How to Make Chinese Dumplings From Scratch
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- Опубликовано: 1 окт 2024
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Hi everyone, today I will show you how to make dumplings from scratch. I know it is time-consuming but there is nothing that could taste better than homemade dumplings. This recipe will make you the most delicious and juicy dumpling.
🥢 PRINTABLE RECIPE - check back later
Ingredients for the Wrapper (Enough to Make 50-60 Dumplings)
- 400 grams of dumpling flour (you can use bread flour or use high protein content flour.)
- 210 grams of room temperature water
- 1/2 tsp of salt
Ingredients For The Filling
- 350 grams of ground pork
- 200 grams of Chinese celery (You can also use regular celery)
- 1/2 cup of diced scallion
- 1.5 tbsp soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce: geni.us/wABlLXf]
- 1.5 tsp of oyster sauce [Lee Kum Kee Panda Brand oyster sauce: geni.us/P0u6]
- garlic ginger puree (3 slices of ginger + 2 cloves of garlic + 2 tbsp of water)
- 1 tbsp of vegetable oil
- 1/2 tsp of salt
- 1 egg
INSTRUCTION
- For making dumplings, you want to used dumpling flour, we call it 高筋面粉. If you can not find dumpling flour, you can use bread flour. Just check the protein content before picking a brand (10% is good). If you can’t even find bread flour, I have a trick. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. I like to measure it together because each egg is different. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. Now you know the secret behind the perfect dumpling wrapper. We can get started.
- Measure out 400 grams of dumpling flour and add 1/2 tsp of salt. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Use chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough for about 5-6 minutes or until smooth. Cover it and let it sit for 20 minutes.
- 20 minutes later, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it sit for 1hour. The reason we knead it twice is to help develop the protein. That will make sure your dumpling wrapper has great texture.
- While waiting, you can make the filling. Today I am making my pork celery filling. It is very easy.
- You will need 350 grams of ground pork, 200 grams of celery, 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree.
- Stir it within one direction for 6-8minutes and beat the filling. Set the filling in the fridge and we will take a look of the dough.
- It should be more soft and playable. Now it is the time to divide the dough into many small and even pieces. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Roll the dough into a thick piece. Then cut it into thick strips. Make sure you measure it so the strips turn out with the same thickness. Once you finished that, line them up together. Cut it into small pieces. Use something to measure it as well. It doesn’t matter the length and the width as long as all the dough pieces are the same size. I normally don’t use a scale, but if you ask, I will say each dough should be about 11-12 grams.
- Cover it with a slightly damp towel and we can start making the dumpling wrappers. Take one piece and flatten it by your hand. Roll it into a round wrapper with a thick middle and thin edge. The size can be big or small, depends on how big dumplings do you want to make.
- Take some filling. Put it on the wrapper. Fold the wrapper in half and pinch it a little bit. Push both sides toward to the middle and sew the edge. Reinforce it just to make sure they won’t open when cooking. This recipe is enough to make about 50 -60 dumplings.
- Add some oil to a frying pan. Place the dumplings in and wait for a minute or 2. Pour in 1/4 cup of water. Cover it. Let it cook until all the water is gone. If your lid can be completely sealed, do leave a small gap to let the steam come out. Once all the liquid is evaporated, check the bottom to see the color. If it is nice and golden brown. You can plate them up and serve with your favorite dipping sauce.
I made them. Followed your directions to the letter. Kneading the dough and making the filling took me all afternoon. This was not an easy dish. This was a huge amount of work. They came out so good. I made a dipping sauce with aged soyu, aged black vinegar, and sriracha. Happy to have the extra ones in the freezer. They will be a great snack or lunch. For those of you thinking of doing this, spend your time with the dough exactly as she says. The texture is phenomenal.
Wow.
I will do so
Well done.
I made these today and you're right. At first I thought I was doing something wrong because the dough didn't look right. Have faith in the process it works, The dumplings turned out great, They took all day to make but my family made them vanish in minutes. Great recipe.. I'm making many more.
Made 100 on Friday and Saturday. So delicious!!! Managed to freeze some. My wife is crazy for these dumplings. We worked hard but it was so worth the effort. We’ll do it again very soon!!! This weekend we’re gonana tackle the wonton soup, fried wontons and egg rolls. May as well do both while the oil is hot! 😋
Thank you, thank you for your delicious recipes and all the hard work you put into producing these shows!!!
