Chinese Dumplings Recipe Posted by sasha on Nov 28, 2014 in Uncategorized
While Americans are feasting on turkey (火鸡 – huǒ jī) this weekend, you won’t find a “fire chicken” on Chinese tables for any holidays. One of the most popular dishes to make for the Chinese Spring Festival is dumplings (饺子 – jiǎo zi), especially in the northern part of the country. My love for dumplings is well-known – I even wrote a love letter to them on here. In case you ever wanted to try your hand at making dumplings while learning some useful Chinese in the process, here’s a recipe for the tasty little morsels, in both Chinese and English:
1 cup of all purpose flour
1/3 cup of water/spinach or carrot juice
1 block tofu, finely chopped and cooked
2 carrots, finely chopped
100g finely chopped mushrooms
10g black wood ear mushrooms
1 fried egg
200g finely chopped chives
100g minced pork
2 teaspoons of salt
4 teaspoons of pepper oil
1 teaspoon of finely chopped spring onion
1 teaspoon finely chopped ginger
2 teaspoon of cooking wine
- In a large bowl, slowly add the water to the flour. Stir to mix until it forms dough.
- Adjust the amount of water or flour as necessary.
- Knead the dough into a smooth ball.
- Cover and let sit for 20 minutes.
- Separate into two equal sections.
- Shape each section into a cylinder, approximately 1 inch in diameter.
- Cut each section into equal pieces, scoring the dough if necessary.
- Roll out each piece into a 3-3 ½ inch circle.
- Mix filling in a mixing bowl.
- Season with pepper oil, salt, spring onion, and ginger.
- Stir with chopsticks in one direction until the ingredients are well mixed.
In a mixing bowl, mix the pork with cooking wine, pepper oil, and salt. Stir in chives at the end.
Thanks to The Hutong in Beijing for the recipe! If you’re ever in Beijing, you can drop by and take a cooking class to ensure you perfect the art of dumpling making. Here’s a video of a dumpling class I took there a few years back.
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