Chinese Dumplings

Recipe by B-B-Q Man
READY IN: 1hr 35mins
UNITS: US

INGREDIENTS

Nutrition
  • DOUGH
  • 2
    cups flour
  • 2
    eggs, large
  • 2
    tablespoons vegetable oil
  • 12
    cup cold water, divided
  • FILLING
  • 34
    cup chinese chives (find these in an asian market, you could substitute regular chives or scallions, but it won't be qui)
  • 1
    teaspoon soy sauce
  • 1
    tablespoon cornstarch
  • 1
    teaspoon ginger juice (I grate some ginger and press it in a garlic press)
  • 1
    teaspoon sesame oil
  • 12
    teaspoon finely minced garlic
  • salt & pepper

DIRECTIONS

  • For Dough:
  • Place flour in a bowl and make a well.
  • Crack eggs in a separate bowl and lightly whisk.
  • Add eggs, oil, and half the water and mix together to make a dough.
  • Add more water as needed. The dough should not be sticky (similar to pasta dough).
  • Knead dough on a floured surface for about 10 minutes.
  • Cover and set dough aside to rest for 1/2 hour.
  • For filling:
  • Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
  • Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
  • To assemble:
  • Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
  • Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
  • Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
  • Do the rest of the rounds.
  • To cook:
  • Steam the dumplings for 12 minutes.
  • You can serve them as is or you can then:
  • Stir-fry them in a little peanut oil just until they get a little crispy.
  • Serve them with your favorite dipping sauces.
  • Enjoy.
  • If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.