Teaching Dumpling Making

LEARNING OBJECTIVE

  • Learn about Chinese New Year and dumpling making. Guests will then take that knowledge and make their own dumplings from the scratch. 
  • Dumpling is eaten in many society because of its cheap and tasty meals so every culture will have some version of dumpling - Italian, Russian, Polish, Japanese... Most of us know the Chinese dumpling which we are about to make.
  • Dumpling is a broad classification for a dish that consists of small pieces of dough (made from a variety of starch sources) wrapped around a filling. The dough can be based on bread, flour, or potatoes, and may be filled with meat, fish, cheese, vegetables, fruits, or sweets. Dumplings may be prepared using a variety of methods, including baking, boiling, frying, simmering, or steaming.
  • First time dumpling maker might not seal the dumpling properly so we will steam them as time permit. At home guest can steam, or pan-fry your dumplings but boiling seems to be the most popular method, and the one prefer. Dumplings, however feather light your pastry, are satisfyingly heavy things, and to fry them seems overkill. The plainness of a boiled dumpling makes for a more interesting contrast with the flavours of the filling, and the dipping sauces.

BACKGROUND 

  • Guests will learn about the importance of Chinese New Year
  • Guests will learn how to make Chinese dumplings with pork, chicken, beef or vegetarian
  • Guests will design and develop their own Chinese dumpling version

 

DELIVERY NOTE

  • Chef to do introduction about fire exit, hand washing, apron and toilet facility to guests. Please repeat the objective above.
  • Chef to do demonstration how to make the dough - 1 cup of flour to 100ml of water. Explain the flours - white, high gluten, protein, gluten free. Post making the dumpling dough chef will then tell the guests to rest their dough.
  • Chef to tell the guests to clean up if require and get them chopping board and knife.
  • Chef then to distribute meats, vegggie and spice.
  • Chef to explain the fillings then season and mix
  • Chef to explain safe knife cutting technique.
  • Chef to chop the vegetable and spices then mix in. 
  • Chef to ask the guests to clean up their station and move on with the dough again and cut them into small pieces.
  • Chef demonstrate the dumpling making 
  • Chef to ask guests to fill the steamer and steam the dumpling
  • When guest finish you can ask them to clean up, wash hand and get ready to eat dumpling
  • Chef to reload the steamer with more dumpling
  • Guest can take the left over home to panfry or reheat in take away container.
  • Chef to cut fruits - 3 exotic and normal types depending on season with one fruit being every day fruit - grapes, melon or pineapple.
  • Clean up - guests to stack the steamer to end of the tables. Chef to get a buckets so guests can stack dishes in. Aprons to be in the bin for wash later.
  • Chef to clean up the kitchen bench and wipe all the bottles and get ready for next class if require.
  • If there is a helper he or she will do the dishes and top up essential - napkin, paper tea towel and water.

 

RUNNING SHEET

  • 5 min introduction
  • 15 min to make the dough
  • 15 min to make the mixture 
  • 5 min to roll the dough and cut 
  • 30 min to make dumpling
  • 10 min to cook the dumpling
  • 20 min to eat the dumpling
  • Total 2 hour class with maximum 20 min more

 

RESOURCES

Boiling Fresh Dumplings

The technique is very similar to cooking fresh pasta with a few unique twists. For example, you want to use a lot of water when cooking both pasta and dumplings. Start by bringing a big pot of water to boil, add your dumplings, and then immediately stir them so they don’t stick together.Bring the water back to a boil and as soon as the dumplings start to float to the top, add 1/2cup of cold water. The reason for this has to do with the filling inside. Most likely inside is still raw so you add the cold water to slow down the cooking process of the dough so it doesn’t break apart while allowing the filler to finish cooking.Continue to cook until those wonderful dumplings start floating again. Now it’s time to taste one to see if they are done. They should be done at this point but if not, just add another 1/2cup of cold water and wait till they float again.When done, remove them from the pot with a Chinese strainer or a slotted spoon. Be careful not to place them on top of each other or they will stick and break apart.Pan-

