Dumplings are a beloved staple in Chinese cuisine (and not only), celebrated for their versatility, deliciousness, and cultural significance. They are typically made with a thin dough wrapper filled with a variety of ingredients, including meat, vegetables, seafood, and sometimes even sweet fillings. Dumplings can be cooked in various ways such as boiling, steaming, pan-frying, or deep-frying, each method imparting a unique texture and flavor to the final product.
You can find dumplings in many shapes, such as half moons, ovals, boats, and triangles, but not only these. There are also many skillful cooks who have gone further, creating shapes like bok choy, Chinese cabbage, cherry blossoms, and many more. I also prepared bok choy-shaped dumplings, and I must say they aren't as difficult to prepare, although they do take plenty of time. And look really cute!
Ingredients (Makes 20 Dumplings)
For the Wrappers:
- 150g flour
- 90 ml hot water
- Pinch of salt
- 1 tsp matcha powder or food coloring
For the Filling:
- 220g minced pork
- 80g spring onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp light soy sauce
- 1/2 tsp pepper
- 1 tsp salt
- 1 tbsp cornstarch
- 1 tbsp sesame oil
Instructions
To Prepare the Filling:
1. Season the pork in a mixing bowl.
2. Mix in the chopped garlic and spring onion.
3. Leave in the fridge until ready to use.
To Make the Dough:
1. In a large mixing bowl, mix flour, hot water, and a pinch of salt.
2. Knead the dough for 2-3 minutes until smooth.
3. Divide the dough into two equal portions. Save one portion for the white base part.
4. For the green dough (Pak Choi leaves part), add 1 tsp matcha powder/spinach powder/desired food coloring and knead to combine.
5. Rest the doughs in a covered container for 30 minutes.
To Prepare the Two-Color Wrappers:
1. Roll both doughs into two 20cm ropes.
2. Use a rolling pin to flatten the green dough rope lengthwise.
3. Wrap the white dough with the green dough, pinch, and slightly roll it on the working surface to seal the gap.
4. Divide the dough into 20 pieces.
5. Press each mini dough into a small disc and roll it into a thin wrapper (about 4” width) with a rolling pin. Dust and set aside.
To Assemble and Steam the Dumplings:
1. Place a dumpling wrapper on your palm and add 1 tsp of filling in the center.
2. Bring up the sides and gently pinch and squeeze with your thumb and index fingers to seal the dumpling top.
3. Repeat with the rest of the filling and wrappers.
4. Bring water to a boil in a wok or large saucepan over high heat.
5. Line a bamboo steamer or plate with parchment paper.
6. Place the dumplings on the steamer/dish and steam for 8 minutes over high heat with the lid on until they are fully cooked.
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