As I've stated way too many times I'm an huge fan of Asian food, particularly Korean and Chinese food! This is the main reason behind my never ending experiments in the kitchen; I would rather not buy when I know I can learn to make that dish myself at home. It's not only cheaper to home cook but it's healthier as you can monitor what goes into your food. My latest venture has been Chinese steamed dumplings; ever since I tasted one a while back and absolutely loved it, I've been reading up on how to make them myself. First attempt and my god, I've got it. It's easier to pop to the supermarket to buy Wonton wrappers but I wanted to go through the whole process which is why I mixed my very own dough too. These medium thick wrappers definitely taste 10 times better than store bought ones. Here's how I made my very first batch Chinese dumplings!
Prep time: 50 mins Cooking time: 20 mins
How to make the dough:
- 2
- cups all-purpose flour
- Three quarter cup boiled water
My filling:
1 1/2 pound ground beef
1 tablespoon vegetable oil
1 clove garlic, minced
1 onion, chopped
Salt to taste
Method:
1. Heat up oil in a wok pan. When hot, fry ground beef for about 5 minutes and add carrot, onion, garlic, broccoli, soy sauce and rice vinegar. Stir. (You don't have to fry your beef beforehand, can fill raw. It would cook when steaming).
2. Place a spoonful of you filling into the center of your rolled wrapper.
3. Moisten the edges then fold dumpling in half, pinch edges together to seal.
4. Steam for 15 - 20 minutes. I have a bamboo steamer so that's what I use.
1 carrot, sliced
Broccoli
1 tablespoon soy sauce
1 tablespoon seasoned rice vinegar
1 beaten egg
Directions on how to make the dough:
1. Pour flour into a bowl and make a well in the center. Use a wooden spoon to stir the flour while you add 3/4 cup water steadily; evenly moisten the flour.
2. Lots of lumpy bits will form when all the water has been added. Knead the dough in the bowl to bring all the lumps into one mass.
3. Transfer the dough to a work surface; flour your work surface. Knead the dough with the heel of your hand for 2 minutes. You should get a nearly smooth and somewhat elastic result; dough should slowly bounce back when pressed.
4. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air.
5. Set aside to rest at room temperature for at least 15 minutes and up to 2 hours. The dough will steam up the plastic bag and become soft, which makes wrappers easy to work with.
- 6. After resting, use dough right away to form the wrappers.
Method:
1. Heat up oil in a wok pan. When hot, fry ground beef for about 5 minutes and add carrot, onion, garlic, broccoli, soy sauce and rice vinegar. Stir. (You don't have to fry your beef beforehand, can fill raw. It would cook when steaming).
2. Place a spoonful of you filling into the center of your rolled wrapper.
3. Moisten the edges then fold dumpling in half, pinch edges together to seal.
4. Steam for 15 - 20 minutes. I have a bamboo steamer so that's what I use.
VOILA :) It's not hard is it?
These are absolutely delicious and well worth making! Next week, I'll be making pork dumplings.
Nokhuthula xo
Social Icons