServings 48Calories 55 per serving
- For dough*, place flour in a large bowl. Make a well in center; pour in warm water. Using a fork, stir just until a shaggy dough forms. Cover with plastic wrap. Let stand 15 minutes. Add oil. Mix until combined and dough forms a ball. Transfer to a lightly floured surface. Knead until soft and smooth, about 5 minutes, adding flour as needed to prevent sticking. Sprinkle lightly with flour; cover with plastic wrap. Let stand at room temperature 1 hour.
- Meanwhile, prepare desired filling; chill. Line the bottom of a bamboo steamer basket with a piece of parchment cut to fit. Using a sharp knife, make several slits in paper; lightly coat with cooking spray.
- Divide dough into four equal portions. Roll one portion of dough at a time into a 12-inch log (keep remaining dough covered with plastic wrap). Using a ruler as a guide, cut into 1-inch pieces. Press each piece into a circle, then roll to a 4-inch circle. Spoon 1 tablespoon filling in center. Working your way around the dumpling, pull the dough up over filling, creating pleats to enclose. Pinch dough at the top and twist.
- Transfer to prepared steamer basket. Repeat with remaining dough and filling. (Fill and shape remaining batches of dumplings while the first batches steam.)
STEAMED SPELT DUMPLINGS RECIPE | EAT SMARTER USA
From eatsmarter.com
4.3/5 (4)Total Time 1 hr 25 minsCategory Brunch, Lunch, Dinner, Main Course, DessertCalories 550 per serving
STEAMED SHRIMP DUMPLINGS WITH CHINESE CHIVES - FOOD & WINE
From foodandwine.com
Servings 24Total Time 1 hr 50 minsCategory Shrimp
- Make the filling In a small bowl, cover the mushrooms by 1 inch with boiling water. Let stand until tender, about 30 minutes. Drain well and finely chop (you should have 1/3 cup).
- In a medium bowl, mix the shrimp with the mushrooms, chives, oil, sugar, salt and cornstarch. Let stand for 10 minutes.
- Meanwhile, make the dough In a large bowl, stir the wheat starch and 1/2 cup of cornstarch with the boiling water until the dough comes together; let cool slightly. Lightly dust a work surface with cornstarch and turn the dough out onto it, then knead until smooth, about 2 minutes. Wrap the dough in plastic and let rest for 15 minutes at room temperature. Cut the dough into 2 equal pieces. Roll each piece into a 1-inch-thick log (12 inches long) and cut each log into twelve 1-inch-thick slices. Using a lightly cornstarch-dusted rolling pin, roll out each piece of dough to a 3 1/2-inch round. Arrange the wrappers on a cornstarch-dusted baking sheet (it’s OK if they overlap slightly) and keep covered with plastic wrap while you prepare the rest.
- Spoon 1 tablespoon of the filling in the center of each wrapper. Fold the dough up and over the filling to form a half-moon and pleat to seal the dumpling completely. Repeat with the remaining filling and wrappers.
STEAMED PORK DUMPLINGS - SIDECHEF - RECIPES AND MEAL …
From sidechef.com
5/5 (10)Total Time 1 hr 30 minsCuisine Chinese, AsianCalories 116 per serving
- In a large bowl, combine the Napa Cabbage (3 cup) and Kosher Salt (1 tablespoon), mix well. Let the cabbage sit at room temperature for 20 minutes to allow the salt to draw out the moisture.
- In another large bowl, combine the Ground Pork (1 pound), Shiitake Mushroom (8), Scallion (3), Fresh Ginger (2 teaspoon), Garlic (2 clove), Red Bird's Eye Chili Pepper (3), Low-Sodium Soy Sauce (1 tablespoon), Mirin (1 tablespoon), Sesame Oil (1 teaspoon), Corn Starch (1 tablespoon), and Ground Black Pepper (1/8 teaspoon).
- Using your hands, squeeze the excess moisture from the cabbage and add to the pork mixture. With your hands, incorporate all the ingredients well. Cover and let sit, refrigerate for 30 minutes.
- To assemble the dumplings, take one Wonton Wrappers (60 piece) and place 1 teaspoon of the mixture in the middle. Cover the remaining stack of wrappers with a damp tea towel until needed.
STEAMED DUMPLINGS RECIPE | GOOD FOOD
From goodfood.com.au
- Finely chop chicken to create a rough mince. In a bowl, use your hands to combine all ingredients except half the chilli, the wrappers, extra oil and lime juice. If using chicken breast, add one tablespoon of light oil. Lightly roll tablespoons of mixture into balls, keeping a little air in the mixture. Place a ball in the centre of awontonwrapper, top with a slice of chilli and bring the sides of the wrapper around the filling forming a money bag shape.
- Repeat with remaining mixture, chilli and wrappers. To cook, have a wok ready with five centimetres of simmering water, or enough to sit just below a steamer when placed in the wok. Dip the base of each dumpling into the light oil, place in the steamer in the wok and cover with a lid. The lid should cover the wok so steam doesn't escape. Steam dumplings in batches of eight, or as many as will fit without being overcrowded, for about six minutes.
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