I need a recipe for chinese fried dumplings..?

Question

I know how to make fried dumplings with the wonton wraps like Japanese gyoza, but im wanting to learn how to make the fried dumplings like in the chinese buffets. They have a really thick white colored wrap and meat inside them (please help me)

Answer 1

fried dumplings

Jiaozi dough:
3 cups all-purpose flour
up to 1 1/4 cups ice cold water
1/4 teaspoon salt
Filling:
1 cup ground pork or beef
1 TB soy sauce
1 teaspoon salt
1 TB Chinese rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 TB sesame oil
1/2 green onion, finely minced
1 1/2 cups finely shredded Napa cabbage
4 tablespoons shredded bamboo shoots
2 slices fresh ginger, finely minced
1 clove garlic, peeled and finely minced
PREPARATION:
Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than is ncessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling ingredients.


Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.

Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Wet the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

To cook, bring a large pot of water to a boil. Add half the dumplings, giving them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove. If desired, they can be pan-fried at this point.

i normally serve with noodles or rice on the side

Answer 2

Chinese Pan Fried Dumplings
Yield: 1 Serving

Ingredients

--------------------------------Filling-----------------------------------
1/2 Lb Ground Pork
2 Ounces Baby Shrimp
2 Or 3 Shitake Mushrooms;
-diced
1/2 Medium Green Onion; finely
-chopped
1 Tbsp Light Soy Sauce
1 Tbsp Oil; of your choice
Salt And Pepper

Instructions

Mix all the above ingredients together and depending on the size of your
wraps,
use either teaspoon of tablespoon to fill the wraps. Fill and fold it into
a
half moon shape. From here, you just fry them up on a low to medium heat
for
about 10 minutes, flipping every so often. Keep in mind that you'll also
have
to be careful about making sure the pork is well done too.

You can also steam or deep fry them too.

As for sauces...

1 oz of light soy
1 oz of the cooking oil of your choice
1 Tbsp of sugar

Mix the sugar and soy together, heat the oil up and then pour it into the
sugar/soy mixture. I'm not sure why this is done, but I just remember my
parents doing it that way.

You might also want to try chinese chili sauce, rice vinegar (regular malt
vinegar, the stuff you use on fish 'n chips is much better IMO.)

Answer 3

PORK AND GINGER POTSTICKERS

2 cups chopped napa cabbage
1/2 tablespoon salt
1/2 pound ground pork (Don't get lean pork, the fat is good for juicy and flavorful dumplings)
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1 egg
Round wonton wrappers
1 to 2 cups chicken stock or water

Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock. Cook a tester to check the seasoning.

MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.

COOKING THE DUMPLINGS: In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the pot stickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

For Dipping Sauce:
1/4 cup red-wine vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons sugar
1 tablespoon Asian sesame oil
1 scallion, thinly sliced
2 teaspoons grated peeled ginger root
1/4 teaspoon crushed red pepper flakes

Alternate Dumpling Dipping Sauce:
2 Tbs soy sauce
1 Tbs rice wine (shaohsing)
2 Tbs sesame oil
1.5 tsp minced ginger
1.5 tsp minced garlic
______________________________

Pork Potstickers with Spicy Dipping Sauce

Dipping sauce:
1 1/2 tablespoons soy sauce
1 tablespoon seasoned rice vinegar
1 tablespoon chili-garlic sauce
1 teaspoon hot chili oil
Filling:
1/4 pound ground pork
2 ounces uncooked shrimp, shelled, deveined, and finely chopped
1 egg white
1/4 cup minced water chestnuts
2 tablespoons minced Chinese celery
1 teaspoon minced cilantro leaves
1/2 teaspoon minced ginger
1/2 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon sesame oil
Dash ground white pepper
24 potsticker wrappers
3 tablespoons cooking oil
2/3 cup chicken broth or water

To make dipping sauce: In a medium bowl, combine the soy sauce, vinegar, chili-garlic sauce and hot chili oil. Mix well and reserve.

To make the filling: In a large bowl, combine, the pork, shrimp, egg white, water chestnuts, celery, cilantro, ginger, sugar, salt and sesame oil. Season with a little pepper and mix, stirring rapidly in 1 direction until the mixture is well combined and spongy.

To make the potstickers: Working in batches, lay 4 potsticker wrappers on a clean surface. Keep the remaining wrappers covered with plastic wrap to prevent drying. Put a heaping teaspoon of filling in the center of each of the 4 wrappers. Brush the edges with water. Fold the wrappers in half over the filling, pinching the edges together to form semi-circles. Put the potstickers on a baking sheet seam-side up and cover with a clean towel. Repeat until all the potstickers have been formed.

