How To Make Dumplings At Home

Miss Kabaki

These dumplings are tender and moist and require only 4 ingredients, flour, eggs, water and salt.

Prep Time 3 hrs

Cook Time 20 mins

Total Time 3 hrs 20 mins

Course Main Course, Side Dish, Snack

Cuisine Chinese, Japanese

Servings 50 Dumplings

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.

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.

Keyword dumplings, homemade dumplings