CHEN FAMILY's CHINESE DUMPLINGS
- char812
- Feb 13, 2015
- 2 min read
I grew up eating and making dumplings! It's always been part of the family affair, to sit in a round table and wrap dumplings together. There were so many memories shared, laugh out loud moments, and bonding during these times! I wanted to share my family's secret dumpling recipe with you all! Hope you ENJOY!!!
INGREDIENTS
Dumpling filling:
4 dried shiitake mushrooms
1/2 pound Napa cabbage
1/2 pound baby bok choy (optional)
2 ounces dried bean curd* (tofu)
3 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon of chinese black vinegar
1 tsp of organic vegetable seasoning
pinch of salt, pepper, and chili powder (optional)
2 tablespoon of organic corn starch or arrow root powder
1 packet of dumpling wrappers available at Asian Super Markets
1 cup cold water
small bowl of water
Dipping sauce:
3 tablespoons soy sauce
1 teaspoon Chinese black vinegar*
1 teaspoon sesame oil
Chili Diced
Pinch of white pepper
PREPARATION
To make the vegetable filling:
In small bowl, combine mushrooms with boiling water to cover. Let sit 30 minutes to soften. Drain; remove tough stems and finely dice caps. Set aside.
Finely dice the dried bean curd; add to vegetable mixture. Add the sesame oil, soy sauce, ginger, and corn starch (optional) to the vegetable mixture. Stir in chopped mushrooms and spices until completely incorporated.
To wrap the dumplings:
Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.
Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the si While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into "pleats," pressing each pleat against the flat side of the dough to seal the dumpling as you go. Start at one corner of the dumpling and work your way to the center (making three to four "pleats"). Then work from the other corner to the center creating another three to four "pleats."
Firmly press the pleated side of the wrapper against the flat side to be sure the dumpling is completely sealed. If there is too much filling and the dumpling cannot be sealed, remove the extra filling to prevent leakage during cooking.
Line up the finished dumplings on a foil-lined cookie sheet to prevent them from sticking. You can freeze dumplings this way for up to one month.
To cook:
To cook the dumplings, gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes. Remove from pot carefully with a slotted spoon.
Serve hot.
For dipping sauce: In small serving bowl, combine all ingredients. Serve with dumplings. ENJOY!!!
JOIN OUR FOODiE FAM!
Comments