This recipe is ready for making 60 dumplings.
Ingredients:
Dough:
- ll purpose flour: 400 g
- Room temperature water: 200 g
Fillings:
- Coriander: 150 g
- Green Spring onion chopped: 3ps
- Minced Chicken: 400 g
- Shrimp: 100 g
- Soy sauce: 15 g 1 tablespoon
- Egg white: 1
- White pepper powder: 1 g
- Salt: 4 g ½ teaspoon
- Sesame oil: 4 g 1teaspoon
Dipping sauce:
- Soy sauce: 1tbsp
- Vinegar: 1tbsp
- Sesame seed oil: ¼ tsp
- Chili oil: as needed
Step 1: Making the Dough
Pour 400g flour into a basin. Repeatedly add water and stir to make all flour form small pieces. Add more water, gather the flour pieces and knead into dough. Cover it with preservative film to stand for about 20-minutes. After that, knead it smooth enough and cover it again for later use. (wait for about 1 hour).
Step 2: Making the Filling
Combine shrimp, minced chicken white pepper powder, soy sauce, salt, chopped spring onion, egg white, chopped coriander and sesame oil. Fully mix them.
Step 3: Wrapper Dumplings
Cut a small section from the dough. Rub it into a long stick and cut into small dough balls. Flatten them and roll flat to form round flour sheets.
Step 4: Making Dumplings
Put some filling in the center of a wrapper. Crimp it and press the edges. Clasp hands and pinch it hard. Make more in the same way.
Step 5: Boiling Dumplings
Boil water and then put the dumplings in. Stir in case of sticking. Cover the wok and add water when it boils again. Add water for 2 times till the dumplings are well cooked. The whole boiling process lasts 6-7 minutes.
Tips:
Dumpling fillings vary a lot, ranging from all sorts of meat and vegetables to seafood, mushrooms and even fruit. For vegetables, lotus root, celery, leek, cabbage, mushroom, carrot can be used; meat like pork, fish, beef, mutton, chicken and shrimps can be fine choices. Vegetable fillings are also popular and the most popular one in China is made of leek and egg.