I really love her nd love how she really explain and share all her delicious recipes thanks so much Ma'am Godbless u always.
Looks good and yummy
Wow! I've been learning Chinese Cooking for years. Have lots of Chinese cookbooks, but your videos are the best learning experience I've had. I've learned more tips and tricks in 3 videos than I've learned in 10 cookbooks. Show us more!!
Wait, what Chinese cookbooks do you have?
@@bedtimestories2629 I have a stack of cookbooks. From Joyce Young, and Yan, to Helen Chen and several old ones. Souped Up Recipes has wonderful dishes with very clear directions
@@buddymc thanks
Dear Mandy, thank you for the dumpling videos! We celebrated our 2023 year's 1st day with pork and cabbage filled dumplings, thanks to you! I got the recipe for the filling, wrapper and dipping sauce from 3 different videos of yours. Last year we tried steamed dumplings with premade gyoza wrappers, but we found it not so good, so this year we gave another chance to our dumpling frenzy, only I searched for trustworthy recipe for filling, wrapper and dipping sauce to make. And it meant so much difference to make it at home by hand! We choose the panfried and steamed version as you showed in this video, used bread flour for the wrapper, it was a dream to have so crusty and moist dumplings! We have another batch at the freezer. So we will have another chance to eat it soon! Thank you for your informative, helpful and super friendly recipe videos, it is a pleasure to watch any of it because of your kind and caring personality! ❤️😘
I hit Like immediately because
1. This is a good channel and
2. Dumplings!
Check My Other Dumplings Video:
5 Delicious Dumpling Filling Recipes You Must Try - ruclips.net/video/4u7bBMSIhQ0/видео.html
Preview Shrimp Dumpling Recipe - ruclips.net/video/ocpAaEakrJo/видео.html
Pan-fried soup dumping - ruclips.net/video/_qcPIOlr7Uo/видео.html
Steam soup dumplings [Xiao Long Bao] -
ruclips.net/video/aVsgO5h_xhk/видео.html
Buy the Magic Bullet blender that I use in the video: amzn.to/2TgXo5l
CHECK MY AMAZON INFLUENCER PAGE - www.amazon.com/shop/influencer-078efbf8
(I share ingredients and recommended products there)
Way to go Mandy! I wait for your videos every week!
I am definitely going to make this, it's my friend's favorite food and I am anxious to make it and impress him.
I need the recipe for the sauce.
very cute name :) love the way how you explain every cooking direction :)
@@jchao617 I strongly agree with you. She is excellent!
Omg I love when she gives all the explanation about the choice of the flour, those tips were crucial to me THANK YOU
You are the best teacher and many thanks for your amazing recipes, I admire your clear, simple explanations that always seem to anticipate and answer the doubts that might appear in the reader's mind as well as your very efficient use of words and images to enhance clarity. You make me feel that very good homemade Chinese cuisine is accesible even for a novice like me. Thank you!
Yes I am drooling all over the screen. I will make this for my family tonight. Thank you for sharing with us. I think you are amazing. Sending you love from Pennsylvania 🇺🇲
I try making dumplings Tonight i bought the ingredients
Thank you very much
I made the dumpling and it came out great
I was absolutely blown away by the 24 dumpling wrappers video. She makes everything look so simple yet elegant. Of course, having tried a few variations of wrapping, I know wrapping dumplings is anything but simple. I'm completely convinced that I must now dedicate an entire weekend to attempting the homemade wrappers and forget store bought. What a wonderful winter weekend enterprise this endeavor will be!
Made these (with pork instead of chicken and with scallions instead of spinach) and don't think I've eaten this much in years. Amazing recipe! Thank you 💕
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I've watched probably a dozen or so dumpling tutorials in the past six weeks, and by far, yours is the most user-friendly. Thank you so much for sharing this with us. 💚
Amazing recipe and technique, I just finished making the dumpling dough, I usually just buy these at the International Market here in Nashville, Tennessee but today I am doing your recipe from scratch. Thank you so very much for sharing your families recipes with us. I ( we ) greatly appreciate it. Very informative techniques, love watching your videos. I always post my meals on FB, cant wait to snap a picture of these and post. Thanks again.
