Dumpling Making

1. Chicken & Prawn or Vegetarian Dumplings
2. Dough making 

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🥟Jiaozi Dumpling Dough

These dumplings are from Northern China. In this recipe, we use boiling water, which helps give the dumplings a more creamy and sturdy texture. 

Serves: makes 16-18 dumplings

Preparation time: 1 hour

Execution time: 15 minutes 

INGREDIENTS 

• 150g plain flour (or substitute tipo 00)

• 80g hot water

METHOD 

1. Using a chopstick, mix the flour and boiling water in a mixing bowl until the dough starts to come together.

2. Turn the dough out onto a work surface and knead it for 5-8 minutes or until the dough becomes smooth a lighter in colour.

3. Rest the dough for 30 minutes or overnight. 

4. Divide the dough into 24 pieces. 

5. Dusting the surface of the table with a little flour, use a rolling pin, pushing forward only to roll the dumpling dough out. After every push with the rolling pin, rotate the dough 45 degrees and continue until the dumpling dough is thinner than 1mm. 

To cook steam the dumplings: 

1. Prepare a steamer, and heat the water until it is at a steady simmer. Steam the dumplings for 8-10 minutes. 

To pan-fry the dumplings: 

1. Heat a heavy–bottom skillet over medium-low heat. Add in 2 tsp of vegetable oil. Add in the dumplings and fry for 2-3 minutes or until golden brown. Add in 50ml of water to the pan and place a lid on it. Reduce the heat to low. Cook the dumplings, covered, for 7-8 minutes. Remove the lid. Continue cooking the dumplings for another 1-2 minutes or until all of the remaining liquid has evaporated, and the dumplings are crispy. 

🥩 Jiaozi Filling 

This simple filling is flavoured with a little touch of sesame oil and chinese rice wine. 

INGREDIENTS

• 200g pork mince (or beef, or chicken and or prawn  mince)

• 1 (30g) leaf of wombok, chopped finely 

• 1 spring onion, minced

• 3-4 garlic chives, sliced thinly (optional)

• 1 clove of garlic, minced 

• 2x2x2 cm ginger, minced 

Seasoning

• 2 tsp soy sauce 

• 1 tsp shaoxing (Chinese rice wine) 

• 1 tsp vegetable oil

• 1/2 tsp sesame oil

• ¼ tsp salt

• ¼ tsp sugar 

METHOD

 1.) Mix all ingredients of the dumpling filling together in a bowl.

🍛Hong You- Dipping Sauce

Serves: 1 

Preparation time: 2 minutes

Execution time: 1 minute 

INGREDIENTS 

• 1 tbsp soy sauce

• 1 tbsp black vinegar 

• ½ tsp chilli oil 

METHOD

 1.) Mix all ingredients of the dumpling filling together in a bowl.

🥟Gluten Free Dumpling Dough

These dumplings are from Northern China. In this recipe, we use boiling water, which helps give the dumplings a more creamy and sturdy texture. Feel free to substitute the GF flour blend of your preference, although note that this might change the water quantity a bit. 

Serves: makes 16-18 dumplings

Preparation time: 1 hour

Execution time: 15 minutes 

INGREDIENTS 

• 50g tapioca flour

• 150g rice flour 

• 170g boiling water 

• 1g xanthan gum (optional) 

METHOD 

1. Using a chopstick, mix the flour and boiling water in a mixing bowl until the dough starts to come together.

2. Turn the dough out onto a work surface and knead it for 5-8 minutes or until the dough becomes smooth a lighter in colour.

3. Rest the dough for 30 minutes or overnight. 

4. Divide the dough into 24 pieces. 

5. Dusting the surface of the table with a little flour, use a rolling pin, pushing forward only to roll the dumpling dough out. After every push with the rolling pin, rotate the dough 45 degrees and continue until the dumpling dough is thinner than 1mm. 

🍃 Jiaozi Filling - Vegetarian 

This simple filling is rich in flavour from the dried mushrooms and has a rich and meaty texture from the fried tofu. 

INGREDIENTS

• 40g packet vermicelli noodles, soaked overnight 

• 20g wood-ear mushrooms, soaked overnight, chopped

• 2 pcs (7g) shiitake mushrooms, soaked overnight stems removed, chopped

• 100g fried tofu, minced in a food processor 

METHOD

 1.)  Place all ingredients in a food processor, and pulse until the mixture has a texture similar to mince. 

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