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How to Make Handmade Dumplings

Dumplings are one of the most delicious staple foods. They are filling and easy to season to your taste, making them a great option for students in the US who can't get their hands on fresh dumplings to satisfy their cravings. Beginners typically need about 3 hours to complete them, and the difficulty level is relatively high.

Estimated Cooking Difficulty: ★★★☆☆

Essential Ingredients and Tools

  • Rolling pin
  • Flour
  • Cold water
  • Bowl with a diameter of 30cm or more
  • Sesame oil

Calculations

  • For one person, approximately 20 dumplings

Per serving:

  • Flour: 200g
  • Cold water: 150ml
  • Sesame oil: 2-3ml
  • Lean minced meat: 250g
  • Fatty minced meat: 20g # Optional if you prefer not to use it
  • Ginger: 3g
  • Scallions: 15g
  • Salt: 3g
  • Oyster sauce: 2ml
  • Sesame oil: 2ml
  • Light soy sauce: 2ml
  • Egg: 1

Instructions

Making Dumpling Wrappers

  • Add all the flour to the bowl.
  • Add the sesame oil.
  • Make a small well in the center of the flour.
  • Add water in 4-5 stages, mixing until you achieve a slightly dry, crumbly dough.
  • Stop adding water and press the dough firmly with your hands.
  • Continue pressing until the dough is smooth and cleans the sides of the bowl (this step is known as "smooth dough, clean bowl").
  • Place the dough on the table and cover the bowl upside down on the table. Let the dough rest for about 45 minutes at an ambient temperature of 25°C.
  • After resting, knead the dough into a long strip, gather it into a ball, knead it into a strip again, and repeat this process 3 times.
  • Roll the dough into a long strip and cut it into 20 equal pieces. Roll each piece into a ball with a diameter of about 3-3.5cm.
  • Flatten the dough balls. Dust your hands, the table, the rolling pin, and the dough with flour to prevent sticking.
  • Use the rolling pin to flatten the dough into a circle about 8cm in diameter and 2mm thick, with the center slightly thicker (by about 1mm) than the edges.

Preparing the Filling

  • Peel the pork, keeping some fat, and cut it into small pieces.
  • Use two cleavers (recommended) to mince the pork into fine bits and place them in a bowl.
  • Mince the scallions and ginger, add them to the meat bowl, and mix well.
  • Wash the chives and cut them into pieces less than 3mm long.
  • Mix the chives with the minced meat. Add 2ml of oyster sauce, 2ml of light soy sauce, and 2ml of sesame oil. Add the egg white from one egg and mix thoroughly by hand.
  • Let the filling rest for 30 minutes before starting to wrap the dumplings.

Wrapping the Dumplings

  • Place a wrapper in your left hand. Try to keep the side facing up (where the filling will go) free of flour to ensure it seals properly.
  • Use your right hand and chopsticks to place filling about half the diameter of the wrapper onto the center.
  • Fold the wrapper over the filling, sealing the edges firmly by pinching. You don't need to make decorative pleats; just ensure the wrapper doesn't leak.

Boiling the Dumplings

  • Use a pot large enough to hold 20 dumplings, or cook them in batches.
  • Fill the pot with water to about 3/4 of its height.
  • Bring the water to a boil over high heat, then add the dumplings and reduce the heat to medium.
  • After adding the dumplings and when bubbles appear, add 50ml of cold water along the side of the pot. Repeat this step twice.
  • When the water boils for the third time, add another 50ml of cold water. Once it boils again, reduce the heat to low and let it cook for 60 seconds before removing them from the pot.

Additional Notes

  • There is no need to cover the pot when boiling dumplings. Adding water three times prevents the dumplings from staying at a rolling boil, which could cause the skins to break and turn into dough sheets.

There are some supplementary methods for this dish, including but not limited to:

Add the following ingredients:

  • Black vinegar: 10ml
  • Ginger: a small piece, 50g
  • Sesame oil: 2 drops

  • Garlic/Garlic paste: 3 cloves/person

  • Consider serving with black vinegar. Recommended amount: 10-20ml.

  • Consider shredding the ginger and mixing it with 20ml of black vinegar in a small bowl to create a dipping sauce for a richer flavor.
  • Consider adding 1-3 drops of sesame oil when serving with black vinegar and mixing it as a dipping sauce.
  • Consider adding crushed garlic paste when serving with black vinegar and mixing it as a dipping sauce. (Garlic flavor will linger in the mouth; if you need to have face-to-face conversations after the meal, it is recommended to skip this or clean your mouth.)

If you encounter any issues or have suggestions for improving the process outlined in this guide, please submit an Issue or Pull request.