Chinese dumplings are one of the best food in the world. You can make simple version or add some natural colours in to make your food more fancy.
Who does not like delicious and soft dumplings with mouthwatering filling? I love, that’s why I create this recipe. In dumplings I looking for perfect consistency of dough. Dough should be smooth, and should not be heavy. In my opinion the dough made of only purpose flour is quite heavy. I was looking for the best dough for a while, then I started mixing different kind of flours together. Then in the final stage I was able to get exactly what I was looking for a very long time.
The recipe I want to show is actually very simple. To make dough more whit, more smooth and soft, I just added glutinous rice flour. And this is my secret of perfect looking dumplings.
Let’s talk about how to look dumplings.
We can distinguish three basic methods of cooking dumplings: boiling, pan-frying and steaming.
This is the most popular method. Durning cooking, you should add cold water to the boiling water three times. Every time, after add cold water cover you’re pot. Immediately after cooking, rinse the dumplings under cold water for few seconds. This process helps to avoid sticking.
This is my favourite way to cook dumplings, although the version in not the healthiest. Yes, this is not easy especially for person who is promoting healthy life style. So may sins, white flour…and pan frying. But here, huge apologies, there is no better version than this. Sorry not sorry 😉 If you love crispy dumlings as much as I love, I think you know what I’m talking about. ❤
This process requires some practice at first. But then each time it will be easier for you.
- Heat up a little oil over a high heat then place you dumplings
- When the bottom of the dumlings start turn light brown, pour cold water (cover 1/3 of the dumplings) and immediately cover with a lid.
- Uncover when the water evaporates completely, then cook 30-60 second to crisps up.
Steaming is very healthy method, as boiling is. To steam dumplings, place them in the steam basket, then set you timer for 20 minuts. While cooking your dumplings you can relax completely. To prevent dthe dumplings from sticking t the basket, line small pieces of parchment paper under each dumpling.
A fresh, light, Chinese-inspired dumplings recipe perfect for a late summer dinner.
For the dough:
- 400g all-purpose flour
- 80g glutinous rice flour
- 250g warm water
- 15g vegetable oil (optional)
For the filling:
- 3 medium bok choy + 1/4 tap salt
- 100g smoked tofu
- 15g sesame oil
- 10g soy sauce
- 1/2 tsp salt
- 1/4 tsp ground white pepper
For the dough:
- Mix the flours, water and oil in a large bowl. Until smooth. If needed add purpose flour.
- Cover the doughs with cling wrap and let rest for 10 minutes. While you waiting, you can start to make filling.
How to make wrappers:
- Divide the dough into two equal parts. Roll out the dough and cut out the circles by using a glass. It is ok if the wrapper is not perfectly round. Don’t hesitate to use some extra flour if dough is too sticky.
- While you make the dumplings, rest of the dough should be cover with cling wrap.
- To make dumplings, place a small spoonful of the filling in the center of a wrapper.
- Hold the dumplings with one hand and start sealing the edges with the other hand.
- Pinch the centre. Then fold the edge three times on each side. And pinch edges of both sides. Repeat the same for the rest
For the filling:
- Shred the bok choy and put into a pot.
- Combine the finely chopped bok choy with 1/4 tsp salt.
- Allow mixture to sit for about 25 mins at room temperature.
- Divide bok choy in the middle of a large muslin cloth and squeeze out its water connect.
- Repeat the same with the rest of bok choy.
- Cut tofu into a small cubes (0.5 cm)
- Mix the ingredients together until combined.
- Set aside.
- Squeeze out the rest of the water.