Chinese Dumplings with Dipping Sauce
5
- Prep Time35 mins
- Total Time50 mins
- Makes4 to 6 servings
Produced by Stephanie Han Kim, Food Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari
Dumplings are a perfect dish to make when you have extra hands around to fill and pinch. Ground pork is a common protein for jiaozi, but you could use ground turkey, shrimp or tofu, too.
Dumplings
454 g ground pork, turkey or plant-based meat alternative
3 to 4 green onions, finely chopped
3 tbsp soy sauce
2 tbsp oyster sauce, optional
1 tbsp finely grated ginger
1 tbsp sesame oil
Round or square dumpling or wonton wrappers, thawed if frozen
Dipping Sauce
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil, optional
1 tbsp chili-garlic sauce, optional
1 tsp brown sugar or honey
1 tsp finely grated ginger
Pinch red pepper flakes
1/2 green onion or a few fresh chives, finely chopped
Instructions
Dumplings: Combine pork, green onions, soy sauce, oyster sauce, ginger and sesame oil in a medium bowl. Stir until very well mixed.
Assembly: Fill a small bowl with warm water. Working with no more than a few wrappers at a time so that they don’t dry out, dip your finger in the water and run it around the edge of each wrapper. Scoop a heaping tsp of pork mixture into the centre of a wrapper. Fold wrapper over filling to seal, crimping edges in any style you like and pressing out any air pockets. Place dumplings on a baking sheet, sitting them upright if you plan to cook them as potstickers.
Cook dumplings following your preferred method. (See below for options.)
Dipping Sauce: Meanwhile, stir soy sauce with vinegar, sesame oil, chili-garlic sauce, sugar, ginger, red pepper flakes and green onion in a small bowl (or shake ingredients together in a jar). Serve dumplings with dipping sauce.
Make-ahead tip
Make dumpling filling in advance and allow the meat to marinate in the fridge overnight. Or make dumplings in advance and freeze in a single layer on a baking sheet, then transfer to a container.
Dumpling cooking methods
Potstickers Heat a pan over medium-high and coat with canola oil. Add dumplings in one layer. Cook until bottoms are golden. Pour 1⁄2 cup water into pan. Cook, covered, about 5 min. Remove lid and sim- mer until water has evaporated.
Steamed dumplings Set dumplings in a bamboo (or other) steamer lined with parchment. Cook over a pot or pan of simmering water until dough is tender and looks transparent and filling is firm and cooked through.
Boiled dumplings Lower dumplings into a pot of gently boiling water. Boil until they float to the surface, then continue to cook until filling feels firm, about 1 more min.
This recipe was created for Chatelaine by Julie Van Rosendaal as part of an easy dumpling feast that your guests can help make.