Original post - January 2012
Updated - May 2022
This is absolutely the best dipping sauce recipe ever!!
For the minced meat I always use ground pork. I don't usually put any wine in it, don't really see any need for it as it is moist enough.
If you want to use ground chicken I have a recipe from a restaurant in Hawaii. Chicken satay potstickers with chili mint dip.
Besides steaming you can also make potstickers. In fact, we do make potstickers with the leftover steamed ones.
Always buy the dumpling covers they are not worth the effort to make.
1.5 cups cabbage finely chopped - sometimes I leave it out
1 tsp cornstarch
1 lb ground pork
2 tbsp ginger minced
2 tbsp garlic minced
1/4 cup green onions thinly sliced
Take a dumpling wrapper and place it on the palm of your hand.
Place a tablespoon of filling into the centre of the wrapper - you want it to be full but not so much that it oozes out.
Notes
For the just-boiled water, half-fill a kettle or saucepan with water and bring it to a boil. Turn off the heat and after the bubbling action subsides, 30 to 90 seconds (depending on the heating vessel), pour the amount needed into a glass measuring cup and use for making the dough.
This makes a buff-colored dumpling wrapper. For a gold color, add ¼ plus 1/8 teaspoon of ground turmeric to the flour before adding the water. Or, instead of water, use the berry-colored liquid from steaming beets. Juices like carrot or a green juice may introduce particulates, but you can try them out and see!
Always buy the dumpling covers they are not worth the effort to make.
BUT if you need gluten free dumpling wrappers I have included a recipe below.
This is my modified rendition of the above.
PORK DUMPLING FILLING
1 tsp cornstarch
1 lb ground pork
2 tbsp ginger minced
2 tbsp garlic minced
1/4 cup green onions thinly sliced
5-7 Chinese dried mushrooms
Chinese Five Spice
2 tbsp soy sauce
1 tbsp Shaoxing wine
1.5 tsp toasted sesame oil
2 tbsp soy sauce
1 tbsp Shaoxing wine
1.5 tsp toasted sesame oil
Splash of chili oil
1/2 tsp salt
1/2 tsp white pepper
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.
Mix together 2 tbsp water with the teaspoon of cornstarch and stir into the pork until it forms a paste.
Mix in the ginger, garlic, green onions, mushrooms, 5 spice, soy, shaoxing wine, sesame oil, salt, white pepper, and squeezed out cabbage until incorporated.
1/2 tsp salt
1/2 tsp white pepper
Mix together 2 tbsp water with the teaspoon of cornstarch and stir into the pork until it forms a paste.
Mix in the ginger, garlic, green onions, mushrooms, 5 spice, soy, shaoxing wine, sesame oil, salt, white pepper, and squeezed out cabbage until incorporated.
Take a dumpling wrapper and place it on the palm of your hand.
Place a tablespoon of filling into the centre of the wrapper - you want it to be full but not so much that it oozes out.
Brush a little water around the inside edges.
Fold the wrapper over and pinch the edges together.
Place the dumpling flat on the table with the pinched edges facing up, and flatten the bottom slightly. Now pinch a few pleats into the dumpling to create a pouch.
Fold the wrapper over and pinch the edges together.
Place the dumpling flat on the table with the pinched edges facing up, and flatten the bottom slightly. Now pinch a few pleats into the dumpling to create a pouch.
Set up your steamer and line the upper part of the steamer with parchment paper, and brush or spray the parchment paper with olive oil or vegetable oil.
Place dumplings on the parchment paper about an inch apart from each other.
Optional but helpful: Use a spray bottle to lightly mist the dumplings outer part or use a pastry brush and lightly brush each dumpling with water before steaming.
Steam for 10 to 15 minutes to steam over medium or medium-high heat. Don’t let the water boil so hard that it splashes - just get it hot enough that it is releasing steam.
Serve hot with dumpling sauce, fresh chili, or chili oil on the side.
DIPPING SAUCE
Place dumplings on the parchment paper about an inch apart from each other.
Optional but helpful: Use a spray bottle to lightly mist the dumplings outer part or use a pastry brush and lightly brush each dumpling with water before steaming.
Steam for 10 to 15 minutes to steam over medium or medium-high heat. Don’t let the water boil so hard that it splashes - just get it hot enough that it is releasing steam.
Serve hot with dumpling sauce, fresh chili, or chili oil on the side.
DIPPING SAUCE
3 tablespoons soy sauce - tamari is gluten free
2 tablespoons rice wine or white vinegar
2 garlic cloves minced
Chili paste or siracha to taste
Drop of sesame oil
1 scallion
Click here for six more dipping sauces!
GLUTEN FREE DUMPLING WRAPPERS
Ingredients
5 ounces (1 cup) gluten free flour - I love gfJules flour
About 6 tablespoons just-boiled water
Instructions
Put the flour in a regular size food processor. With the machine running, and feed tube removed, add the water in a steady stream. Let the machine keep going after all the water has been added, until small pebbly bits have formed.
Ingredients
5 ounces (1 cup) gluten free flour - I love gfJules flour
About 6 tablespoons just-boiled water
Instructions
Put the flour in a regular size food processor. With the machine running, and feed tube removed, add the water in a steady stream. Let the machine keep going after all the water has been added, until small pebbly bits have formed.
if the dough does not come together easily, add water by the teaspoon.
It should feel soft and stick together easily when pinched.
Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while adding the water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.
Regardless of mixing method, transfer the dough and all bits to a work surface. Gather and knead into a ball. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for 5 to 10 minutes before using. Or, refrigerate overnight and return to room temperature before using.
Alternatively, make the dough by hand. Put a bowl atop a kitchen towel to prevent it from slipping while you work. Put the flour in the bowl and make a well in the center. Use a wooden spoon or bamboo rice paddle to stir the flour while adding the water in a steady stream. Aim to evenly moisten the flour. It is okay to pause to stir or add water. When all the water has been added, you will have lots of lumpy bits. Knead the dough in the bowl to bring all the lumps into one mass; if the dough does not come together easily, add water by the teaspoon.
Regardless of mixing method, transfer the dough and all bits to a work surface. Gather and knead into a ball. Place the dough in a zip-top plastic bag and seal tightly closed, expelling excess air. Set aside to rest at room temperature for 5 to 10 minutes before using. Or, refrigerate overnight and return to room temperature before using.
Notes
For the just-boiled water, half-fill a kettle or saucepan with water and bring it to a boil. Turn off the heat and after the bubbling action subsides, 30 to 90 seconds (depending on the heating vessel), pour the amount needed into a glass measuring cup and use for making the dough.
This makes a buff-colored dumpling wrapper. For a gold color, add ¼ plus 1/8 teaspoon of ground turmeric to the flour before adding the water. Or, instead of water, use the berry-colored liquid from steaming beets. Juices like carrot or a green juice may introduce particulates, but you can try them out and see!
I wonder how spicy that could get.
ReplyDeleteReally not spicy at all!
Delete