I’m on a roll!
Today we had a dumpling party! 5 of us girls (my mom included) got together to make dumplings today entirely from scratch. Now I’ve made my own dumplings before but for the first time, I made the wrappers from scratch! As I countlessly mentioned throughout the afternoon, I have always wanted to make my own wrappers after watching Ming Tsai do it on East Meets West way back when and today, my dream was actualized (thanks Sam!).
Dumplings!
Anyway here’s how (it looks daunting but really isn’t):
Wrapper Dough (yields about 120 wrappers):
- 6 cups of flour
- 2 1/2 cups of water
- 1 tbsp oil
- 2 tsp of sugar
Mix 2 cups of water into the flour 1 cup at a time. Slowly add the remaining 1/2 cup of water only if needed (you can always add more flour if it’s too wet during kneading). Once combined, add oil and sugar and knead dough until smooth (you should be quite tired by that point). Rest for 20-25 mins – you and the dough.
To form wrappers, roll out 5-6 tubes/worms of dough about 1 inch thick. Cut into 3/4 inch circle/cubes rotating after each cut (makes them circular). Toss lightly in flour and flatten slightly. Using a Chinese rolling pin (similar to a dowel), roll towards the center about half way rotating about 1/4 turn. Edges should be thinner than the middle (makes for easy stuffing holding).
Try to make them all quickly so you can wrap them as quickly (this is why it helps to have so many hands on deck).
Filling:
- 2lbs of ground pork
- 2 tbsp soy sauce
- 2 tbsp vinegar
- 1 tbsp of ginger – finely chopped
- 1 green onion finely sliced
- 1 cup chives
- 1 tsp sesame oil
Mix ground pork with soy sauce, vinegar and sesame oil by hand until very well combined (usually becomes a sticky consistency). Add chives, green onion and ginger again, until well combined.
To make dumplings: take about a tablespoon of filling and put it into the centre of the wrapper. Fold the wrapper over the filling. Ensure edges are securely closed.
Cooking dumplings:
Boiling Method: Bring a large pot of water to a boil. Put in dumplings (make sure they all have enough room to dance). When brought to a boil, add one cup of cold water. Bring to another boil. Add another cup of cold water. Bring to a boil and then add another cup of cold water (should be 3 in total). After it boils yet again – they are now ready to eat!
Pan Frying/Steaming Method: Ensure your skillet is nice and hot and lightly oiled. Place dumplings in – careful not to crowd the pan. After about a couple seconds, add about an inch level of water and cover to steam for about 10-15 mins.
Dipping Sauce:
- hot chili sauce (with visible chili flakes)
- vinegar
- green onions
- chives
- ginger
- garlic
Combine to taste.
Dumplings and Sauce
Yum!