Chinese Dumpling Fillings Recipe

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7 hours ago Delicious Chinese Dumpling Recipes. She flavors the filling with fresh ginger and scallion, then serves the pot stickers with a simple, classic dipping sauce. Get the Recipe:

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2 hours ago Add eggs, oil, and half the water and mix together to make a dough. Add more water as needed. The dough should not be sticky (similar to pasta dough).

Rating: 5/5(4)
Total Time: 1 hr 35 mins
Category: Pork
Calories: 86 per serving
1. For Dough:.
2. Place flour in a bowl and make a well.
3. Crack eggs in a separate bowl and lightly whisk.
4. Add eggs, oil, and half the water and mix together to make a dough.

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4 hours ago Chinese regional dumpling fillings. In different regions of China, dumplings are filled with different combinations of ingredients. Let me name a few …

Rating: 5/5(18)
Total Time: 20 mins
Category: Main Course
1. Place pork in a mixing bowl. Add scallions, ginger, 1/4 teaspoon salt, Sichuan pepper / five-spice, soy sauce, oyster sauce and sesame oil.
2. Soak shiitake mushrooms in water (ideally overnight) then chop into small pieces (remove the stem).
3. Heat up oil in a wok / frying pan. Pour in the egg when the oil smokes. Dish out as soon as there is no more liquid. Coarsely chop when it cools down.
4. Blanch tofu in boiling water for 2 minutes. Drain and cut into small pieces.

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4 hours ago Predominantly used for making gyoza or the Japanese dumpling, the filling has a subtle and smoky flavour. As a staple Chinese cuisine, pork filling tastes best with shrimp, delicately seasoned with ginger, garlic chives, scallions, and white pepper with bok choy. The filling is put in a wrapper and steamed to compliment the insider.

Estimated Reading Time: 6 mins

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Just Now If you have already tried some of the recipes on my site, you may be ready to try out some ideas of your own for a dumpling filling. In this article, I offer some tips and suggestions on the basic considerations in making a Chinese dumpling filling, and the range of ingredients that can be used.

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3 hours ago Making the Chinese Dumpling Filling The first thing to do when you make your own dumplings is to make the filling and set it aside to marinate. To do …

Rating: 4.5/5(40)
Total Time: 2 hrs 20 mins
Category: Family Dinners
Calories: 67 per serving
1. In a large bowl, mix the pork, green onion, ginger, sesame oil, salt, soy sauce, vegetable oil and egg. (I use my hands for this but you could also use a stand mixture if you prefer). Make sure it is well mixed. Set aside to marinate for 1-2 hours.
2. Meanwhile, cut the cabbage across into thin strips. Now chop the strips into very small pieces.
3. Place the cabbage in a bowl and sprinkle with the extra teaspoon of salt. Set aside for 30 minutes.
4. Now squeeze out any excess water from the cabbage before you add it to the pork mixture.

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4 hours ago Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes …

Ratings: 215
Calories: 540 per serving
Category: Main Dishes, Dumpling Recipes
1. Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
2. Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined. Place a dumpling wrapper on a lightly floured work surface and spoon about 1 tablespoon of the filling in the middle. Wet the edge with a little water and crimp together forming small pleats to seal the dumpling. Repeat with remaining dumpling wrappers and filling.
3. Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side. Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes. Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.

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7 hours ago PREPARE THE FILLING. In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt (1/2 teaspoon kosher or sea salt, if using.) Set aside while you move …

