Chinese dumplings was originally came from Wontons. Back in 1900 years ago, a Chinese doctor used the idea of wonton to create ear shape dumplings. He wrapped the lamb meat with herbs and spices to treat patients with chilblain. Later on dumplings were developed to a meal, and after that became traditional new year eve food called Jiao Zi.
What is Chinese Dumplings Made of?
Dumpling wrappers are made of flour and water. Firstly in a large bowl, mix them together, and then knead to dough. After that cover with a damp cloth, and set it aside for 30 mins. Then divide it into small pieces, and roll each piece to a round shape wrapper. Put the filling to the middle of the wrapper and wrap it up. Put dumplings in boiling water, stir clockwise to prevent the dumplings sticking to the bottom of the pot. Then cover the lid until all dumplings float and boiling. Add some water, repeat the process 1-2 times depending if the filling contains big portion of meat. Dumping warp can also be made of flour and hot water, pastry dough, or rice flour with water. The fillings can be vegetarian, ground meat, ground meat with vegetables, the flavour can be sweet, or salty. The cooking method can be boiling, steam, pan frying, or deep fry.
What is Inside of a Chinese Dumpling?
In the modern days, the dumpling fillings can vary. The most popular combinations:
- Pork and napa cabbage
- Pork and dill
- Shrimp, pork and chives
- Pork, shrimp and chives
- Chicken and spinach
- Beef and onion
The most common spices that are used in the fillings are: green onion, ginger, cooking wine, soy sauce, salt, white pepper, chicken bullion and sesame oil.
The suggestions for other combinations are the following:
- Pork and Onion
- Pork and Celery
- Pork and Green Beans
- Beef and Carrots or Daikon
- Beef and Zucchini
- Beef and Onion
- Lamb and Onion
- Lamb and Daikon
- Chicken and Mushroom
- Chicken and Green Pepper
- Egg and Tomato
- Egg, Tofu, Vermicelli, Carrots, and Chives
What are the Health Benefit of Dill Pork Dumpling?
This pork dill dumpling recipe is one of the most popular dish in China. It is easy to make, and convenient to carry. It is a good option for dinner and lunch in the office the next day. Dill has tons of flavour, it helps reduce heart disease, and lower blood sugar. Dill contains vitamin A, C, manganese, folate, and iron. Pork is high in protein. The wrapper carries carbohydrates and fibre. It is an all in one package.
Ingredients:
All purpose flour: 2 cup
Water: 3/4 cup
Pork: 1/2 lb
Dill: 1 bunch
Ginger: 1 tsp fine chopped
Cooking wine: 2 tbsp
Soy Sauce: 2 tbsp
Chicken bullion: 1 tsp
Salt: 1/2 tsp
Sesame oil: 1 tbsp
Prep Time: 30 mins
Cooking Time: 15 mins
Total Time: 45 mins
Serving: 4
Instruction:
- Combine 2 cups of all purpose flour with 3/4 cup of room temperature water. Knead into a dough. Cover with a damp towel. Set aside for 30 mins.
- Meanwhile, prepare the filling. Place ground pork in a bowl, and add ginger, cooking wine, soy sauce, chicken bullion, salt, and sesame oil. Mix well in one direction, then set aside.
- Chop the dill in fine pieces, then place it on top of the meat portion.
- Cut the dough into 4 equal portions, and place 3 of them back in the bowl cover with a damp towel.
- Roll the dough to a long rod shaped, then cut into small even pieces.
- Flatten each piece, then use a rolling pin to roll it to a wrapper. Repeat till all the dough is finished.
- Mix the dill with the meat well.
- Place a small amount filling to the middle of the wrapper. Then fold it to half. Press the edges, and seal them together. Repeat the process.
- Boil water in a pot, please dumplings into the boiling water, cover with a lid. Once the water boiling again, add a cup of water, then cover with the lid.
- Once all dumplings float, then take them out using a strainer.
Top 5 Ways to Make Dumplings:
- Flat, the Easiest Way
Put the filling in the middle of the wrap, and fold in half, then seal the edges>
These are the flat style steps - The Traditional Way
Put the filling in the middle of the wrap, fold the bottom half up, then squeeze the edges together. The dumplings can sit up on the bamboo sheets and it is easier to arrange.
These are the steps for traditional style dumplings - Three Folds
Put filling in the middle of the wraps, then pinch the middle of the sides together. Press the right back side towards to the middle, repeat twice. Same process for the left side.
These are the steps for three fold style dumpling - Har Gow Style
Put the filling in the middle of the wraps, staring like to make Bao, after half round, press the other half side against to the edge, then press them together.
These are the Har Gaw style dumpling steps - Crescent
Put the filling in the middle of the wraps, fold the back edge against the front edge from right to left multiple times.
These are the steps for crescent style dumpling
Tips:
- Mix the dill with meat right before the wraps are ready. This is to avoid the filling becomes saggy.
- Make the dough into portions to avoid drying out during the process. Same with the wrapper, roll wrappers 5-6 in a roll, then make dumplings, repeat the process to avoid them stick together.
- Once put all the dumplings into the water, use the ladle slowly stir the water to avoid the dumplings stick to the bottom.
- Soy sauce, vinegar, and hot chilli oil mix can be a good option for dipping sauce.
- For uncooked left over dumplings, put them in freezer for 20 mins, once they become hard, place them in a bag for future use.
- For cooked left over dumplings, try Pan Fried Dumplings the next morning, it tase even better.
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The Authentic Dill Pork Dumplings from Scratch Recipe
Print RecipeIngredients
- 2 cup all purpose flour
- 3/4 cup water
- 1/2 lb ground pork
- 1 bunch dill
- 1 tsp fine chopped ginger
- 2 tbsp cooking wine
- 1 tsp chicken bullion
- 2 tbsp soy sauce
- 1/2 tsp salt
- 1 tbsp sesame oil
Instructions
- Combine 2 cups of all purpose flour with 3/4 cup of room temperature water. Knead into a dough. Cover with a damp towel. Set aside for 30 mins.
These are dill and pork dumplings. - Meanwhile, prepare the filling. Place ground pork in a bowl, and add ginger, cooking wine, soy sauce, chicken bullion, salt, and sesame oil. Mix well in one direction, then set aside.
- Chop the dill in fine pieces, then place it on top of the meat portion.
- Cut the dough into 4 equal portions, and place 3 of them back in the bowl cover with a damp towel.
- Roll the dough to a long rod shaped, then cut into small even pieces.
- Flatten each piece, then use a rolling pin to roll it to a wrapper. Repeat till all the dough is finished.
- Mix the dill with the meat well.
- Place a small amount filling to the middle of the wrapper. Then fold it to half. Press the edges, and seal them together. Repeat the process.
- Boil water in a pot, please dumplings into the boiling water, cover with a lid. Once the water boiling again, add a cup of water, then cover with the lid.
- Once all dumplings float, then take them out using a strainer.