Congratulations on 100k subscribers!!, still my favorite channel. Wishing you good health, much happiness and great success, Cheers!
I like your channel, you explain very well. The way you prepare the meat filling is the way we prepare pork sausages! you have to work the meat!
OMG! Thank you for that wrapping technique! Amazingly simple.
amazing! I subbed because of the way you explained protein content! excellent tips thanks you
Well done. You’re an excellent teacher. Everything was beautifully explained and you speak amazingly well.
Thanks to the Coronavirus I suddenly have a lot of free time! Will try these tonight :)
same
Woo everyone can make dumplings now!
@@9DRK stfu
@@broleavemealone3194 yes sir
I remember the cooking phase 🥺
Thanks for always having a simple constructive description ! Makes it nice & easy instead of having to click into another link 😉😉😉
I can't WAIT to do this!!! :) I love that it makes so much! I originally thought it may be too much effort for a single night, but these will last 4evaaaaa :)
oh, they look delicious!! I‘ve made dumplings from scratch before, it is a lot of work (ok, I‘m not as fast as you are in rolling them out.... 😊) but it is sooo worth it! And they really freeze well! Thank you so much for this great recipe!!
Your videos and presentations are amazing. Thank you for sharing your talent.
Name
love your videos. great recipes and very informative.
8 dislikes from uncultured rats 💀💀💀
I just made this and it tastes amazing
Wonder why? Maybe just her lipstick color.
@@judytong1513 if that is so, thats very pathetic reason...
Your farts will now stink
That's looks so delicious, I should try it. Lovely, Mandy just keep it up! 😊
Mandy your recipes are the best of all. Thanks 👍🏻🌟🌟🌟🌷🌷🌷love your channel.
Love that you share some of your family traditions us ❤️
Hi, May I know what is the brand and model of the blender you used to grind the ginger and garlic?
I haven't made homemade dumplings in over 20 years, after watching your video I much give it a go again. As you said homemade wrappers are 100 times better than the thin shop ones!, Thank you as always for great videos!!!
My favorite Chinese restaurant moved from homemade dumplings to store bought ones and I haven’t been able to find anything better. I will try this, thank you so much!
I just now subscribed to your channel after watching a couple of your videos. Thank you for sharing your techniques and your easy-to-follow instructions (and for speaking clearly). Your food looks amazing and I look forward to trying your recipes soon. Good luck and best wishes on your Channel!!
😭😭😭 thank you soooo much I tried them yesterday because my sister watched it and we made them you’re amazing I’m now going to subscribe thank you
Thank you for all of your tips! Our family is gluten free (3 out of 5 of us have Celiac Disease) so we won’t get dumplings unless I make them myself. I’m going to attempt to make these this weekend. I will make adjustments for working with the gluten free flour and let you know how they end up turning out! Thanks for all of your thorough and mouth watering recipes!!
I suggest that you try making dumplings from tofu skins which is gluten free. Made some this weekend and they came out yummy. The skins are very easy to handle. The leftovers kept very nicely in the fridge and are great for finger food snacks. Recipes under Tofu Skin Rolls will show you how to handle the skins. I bought the Tofu dried sheets, soaked them a few hours, and gently rinsed again before using. . I like the texture of the Tofu skins and you can fill them with the many variations that was mentioned. You can find the dried Tofu Skins in the Asian stores. Easy to make but taste so good!
Just gonna say this is the third of urs ive seen u are not only cute and have an adorable accent but you show lots of details like even different ways if we cant find the right flour which is helpful and lets people get right into rather then going and learning about flours n finding it out for them selfs. I mean im not saying im lazy or anything but its damn helpful that you spare us the time and going and looking for what else works. Hope ur channel grows humongous!
I love this channel keep em coming I have learned so much
Thanks for sharing
Your recipe is priceless
A im waching this video so I can learn how to make it
Omg finally....i needed this
I'm Def going to use this recipe!! Thank you for sharing ❤️
That`s MoMo!!! I use ground beef, green onions, soy sauce and an egg. Gonna try your recipe tonight, Love your channel!!!
I spent the entire weekend making this recipe, your noodle recipe, and your char siu recipe. All of them are fantastic! Keep it up!
congrats on 100,000 subscribers. this is a wonderful recipe.