Rating: 5/5(40)
Total Time: 1 hr 20 mins
Category: Main Course
Calories: 330 per serving
1. To a large bowl, measure in the flour and the salt. Pour in the boiled water and stir the flour immediately and vigorously with a large wooden spoon until the flour resembles loose crumbles (about 30 seconds). Pour in the iced-cold water (discard the ice first, but make sure you have correct measurement of water). Stir vigorously again for 30 seconds or until a shaggy dough begins to form. Set aside spoon and use your hands to knead the dough in the bowl, while picking up flour/dough on the sides of the bowl. Knead for 2 minutes in the bowl. Turn out the dough onto a clean work surface. No need to dust the work surface with flour - unless the dough really sticks). The dough should be soft and elastic enough that kneading is very easy. Continue to knead your dough for another 3-5 minutes. As you knead the dough, it should become more smooth. In a medium sized bowl, plop in the dough ball, cover dough loosely with a barely damp paper towel and then cover bowl tightly with plastic wrap. L
2. In a bowl, mix the shredded cabbage with 1/4 teaspoon of salt (1/2 teaspoon kosher or sea salt, if using.) Set aside while you move on to next step of recipe.
3. Turn out the rested dough onto a lightly floured surface. Cut the dough in half, keep unused half under the damp paper towel to prevent from drying out. Roll out the other half into a long snake, about 1-1/4 inches in diameter. Cut into approximately 20 even pieces. Take 1 piece, gather up the edges and pinch together, forming a taut, round surface. Roll between palms to form ball. Squash between flat palms to flatten into disk. Use rolling pin to roll out to 3-1/2 inch diameter. Try to make the edges of wrapper thinner than the center. Repeat for remaining dough. If you don't have a helper on hand to fold the potstickers, keep wrappers under cover (plastic wrap or barely damp paper towel) to prevent drying out. Fill and fold potstickers according to the instructions and photos above in the post. Place folded potstickers on a floured piece of parchment or tin foil-lined baking sheet to prevent sticking.
4. Mix together dipping sauce ingredients. Set aside until ready to serve.

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5 hours ago This a really terrific filling for those Asian steamed dumplings. The recipe was given to me by a good friend who is a chef at Benihana. You can use …

Rating: 5/5(29)
Total Time: 34 mins
Category: Asian
Calories: 540 per serving

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3 hours ago In this recipe tutorial, you will learn about Chinese dumplings, how to wrap dumplings, plus tips and tricks to make the dumplings with chicken filling. Chinese New Year is two weeks …

Reviews: 129
Calories: 158 per serving
Category: Chinese Recipes
1. If you are making homemade dumpling wrapper, combine the all-purpose flour, water and knead until the dough isn’t sticky and the surface becomes smooth. Cover it with a damp cloth and rest for 30 minutes.
2. Roll out the dough on a floured surface into a long cylinder. Cut the cylinders in half, and then cut each cylinder into 12 small pieces. Dust the rolling pin and roll each piece of the dough into a dumpling wrapper about 4 inches in diameter. Set aside for the filling. You may use store-bought dumpling wrapper and skip this step.
3. Prepare the filling by combining all the ingredients together. Use a spoon to mix well.
4. To assemble the dumplings, place a piece of the wrapper on your palm and spoon 1 teaspoon of the filling onto the center of the wrapper. Do not overfill. Dip your index finger into a small boil of water and moisten the outer edges of the wrapper. Fold the dumpling to form a half-moon shape. Press and seal tightly in the middle. Arrange the wrapped dumplings on a plate lined with parchment paper to avoid the dumpling from sticking to the bottom of the plate. Repeat previous steps until the filling is used up.

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8 hours ago In a large bowl, stir together the vegetable, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and 2/3 cup water. Mix for 6-8 minutes, until very well …

Rating: 5/5(41)
Total Time: 2 hrs 15 mins
Category: Appetizers And Snacks
Calories: 387 per serving
1. Wash your vegetables thoroughly and blanch them in a pot of boiling water. Transfer them to an ice bath to cool. Ring out all the water from the vegetables and chop very finely.
2. In a large bowl, stir together the vegetable, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and 2/3 cup water. Mix for 6-8 minutes, until very well-combined.
3. To wrap the dumplings, dampen the edges of each circle with some water. Put a little less than a tablespoon of filling in the middle. Fold the circle in half and pinch the wrapper together at the top. Then make two folds on each side, until the dumpling looks like a fan. Make sure it’s completely sealed. Repeat until all the filling is gone, placing the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together.
4. If you’d like to freeze them, wrap the baking sheets tightly with plastic wrap and put the pans in the freezer. Allow them to freeze overnight. You can then take the sheets out of the freezer, transfer the dumplings to Ziploc bags, and throw them back in the freezer for use later.

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5 hours ago The ultimate to Chinese dumplings including dumpling dough, how to roll wrapper from flours, how to prepare Chinese dumpling fillings, how to cook dumplings and the popular dipping …

