Traditional Chinese Dumplings(饺子)
In China, dumplings are an essential dish on the dining table. I will share with you the ultimate guide to making Chinese dumplings from scratch. While making Chinese dumplings may seem simple, each step can be tricky and requires careful attention to detail. Let's learn together!
In China, when we talk about dumplings, we typically refer to "boiled dumplings," which are delicious alternatives to rice and noodles and are the ultimate comfort food for Chinese people. They are commonly eaten during breakfast. Let's explore the history of dumplings and learn some techniques for making them!
1. What are Chinese Dumplings?
In China, dumplings, initially called "hun tun," are also known by various names such as "jiao zi," "jiao er," "bian shi," "bian shi," "lao wan," "fen jiao," "jiao er," "shui jiao er," "shui dian xin," "shui jiao zi," and "jiao er."
Dumplings can be cooked in various ways, including boiling, steaming, frying, and baking. Since the Song Dynasty, there has been a tradition of eating dumplings on the Winter Solstice, and since the Ming Dynasty, there has been a tradition of eating dumplings on the first day of the lunar new year. From an archaeological perspective, dumplings have a history of over 2600 years in China.
2. Characteristics of Chinese Dumplings:
①Dumplings have fillings. The fillings, similar to those in steamed buns, can include fish, vegetables, sweet fillings, etc. This differs from wontons, which typically do not use sweet fillings.
②Dumpling wrappers are usually made from a mixture of flour and other grain flours, while wonton wrappers are mostly made from only flour or with a small amount of bean flour.
③After wrapping the filling, dumplings need to be tightly sealed. This is similar to wontons. In the Ming Dynasty, Song Xu's "Zhu Yu Shan Fang Miscellaneous" Volume II pointed out that wontons should be "thinly sliced into small squares, filled with filling, folded diagonally into pockets, pressed at the tip, and trimmed if there are exposed edges," indicating a similar shape to present-day wonton wrappers. Additionally, dumplings with soup filling should be "sealed tightly around the edges," and dumplings with crispy wrappers should have their "edges sealed."
3. Techniques for Making Dumpling Wrappers:
The most important part of making dumplings is the dumpling wrapper. However, making dumpling wrappers can be a bit tricky. Here are some key points to note when making dumpling wrappers:
①Dumpling wrappers are made from flour, and it's essential to choose high-gluten flour because it has a higher protein content, resulting in a chewier texture for the dumpling wrapper.
②When kneading the dough, be sure to add a moderate amount of salt. This enhances the flavor and texture of the dumpling wrapper.
③ If you want the dumpling wrappers to be soft, you can add egg white to the dough. Remember not to add the whole egg, as the egg yolk may impart an undesirable flavor to the dumpling wrapper.
④ Do not use hot water when making the dough for the dumpling wrappers, as it can destroy the nutrients in the flour. The correct method is to use cold water, following a ratio of 1:2 (flour to water).
⑤ Knead the dough until it becomes smooth and shiny, which is known as "three shininess." The first shininess means there is no flour sticking to your hands, the second shininess means there is no flour residue in the bowl, and the third shininess means the surface of the dough is smooth. This indicates that the dough has been kneaded well.
4. What are the common fillings for Chinese dumplings?
There are many types of fillings for Chinese dumplings. Here are some common ones:
① Pork and Chive Filling: Pork and chive filling is a popular choice for dumplings. It typically includes pork, chives, and various seasonings such as salt, cooking wine, sugar, vegetable oil, soy sauce, and black pepper.
② Pork and Cabbage Filling: Pork and cabbage filling is another common choice for dumplings. It usually consists of pork, cabbage, scallions, cilantro, ginger, and seasonings such as salt, soy sauce, and sesame oil.
③ Pork and Mushroom Filling: Many people enjoy pork and mushroom filling for dumplings. It requires pork belly, dried mushrooms, a small amount of sugar, oyster sauce, and salt, as well as sesame oil.
④Three Delicacies Filling: Three delicacies filling is a combination of various ingredients, including pork, fresh shrimp, chives, cabbage, wood ear mushrooms, and eggs, catering to a variety of tastes.
INGREDIENTS
MAIN INGREDIENTS
- 1000g flour
- 500g ground pork
- 120g shrimp
- 600g Chinese chives
ACCESSORIES
- 4 eggs
- 8 shiitake mushrooms
SEASONINGS
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 8g salt
- 1 tablespoon sweet bean sauce
- 1 tablespoon oyster sauce
- 3 tablespoons cooking oil
- 1g Chinese thirteen-spice powder
DIRECTIONS
STEP 1
Mix 1000g of flour with an appropriate amount of water to form a dough of medium softness and hardness. Cover it with plastic wrap and set it aside for later use.
Tips:
①Choose high-gluten flour for better dough elasticity. When kneading the dough, add 2g of salt to enhance its elasticity.
②You can add 1 egg while kneading the dough to make the noodles chewy with a good texture.
③ To make the dumpling wrappers, you need to add water to form the dough. The water-to-flour ratio is usually 1:0.5, and remember to use cold water.
④After kneading the dough, cover it with plastic wrap and let it rest for at least 30 minutes to allow the gluten to relax before continuing to knead.
STEP 2
Place the ground pork in a mixing bowl, crack in one raw egg, and add one tablespoon of oyster sauce, Chinese thirteen-spice powder, and sweet bean sauce to the filling mixture bowl.
STEP 3
Pour in premium brewed soy sauce for seasoning.
STEP 4
Then, beat the mixture evenly in one direction, adding a little water as needed during the process.
STEP 5
Heat cooking oil in a pan, then add and scramble 3 eggs until cooked through.
STEP 6
Mix the seasoned ground pork with the scrambled eggs, chopped shrimp, and blanched chopped shiitake mushrooms in the mixing bowl for the filling. Stir well again until evenly combined.
STEP 7
Wash the Chinese chives, chop them finely, and add them to the filling mixture bowl. Season with sesame oil and salt, then mix well until evenly combined.
STEP 8
Transfer the rested dough onto a floured surface and knead it evenly. Divide it into small portions.
STEP 9
Take one portion of dough and roll it into a round wrapper. Place an appropriate amount of filling onto the wrapper.
STEP 10
Wrap the dumplings into your preferred style. You can fold them in any way you like.
STEP 11
Continue wrapping the dumplings one by one.
STEP 12
Place the wrapped dumplings into boiling water and cook until they float to the surface. Then, remove them from the water.
STEP 13
Now the whole family can enjoy delicious three delicacies dumplings together.
Tips:
If you find eating dumplings dry to be monotonous, you can mix some sesame oil, fresh soy sauce, oyster sauce, Chinese thirteen-spice powder, and a little water until well combined. Then, use it as a dipping sauce for the dumplings. It will enhance the flavor remarkably.
Recipe analyzer
- Recipes: Traditional Chinese Dumplings(饺子)
- Main Ingredients:6
- Servings per recipe:1
- Servings size:2.5 kg
-
Energy (calories):5739 kcal
-
Protein:299.84 g
-
Fat:135.7 g
Why gray?
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Carbohydrates:811.19 g
-
Protein: 21%1213 kcal
-
Fat: 21%1215 kcal
-
Carbohydrates: 58%3314 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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