Authentic Chinese Pork Dumpling Recipe

Listing Results Authentic Chinese Pork Dumpling Recipe

1 package frozen dumpling wrappers (or homemade steamed dumpling wrappers OR homemade boiled dumpling wrappers) Instructions …

1. Combine ground pork, shrimp, ginger, light soy sauce, Shaoxing wine, salt, and white pepper in a large bowl. Stir with a spatula until the ingredients are well combined and form a sticky paste. Thorough mixing is essential here, so your dumpling filling will stay together when you wrap dumplings. Cover with a plastic wrapper and allow to marinate in fridge until you’re ready to wrap the dumplings.
2. Work on the dumplings one by one. You can watch this video if you're using frozen dumpling wrappers. Or watch this video if you're using homemade dumpling wrappers.
3. Line the bamboo steamers with napa cabbage leaves. Place dumplings into the steamer a finger width apart. Add two inches of water into a wok or a large pan that can comfortably fit your steamer. Place the steamer into the wok making sure the water doesn’t touch the dumplings when it begins to boil. Cover the steamer and cook over high heat for 10 minutes.
4. Store the wrapped, uncooked dumplings in the freezer for up to 1 month. To freeze properly, seal the baking sheet tight with plastic wrapper and allow the dumplings to freeze completely. To save freezer space, transfer the frozen dumplings into large containers or a gallon bag. Be careful not break them when you stack the dumplings and do not place other things on top of your dumplings bag.

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Dumpling Cooking Options Boiling Bring a large pot of water to a boil and place a few dumplings in at a time. Stir gently as you go, making sure they …

Rating: 5/5(1)
1. Heat a pan with oil. Add chopped ginger, minced garlic, and green onions. Add salt and pepper. Fry for about one minute until softened. Set aside.
2. Remove the leaves from the Chinese celery and rinse well to clean. Chop the celery verrrry fine. Place in a separate bowl, add 1 teaspoon salt and stir. Let sit for about 20 minutes. After 20 minutes, squeeze the chopped celery with your hands so that most of the water drains out of it. Try to remove as much excess water as you can, so your dumplings are not soggy.
3. In a large bowl, add the pork and chopped celery. Mix for 5 minutes to create a smooth texture for the filling. This is best done with your hands. You could use plastic gloves if that grosses you out. The mixture should have a paste-like texture when it’s done.
4. Next, add the following seasonings to the pork mixture; from step one add the chopped ginger, minced garlic, and green onions mix. Then add 1 or 2 eggs (depending on the dryness of the mixture), sugar, light soy sauce, dark soy sauce, chicken base, cooking wine and possibly a little more salt if needed, after testing your cooked sample. Stir until everything is mixed well.

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In a bowl, mix ground pork, cooking oil, soy sauce, and salt. Marinate for 20 minutes. Then add cornflour and 1 tablespoon of water. Stir clockwise for …

1. Soak dried wood ear mushrooms in warm water for 30 minutes. When the Jew's ears are completely softened, remove the stems and chop finely.
2. Wash the scallions and fresh ginger. Remove the stems and the skin and chop finely.
3. Peel the water chestnuts and mince. If you don't have water chestnuts, you can replace them with carrots.
4. In a bowl, mix ground pork, cooking oil, soy sauce, and salt. Marinate for 20 minutes. Then add cornflour and 1 tablespoon of water. Stir clockwise for 1 to 2 minutes.

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For wrappers, put the flour in a large bowl; stir in turmeric. Slightly beat egg, water and oil until combined; add to flour mixture. Use a wooden spoon to get the mixture well blended. If the dough is dry and cracking, add water, 1 tablespoon …

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Place the pork in a medium mixing bowl. Remove white stems from cabbage leaves and finely shred the green leafy parts with a knife. Add shreds …

Rating: 4.9/5(11)
1. In a medium mixing bowl, stir together the flour and salt.
2. Pour in the boiling water a little at a time and mix with a spoon until incorporated.
3. Pour in the cold water a little at a time, continuing to mix until you have a very wet, sticky dough.
4. Sprinkle plenty of flour onto a work surface and your hands. Scrape dough from bowl onto work surface and knead, adding more flour as necessary to prevent sticking, until dough is smooth. (See video for visual cues here and throughout the recipe.)

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Most of Chinese dumplings use ground pork or sometimes ground lamb. Both of the two types of meat can provide enough oil after cooking, and …

Rating: 5/5(11)
1. Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
2. In a mixing bowl, add ground pork, a small pinch of salt, egg, light soy sauce, white pepper, oyster sauce grated ginger and salt. Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
3. Brush 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
4. Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the dumplings in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom. Then the water begins to boil again, add around 1/4 cup of cold water. Repeat once. When the dumplings become transparent and expand because of the air inside. Transfer out.

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Mar 2 Low Carb Asian Dumplings/Potstickers (Gluten Free, Low Carb, Keto) Brittany Angell. Asian Inspired. Brittany Angell. Donate to BrittanyAngell.com. sale. Brittany Angell's Allergen Free Cakes! sale. Brittany Angell's 40 ways to Waffle E-book!

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To pan-fry the dumplings: Heat a non-stick pan or cast-iron skillet over medium high heat and add a couple tablespoons of oil. Add the

Rating: 5/5(49)

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Making these Pork and Chives Chinese Dumpling / 水饺 uses quite a few ingredients. However most of them if not all are really easy to find and …

Rating: 4.2/5(6)

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Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work …

1. Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
2. Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
3. Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

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This is the method for low carb potstickers use turnip or daikon as dumpling wrappers. Slice the daikon or turnip as thin as possible, using a mandolin slicer. Lightly salt …

1. Dice the tip ends of the radish or turnip. Peel the skin with a vegetable peeler.
2. Use a mandolin slicer, slice the daikon or turnip as thin as possible, about 1/16th-inch thickness.
3. Place the discs one-by-one over a large sheet pan (you might need two) and lightly sprinkle with coarse sea salt on both sides. Let them sit at room temperature for about 15 minutes.
4. In the meantime, make the dumpling fillings. In a large mixing bowl, combine ingredients from scallions to arrowroot starch. Stir the filling in one direction until it becomes a sticky paste, about 1-2 minutes. Cover and store in the fridge.