Hi dear! I start looking for dumpling recipe.After google put so many pages in front of me I chose yours ,how happy am I .You are very kind and talented.Thank your this detailed show! Never eat but I bet this are so good as they look in this video.I have only all plane flour,but here's come your trick with the eggs .Great.
Excellent instructional video. Thank you so much. Just found you. Two videos and I subscribed
So happy you posted this after the voting on the discussion board. I love this appetizer and now I hope to make this at home too!
I haaaaate baking (basically anything where delicate measurements and flour is involved), but you sold me on the homemade dumpling dough. Darn! Guess I'm gonna have to suffer a little, but it looks like it's gonna be so worth it. Thank you for sharing!
Hi Mandy, Excellent tip on the protein content for the dumpling flour. I didn't know this. Thanks.
Dumplings are one of my favorites. Did you keep the pork paste the silly butcher made? What could you make from it? The filling looks good. "Swaying" is a good word for when it's ready. Love the dough cutting technique. The filled wraps do look lovely! Yup, beautifully golden brown is the best. Love the crispy and juicy textures.
Right on, drooling on the screen here, ha-ha.
Happy day, thanks for the visual feast....
dinner time🙌
Your recipes are devine!
But my very favourite part is watching and listening to the traditional Chinese method of preparing the food... I believe it is reason, I am able to duplicate the foods you demonstrate here with such authenticity.
Thank you 💝
Thank you for showing this dumpling wrapping technique! Tried it out this weekend - my dumplings were consistent looking and had more filling than I can usually squeeze in with my normal way of wrapping. The dumplings were so beautiful and tasty, my wife thought I had bought them from a restaurant! Keep up the great work.
wow congratulations to u...i will try this one.i usially buy siomai wrapper in the store, so i will try hers...its easy..thanks to her shes very good in teaching.
my big thanks for you to explaining properly that how to make dumpling. i was finding for long days that how to make dumpling dough . today only i got it. surely i will try it out.
Hi.Can you pls specify how much each dumpling weighs approximately. Great cooking, thanks.
The mixing technique you use is called emulsification. It's used allot in making sausages like mortadela or hotdogs and mayonnaise. I've always wondered how to do that by hand.
Now I know 😁
Thanks Mandy!
just wanted to write same thing about sausages :) But here you are :) I'm just a fun of coocking different sausages, ofcz it depends a lot on my russian culture :)
Hi Mandy,
Thank you so much for this awesome looking dish. I will try this soon!
They look delicious! I also watch Chef John of the blog and RUclips channel Food Wishes. At the 12:20 mark I was thinking "She does the #ForkDontLie like Chef John!" :)
Love the details of your cooking. I will try to make this dumpling
My new favorite cooking channel. Don't forget a sauce with Shanxi vinegar, garlic and chili paste.
I just subscribed to your channel! Wonderful explanation of cooking technology! You are wonderful in speaking English, even my low level of English does not prevent me from fully understanding you. Thank you !
I LOVE making dumplings!!! Thankyou for this upload! P.S. I am now Subscribed 🤓👍❤️
can you do these ones in soup(dumpling soup)
causd i live in marocco and like you cant buy 2 mn dumplings from the supermarket
so i wonder if i could use this recipe for koran dumpling soup
"im a bit tired of all that maroccan food day and night i though maybe of korean cooking instead"
😁imao i talk too much
Got me salivating, do you have a recipe for the dipping sauce?
Thanks for the great video and tips - very informative!
Good afternoon Mandy! Omg...yes I am drooling! LOL ; ) These are one of my ALL TIME FAVORITES!! I bet I could eat the whole pan! Hahaha I haven't ever made them but you make it look so easy that I might have to give it a try this weekend!! Super video... you rock girlie!! ; ) Have a wonderful day, see you in the next video! Big ((Hugs)) from Texas!! xoxo : )
I’m so trying this out 😀👌🏾
Thanks!!! Great recipes!!!! 💐⭐🍜
Polish dumplings are good as well-"pierogi"
Awwww yeahhhh...now that's what I'm talking about. I just love your video recipes Mandy..you make everything look so easy!! Thank you for this.
Great teaching, u r explained so well.If any doesn't know to cook that person can do well.God bless you dear.Keep it up.I love to watch your all videos.
I love how you explain everything and share your cooking secrets.More power to you!!!
