Chinese Dumpling Recipes
How to Wrap Dumplings:
Put a small spoonful of filling in the middle of the wrapper. Slightly moisten the perimeter of the
wrapper with a moistened fingertip. Fold the wrapper around the filling and seal with a pinch in
the middle. On one side of the wrapper make two small pleats folded towards the center on either
side of where you pinched it together. The dumpling should resemble a little pleated half moon.
Place the dumplings on a tray dusted with flour so they don’t stick to surface until you are ready
to cook.
Cooking Dumplings:
To make pot-stickers: In a hot non-stick pan, coat with oil and place dumplings. When the
bottoms of the dumplings have turned brown, add 1/2 cup of water and immediately cover. The
wrappers should turn translucent when cooked through. Remove the cover, shake the pan to make
sure the dumplings are not sticking, and allow the water to completely evaporate so that the
bottom gets crispy again without sticking. Serve with Zhenjiang vinegar, soy sauce, and/or some
chili sauce.
Dumplings can also be steamed in a steamer tray like the pearl balls below. Or they can be boiled.
To boil you should make sure they have been wrapped with a good seal so they don’t fall apart.
Bring a big pot of water to boil, add a dozen or so of the dumplings and stir so they don't stick
together.
Bring the water back to a boil and as soon as the dumplings start to float to the top, add ½ cup of
cold water. You add the cold water to slow down the cooking process of the dough so it doesn't
break apart while allowing the filler to finish cooking. Bring to a boil again and add another ½
cup of cold water. When the water boils again, the dumplings should be done. When done,
remove them from the pot with a Chinese strainer or a slotted spoon. Be careful not to place them
on top of each other or they will stick and break apart.
Pork and Pumpkin (nangua rou jiaozi)
4 cups grated pumpkin (or butternut squash)
2 T finely chopped ginger
1 lb. ground pork
1 T soy sauce
1/2 t salt
6 - 8 turns of black pepper
4 finely chopped green onions
1 T sesame oil
Sprinkle salt on pumpkin and toss well. Allow to sit for 5-10 minutes. Using your hands squeeze
the water out of the pumpkin as much as you can. Add to the other ingredients and mix well.
Beef and Cabbage (qingzhen niurou jiaozi)
1 lb. ground beef (not too lean)
3 T finely chopped fresh ginger
1 T ground cinnamon, optional
2 T regular soy sauce
1 t sugar
Ground black pepper to taste
4 cups napa cabbage chopped fine
1 t sea salt
1 bunch green onions, finely chopped
Finely chop the cabbage. Place it in a bowl in the sink and toss with the salt. Wait about 10
minutes and then squeeze the cabbage dry in your fists. Mix with the other ingredients.
Vegetarian (sucai jiaozi)
1 red onion sliced
1 T minced ginger
1 c chopped shiitake mushrooms
1 c napa cabbage, shredded
1 c carrots, shredded
1 cup chopped chives or green onions
1 t white pepper
1 t sesame oil
1/4 cup chopped cilantro
Salt to taste
In a wok or large saute pan, add a little oil and saute onions and ginger. Add the mushrooms and
stir. Add the cabbage, carrots and chives. Season. When mixture is soft, place in colander to
drain. Add the sesame oil and cilantro when mixture is cooled. Check for seasoning.
Pearl Balls (zhenzhu wanzi)
(20 medium size rice balls)
1 c sticky rice (also called sweet rice)
1 lb. ground pork
2 T of minced water chestnuts
2 T of minced ginger
2-3 green onions, minced
1/2 t white pepper
1 T cornstarch
1 T rice wine
2 t of soy sauce
2 t sesame oil
1 large egg
Soak the rice in water for at least 2 hours or overnight. Drain the rice in a strainer. Mix the pork,
water chestnuts, ginger, and green onions in a large bowl. In another bowl, mix the white pepper,
cornstarch, rice wine, soy sauce, sesame oil, and egg together. Pour the liquid mixture into the
larger bowl and mix thoroughly. Form the mixture into balls.
Line a steamer with parchment paper or a large cabbage leaf. Transfer the rice to a small bowl.
Roll the balls in rice, trying to cover the full surface in a single layer of rice. When done, place
the pork balls in the steamer tray on top of the parchment paper roughly 1/2 inch apart. Steam the
dumplings over boiling water for 20 minutes.
Cantonese Chinese Pickles (Guandong pao cai)
2 c daikon radish
1 English cucumber
2 c carrot
10 slices ginger root
1 hot red pepper, sliced
1 T salt
3 T sugar
3 T vinegar
Cut vegetables into bite sized pieces; add ginger and red pepper and salt. Mix and let stand at
least 6 hours. Lightly rinse salt off vegetables and toss with sugar and vinegar. Let stand at least
six hours before serving. It will keep in the refrigerator for a couple of weeks. This is a common
accompaniment served with dumplings and other snacks.
Sweet Mung Bean Soup (ludou tang)
According to traditional Chinese medicine, this has a cooling effect on the body and is a
refreshing drink served cold in the summer.
1/2 cup of mung beans
6 cups of water
5 tablespoons sugar or to taste
Soak the beans overnight, or least for 4 hours, in plenty of water. Place in a large pot, add the
water. Bring to a boil, add sugar, stir, and simmer for 1 hour. The soup can be served warm or
cold.