Easy and Simple Chinese Dumplings, Wrappers

Tips: Easy Chinese Dumplings, Wrappers

Question: I’d like to get into the realm of steamed Chinese dumplings! I bought a bamboo steamer and even found an Asian market that sells the Chinese dumpling skins (because there’s no way I’m gonna try to make the dough myself!). Any tips about making Chinese dumplings? Do I need a wok to use the steamer? Wow, I just found your page from a Facebook ad. Great concept!

Response: A wok is helpful in steaming Chinese dumplings because of its shape but anything that the steamer can sit in (above water line) or on top of the rim with stability, and captures steam will work. I’ve even used a Black and Decker veggie steamer! Lining the bamboo tray with lettuce leaves (regular or napa) or thin paper prevents sticking and but let’s steam through. I love using excess, outer leaves (slightly bruised fine) because it’s natural (vs. bleached paper), keeps them out of the landfill and looks pretty if you serve the steamer with dumplings directly on the table, perfect plating!

Pre-made dumpling skins are fine–they are thin and super-thin wrappers and work well in steamers since they are easy to over-cook for boiled dumplings (use white Shanghai style wrappers). There are 2 kinds–white color (“Shanghai” style) and yellow color (“Hong Kong” style, super thin for shu-mai dim sum).

More about the History and Culture of Chinese Dumplings – A Favorite Comfort Food!

Dumplings date back to the Song Dynasty (960-1260 A.D.) in China and represent prosperity, wealth and good luck. They are a main dish for Chinese Lunar New Year and eaten year-round in northern China. Dumplings are popular across Asia and there are slight shape variations and different names, e.g. Japanese gyoza, Tibetan mo-mo’s or Korean mandu, but they’re all delicious! Before the advent of pre-made wrappers, I remember my mother and aunt rolling everything by hand. My job as a kid was to make the dough “snake” and dough balls!

LISTEN to “The Great Dumplings Debate” (podcast) between mother-daughter duo, Natalie Keng and her mother, Margaret. A great way to laugh and learn about a beloved Asian comfort food! What side do you come out on?

Prep Time:

Cook Time:

Feeds:

4-6

Ingredients:

Filling: ½ lb ground pork, chicken or mixed
1 Tbs each fresh ginger and garlic, finely grated
2 Tbs green onion, finely chopped
2 Tbs soy sauce
1/4 tsp white pepper
Dough Wrapper: Use pre-made dumpling wrappers or make homemade dough.
3 cups all-purpose flour
About 1½ c cold water

Instructions:

Filling: Mix ingredients together well.
Dough: Mix cold water in flour, ¼ c at a time, only as much as necessary to form smooth dough. Knead into a smooth ball. Cover and let rest 20 min.
Rolling/Wrapping: Divide into 3-4 portions and roll into long logs. Cut into 2 inch pieces, roll into balls.
Flatten pieces and use rolling pin (or glass jar) to make flat, thin round wrappers.
Place 1T of filling in each wrapper. Fold, crimp and seal well. No leaky dumplings–it’s unlucky!
Cooking: Boil water in large pot.
Gently drop in 8-12 dumplings (not too crowded, gently swirl with spoon). Bring to boil then add ¼ c cold water.
Bring to boil again and if dumplings float to the top, they are ready! (Pork fillings may take one more boil to cook fully. Test one by cutting in half. Meat is done when meat is no longer pink.
Serve with soy sauce, ponzu or our award-winning, all natural, family recipe dipping sauces, mix 'n' match delicious! The number of dumplings depend on if you want 2-3 per person as an appetizer or as a meal, 8-12 per person (and how much time and energy you have to wrap them!) Have the kids participate and wrap their own :)

Make dumplings or shu-mai that “sit up”–cooks/looks better than if they lay flat. You can steam popular, delicious “soup dumplings” too (put a little chunk of frozen bouillon inside!). Making homemade dough isn’t hard–all-purpose flour and water, knead until smooth. Nothing like it–e.g. fresh pasta vs. dried. We teach it in our homemade Dumplings classes. Remember leftover dumplings (next day best) make great potstickers for breakfast, lunch, or snack!