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The authentic dumplings recipe you should know
It is a typical recipe of Chinese gastronomy, which is believed to be more than 800 years old. However, it is very delicious and is commonly found in any restaurant that serves Chinese food.
Despite this, this recipe is much better when it is prepared at home, as this way you have the option of providing your personal touch. Also, at the end you can serve it with rice and the sauce of your choice.
Next, we will explain not only how to prepare dumplings, but also how to prepare a delicious recipe to accompany them.
Ingredients
300 grams of pork shoulder.
Half a teaspoon of baking soda.
A tablespoon of cornstarch.
A teaspoon of salt.
Ground white pepper to taste
Three tablespoons of water.
A tablespoon of Chinese rice wine, or sherry.
One teaspoon of dark soy sauce.
A tablespoon of light soy sauce and a quarter cup more for the sauce.
Two tablespoons of sesame oil and one more tablespoon for the sauce.
100 grams of chopped cabbage (it is much better if it is Chinese cabbage).
Two chives, chopped (it is best if it is finely chopped).
Two tablespoons of fresh ginger, previously chopped into small and fine pieces. Also reserve one more teaspoon for the sauce.
Two finely chopped garlic.
A tablespoon of Chinese chili garlic sauce.
Vegetable oil.
Cabbage (necessary only if you have a steamer).
Two and a half cups of wheat flour, that is 300 grams.
Salt to taste.
100 milliliters of boiling water.
Steps for preparing dumplings
Note: The preparation will be divided into several parts, and we will include how to prepare the special sauce to accompany it.
Preparation of the dough
To make the dough, the first thing we will need is the flour and water. In a saucepan, add the water and let it heat up over medium heat. In a separate bowl, add the flour and salt and mix.
When the water is boiling, add it to the flour and mix with the help of a spatula. When you can no longer continue mixing with the spatula, use your hands and knead to integrate well.
When you notice that all the ingredients have been integrated into the dough, transfer the dough to a flat surface previously floured and work kneading with your hands for 10 minutes.
When you notice that the dough is compacted, divide it in two and each one, give them a shape of donuts with a hole in the middle.
Wrap each of these in clear plastic wrap and set aside at room temperature for 20 minutes.
Making the filling
On a cutting board, place the pork (whole) and chop the meat very well until it is cut into very small pieces (the exact point is that it is like ground).
Place the meat in a bowl and add the cornstarch and baking soda to it. The latter will soften the meat and the starch will allow the texture to be very soft. Mix the ingredients well with the help of a spoon.
To the bowl, add the sugar, the Chinese rice wine, the oil and finally the two types of soy sauce. Mix these ingredients well once more with the spoon and reserve for a moment.
In a separate bowl, prepare the cabbage by chopping it finely and add a little salt to release the moisture.
Squeeze the cabbage by placing it on a cloth and letting it release the moisture and return it to the bowl.
Chop the chives and ginger into very small squares (almost imperceptible).
Add all this to the minced pork and additionally, add the white pepper. Stir very well with the spoon.
Cover the bowl with transparent plastic wrap and reserve for a few minutes.
Formation of the dumplings
Flour a flat surface and remove the dough again from where it was reserved.
Cut the dough in half until you get 16 pieces of dough.
Take the pieces of dough one by one, while taking one cover the rest with plastic wrap to prevent the dough from drying out.
Roll the piece of dough into a ball and flatten it with a small rolling pin. The ideal is to flatten with one hand, while with the other it is turned so that the dough is very thin and circular.
Place the flattened dough on parchment paper and reserve until all the dough pieces are flattened.
Spread the dough over your hand, make a small nest and place a tablespoon of the meat in the center.
Fold the dough in half and make a few folds on the edge to close with the help of your fingers. Another way to close it is by closing your fist towards the center until the edges meet and making a circular enveloping movement so that it is in the shape of a drop.
Cooking
Place a pot over medium heat with a cup of water and in the center first enter three large rolls of aluminum foil and on top a ceramic plate (this must be able to withstand high temperatures). Pre-grease the dish with sesame oil.
Add the dumplings to the ceramic plate, taking care that they do not touch and are well separated. Cover the pot and cook like a steamer for ten minutes.
If you have a steamer, add some cabbage leaves and add the dumplings on top without touching. Likewise, let it cook for 8 minutes.
Preparation of the special sauce to accompany
In a glass or cup with the soy sauce, we add a chili paste with garlic (this can be prepared beforehand, or you can buy it made). Mix well to blend.
Add the minced ginger and sesame oil. Similarly, mix with the help of a spoon.
Finally, you can leave the sauce raw or cook for a couple of minutes over medium heat.
Recipe conclusions
The dumpling recipe is an experience of Chinese gastronomy on your palate. Therefore, we recommend you try this recipe at home and add your personal touch, modifying the recipe a little to your liking.
