Steamed Dumplings Food

VEGETARIAN STEAMED DUMPLINGS

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.

CHINESE STEAMED DUMPLINGS WITH DIPPING SAUCE

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!

STEAMED PORK & SCALLION DUMPLINGS

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.

HEALTHY STEAMED DUMPLINGS

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.

SIOPAO (FILIPINO STEAMED DUMPLINGS)

Steps:

• Dissolve yeast in the water; stir in the sugar and beat in 2 1/2 cups of rice flour to make a soft sponge. Set aside in a warm place to double in bulk, about 40 minutes. Mix in 2 more cups of rice flour and 1/4 cup of shortening and place the dough on a greased work surface; knead in the remaining 1/4 cup of shortening to make a smooth dough. Cut the dough into 15 equal-sized pieces; form each piece into a ball.
• Heat the vegetable oil in a skillet over medium heat; cook and stir the onion and garlic in the hot oil until translucent, about 5 minutes. Stir in the chicken, soy sauce, 2 teaspoons of sugar, green onion, salt, and pepper. If the mixture is juicy, add cornstarch to thicken.
• Working on a lightly greased work surface, flatten a dough ball into a circle about 4 inches in diameter with the heel of your hand. Place about 1 tablespoon of filling into the center of the dough ball, bring the edges of the dough together at the top, and pinch and twist to seal in the filling. Place each filled dumpling onto waxed paper with the pinched seal at the bottom while you finish the rest of the dumplings.
• Spray a multi-layered bamboo steamer with cooking spray, place the steamer on top of a large saucepan, and pour in water to several inches below the steamer. Bring the water to a boil.
• Working in several batches, place 3 or 4 filled buns into each steamer layer without letting the buns touch each other or the edge of the steamer, cover the steamer, and let the buns steam over medium-low heat until puffy and the dough is springy, about 15 minutes per batch. Serve warm.

PORK DUMPLINGS

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.

CHINESE DUMPLINGS

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.

CHINESE SHRIMP DUMPLINGS (HAR GOW)

Steps:

• Gather the ingredients.
• In a medium-sized bowl, place the shrimp, bamboo shoots, green onions, rice wine, sesame oil, salt, pepper, egg white, and cornstarch. Mix well.
• Cover and refrigerate for 1 hour to give the flavors a chance to meld.
• In a medium bowl, combine the wheat starch, tapioca starch, and the salt.
• Slowly stir in 1/2 cup of the boiling water. Add the oil and carefully use your hands to shape into a dough.
• Add the remaining boiling water if the dough is too dry. Don't overwork the dough, but continue shaping it for about 2 minutes, until it is smooth and shiny.
• Cover and let rest for 20 minutes.
• Coat a paper towel with vegetable oil and use it to oil your cutting board or work surface and the broad side of a cutting knife or cleaver . Keep the dough covered to prevent it from drying out while preparing the dumplings.
• Break off 1 teaspoon of the dough and roll into a ball. Flatten the ball of dough by pressing it in the palm of your hand.
• Lay the dough on the oiled work surface and press down on it with the oiled side of the knife or cleaver to form a circle that is 2 1/2 to 3 inches wide.
• Place a heaping teaspoon of filling in the middle of the wrapper, spreading it out evenly, without it touching the edges.
• Carefully lift the top edge of the wrapper and fold it over the filling toward you to obtain a half-circle shape. Use your thumb and forefinger to form pleats in the dough, and pinch the edges closed.
• Repeat the process until you have used all of the dough and filling, always greasing the work surface with vegetable oil when needed. Place the completed dumplings on a plate and cover with a damp cloth to keep them from drying out while preparing the remainder of the dumplings.
• Add 2 inches of water to a wok that is at least 2 inches wider than the bottom of your steamer; bring to a boil.
• Arrange an oiled plate inside the steamer. Place a few har gow on the oiled plate, cover, and place the bamboo steamer on top of the boiling water in the prepared pan. Steam the dumplings in batches, until the wrapper is translucent and the shrimp appear slightly orange, around 13 to 15 minutes per batch.
• Serve the har gow with chili oil and soy sauce for dipping. Enjoy!

HOW TO MAKE STEAMED DUMPLINGS, TWO WAYS (蒸饺)

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.

HOW TO MAKE STEAMED DUMPLINGS FROM SCRATCH

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)

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.

STEAMED DUMPLINGS RECIPE

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.

STEAMED PORK WONTON DUMPLINGS

Steps:

• In a large bowl mix pork, water chestnuts, scallions, garlic, ginger, sesame oil, egg, sesame dressing mix, and oyster sauce. Fill center of each wonton wrapper with 1 teaspoon of meat filling. Gather wrapper up and twist to secure sides. Brush the edges of the wontons with water to help seal. Arrange cabbage leaves on the bottom of a bamboo steamer. Place dumplings about 1-inch apart and steam until the filling is cooked through, about 20 minutes.

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.