Dumplings?

Question

Hello. Does anyone out there know how to make dumplings, like those thinngs in won ton soup.thanx

Answer 1

Steamed Pork and Prawn Siu Mai Dumplings



Ingredients
200g minced pork
200g peeled prawns, uncooked, deveined and chopped
1 large spring onion, finely chopped
1 piece of fresh root ginger (3cm), grated
1 tbsp light soy sauce
1 tbsp rice wine
1 tsp Sesame Oil
2 tsp cornflour
0.25 tsp Salt
0.25 tsp ground black pepper
16 wonton wrappers

For the dipping sauce
2 tbsp light soy sauce
2 tbsp Sesame Oil
2 tbsp rice wine vinegar, black rice wine vinegar is the best variety to use
1 tsp chopped coriander
1 red chilli, seeds removed, chopped


Method


1. Mix all the ingredients (except the wonton wrappers) for the dumplings.

2. Place a heaped teaspoon of the filling in the centre of 16 wonton wrappers

3. Dampen the edges of the wrappers with water and gather the sides of each wrapper around the filling in a ball shape. Leave the centre of each dumpling unwrapped.

4. Oil the bottom of a bamboo steamer and steam the dumplings over boiling water for about 6-8 minutes, or until the filling is cooked and the wrappers are soft. Serve straight away with a dipping suace.

5. While the dumplings are steaming, make the accompaniment sauce by combining all the ingredients in a small bowl.

For crisp wontons: Place a heaped teaspoon of the filling in the centre of 16 wonton wrappers and gather all the corners around the filling, moulding each wanton so that there is no exposed filling. Deep fry in hot groundnut oil until golden brown and crisp. Drain the wantons on absorbent paper before serving.

For wonton noodle soup: Simmer the dumplings for about 5 minutes in boiling chicken stock with shredded spring onions, Chinese leaf, and a dash of rice vinegar and soy sauce. Before serving, stir in chopped coriander leaves.

Answer 2

Make the wrappers by adding a beaten egg to 4 oz strong plain flour, and kneading well.
Leave the dough for half an hour or so for the gluten in the flour to soften.
Roll the dough out, then fold and roll again, as if you are making pasta (or use a pasta machine, it's quicker)
Cut the rolled out dough into squares.
Make a mixture of ground pork, chopped spring onions, a few ground up shrimps or prawns, seasoned with a little soya and sesame oil if you like it
Bind together with a little cornstarch, or egg.
Put a teaspoonful in the middle of each wrapper, fold over two sides, seal with a little beaten egg and pinch together the ends - like a Christmas cracker.
Bring a pot of stock or water to the boil, and drop in your wan tons.
Garnish with chopped onion and ginger, or anything you like yourself.
These also fry well, puffing up and making a tasty - if calorific treat.
Enjoy!

Answer 3

First get the dumpling wrappers from asian grocers. It looks like flat sheets of pasta and comes in a small square.
For the meat mixture inside, use either chicken or pork mince, finely chopped water chestnuts (for the crunch), cornstarch (to make it all stick together), soy sauce, white pepper, sesame oil and sugar. Egg optional. If you like coriander, you can also add some (finely minced) to the mixture as well.
Put a sheet of the wonton skin on ur palm, put around a heaping teaspoon of the meat mixture onto the centre of the skin and sqeeze ur fist.
Put the wontons in BOILING water. They r cooked when they float to the surface of the water.
Serve in stock of ur choice and garnish with spring onions.
Oh and you can deep fry the wontons as well..they make great appetisers. :)

Answer 4

I don't know how to make the wonton soup dumplings, but can tell you how to make quick chicken & dumplings dumplings, which are extremely yummy. Also works as quick biscuits. You can also add shredded cheddar to them and make cheddar biscuits.

