How to Make Chinese Dumplings with a Pasta Maker Recipe
What are dumplings made of?
If you’d like to know how to make dumplings with flour, you’ve come to the right place! All you need is flour and water:
5 oz. of flour
4 fl. oz. of hot water
1. Place the flour for your dumpling dough into a bowl that’s large enough for mixing. Gradually stir the hot water through the flour, keeping a steady mixing rhythm. Use a fork to make sure the dough fully absorbs the water.
2. Then, ensuring that the dough isn’t too dry (add more water if needed), place it onto a clean surface for kneading. Knead the dumpling dough until it feels completely smooth.
3. Leave the dough to rest for around a half hour. You might want to focus on your dumpling filling during this time!
4. Knead the dumpling for around 5 more minutes, before rolling it to around 9 inches long and 1 inch thick.
5. You’re now ready to portion the dough into individual dumplings. Each dumpling should be cut into a piece weighing around 0.5 oz.
6. Roll each dumpling piece into a ball and then use a rolling pin to flatten it into a small, flat disc ready for filling!
Chinese dumpling recipe
Comforting and filling, traditional Chinese dumplings are perfect for both midweek and celebratory meals and can be enjoyed by both meat eaters and non-meat eaters alike. In your own dish, feel free to use any type of dumpling mix we’ve detailed above. If you’re in the mood for a different dumpling filling, have a look at the Philips recipe handbook for a comprehensive Jiaozi dumpling recipe. Learning how to make dumplings with flour and a pork or vegetable filling is fast and simple with a pasta maker,Get the job done in 10 minutes instead of 30!
Here’s what you’ll need to make the filling for your dumplings. You can try mixing things up by swapping the pork for shrimp or mushrooms:
7 oz. ground pork
1 clove garlic, peeled and finely minced
1 thumb size piece fresh ginger, finely minced
1 tbsp. soy sauce
1 tsp. salt
1 tbsp. Chinese rice wine or dry sherry (you choose!)
0.25 tsp. freshly ground white pepper, to taste
2 tbsp. sesame oil
0.5 green onion, finely chopped
4 oz. finely shredded Napa cabbage
Optional: bamboo shoots, shredded
For a vegetarian twist: substitute the pork with shredded nappa cabbage, chopped portobello mushrooms, chopped green onion, shredded carrots.
You’ve made your dumpling sheets and now it’s time to put it all together!
1. Bring a large pan of salted water to a boil.
2. Meanwhile, mix together your pork filling. For vegetable dumplings, cook the oil, ginger, garlic, and cabbage over medium-high heat. Add the other vegetables along with the soy sauce and sesame oil until the liquid begins to evaporate.
3. Lay the dumpling sheets you made earlier on a flat surface.
4. Place a heaped teaspoon of the filling in the center of each dumpling sheet. Try this recipe with the tomato, spinach or carrot dumpling sheets too!
5. Brush the edges with water (or egg white).
6. Squeeze the dumpling sheet together into a pyramid, with the filling on the inside.
7. Cook the dumplings in batches. Stir them occasionally to prevent them from sticking to the bottom of the pot.
8. Serve on a large plate, ready for sharing!