Best Chinese Dumplings
As a meal staple in China, especially in the north, dumplings are highly recommended as a “must-try” food by both locals and foreigners alike. They vary in type, shape and filling, so can meet the eating requirement of almost all eaters. Right from your kitchen, you can definitely try making this delicious food with a simple recipe.
Chinese DumplingsCourse: Main, Dessert, BreakfastCuisine: ChineseDifficulty: Easy
As a meal staple in China, especially in the north, dumplings are highly recommended as a “must-try” food by both locals and foreigners alike
- For wrapper:
50 dumpling wrappers
- For the filling
1 pound ground pork
2 tablespoons soy sauce
1 1/2 tablespoons sesame oil
3 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons finely chopped Chinese chives
1 cup vegetable oil for frying
1 egg, beaten
1 quart water, or more as needed
- For dipping sauce
1/2 cup of soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon finely chopped Chinese chives
1 tablespoon sesame seeds
1 teaspoon chile-garlic sauce
- Combine 1/2 cup soy sauce, rice vinegar, 1 tablespoon chives, sesame seeds, and chile sauce in a small bowl. Set aside.
- Mix pork, garlic, egg, 2 tablespoons chives, soy sauce, sesame oil, and ginger in a large bowl until thoroughly combined
- Lay dumpling wrapper on your work surface and place 1 tablespoon of the filling in the middle.
- Wet the edge with a little water and crimp together forming small pleats to seal the dumpling.
- Heat 1 to 2 tablespoons vegetable oil in a large skillet over medium-high heat. Place 8 to 10 dumplings in the pan and cook until browned, about 2 minutes per side.
- Pour in 1 cup of water, cover and cook until the dumplings are tender and the pork is cooked through, about 5 minutes.
- Repeat for remaining dumplings. Serve with soy sauce mixture for dipping.
- Aside from pan- seal, then cooked with water, dumplings are also steamed, boiled, and served in soup. Make sure that you follow your preferred type.