OMG, you answer my long time question with flour. Ive been trying to understand what is 高筋 flour. Thank you.
what else can you make using the dumpling flour?
These dumplings are MAGIC! Thank you for the details and secrets! It was a process but hand made wraps and filling are indeed better than store bought or take out! My 18 year old said it was worth the wait and I am making more tonight!! You are super sweet and I love your energy!! Thank you for sharing your delicious recipe!
I'm watching this VDO from Thailand in the 1st time and i love your VDO so much.
thank you
谢谢 I have wanted to know how to make chinese dumplings forever and your recipe is so good -
Thank you!!! You crack me up when you ask your audience if they are drooling!!! I'm making some for Chinese New Year.
I tried this, it was AMAZING! The filling blew me away. Thank you for sharing your recipe, this definitely will go in my cookbook.
she is amazing . not too fast not too slow and dont talk your butt off she is perfect you actuallly can enjoy what she does and shows. thank you
Yummy it looks delicious thank you for the video and i must say you look beautiful in blue 🌹
I love your precision. I'm going to attempt these soon. Thank you
i just made these delish ! even my cats loved them
I made dumplings for my first time the other night, but I used the dumpling wrappers (or wonton wrappers) with my fried rice. I steamed half and fried the other half. Everyone loved them! I used ground chuck and ground pork butt together, but going to try different next time. The leftovers I’m going to make egg rolls with (if the leftovers last that long!). TY!
Thank you for your nice channel. 😘
Just discovered your channel, love the explaination. Can't wait to try making them. Thank you
You r an excellent cook! I like the way u explain. So beautiful!
Haha, you're adorable! That looks SOOOOOOOO good. Going to try it out. The dough may be a struggle for me, but I'm going to attempt it. 😏
im gonna have those for dinner! thank you for making this video!!
I love your cooking style😍😍😍
Mandy, have you done your cookbook yet? I would love to purchase it when you do. Keep up the great work!!!
here in the states rough ground pork is really common
Since I’m learning how to make dumpling wrappers. Would it be possible to save them as I make them ,and save them until after I’ve mastered the technique .? I’ve enjoyed,so very much , you and your very informative videos. I’ve made your recipe for Mongolian Beef and it was superior to others that I’ve tried. Thank you so much for all of the wonderful videos.
Fantastic!!! gr8 recipe gr8 “ TIPS “ Thnx.
I used your recipe to make my first ever, entirely from scratch, dumplings! I had made a pork belly in the oven the night before and used sliced pieces of pork belly with leek, green onion, and cabbage for filing. I didn't have any eggs to mix with the filling but it still worked once I had mixed the filling with sauce and let it drain a bit in a mesh colander (my first dumpling the filling was too wet so letting it drain solved that problem and dumpling #2 was just right).
One thing I learned from your recipe is how essential it is to have a tiny roller to flatten the cubes of dough. I was still able to do it with my large roller but it took a long time and after about an hour I had some callouses lol.
FYI to readers : I was unable to find dumpling flour (even though I went to a Cantonese market!) and had to settle for Red Robin Bread Flour which had 4g of Protein for 30g of flour. It worked out perfectly, my dumplings were AMAZING when steamed in a bamboo steamer and fried up perfect in a pan with oil ! extremely golden and crispy!
Everyone who tried them were amazed at how good they were. Thank you for this recipe it was very well filmed and easy to understand ! I am now going through your channel taking as much knowledge as I can.
Thank you!!!
I have just discovered you. I love your energy and presentation. Thank you! I look forward to trying many things.
大家好，我正在学习烹饪饺子，拉面，年糕，螃蟹，您帮了我很多大功夫！ 非常感谢，我很感激。
amazing,,, My new favorite channel !
you have so many top tips,,,,i think I make nice dumplings....my friends love them ....
I just finished making these. Takes some effort but it was so worth it! Thank you and love your channel.
You are funny good sense of humor "see how that juice splashes out that is how I get my surge"!!! great Chef easy to follow and great explanations of why you are doing it your way!I subscribed!!
I don’t like Chinese Food. I LOVE it 😋🥰
thank you for your hard work i enjoy all your recipes! i have a question about cooking this if it's frozen can i use the same method and timing? someone can answer me pleaaase??
You can use the same method but it will take a bit longer when it is frozen.
@@SoupedUpRecipes thank you so much!