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Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt …

Rating: 5/5(6)

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Authentic Chinese Pork Dumplings filled with (you guessed it) ground pork, purple cabbage, swiss chard and all things delicious. Bonus: They’re freezer friendly! Asian dishes are intimidating. They’re packed full of flavor, use ingredients that aren’t in your typical pantry staples, and take time and dedication. This recipe for Chinese Pork Dumplings is no …

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How to make a crispy dumpling skirt Heat up a bit of oil in a non-stick pan over medium to medium high heat. Add your dumplings, leaving a bit of space between them. Crisp …

Rating: 5/5(7)
1. Add the flour to a large bowl and create a well in the middle. Pour the very warm water into the well and use a pair of chopsticks to whisk, incorporating the flour little by little until everything comes together into a very shaggy dough.
2. Toss the cabbage with a pinch of salt in a large bowl and mix well. Let rest for 10 to 15 minutes, the squeeze out and drain as much of the extra water as possible.
3. After the dough has rested, poke the center of the dough with your finger and stretch it out to create a bagel shape. Keep stretching and rotating it out into a large, thin ring.
4. In a nonstick pan, over medium heat, heat up a touch of oil. When hot, lay the potstickers in the pan, in one layer. Cook, until slightly browned, then add 2-4 tablespoons of water and cover and cook for 3-4 minutes. When the water has cooked off, lift off the lid and continue cooking until the bottoms are brown and crisp. Enjoy hot, with soy sauce and chili oil!

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To fry the dumplings Add 1-2 tablespoons of vegetable oil to a skillet and heat over medium high heat. When skillet gets hot, place the dumplings in the pan (pleat side up) and …

1. In a large bowl, combine all the ingredients for the filling and use your clean hands to mix thoroughly. Set aside.
2. In a small bowl combine the ingredients for the dipping sauce and set aside.
3. Add water to a small bowl and have it close by. Hold a wrapper in the palm of your hand. Dip your finger into the water and brush the water around the perimeter of the wrapper. Spoon a heaping teaspoon of filling into the center of the wrapper and fold in half. Begin pleating the dumpling by making a small fold at the edge of the top wrapper and pressing the pleat firmly to adhere to the bottom of the dumpling. Continue to pleat and press until the dumpling resembles a half moon and the filling is sealed inside. Place the dumplings on the baking sheet and continue assembling the rest.
4. Add 1" of water to a large pot and bring to a boil. Arrange a few cabbage leaves on the bamboo steamer or the steaming basket (so dumplings don't stick). Arrange dumplings in the steaming basket and set in the pot - so that the dumplings aren't touching the water. Place the lid on the pot and steam until the wrapper is translucent and filling is firm and cooked through - about 5-6 minutes. Transfer to a platter and garnish with extra chives or sliced scallions. Serve with dipping sauce.

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In a large mixing bowl, combine ground pork through sesame oil and 2 egg whites. Mix well using your hands. In a small bowl, combine remaining egg white and a splash of water to …

Rating: 4.6/5(10)
1. In a large mixing bowl, combine ground pork through sesame oil and 2 egg whites. Mix well using your hands. In a small bowl, combine remaining egg white and a splash of water to use as the binder on your won ton wrapper.
2. Place on wrapper on a flat surface and using your fingers and the egg white mixture, moisten the edges. Place a ball of 1-2 tablespoons of pork mixture in the center. Fold wrapper in half and secure one end with your thumb. Gently pinch one small fold and move your thumb over it, pressing lightly to deal. Continue with seven more folds (or however many you can get) to secure it closed. Repeat with remaining wrappers.
3. In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add a few dumplings, making sure to not crowd the pot and gently fry on all sides until nice and brown, approximately 3-4 minutes.
4. Add a small amount of water, just a splash, and cover to finish cooking by steaming, approximately 2-3 minutes. Remove with a slotted spoon to a baking sheet. You can place them in a warm oven to stay hot until all batches are complete. Add additional vegetable oil as needed to prevent dumplings from sticking.

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Having never made Chinese pork dumplings, or indeed any dumplings, in my life, I’ve managed to successfully make these delicious …

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Frequently Asked Questions

How do you make chinese pork dumplings?

Make your own Chinese pork dumplings featuring ground pork and fresh cabbage! These dumplings are easy to make, perfectly tender, and feature a crispy bottoms! In a large bowl, add pork, ginger, garlic, green onion, soy sauce, 1 ½ tbsp sesame oil, egg and cabbage. Stir until pork filling is well combined.

What is the recipe for a keto dumpling?

Ingredients. 1 For the dumpling filling: 500 g ground pork or fatty meat of choice*. 500 g Napa cabbage. 1 tablespoon freshly grated ginger. 2 tablespoons water. 1 ... 2 For the keto dumpling dough. 3 For the dipping sauce (serves 2)

What is the best low carb filling for dumplings?

The filling for these low carb dumplings is a very simple, yet ridiculously tasty ground pork and Nappa cabbage infused with ginger and sesame oil. Having said that, other ground meats will work too (but we loooove pork here best!).

How do you make dumplings with soy sauce?

Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon...

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