Rating: 5/5(11)
Calories: 1021 per serving
Category: Staple
1. Mix a small pinch of salt with flour, dig a hole in center and then stir the water in. Mix the flour with water with chop-stickers during the process so you can adjust the water amount if necessary. Then knead the dough for 8-10 minutes with a stand mixer or by hand until the dough is almost smooth. Cover and rest for 15 minutes. Then re-knead the dough for 2-3 minutes so we can get a very smooth dough. Cover and continue resting for 1 hour.
2. In a mixing bowl, add ground pork, a small pinch of salt, egg, light soy sauce, white pepper, oyster sauce grated ginger and salt. Then place the green onion on top and drizzle hot oil on green onions. This helps to improve the aroma of the green onion.
3. Brush 1 tablespoon of oil in a pan (nonstick pan recommended for beginners), place the dumplings in. Pleats side up.
4. Heat a large pot of water to a boiling, add a small pinch of salt. Then cook the dumplings in batches. Slightly move the dumplings with a large ladle or scoop so they will not sticky to the bottom. Then the water begins to boil again, add around 1/4 cup of cold water. Repeat once. When the dumplings become transparent and expand because of the air inside. Transfer out.

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1 hours ago Carrots: For all the vegetarians out there, a great mouth-watering filling for Chinese dumplings is shredded carrots. The sweetness that comes from the carrots makes for a unique and delightful taste that even meat-lovers can’t get enough of. Another tasty addition to a carrot filling is a little bit of ginger.

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3 hours ago The vegetable component can consist of garlic chives, spring onion and cabbage. Filling mixtures will vary depending on personal tastes, region and season. As one of the most traditional …

Cuisine: Chinese
Category: Appetizer, Main Course
Servings: 4
Estimated Reading Time: 5 mins
1. Start by making the dough for the dumpling wrappers. Sift the flour into a large bowl and then stir the salt in. Slowly add the cold water and stir. Add as much as is necessary to form a smooth dough.
2. After the water has been incorporated, knead the dough into a smooth ball. Then cover it and let it rest for at least 30 minutes.
3. While the dough is resting, start making the filling. Combine the meat, soy sauce, salt, rice wine and white pepper.
4. Wash and dry the napa cabbage. Then finely shred it with a food processor or with a knife. Squeeze out as much water as possible.

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3 hours ago Today’s video, I will show you 5 delicious dumpling fillings you must try. The video is a bit long, please stick with me till the end of the video. Because N

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6 hours ago Each of these flavorful dishes are comprised of a classic and traditional Asian recipe: dumplings! Also known as pot-stickers, these fried or steamed delicacies feature flavorful fillings with a soft dough wrapper that makes this a hearty dish for any appetite. Serve these dumplings in a heartwarming soup or alongside a bed of fried rice and noodles for a truly delicious dinner. 

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Just Now The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to …

Rating: 5/5(4)
Category: Main-Dish
Cuisine: Asian
Total Time: 40 mins
1. The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.
2. Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.
3. To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.
4. To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.

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1 hours ago Chinese dumplings (jiaozi) are a rather popular dish during the Lunar New Year season but are also a fun and delicious appetizer, dinner food, and snack to enjoy any time of year. This recipe includes a homemade dumpling dough and ground pork or meat and vegetable filling, as well as instructions on how to assemble and boil the dumplings.

Ratings: 193
Calories: 221 per serving
Category: Appetizer, Side Dish

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1 hours ago This recipe makes a large batch of filling, enough for several packages of dumpling wrappers. You can freeze filled, uncooked pot stickers by placing them on …

Ratings: 96
Calories: 411 per serving
Category: Main Dishes, Dumpling Recipes
1. Place the shrimp in the work bowl of a food processor, and process until the shrimp are finely ground. Set aside in a large bowl. Working in batches, process the ground beef to a fine grind, and set aside with the shrimp. Combine the shrimp and ground beef with ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt and pepper, and white sugar, and mix the ingredients until thoroughly combined.
2. To fill the pot stickers, place a wrapper on a work surface in front of you, and place a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold the dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the pot stickers.
3. Heat the oil in a large nonstick skillet with a lid over medium heat. Place pot stickers into the hot oil, flat sides down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn the dumplings over, and pour the water over them. Cover the pan with a lid and let the dumplings steam until the water has nearly evaporated and the dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let the pot stickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

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2 hours ago Dumpling fillings vary wildly from recipe to recipe, region to region, and from one type to another. Feel free to try using a different ground meat or a mix of ground meats. It is common to have a 2:1 ratio ground pork and shrimp (chopped into small pieces or even into a paste).

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Just Now Chicken Pot Stickers. Chicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they’re steamed. —Jacquelynne Stine, Las Vegas, …

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5 hours ago In this plant-based dumpling recipe, the combination of sautéed snow pea leaves, Chinese chives and shiitake mushrooms is so tasty together that very little else is needed besides some well-squeezed, extra-firm tofu to give the filling some body and substance, plus the simple seasonings of tamari, sesame oil, white pepper powder and kosher salt.

