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Dumplings Recipe
[history]
The dumplings have more than 1,800 years of history. It was initially used to treat illness and was allegedly invented by one of the most popular traditional Chinese medicine practitioners in ancient China named Zhang Zhongjing.
It was very cold during winter and febrile disease became an epidemic. Many people underwent cold weather and suffered from frostbite in their ears. Zhang Zhongjing was frustrated and determined to tackle the disease. He mixed together the mutton meat, chilli peppers and herbs and shredded them as fillings. He used the dough to turn those fillings into food in the shape of an ear. He gave them to patients after boiling the food, with each patient getting two “ears” and a bowl of hot soup. The fresh food cured the patients’ frostbites and had the epidemic under control after many days.
People started to copy the recipe from Zhang Zhongjing and transform different types of fillings.
The jiǎozi ( 餃子) is a common Chinese dumpling, which generally consists of minced meat and finely chopped vegetables wrapped into a piece of dough skin. The skin can be either thin and elastic or thicker.
Hover at the image to view the full ingredients!
Main ingredients:
2 eggs
600g wheat flour
400g ground pork
100g Chinese cabbage
some ginger, green onion
and some garlic
3 cups
Flour
20g
Sugar
20g
Sesameoil
20g
Chinese cooking wine
1½ cups
Butter
20g
Soy sauce
5-10g
Salt
Main ingredients:
2 eggs
600g wheat flour
400g ground pork
100g Chinese cabbage
some ginger, green onion
and some garlic
20g
Chicken powder
Directions:
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Make the Dumpling Wrappers
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Place the wheat flour in a bowl. Stir in some salt and blend well. Pour water into the centre of the flour. Knead the flour and mix in the dough. Cover the dough approximately half an hour with a wet cloth.
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Sprinkle some flour onto a board and place the dough on the board. Knead the dough into a long strip then cut it into dumpling-skin-size pieces.
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Roll each small piece flat with a rolling pin to make the dumpling wrappers. Stack the wrappers aside, sprinkling some flour on each to prevent them from sticking together.
2. Make the Dumpling Filling
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Clean and mince the pork.
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Clean and mince the Chinese cabbage.
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Mix the ground pork with the minced Chinese cabbage, salt, cooking wine, chicken powder, sugar, eggs, and some water, and mix them evenly.
3. Fill the Dumplings
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Put a spoon of filling into the center of each wrapper.
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Fold and pinch the wrapper edge together hard.
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Make sure the wrapper edge is sealed.
4. Make the Dipping Sauce (Adjust to Your Taste)
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Clean and chop some green onion, ginger, and garlic.
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Make a starchy sauce by mixing starch, boiled water, sugar, vinegar, soy sauce, and sesame oil.
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Add the sliced ginger and garlic to an oiled wok, and stir-fry them until the fragrance is released.
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Add the starchy sauce to the wok and bring to the boil.
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Add the chopped green onions and stir fry to finish up the dipping sauce.
5. Cook the Dumplings
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Boil some water, and add the dumplings one by one. While boiling the dumplings, stir them to prevent them from sticking together or to the pot.
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When boiling the water again, add a small cup of water. Cover and repeat the steps until it is finished.
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Drain the dumplings and serve them on a plate with the dipping sauce.
The legend behind Chinese dumplings. (2012, August 30). Retrieved from https://gbtimes.com/hello-china-60-dumplings
Wu,A. (n.d.). How to Cook Chinese Dumplings. Retrieved from https://www.chinahighlights.com/travelguide/chinese-food/cooking/dumplings.htm