How to Make Pork Dumplings - FeedMi - Food, Recipes, & Travel - Austin, TX (2024)

FAQs

How are most dumplings usually prepared? ›

Dumplings are made from a simple dough consisting of all-purpose flour, water, and salt. The shaped dumplings are either fried in a pan until golden brown or boiled in a soup. The fried version is usually served as an accompaniment to breakfast codfish.

Dumplings can be steamed (zhēngjiǎo, 蒸饺), pan-fried (jiānjiǎo, 煎饺), or boiled (shuǐjiǎo, 水饺, literal translation: water dumpling). They are then served with a dipping sauce, like Chinese black vinegar or our favorite dumpling sauce recipe. They can also be eaten with hot pot meals or served in soup!

The Two Easiest Ways to Cook: Boiling and Steaming

To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.

Can you pre cook dumpling filling? My answer is absolutely yes! I have tried so many raw dumpling filling recipes, none of them taste as good as my mom's precooked pork dumpling filling.

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated.

Dumplings are traditionally boiled or steamed, but another fun way to prepare dumplings is to pan-fry them so they are super crispy on the bottom.

Carefully place the dumplings into the boiling water and boil for 20-25 minutes until they start to float. (You can boil in two batches depending on the size of your pan.) Use a slotted spoon to remove them from the water and place them on a plate. Serve hot with your preferred stew or veggies.

Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it.

Store your filling in airtight containers in the fridge, then set out just before you're ready to wrap. You'll want to make at least as many dumplings as your guests can eat in one sitting—estimate about 15 to 20 dumplings per guest, on the generous side.

Undercooked dumplings is as common as overcooking, and the only reliable way to check they're done is to remove one and cut it in half, checking for any raw dough in the centre.

How many folds should dumplings have? ›

The easiest way to do this is to do two pleats on each side, so you have four pleats total. That said, as you get even better at it, you can create more smaller pleats to make your dumplings look even more professional!

Making your own dumplings is really easy when you use wonton wrappers. These dumplings are really simple and what we created for our wonton soup, but could easily find themselves in any number of delicious... soups. If you love them, try adding them to other soups.

Dumplings are most commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light cakey texture. Many recipes call for herbs, onions, grated cheese, or chopped meat to be rolled into the dough before cooking.

Dipping Sauce: Chinese dumplings are traditionally served with a dipping sauce. This could be a simple soy sauce or a more complex mix of soy sauce, vinegar, chilli oil, garlic, and ginger. Soup: Some dumplings like wontons are often served in broth as a part of a comforting soup.

The steaming process is what creates the shiny-looking soft exterior! Steaming is the traditional way of preparing dumplings and has never gone out of style. Many people around the world are loyal to this method of cooking and prefer it over pan-fried dumplings.

When done just right, the dumplings are light, fluffy, and tender. You slice into one with a spoon, scoop up a little chicken and broth, and the result is heaven. But those same doughy balls can be the meal's downfall if they turn out tough, undercooked, or gummy.