2 cups flour, 1/3 cup butter or shortening, and 2/3 cup milk. Mix together and either roll them out with rolling pin and use biscuit cutter or end of a glass to make biscuits, or just pull off small pieces, or larger pieces, depending on how large you want your dumplings or biscuits. For dumplings, add them to broth you already have (with meat or without) and cook on medium low until they seem done. I test by breaking one apart after about 10-15 minutes to see the insides. I just know now though how long depending on what I am making. For biscuits, about 12-15 minutes on 350degree setting in the oven. Depending on size. I usually get 8 biscuits.

Answer 5

This is my mom's recipe.You can prepare the filling like you are mixing up meat loaf and add different vegetables if you choose. Go to an asian market and buy the small wrappers.

Filling
1lb ground beef
2 tsp garlic powder
1 onion chopped fine
1 egg beaten(set aside in bowl to use on the wrapper edges to seal))
1 tbsp sugar
1 tbsp salt
1 egg
Mix all ingredients in a large bowl except for the beaten egg.Fill each wrapper with a tbsp of meat mixture and seal with beaten egg mixture and deep fry in hot oil or boil in water to make soft dumplings.
If you want to make wonton soup boil your dumpling in a beef broth and add some fresh sliced green onions and season with soy sauce to your taste.

Answer 6

Ingredients
Some dumpling wraps, ground beef, cabbage, Salt, Black pepper, Sesame oil, carrots
Tai bai fen, a cooking starch made from potatoes or cassava (or substitute with arrowroot powder or corn starch)
Steps
1
Shred the cabbage and put into a stainless pot.
2
Mix the cabbage and minced meat together by hand. Ground meat is meat finely chopped by a meat grinder. Pork and lamb are generally preferred for Chinese dumplings, but beef, chicken, and turkey may be used as well. In South Asia, both lamb (mutton) and goat meat are popular. The process of mincing is usually done manually.
3
Add the balm, salt and a little tai bai fen (cornstarch/cornflour) and mix again.
4
Massage the cabbage mixture with your hand for 10 minutes. to make it dry. While you massage the mixture, if you feel that there is not enough tai bai fen, you should add more.
5
Put the mixture on the wrapping. Two types of wrappers are readily available in supermarkets and Asian food stores. Wonton wrappers (also called skins) are delicate and paper-thin, usually about a thirty-second of an inch thick. They typically come in three-inch squares and are made from flour, eggs, and salt. These wrappers, which are Chinese in origin, are suitable for boiling, steaming, deep-frying, and pan-frying. You can also make your own.
6
Wet the edge with a damp finger and fold the sides together, crimping (pressing together) with your fingers to seal the contents inside. To do this, first fold it in half and press together the top of the edge. Then press each side together, while crimping it so that it looks like the picture below. Simple "dumpling maker or mould" http://goo.gl/QIYoJN are also available to simplify this process.
7
Wrap the crusts up as in the picture below.
8
Put the dumplings in boiling water. To make sure that they are thoroughly cooked, one method in China is the "3 boil" method: Add the dumplings to boiling water, and return the water to a boil. Then add 1 or 2 cups of water (cold or room temp). Wait for it to boil the second time, then add water again. After the water boils the third time, it's done!
9
Transfer the dumplings carefully from the pot to a plate and enjoy.

Answer 7

Man, there are some long winded people here. Did anyone READ the actual question?
You can get wonton wrappers in the produce section of any supermarket, asian or not.
Stuff them or slice them thin and boil in the soup you are making.
Make from scratch if you want, but its hard to get them thin enough.

Answer 8

AWWWWWWW MAN! I LOVE DUMPLINGS! I had some last night, and having more tonight! But it's not the kind you have in won ton soup, however. though that's good.

Answer 9

Hi

If you buy a packet of suet there is normally a recipe on the side for perfect dumplings... Its how I make them!

Answer 10

My dad makes chicken and dumplings using biscuit dough. Just buy a can, open and cut a biscuit into 4 or five pieces, and bring to boil in your stock (or, in your case, soup) until they float. Tastes great!