Recipe: Perfect Asian Dumplings (General)

Recipe: Perfect Asian Dumplings (General) Delicious, fresh and tasty.

Asian Dumplings (General). Bring all sides of dough up over filling, stretching gently if necessary, and gather in center above filling to form a dumpling; press gathered dough to seal. Dumplings are a lot easier to make at home than you think. I prepared these Asian Chicken Dumplings two ways.

But, in general, there are two broad categories of Chinese dumplings: gao, or crescent-shaped dumplings; and bao, or round, purse-shaped dumplings.

Within these categories, there are nearly endless variations, depending on the type of wrapper (wheat and rice are the most common), what type of filling is used, and whether the dumpling is boiled.

I inspired to make this authentic Chinese dumpling recipe after watched the movie Crazy Rich Asians which you MUST watch if you haven't!!!

You can have Asian Dumplings (General) using 10 ingredients and 7 steps. Here is how you cook that.

Ingredients of Asian Dumplings (General)

1. Prepare 1 lbs of Ground Pork/Chicken /Beef (as long as they aren’t too lean).

2. It’s 2 lbs of Green Leafy Vegetable (like Baby Bok Choy, Napa Cabbage, or Chinese Chives).

3. It’s 2 tbs of Sesame Oil.

4. You need 2 tbs of Soy sauce.

5. It’s 0.45 cup of Shaoxing Wine.

6. It’s 0.7 tbs of Salt.

7. Prepare 0.25 tsp of White Pepper.

8. You need 0.3 cup of Oil (optional).

9. Prepare 0.4 cup of Water, plus more for assembly.

10. Prepare 1.5 packages of Dumpling Wrappers.

The funniest movie I've seen this year!!!

The key for Crazy Rich Asians dumpling is the juicy filling and (Cliché warning) love.

Lightly fry the dumplings until the bottoms are golden.

This method is for those who are ready to try their hand at a beginner pleating technique.

Asian Dumplings (General) instructions

1. Wash your vegetables thoroughly and blanch them in a pot of boiling water. Transfer them to an ice bath to cool. Ring out all the water from the vegetables and chop very finely..

2. In a large bowl, stir together the vegetable, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and ⅔ cup water. Mix for 6-8 minutes, until very well-combined..

3. Wrap the dumplings with the dumpling wrappers and place the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together.placing the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together..

4. If you’d like to freeze them, wrap the baking sheets tightly with plastic wrap and put the pans in the freezer. Allow them to freeze overnight. You can then take the sheets out of the freezer, transfer the dumplings to Ziploc bags, and throw them back in the freezer for use later..

5. To cook the dumplings, boil them or pan-fry them. To boil, simple bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through, but still slightly al dente..

6. To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp..

7. Serve with soy sauce, Chinese black vinegar, chili sauce, or other dipping sauce of your choice..

It involves just two pleats, and can really up the appearance of your dumplings with a couple simple folds.

Fold the dumpling wrapper in half, pinching it together at the meeting point.

I made to go along with "Asian Lettuce Wraps" and after tasting it I threw it away before it even got to the table and made "Oriental Dipping Sauce" from this site instead which was great!

This had WAY too much rice vinegar it just did not taste good at all to me way too overpowering..

This was perfect as a dipping sauce for steamed pork and.