HOW TO MAKE CHINESE DUMPLINGS?

Chinese dumplings or as originally called jiaozi (饺子), is one of the most popular food in China among both locals and foreigners. The filling can be prepared in an endless different ways; some of the most often used ingredients are meat, shrimps, cabbage, celery, mushrooms, eggs and fresh onions. In this recipe I prepared one with minced beef and onions, my favorite. You can add or remove ingredients as per your preferences however I would only recommend you not to get the consistency too liquid.
DUMPLINGS (serves 2 or 3)
Dough:
• 300 gr flour
• 1 dessertspoon salt
• 180 ml water
Mix the flour and salt in a kneading bowl. Add water while stirring with your hand. Knead the dough for about 10 minutes, it will feel dense. Shape the dough into a ball. Cover it and let rest for 15 minutes.
Filling:
• 250 gr ground beef (or other meat)
• 4-5 green onions
• 2-3 slices of ginger
• 1-2 star anise
• 1-2 bay leaves
• 1 hand full of Sichuan peppercorns
• 100 ml boiling water
• 1 egg
• 1 dessertspoon of soy sauce
• 1 dessertspoon of oyster sauce
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 dessertspoon of cumin powder
• 1 dessertspoon of chili flakes
• 2 Tablespoons of olive oil
Put the ginger, star anise, bay leaves and Sichuan peppers in a bowl, add 100 ml boiling water and let it rest at least 5 minutes.
Finely chop the green onions and add them to ground meat. Crack the egg on top, add soy sauce, oyster sauce, salt and pepper and mix everything with your hands.
Pour 2 Tbs of olive oil in a small pot, heat it on stove top until you see smoke coming out, then remove the pot from heat.
Add the cumin powder and chili flakes on top of the ground beef mixture. Pour the hot olive oil all over being carefully not to burn yourself, mix roughly. Take the water with spices waiting aside, filter the spices and add only the water into the filling mixture, mix well.
Forming the Dumplings:
The dough is now soft and elastic after resting. Divide it into 32 equal pieces and roll them into small balls. Cover the balls with a clean towel or a big bowl to avoid them getting dry. Work one by one, rolling each ball until it reaches 8-10 cm in diameter. Place approximately 1 dessertspoon of filling on one half and close the other half on top of it sealing the edges tight. See the video for alternative ways of forming the dumplings. Keep the dumplings on a tray covered with cooking paper or on another non-stick surface without them touching each other until cooking.
If you won’t cook them right away, put the dumplings on a tray covered with cooking paper and place the tray in freezer. Once they got frozen transfer them into freezer bags and keep for several months. To cook frozen dumplings; don’t unfrost, follow the same steps as for cooking fresh dumplings, just add 2 minutes additional cooking time.
Cooking Methods:
1. Potstickers: Take a medium size* non-stick pan, put enough olive oil to cover its entire surface. Place the dumplings (~12 or more) on the pan without overlaying. Put the pan on medium-high heat for 1-2 minutes with lid on. Meanwhile in a small bowl dissolve 1 dessertspoon of corn starch in 100 ml cold water (or water at room temperature, avoid hot water). Once the starch is stirred well, pour the mixture in the pan, cover with lid. Increase the heat to high and let cook for about 10 minutes. Once the liquid is totally evaporated and a brodery-like-brown-crust is formed at the bottom, turn off the heat. Take a big enough flat service plate and place it face downwards on the pan, turn the pan upside down to transfer the potstickers on serving plate. Now you can admire the beautiful crust facing towards you…
*25-30 cm diameter. If you use a smaller pan, reduce the amount of water added in the pan.
2. Water boiled: Take a sufficiently big pot to have enough room for the quantity of dumplings you want to cook. Add water up to ¾ full. Heat until the water boiles. Add the dumplings gently to the boiling water. Stir carefully once in a while to avoid them sticking. Once the water boils again and dumplings come to surface, let them cook 1 more minute. Take them off using a strainer and serve.
Dipping Sauce:
Mix soy sauce and black vinager 1 to 1 in a small bowl. Add minced coriander, garlic, ginger, chiles or any other spice up to your taste.
Enjoy!
*If you liked this video, please consider to like and subscribe. Thanks for your support 🙋‍♀️!*

[@nazgulsultanova6721]

Elinize sağlık çok güzel oldu ❤️👍

[@siriusyldz2416]

Çok güzel oldu bence ellerinize sağlık bende son zamanlarda artık büyük mantı yapıyorum gerçelten çok daha lezzetli oluyormuş ne güzel tavada çeşitlendirmek ayrı bir detay onada ayrı bir alkış👏👏👏

[@ozamanbiber]

Cok tesekkur ederim, sizin de ellerinize saglik 😊

[@nazliyener3328]

Ohhh mis , ellerine sağlık canım 🌹🤗

[@ozamanbiber]

Sagol Nazlicim! 😘

[@merveark7237]

Elinize sağlık çok iyi duruyor, deneyeceğim 🙃👍

[@ozamanbiber]

Çok teşekkür ederim, deneyince haber verin 😀

[@laetitias7260]

Very tasty dumplings!

[@ozamanbiber]

Thank you very much!

[@meyy5699]

woow tarifinizi yaptım harika oldu buharda da denedim oda süper oldu elinize emeğinize sağlık sizden kore yemek tarifleri de paylaşmanızı rica ediyorum

[@ozamanbiber]

Cok mutlu oldum, yorumunuz icin tesekkur ederim 😀

[@oxivy8470]

Deneyeceğimden emin olabilirsiniz 👍🏻

[@ozamanbiber]

Tesekkurler, umarim begenirsiniz 😍

[@oxivy8470]

@@ozamanbiber hamurunu yoğurdum fakat pek oklava açılacak gibi değil normal midir bekletmem mi gerekiyor acaba?

[@ozamanbiber]

Evet hamur bekleyince yumusuyor.

[@oxivy8470]

@@ozamanbiber teşekkür ederim 🙏🏻

[@cemileuysal35]

Ne bu bizim güzelim mantımiz varken istiridye sosuymus Türk kaşığı ile bilmemne yemeninmanasi ne

[@MEKA2777]

Sen yeme

[@aliyecicek5448]

Zaten çok önemliydi çin mantısı saçma video