Chinese dumplings or Chinese dumplings are one of the dishes of Chinese gastronomy that have most triumphed in international kitchens. Why? It may be because of the ease of preparing them or because of the millions of combinations that these oriental dumplings admit inside.
Called jioazi in Chinese, gyōza in Japanese, mandu in Korean and bansh in Mongolian, where they are also very typical, these dumplings are taken as dim sum, that is, as a tapa or dish during breakfast, lunch and snack, although in the West we tend to take them rather at lunch or dinner. Also, you can make them boiled or fried. Discover how to make chinese dumplings following the recipe in this oneHOWTO article.
4 diners
45 minutes
Low difficulty
Ingredients:
Steps to follow:
1
To make Chinese dumplings at home, we must start by making the dough. Although you can buy ready-made wafers, making them at home is very simple. First, the water is heated. When it is warm, add the flour and salt. We stir until the mixture is homogeneous. Then, the teaspoon of oil is added and, when it is well incorporated into the mixture, it is kneaded. Once it is fully homogenized, it will be steep for about 10 minutes.
2
When the rest time has passed, proceed to divide the dough into about 20 pieces roughly the same, first by hand and then with a roller if necessary. Each piece will be given a flat and circular shape. To prevent the dough from sticking to your hands or rolling pin, you can use a little flour. When all the discs are ready, they are placed in the refrigerator while the filling is being prepared.
3
To prepare the filling, first the onion and garlic are finely chopped and the minced pork is added. Make sure that all ingredients are very chopped, so that they can be properly accommodated inside the discs, otherwise the dumpling may be somewhat deformed. So that the three ingredients are well mixed, it is recommended to do it manually.
4
When the mixture is well distributed, add the soy sauce, honey and pinch of pepper. It is not necessary to add salt, since the soy will add that salty touch that you want. So that all the ingredients are well impregnated with the added flavors, it is recommended to integrate them manually again.
5
When the mixture is well integrated, remove the discs from the refrigerator and proceed to fill them. For this, it will include a tablespoon of filling on each of the discs. When they are all filled, more or less the same amount, proceed to close them, folding them in half and pressing the edges with your fingers as long as the dough is sealed.
6
If you want to do the boiled dumplings, first proceed to bring water to boil in a saucepan, then add the dumplings and wait for it to boil. When it has boiled, the dumplings will keep inside for about 10 minutes on a very low heat. We must be careful not to exceed the hour, since the dumpling dough could become excessively soft.
7
If you prefer to take the fried dumplings, it is advisable to boil them first so that the inside is perfectly cooked and, later, you can achieve that golden color you want. When they are removed from the saucepan in which they have been boiled, they will be placed in a pan with hot oil for a minute or two so that they are crisp. It is recommended to serve with soy sauce or sweet and sour.
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