Three savory dumplings

Three savory dumplings

22 ratings

Min, alternative practitioner


„I love to prepare these wonderful dumplings together with my family. In combination with a vinegar dip, they are my favorite dish for Chinese New Year.“

Difficulty

Hard 💪
120
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
500 g
all-purpose flour
510 ml
water
60 ml
vegetable oil
2
eggs
150 g
shrimp (large)
10 g
ginger
200 g
Chinese chives
300 g
minced pork
2 tbsp
soy sauce (light)
2 tsp
sugar (heaped)
⅓ tsp
glutamate (optional)
1 tsp
salt (heaped)
40 g
garlic
70 ml
vinegar (black)
flour for work surface
salt
Metric
Imperial
  • 500 g all-purpose flour
  • 510 ml water
  • 60 ml vegetable oil
  • 2  eggs
  • 150 g shrimp (large)
  • 10 g ginger
  • 200 g Chinese chives
  • 300 g minced pork
  • 2 tbsp soy sauce (light)
  • 2 tsp sugar (heaped)
  • ⅓ tsp glutamate (optional)
  • 1 tsp salt (heaped)
  • 40 g garlic
  • 70 ml vinegar (black)
  • flour for work surface
  • salt

Utensils

  • large saucepan
  • skimmer
  • garlic press
  • kitchen towel
  • standing mixer or hand mixer with dough hooks
  • 2 large bowls
  • small rolling pin
  • 2 small bowls
  • small saucepan
  • cooking spoon
  • chop sticks (optional)
  • cutting board
  • knife
  • paper towel

Enjoy with

Optima late harvest, mild, 2012
With its well-balanced sweetness and strong bouquet, this wine harmonizes particularly well with flavorful Asian dishes. The mellow, fruity aromas gently play with the exotic ingredients. Recommended temperature is 11 - 13°C/54°F.

Nutrition per serving

Cal
901
Protein
36g
Fat
31g
Carb
119g

Step 1/15

In a standing mixer or with a hand mixer, beat together flour, a pinch of salt, and parts of the water and knead for approx. 5 – 7 min. until a smooth dough forms.
  • 500 all-purpose flour
  • 330 ml water
  • salt
  • standing mixer or hand mixer with dough hooks

In a standing mixer or with a hand mixer, beat together flour, a pinch of salt, and parts of the water and knead for approx. 5 – 7 min. until a smooth dough forms.

Step 2/15

On a lightly floured surface, continue to knead dough by hand until smooth. Place into a bowl and cover with a clean kitchen towel. Set aside and allow to rest for approx. 30 – 40 min.
  • flour for work surface
  • large bowl
  • kitchen towel

On a lightly floured surface, continue to knead dough by hand until smooth. Place into a bowl and cover with a clean kitchen towel. Set aside and allow to rest for approx. 30 – 40 min.

Step 3/15

In a small bowl, whisk eggs until well combined.
  • 2 eggs
  • small bowl

In a small bowl, whisk eggs until well combined.

Step 4/15

In a small saucepan, heat parts of the vegetable oil over medium-high heat until hot. Add eggs to pan and scramble for approx. 3 – 5 min. until eggs are fluffy and broken down into small pieces. Transfer to a plate and set aside to cool down.
  • 40 ml vegetable oil
  • small saucepan
  • chop sticks

In a small saucepan, heat parts of the vegetable oil over medium-high heat until hot. Add eggs to pan and scramble for approx. 3 – 5 min. until eggs are fluffy and broken down into small pieces. Transfer to a plate and set aside to cool down.

Step 5/15

Peel shrimp and roughly chop. Mince ginger and finely chop Chinese chives.
  • 150 shrimp
  • 10 ginger
  • 200 Chinese chives
  • cutting board
  • knife

Peel shrimp and roughly chop. Mince ginger and finely chop Chinese chives.

Step 6/15

In a large bowl, combine scrambled eggs, ginger, minced meat, soy sauce, sugar, glutamate, and salt. Add the remaining water and mix well to combine.
  • 300 minced pork
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp salt
  • 180 ml water
  •  tsp glutamate
  • large bowl
  • chop sticks

In a large bowl, combine scrambled eggs, ginger, minced meat, soy sauce, sugar, glutamate, and salt. Add the remaining water and mix well to combine.

Step 7/15

Add shrimp and chives to the bowl. Add remaining vegetable oil and stir to combine.
  • 20 ml vegetable oil

Add shrimp and chives to the bowl. Add remaining vegetable oil and stir to combine.

Step 8/15

On a lightly floured work surface, knead the dough. Using a sharp knife, separate into 4 equally sized portions. Halve quarters and roll each portion into a small log. Cut each log into 8 walnut-sized pieces.
  • flour for work surface
  • knife

On a lightly floured work surface, knead the dough. Using a sharp knife, separate into 4 equally sized portions. Halve quarters and roll each portion into a small log. Cut each log into 8 walnut-sized pieces.

Step 9/15

Roll dough portions on a lightly floured surface to cover each side with flour. Then, using little pressure, flatten the dough pieces with the palm of your hand.

Roll dough portions on a lightly floured surface to cover each side with flour. Then, using little pressure, flatten the dough pieces with the palm of your hand.

Step 10/15

With a small rolling pin, roll each piece into a circle in the size of a small hand palm. To avoid tearing, make sure that the center of the dumpling is slightly thicker.
  • small rolling pin

With a small rolling pin, roll each piece into a circle in the size of a small hand palm. To avoid tearing, make sure that the center of the dumpling is slightly thicker.

Step 11/15

Place approx. 1 teaspoon of the filling in the center of each round.
  • chop sticks

Place approx. 1 teaspoon of the filling in the center of each round.

Step 12/15

Fold over one side to form a half circle and press the center. Then, tightly seal the remaining edges while releasing any extra air. Make sure that all sides are closed firmly. Place dumplings on a plate lined with paper towel.
  • paper towel

Fold over one side to form a half circle and press the center. Then, tightly seal the remaining edges while releasing any extra air. Make sure that all sides are closed firmly. Place dumplings on a plate lined with paper towel.

Step 13/15

Half-fill a large saucepan with water and bring to a boil. Then, gently, but quickly slide in approx. 1/3 of the dumplings. Using a cooking spoon, carefully stir the dumplings to avoid sticking. When the water returns to a boil, add one cup of cold water to lower the temperature. Return to a boil and then add more cold water. Repeat for two more times. Stir occasionally.
  • large saucepan
  • cooking spoon

Half-fill a large saucepan with water and bring to a boil. Then, gently, but quickly slide in approx. 1/3 of the dumplings. Using a cooking spoon, carefully stir the dumplings to avoid sticking. When the water returns to a boil, add one cup of cold water to lower the temperature. Return to a boil and then add more cold water. Repeat for two more times. Stir occasionally.

Step 14/15

When the fourth cup of cold water is added, immediately turn off the heat and remove dumplings from the pan using a skimmer. Place on a plate and allow to drain. Cook remaining dumplings.
  • skimmer

When the fourth cup of cold water is added, immediately turn off the heat and remove dumplings from the pan using a skimmer. Place on a plate and allow to drain. Cook remaining dumplings.

Step 15/15

For the dip, place vinegar into a small bowl. Add sugar and stir to combine. Press garlic into the bowl and mix well. Dip hot dumplings into the sauce and enjoy!
  • 40 garlic
  • 70 ml vinegar
  • 1 tsp sugar
  • small bowl
  • garlic press

For the dip, place vinegar into a small bowl. Add sugar and stir to combine. Press garlic into the bowl and mix well. Dip hot dumplings into the sauce and enjoy!