Making the wrappers (enough for around 20 dumplings)
4 cups of plain flour
2 cups of water
13 tsp salt
- Mix all the ingredients together in a large mixing bowl adding the water a little at a time until the dough is smooth. Be sure to mix the ingredients stuck around the edges of the mixing bowl.
- Cover over the top of the mixing bowl with a tea towel or cling film and leave the dough to rest for around 10 – 15 minutes. You can prepare the filling whilst you wait for the dough to rest.
- Place the dough on a chopping board or work surface and cut it up into 20 pieces approximately the same size.
- Roll each piece into a ball in your hands and then squash them onto the chopping board by placing it into your palm face up palm and then in one smooth movement turn your palm face down and slam you palm onto the work surface. You don’t have to do this too hard and be careful not to injure yourself. Lightly dust a rolling pin and then roll the wrappers into discs around the same size (3 inches or 7.5cm in diameter).
- It’s never a good idea to keep dumpling wrappers out for too long as they go dry and brittle due to their thin floury nature. If you have only made enough wrappers to for what you intend on immediately using then place them on a plate in the fridge whilst you prepare your fillings. Otherwise you can freeze them for longer term storage but make sure you lightly coat each wrapper in flour when you stack them on top of each other and make sure you don’t put heavy things on them in the freezer at least until they’re frozen. The wrappers will store well in the fridge temporarily but they will only be good for a few days.
- If all this seems like a lot of effort just to make the wrappers then you can easily purchase store bought frozen (and in some cases fresh) dumpling wrappers. It’s still fun and a great achievement to make you own dumplings using ready made wrappers.
1 12 cups ground pork or other meat of your choice
12 cup chopped shrimp
2 cups Chinese leaf
1 tsp ginger
1 tbsp spring onion
1 12 tsp salt
2 tbsp soy sauce
2 tbsp cooking wine
13 white pepper
1 tbsp sesame oil
1 13 tbsp vegetable oil
- Finely chop the Chinese leaf and place it in a mixing bowl. Add 1 teaspoon of salt to absorb excess moisture in the dumplings, give it a quick stir and leave for 5 - 10 minutes.
- Mix the ground meat and the chopped Chinese leaf thoroughly by hand.
- Add the rest of the ingredients to the bowl and continue to mix well by hand for around 10 minutes or until thoroughly mixed. You can add a slight sprinkling of plain flour to the mixture and continue to mix it in by hand. This will dry out the mixture a little and help keep it together.
- Lay the dumpling wrappers on a lightly floured surface and evenly distribute the filling between the 20 dumpling wrappers, making sure to place the filling in the centre of the wrapper. It should be between 1 and 2 tablespoons of filling per dumpling.
- Fold the wrappers in half and use a damp finger to press together the edges of the wrapper around the filling.
- Delicately drop the dumplings into a pan of boiling water and gently simmer for 12 minutes.
- Remove the dumplings carefully using a slotted spoon and serve immediately with dipping sauces.
- Heat approximately 2-3 tablespoons of oil in a medium sized frying pan on a medium heat. Fry around 7 dumplings at a time for between 2-5 minutes until the bottom of the dumplings have turned golden brown. Make sure that they are spaced apart in the pan to prevent them from sticking together.
- Add about 3 tablespoons of water to the pan turning up the heat to high and put a tightly fitting lid over it immediately to steam the dumplings. Steam until all the water has evaporated and then then remove the lid and return to a medium heat. You may need to add a little more oil and then fry until the bottom of the dumplings are crispy and golden brown.
- Repeat these steps for the other two batches of dumplings remembering to add more oil where necessary and immediately serve with dipping sauces.