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Chinese Dumplings

Chinese Dumplings

Home Cook semi-finalist Min Verquist is making traditional Chinese dumplings with her own homemade dipping sauces.
Dumpling Wrappers
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 6 tbsp chia seeds
  • 1 pinch salt
  • 1.5 cup of cold water
Ingredients for Filling
  • 1 pound ground pork
  • 0.5 pound shell-on deveined raw shrimps (41/50)
  • 1 pound Chinese napa cabbage
  • 1 tbsp light soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1 tsp salt or more
  • 1/2 tsp ground black pepper
  • 1 tsp sugar
  • 1 piece of ginger (around 1”x1”)
  • 1 tsp finely diced scallions
Ingredients for Dumplings/Tools for Pan-Searing
  • 8”, 10” or 12” non-stick skillet with glass lid
  • Silicone flat spatula
  • 1/2 cup vegetable oil
  • 1 cup water
  • ½ cup of corn flour
  • 1 tsp. salt
Ingredients for Vinegar Reduction
  • 1 tbsp light soy sauce
  • 6 tbsp Chinese vinegar such as Zhen Jiang or Shan Xi vinegar
  • 3 tbsp granular sugar

Directions

1. Mix all the ingredients for the dumpling wrappers in a mixer at low speed until dough formed. Continue mixing at medium speed for 15 minutes.

2. Wrap the dough in oiled plastic wrap and let it rest in refrigerator for at least 30 minutes.

3. While the dough is resting, finely chop the cabbage, add 1/2 tsp of salt and mix well. Let it
sit at least for 10 minutes until juice comes out.

4. De-shell the shrimp and chop the shrimp into paste.

5. Mince ginger and scallions finely. Mix the ginger and scallions with 2 tbsp. Chinese cooking
wine and 3 tbsp. napa cabbage juice.

6. Mix ground pork, shrimp and the rest of the dumpling fillings together.

7. Add the ginger/scallion water mix to the meat mix, 1 tbsp. at a time, stir the meat mixture
in one direction until the water is fully absorbed. Repeat the step until all the ginger/scallion
water is fully absorbed by the meat mix.

8. Squeeze out the juice from the napa cabbage as much as possible and add the cabbage
into the meat mix, combine well.

9. To make the dumpling wrappers: roll the dough into long sausages as thick as 1 inch, and
cut them into small pieces of about 2/3 width. Press the dough pieces with palm, and roll
them with a rolling pin into circles of about 3-inch diameter.


10. To wrap the dumplings: put about 1 tbsp. of filling in the middle. Fold the wrapper in half
to cover the filling. Make series of pinches to seal the wrapper together to form a half moon.

11. Warm a non-stick skillet on medium-high heat. Add 1 tbsp. of oil, swirl it around to cover
the bottom.


12. Place the dumplings in the skillet. Be sure to leave some space between the dumplings.

13. Cook for about 1 minute until the bottom of the dumplings turn golden brown.

14. Mix 1 tbsp. corn flour, 11 tbsp. water, and 1 pinch of salt to make steaming liquid. Add all
the liquid to the 12” skillet and cover with a lid. If you use 6” skillet, use 1/3 of the corn flour
liquid. For 8” skillet, use about ½ of the corn flour liquid. Turn the heat down to medium.

15. Mix all the ingredients for the dipping sauce together.

16. When the water in the skillet almost evaporates fully, remove the lid. Continue cooking on
medium heat until the bottom of the dumplings dry up and form a layer of lace. Add a few
drops of sesame oil and some chopped scallions. Cover the skillet with a plate that is about
the size of the skillet. Lift the skillet with one hand, and hold the plate with another. Flip over.
Now we have the beautifully laced dumplings transferred onto a plate! If you have trouble
flipping the dumplings over, ask whoever is available to give you a hand.

Repeat the pan-searing process from step 11 to 16 until all the dumplings are cooked

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