How To Make Dumplings At Home
If you know me personally, you know how crazy I am about Asian cuisine. Sushi is my top favorite food to have and now added to that list are dumplings. I decided to make these pork dumplings when I was having a crazy Asian food craving. I really love the dumplings from Mister Wok and I’ve always been fascinated to know how they’re made. In this blog post I’ll be sharing how to make pork dumplings at home. The wrappers are so easy to make and require only 4 ingredients. They’re soft and tender and can be frozen to be used later.
The wrappers are made of all purpose flour, eggs, water and salt. You can always buy dumpling flour but I looked around and they’re quite expensive. Since all purpose flour is easily available I decided to use that but add eggs to increase the protein content. The protein in the flour is what gives the wrappers that moist flavorful taste.
A few things to Note on How To Make Dumplings At Home;
- If using all purpose flour add eggs to increase the protein content
- Let the dough rest for at least 1 hour. This will help the dough become more pliable and easy to work with.
- When rolling the dough, you want the center to be a little thick while the edges thinner. This will be easier when sealing the wrappers.
- You need to work fast when rolling and filling the wrappers. The dough dries out fast so either make a few at a a time or cover them with a damp cloth as you work on one.
- it’s quite time consuming to make these dumplings. This recipe makes about 50-60 dumplings and they require a lot of patience to roll and wrap. You can however adjust this recipe to make less or freeze some dough and only make half of it.
- The easiest way to seal the wrappers is holding the centers together, then start at one end as you fold and overlap the edges as you squeeze to seal it completely.
- Minced beef
- Vegetables, cabbage and carrots
- Minced chicken
- Minced lamb
I look forward to all your creations and I hope you try this pork dumpling recipe.
How To Make Dumplings At Home
- Rolling pin
- 3 cups All purpose flour
- 2 Eggs
- 1 cup Water
- 1/2 tsp Salt
- 1/2 kg Ground pork
- 1 Egg
- 1 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 tbsp Vegetable oil
- Chopped celery
- Chopped onion
- Chopped dhania
Chili Oil (to serve)
- 1 cup Vegetable oil
- 1 Cinnamon stick
- 2 Bay leaves
- 2 tbsp Peppercorns
- 2 Cardamom cods
- 3/4 cup Chili flakes
- Pinch of salt
For the Wrappers
- Add flour into a bowl and mix in the salt.
- Beat eggs with the water.
- Add the egg mixture to the flour and combine until the dough comes together. Knead it for about 10 minutes until smooth then cover it and let it sit for 20 minutes.
- After 20 minutes, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it rest for 1 hour. This is so that we can build up the protein. As it rest make the filling.
- Put all the ingredients of the filling in a large bowl and combine.
- You want to sir the filling mixture a couple of times as you pick up some and drop it as if you're beating it. This will make sure the the filling remains moist.
- Cover the bowl with a cling film and put in the fridge as you work on the wrappers.
Wrappers & Assembly
- After 1 hour, put the dough on a floured surface and sprinkle more flour on top.
- You want to roll the dough into a thick circle, then cut thick stripes. You want to use a ruler or something to get equal stripes
- Once you have the strips, gather them and cut equal small pieces. Use a ruler to get equal pieces. there's really no formula as long as you end up with equal small pieces.
- Cover the pieces with a damp cloth and start rolling the wrappers.
- To roll, pick one piece, flatten it with your palm then use the rolling pin to roll it into a small circle as you rotate. You want the middle to be thick while the edges thin.
- Take about a tablespoon of the filling and place it in the middle of the wrapper, then start folding from one end as you overlap the edges and pinch to secure the filling. Repeat for all your wrappers and filling.
- Use a heavy pan and place it on medium high heat. Add some oil and spread it all over the pan.
- Start arranging the dumplings unto the pan. The oil will start heating up as you add the dumplings.
- When the pan is full, let it cook for about 2 minutes then add about 1/3 cup of water. Reduce the heat and cover the pan. Let the dumplings cook/ steam for about 8 minutes. The water will evaporate and the dumplings will brown at the bottom. Turn them and let the top cook for about 1 minute then remove from the heat.
- Continue for the rest of the dumplings. This recipe makes about 50 dumplings. Enjoy with chili oil.
- Add the chili flakes in a heat proof glass bowl.
- Put vegetable oil in a pot and add all the spices. Place the pot over medium heat and start lowering the heat as the oil comes to temperature.
- You want to see bubbles and the spices sizzling but not too vigorously. If the oil starts to turn dark reduce the heat.
- Once the oil has infused, remove from heat and carefully add it slowly into the glass with chili flakes. The mixture will start to bubble up so be careful.
- Stir in the salt and let the oil cool.
- Store in an airtight container and can store in the fridge for up to 3 months.