Chinese Steamed Dumplings with Dipping Sauce Recipe - Chinese.Food.com (2024)

• for dumpling dough

• 2 cups flour
• 1 egg
• ¹⁄₂ teaspoon salt
• water (enough for a thick, bread-like dough)

• for filling

• ¹⁄₂ lb ground pork
• 2 scallions, finely chopped
• 1 (1 inch) piece fresh ginger, finely-chopped
• ¹⁄₄ cup peas (thawed if frozen)
• 1 teaspoon chili pepper flakes (optional)

• for sauce

• 2 tablespoons soy sauce
• ¹⁄₂ tablespoon rice vinegar (rice vinegar)
• 1 tablespoon honey
• 1 teaspoon sesame oil (optional)
• ¹⁄₂ teaspoon sesame seeds (optional)

directions

• Mix ingredients for dipping sauce and set aside.
• Lightly oil a large bowl.
• Put the flour and salt in another large bowl, piled up.
• Make a dent in the top of the pile, and crack the egg into it.
• Mix the egg into the flour.
• Add enough water to the mixture to make a thick dough.
• The consistency should be like bread dough.
• In any case, don't add too much water--it shouldn't be like batter at all!
• Turn the dough out onto the flour-dusted counter, and form into a ball.
• (It helps to flour your hands first).
• Place the dough into the oiled bowl and cover with plastic wrap (cellofane).
• Let stand 1 hour.
• Meanwhile mix all ingredients for filling and place in the fridge.
• Next, remove dough and place on flour-dusted counter (or work surface).
• Knead a bit and flatten until very thin (but not see-through or falling apart).
• Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
• Don't place them on top of each other, as they could stick together!
• Knead the leftover pieces together again and cut more rounds until there's no dough left.
• Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
• Seal edges with a bit of water, and use tongs of a fork to decorate the edge.
• To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
• If you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
• If you like, you can fry the dumplings in a skillet or wok to brown them before serving.
• Handle gently!