Estimated Reading Time: 8 mins

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3 hours ago Fried Jiaozi (or Chinese Dumplings) Tasty Kitchen. ginger, salt, soy sauce, ground beef, chinese red rice vinegar and 11 more.

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8 hours ago So why not start making dumplings by following our traditional Chinese dumpling recipe? There are three main parts to making a dumpling: The Dough, The Fillings, and The Sauce. Then you need to put them all together and cook! Makes 20 Dumplings. Prep Time: 60+ mins. Cook Time: 20 mins.

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7 hours ago If the dough is ever very sticky, knead in more flour. 4. Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours. 5. Meanwhile, make the …

Rating: 4/5(12)
Category: Appetizer
Cuisine: Asian
Total Time: 4 hrs
1. To start dough, add starter ingredients in a small bowl. Stir together and let sit for 30 minutes until it foams.
2. Mix starter with other dough ingredients except flour. Stir together well and then slowly start to add flour. Once all the flour is added, bring the dough together in a ball.
3. Turn dough out onto a floured surface and knead until the dough is very soft, about 10 minutes. If the dough is ever very sticky, knead in more flour.
4. Place dough in a lightly oiled bowl to rise until it triples, about 2.5-3 hours.

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Just Now How to Make Potstickers (Chinese Dumplings) Chinese Dumplings are easier to make than you might think. Here’s how to do it: Make the potsticker filling: Just put all the filling ingredients …

Reviews: 205
Calories: 56 per serving
Category: Appetizers & Snacks
1. In a large bowl, combine all pork filling ingredients until well combined.
2. You will need a clean workspace, wonton wrappers, prepared pork filling, a small bowl of water, and chopsticks.
3. Begin by filling the wonton wrapper with about a tablespoons worth of pork filling. Wet your finger, and run along the edges of the wonton wrapper. This will help to seal it closed.
4. If your wrapper is round, fold the wrapper over the filling to create a half-moon shape, pinching the edges to seal. If you wrapper is square, scroll up to view the step by step images of how I fold my dumplings into a little purse dumpling.

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2 hours ago Chinese cabbage and krill dumplings. My family and I like to eat stuffed pasta, especially dumpling wontons with a lot of stuffing. Today, we used cabbage and krill to make delicious, nutritious and delicious big stuffed wontons. The recipe is super simple~

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4 hours ago Dumpling filling paddle: A far better tool than a measuring spoon—no scooping raw meat with your fingers—these paddles help cut and portion filling evenly. Chinese Dumpling Recipes Pan-Fried

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Just Now Chinese dumpling, also called Jiaozi, typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is one of the most important and traditional dishes in China. … The filling may be sweet or savory, vegetarian or filled with meat and vegetables.

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6 hours ago Spicy Meat Dumpling. This is a very authentic food in Sichuan. It was only eaten on the morning of the first day of the Chinese New Year. At that time, coins were put in the glutinous rice balls. What you eat indicates that you will have good luck this year. Now you can cook and eat at any time, childhood memories, childhood tastes, childhood

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5 hours ago Chinese guotie, or potstickers, require a two step cooking process. First, the dumplings are boiled or steamed, and then they are placed in a thin layer of oil so that only one side of the dumpling is fried and sticks to the pot. This creates a contrast of textures, with a crispy bottom and a moist filling.

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2 hours ago Authentic Chinese Dumplings are a recipe straight from a Chinese restaurant owner. Learn to make perfect folds + the fry & steam techinque of cooking. I’m sure a lot more people are …

Rating: 4.7/5(9)
Total Time: 1 hr
Category: Appetizer
Calories: 73 per serving
1. In a large mixing bowl, combine ground pork through sesame oil and 2 egg whites. Mix well using your hands. In a small bowl, combine remaining egg white and a splash of water to use as the binder on your won ton wrapper.
2. Place on wrapper on a flat surface and using your fingers and the egg white mixture, moisten the edges. Place a ball of 1-2 tablespoons of pork mixture in the center. Fold wrapper in half and secure one end with your thumb. Gently pinch one small fold and move your thumb over it, pressing lightly to deal. Continue with seven more folds (or however many you can get) to secure it closed. Repeat with remaining wrappers.
3. In a large skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add a few dumplings, making sure to not crowd the pot and gently fry on all sides until nice and brown, approximately 3-4 minutes.
4. Add a small amount of water, just a splash, and cover to finish cooking by steaming, approximately 2-3 minutes. Remove with a slotted spoon to a baking sheet. You can place them in a warm oven to stay hot until all batches are complete. Add additional vegetable oil as needed to prevent dumplings from sticking.