To cook the potstickers: Heat a large skillet over medium. Add about 1 1/2 tablespoons of oil. When the oil is hot add half the potstickers, seam-side up. Cook the potstckers until the bottoms are golden and crisp, about 4 minutes. Add 1/3 cup broth. Reduce the heat to low, cover, and cook until the liquid is absorbed, 5 to 6 minutes. Transfer the cooked potstickers to a platter. Repeat, cooking the remaining potstickers.

Serve the potstickers warm accompanied by the dipping sauce.

--Tyler Florence, FoodTV

Answer 4

Fried Pork Dumplings with Hot Garlic Sauce
Servings [Reset]
Keys : Ham Pork Meats Chinese China Asian Oriental
Ingredients :

8ozPork, cooked, boned, 1" squares
1/2bnScallions, cut in half
1/4tspGinger, ground
1xEgg Yolk
2tblSoy Sauce
1tblOil, sesame
2tspSherry, dry
1/2tspPepper, lemon
1 1/2cupFlour, all-purpose
6tblWater
1dshMSG
HOT GARLIC SAUCE
4xGarlic cloves
1/2tspOil, Schezchuan Hot
1tspVinegar
1tspSherry
3tblSoy Sauce

Method :

* Using knife blade, coarsely chop pork and scallions in food processor, using short bursts. Add ginger, egg yolk, soy sauce, sesame oil, dry sherry and lemon pepper. Process a few short bursts to mix. Set this pork mixture on plate. Rinse and dry processor bowl and blade.
* Place flour and MSG in processor bowl. Using knife blade, process continuously while adding water all at once. Let processor run until a ball of dough forms in the bowl, or 20 seconds, whichever comes first. Remove dough and knead until elastic. Using half of dough, roll out on lightly floured board to 1/16-inch thick. Cut into 2-inch circles using biscuit cutter.
* Place a rounded teaspoon of pork mixture in center of each dough circle.
* Fold circle over filling, creating a "half moon" turnover. Press edges together lightly with fingers. Place filled dumplings on oiled plate.
* In 3-quart saucepan bring 2 quarts of water to boil. Drop dumplings in boiling water. Allow to boil one minute AFTER the dumpling returns to surface of water. Drain well; replace dump- lings on oiled plate to cool slightly. Meanwhile, heat 1/2 cup cooking oil in skillet over medium to medium-high heat. Add dumplings; fry, turning often, until lightly brown.
* Drain on paper towels.
* Process garlic sauce ingredients using knife blade until smooth. Serve hot dumplings with garlic sauce. May also be served with Chinese mustard and/or hoisin sauce.











Pan-Fried Dumplings
Servings [Reset]
Keys : Meats Chinese China Asian Oriental
Ingredients :

2/3lbNapa cabbage
2/3lbGround pork
1/2cupChopped green onions
2tblSoy sauce
1tspSalt
3tblSesame oil
1/4tspBlack pepper
3cupFlour
1/4cupPlus
1tblCooking oil
DIPPING SAUCE
1tblSoy sauce
2tblVinegar
1tblMinced fresh gingerroot

Method :

* Core the cabbage. Blanch in boiling water 2 minutes; squeeze dry and chop finely. Combine with the pork and green onions. Mix together the soy sauce, salt, sesame oil, and black pepper. Add to the cabbage mixture and combine thoroughly. Set aside. Place 2-1/2 cups flour in a bowl. Add 2/3 cup boiling water a little at a time, stirring in with chopsticks. Add 1/3 cup cold water and combine. Dust a bread board with some of the remaining 1/2 cup flour; turn the dough out onto it. Flour your hands and knead until smooth, using more flour as necessary to prevent sticking. Let rest for 10 minutes. Roll out as thin as possible in a 24-inch by 12-inch rectangle.
* Cut into 36 (4in. by 2in) sections. Divide the reserved cabbage and pork mixture into 36 portions. Place one portion on each section of dough; fold in half and pinch the edges to seal. Heat 1/4 cup oil in large saute pan.
* Place the dumplings in the pan, flat side down. Reduce heat and cook 1 min.
* or until golden brown on the flat side. Add 1/2 cup hot water. Cover & steam 5 mins. or til almost all the water has evaporated. Add the remaining 1 tablespoon oil. Place fried side up on a serving platter, with Dipping Sauce on the side. DIPPING SAUCE: Combine ingredients at least 20 minutes before serving.
* MANDARIN DELIGHT
* BEVERAGE: TSING TAO BEER.

Answer 5

dumplings