Frying Dumplings

If you pan-fry a dumpling, they are called Pot Stickers. Because when frying, the bottom sticks to the bottom of the pan making them crisp and delicious. Also, when panfrying dumplings, you don’t want to cook frozen ones. You want to be sure to defrost them or they will burn. In a large non-stick pan, add a tablespoon of corn or vegetable oil and heat it up. Add as many dumplings as you can that will fit into the pan in a single layer without a lot of touch feely going on. Now for the interesting part. Add 1/2 cup of cold water to the pan over the dumplings, cover and cook on low heat for 10 minutes. Don’t even think about flipping them or checking them out. Let them cook until all the water is cooked off and the dumplings are golden and crisp on the bottom. If they are not golden and crisp on the bottom, continue to cook until they are. When done, remove and serve or start another batch.

Chinese dumpling story

 

A legend goes that dumplings were first invented in the era of the Three Kingdoms, around 225 AD. Zhuge Liang, a general and minister of Shu Han, dammed up a poison marsh on his southern campaign against the Nanman with dumplings instead of the heads that the Nanman used. However, this legend is more commonly associated with the mantou (the name is supposedly evolved from "蠻頭", also pronounced as "mantou").

The jiaozi is a common Chinese dumpling which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker. Popular meat fillings include ground meat (usually pork, but can instead be beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, garlic chives with scrambled eggs. Filling mixtures vary depending on personal tastes and region. Jiaozi are usually boiled, steamed or fried and continue to be a traditional dish eaten on Chinese New Year's Eve, the evening before Chinese New Year, and special family reunions. Particularly, in Northern China, people generally eat dumpling on the Winter Solstice (22 December of each year), a custom signifying a warm winter. Extended family members may gather together to make dumplings, and it is also eaten for farewell to family members or friends. In Northern China, dumplings are commonly eaten with a dipping sauce made of vinegar and chili oil or paste, and occasionally with some soy sauce added in. In northern China, people eat dumplings during the Chinese New Year.

Zongzi wrapped in a bamboo leaf (right) and ready to eat (left)If dumplings are laid flatly on a pan, first steamed with a lid on and with a thin layer of water, then fried in oil after the water has been evaporated, they are called guotie (鍋貼/锅贴, sometimes called "potstickers"), as the Maillard reaction occurring on the bottom of the dumplings makes the skin crispy and brown. The same dumplings are called jiaozi if they are just steamed.

The wonton (雲呑/餛飩) is another kind of dumpling. It is typically boiled in a light broth or soup and made with a meatier filling. The skin wrapping for wontons is different—thinner and less elastic—than that used for jiaozi[citation needed]. Wontons are more popular in Southern China (Shanghai, Guangdong, Hong Kong etc.) whereas in Northern China, jiaozi are more popular. Jiaozi, wonton and potstickers are all wrapped differently.

Steamed har gow (shrimp dumplings) served in dim sumAnother type of Chinese dumpling is made with glutinous rice. Usually, the glutinous rice dumplings zongzi (粽子) are triangle or cone shaped, can be filled with red bean paste, Chinese dates or cured meat depending on region. Glutinous rice dumplings are traditionally eaten during the Duanwu Festival. Other types of dumplings would be soup dumplings, commonly referred to as xiaolongbao (小籠包/小笼包).

Chinese cuisine includes sweet dumplings. Tangyuan are smaller dumplings made with glutinous rice flour and filled with sweet sesame, peanut, red bean paste. Tangyuan may also be served without a filling. Tangyuan are eaten on the 15th day of Chinese New Year, or the Lantern Festival.


See also: dim sum (點心) for descriptions of several other kinds of dumplings such as har gow, fun guo, siew mai, Cha siu bao, lo mai gai and crystal dumplings.

READ MORE 

https://en.wikipedia.org/wiki/Dumpling