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3 hours ago Combine the ground pork, shrimp, chopped scallions, ginger, and all the seasonings together. Mix well and set aside. To make dumplings, place a small spoonful of the filling in the …

Rating: 4.6/5(45)
Total Time: 30 mins
Category: Chinese Recipes
Calories: 332 per serving
1. Combine the ground pork, shrimp, chopped scallions, ginger, and all the seasonings together. Mix well and set aside.
2. To make dumplings, place a small spoonful of the filling in the center of a wrapper. Dab a little water with your finger and circle around the edge of the skin, and then fold and pleat the dumpling accordingly. Repeat the same for the rest. (Please refer to this video to learn how to fold/pleat dumplings.
3. Arrange the dumplings in a bamboo steamer (lined with parchment paper at the bottom) and steam for 8-10 minutes. Serve immediately with black vinegar dipping sauce.

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Just Now 1. Heat the sesame oil in a large skillet over medium-high heat. When the oil shimmers, add the shallots and cook until fragrant and lightly caramelized, 2 minutes. Add the mushrooms, ginger, and garlic, and cook, stirring occasionally until the mushrooms have cooked down, about 5 minutes. Add the soy sauce and large pinch of pepper.

Rating: 4.5/5(205)
Total Time: 45 mins
Estimated Reading Time: 7 mins
Calories: 52 per serving

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5 hours ago If you don’t have a dumpling press just pleat the edges with your hands. For the filling I used ground chicken, cabbage, green onions, ginger, soy sauce and fish sauce. You can always …

Rating: 5/5(1)
Total Time: 30 mins
Category: Appetizer
Calories: 176 per serving
1. Add ground chicken, cabbage, green onion, fish sauce, pepper, garlic, soy sauce and ginger to a food processor until ground.
2. Divide the mixture among the wrappers. Typically takes about 16-20 wrappers depending on how much filling you put in each. I like to do about 1/2 tablespoon each.
3. Brush all four edges of the wrapper with water. (This helps it stick together.)
4. Use a dumpling maker to press the edges together or fold the wrapper and pleat the edges with your hands.

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2 hours ago Every family has its own preferred method of making Chinese dumplings with their favorite fillings. Of course, jiaozi types and preparation vary widely according to region. We will be …

Ratings: 14
Calories: 58 per serving
Category: Appetizers/ Snacks
1. In a medium bowl combine ingredients for pork filling (pork, scallions, ginger, garlic, sesame oil, rice vinegar, soy sauce, white pepper, and salt) and set in refrigerator for at least one hour so that flavors have a chance to mingle.
2. Take 1 Jiaozi wrapper from pack and lay flat on your hand.
3. Boil water in large pot. You may add salt to taste and a little oil to prevent sticking if you wish but not required.
4. Add 1 tablespoon light tasting oil to a frying pan to medium high heat.

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3 hours ago The dough can be used for both boiled dumplings and potstickers. The dumpling wrappers are tender and thin, with a silky mouthfeel.Print recipe at: http://om

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Frequently Asked Questions

What is in a Chinese steamed dumpling?

Chinese steamed or fried wheat dumplings, known as jiaozi, are filled with a mixture of ground pork, ginger, and scallions or chives. If you’re of the Japanese persuasion, gyoza, fried pork dumplings, or shumai, steamed shrimp dumplings are de rigeur.

Can dumplings be baked?

Dumplings are made of a simple dough that is steamed or boiled, and they're dropped, not cut out like biscuits. Biscuits can also be dropped, but they are always baked in the oven. But the dough is similar to dumpling dough.

What is Chinese fried dumpling?

Pan Fried Dumplings (Pot Stickers), called Guo Tie in Chinese, is the sister food of fried dumplings. It is a popular staple food throughout China. The Pan Fried Dumplings are made of a simple flour wrapper filled with various fillings like pork mixed with all kinds of seasonal vegetables like cabbage and celery.

What are dumplings made of?

Most dumplings are made from wheat-based flour, but there are dumpling varieties that are always gluten-free, such as Indian modak (made with rice flour) and Vietnamese bánh bôt loc (made with tapioca flour). Eastern European buckwheat flour-based dumplings are also gluten free.

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