Chinese Dumplings from Scratch

🇨🇳 China

Servings: 70 to 80 dumplings Prep: 4 hours Cook: 20 minutes Total: 4 hours 20 minutes

Ingredients

4 cups all-purpose flour
1 cup plus 2 tablespoons water, room temperature
Filling of choice: pork and napa cabbage
Filling of choice: lamb with carrot and zucchini
Filling of choice: pork with shiitake mushrooms
Filling of choice: beef
Filling of choice: carrot and eggs (vegetarian)
Filling of choice: vegan filling
Dumpling dipping sauce
Homemade chili oil

Steps

Prepare the dough by combining flour and water, kneading until smooth, then letting it rest.
Roll the dough into wrappers and fill each with your chosen filling, sealing into dumpling shapes.
To boil dumplings: cook in boiling water until they float and are cooked through.
To make potstickers: pan-fry the dumplings until the bottoms are golden, then add water and steam until cooked.
Serve the dumplings with dipping sauce and chili oil.
To freeze raw dumplings: arrange on a tray without touching, freeze until solid, then transfer to a bag.
To cook frozen dumplings: boil or pan-fry directly from frozen, extending cooking time as needed.
To store and reheat cooked dumplings: refrigerate in an airtight container and reheat by steaming or pan-frying.

Notes

Recipe supports multiple filling variations (pork and napa cabbage, lamb with carrot and zucchini, pork with shiitake mushrooms, beef, vegetarian carrot and egg, or vegan). Dough and filling proportions make about 70-80 dumplings.

Source: omnivorescookbook.com