how to make dumpling?

Question

vegetarian dumplings

Answer 1

Dumpling filling:
4 dried shiitake mushrooms
1 ounce dried rice noodles
1/2 pound Napa cabbage
1/2 pound baby bok choy
2 ounces dried bean curd*
3 tablespoons sesame oil
2 tablespoons soy sauce
Pinch of grated fresh ginger
1 ounce monosodium glutamate (optional)

1 packet of frozen dumpling wrappers* OR
Dumpling wrappers:
2 1/2 cup all-purpose flour
1 1/4 tsp. salt
1 cup cold water

small bowl of water

Dipping sauce:
3 tablespoons soy sauce
1 teaspoon Chinese black vinegar*
1 teaspoon sesame oil
Pinch of white pepper
Chinese hot pepper sauce* (optional)


To make the vegetable filling:
In small bowl, combine mushrooms with boiling water to cover. Let sit 30 minutes to soften. Drain; remove tough stems and finely dice caps. Set aside.

In small bowl, combine noodles with boiling water to cover. Let sit 10 minutes to soften. Drain; finely dice. Set aside.

Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice. Using the same pot of boiling water, repeat the process with the bok choy. Place all chopped vegetables in large bowl.

Finely dice the dried bean curd; add to vegetable mixture.

Add the sesame oil, soy sauce, ginger, and monosodium glutamate (optional) to the vegetable mixture. Stir in chopped mushrooms and noodles until completely incorporated.

To make the wrappers:
Place the flour and salt in a large bowl. Slowly add water and mix with your hands. Knead the mixture until it forms a soft dough.

Place the dough on a lightly floured counter and knead until very smooth. Divide dough into 50 small, equal pieces. Flatten each piece with your hand to form a thin, round pancake, approximately 3 inches in diameter. The center should be slightly thicker than the edges.

To wrap the dumplings: (See step-by-step photo tutorial)
Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper.

Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling into a half-moon shape.

While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into "pleats," pressing each pleat against the flat side of the dough to seal the dumpling as you go. Start at one corner of the dumpling and work your way to the center (making three to four "pleats"). Then work from the other corner to the center creating another three to four "pleats."

Firmly press the pleated side of the wrapper against the flat side to be sure the dumpling is completely sealed. If there is too much filling and the dumpling cannot be sealed, remove the extra filling to prevent leakage during cooking.

Line up the finished dumplings on a foil-lined cookie sheet to prevent them from sticking. You can freeze dumplings this way for up to one month.

To cook:
To cook the dumplings, gently lower them into a medium pot of boiling water and boil for approximately three to five minutes. They are done when the dumpling skins are translucent and the dumplings have been floating for about three minutes. Remove from pot carefully with a slotted spoon.

Serve hot.

For dipping sauce:
In small serving bowl, combine all ingredients. Serve with dumplings.


Makes about 3 dozen.
Epicurious

Answer 2

You need to get a pack of dumpling skins or wraps from an Asian grocery shop.

Filling:
500g mashed Tofu
1/2 cup diced carrots
1 medium red onion diced
2 tablespoons cornflour
Salt and pepper to taste

Mix well and using 1 teaspoon of filling for each wrap. Use a little water to seal the wraps before deep frying or boiling in stock.

Answer 3

Chinese dumplings have been around for thousands of years. There are actually several different types of dumplings––jiaozi (boiled or pan-fried), potstickers (pan-fried then steamed), and gow gees (steamed or deep-fried). In this article, you'll learn how to make jiaozi.
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 4

lngredients

2 cups flour
1 cup chopped suet or 1/2 cup shortening (i use shortening)
1/2 cup sugar
1 cup raisins
1 cup currants
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 apple, with skin grated
1 carrot, with skin grated
water, as needed (1/2c. more or less)


bring a large pot of water to boil (keep a plate at bottom of pot to prevent burning) mix flour,salt,baking soda,sugar,cinnamon.
mix in shortening until crumbs form.

add raisins,currants,grated apple and carrot.
blend well.

add water bit at a time until sticky dough forms.
use a large cloth (i use an old pillow case) and dip the center of it in the water and wring out excess water.

lightly flour this surface.

dump dough onto surface and gather sides leaving a bit of room for expansion.

tie bundle together tightly with some string or something.

place into boiling water and boil for a minimum of 2 hours.

(check every so often if water has receeded too much may have to top off with some boiling water) after boiled take dumpling (it won't seem cooked because its very wet but its fine) and place into a small roaster and bake at 350* just until browned and dried a bit not long.

after cooled, slice and serve with whipped cream, canned cream or a brown sugar sauce.

Answer 5

A plant is a plant or part of a flower used as food

Answer 6

Both are good for you, each fruit/vegetable has different vitamins. And so as more variety, as better. Vegetables have generally less sugar than fruits.

Answer 7

i make my dumplings with:
2 cups of self raising flour
2 tablespoon of margarine
3/4 cup of cold water
pinch of salt
mix into a dough, then roll into small balls.
hope that helps

Answer 8

http://allrecipes.com/Search/Recipes.aspx?WithTerm=dumpling

Answer 9

Dumplings have a prominent place in Chinese cuisine and are prepared in many different ways for holidays and festivals. They vary by region, and the ingredients depend on area availability.There is also a dumpling recipe in here thats not the chinese type.. you didn't specify which type so I put in both... smile... enjoy...

Fried Vegetarian Dumplings
Yield: 10 Servings

4 c Chinese napa cabbage; finely minced
1 ts salt
2 tb soy sauce
1 tb rice wine, plus up to 1 tb additional, if needed
1 ts sesame oil
1/2 ts freshly ground black pepper
1 1/2 ts cornstarch
8 dried Chinese black mushrooms, soaked in hot water 20 mins, stems discarded
1 tb safflower or corn oil
1 1/2 c minced leeks
1 tb minced garlic
2 tb minced fresh ginger
1 1/2 c finely shredded carrot

30 dumpling skins
cornstarch for dusting
1 c safflower or corn oil

Place the cabbage in a mixing bowl, add the salt, toss lightly and
let sit for 1 hour. Take a handful of the cabbage and squeeze out
as much water as possible. Place the squeezed cabbage in another
bowl. Continue squeezing the remaining cabbage, discarding the
water.

Combine the soy sauce, rice wine, sesame oil, pepper and cornstarch.
Set aside.

Cut the black mushroom caps into fine shreds. Heat a wok or skillet,
add the tablespoon of oil and the black mushroom shreds, minced
garlic, garlic chives and ginger. Stir fry until fragrant, about
10 to 15 seconds. Add the carrots, tossing over high heat, and
cook for 1 1/2 minutes, adding up to a tablespoon of rice wine if
the mixture is dry. Add the cabbage and stir-fry for another minute,
tossing over high heat, then add the soy sauce mixture and toss
until thickened. Transfer to a service platter or a tray to cool.

Place a heaping tablespoon of the cooled filling in the center of
a dumpling skin and fold over the skin to make a half circle.
Spread a little water along the edge of the skin. Use the the
thumb and index finger of one hand to form small pleats along the
outside edge of the upper skin. The bottom skin should bend and
conform to the shape of the upper skin. Press to seal and place
the finished dumpling on a baking sheet that has been lightly dusted
with cornstarch. Assemble the remaining skins and filling in the
same manner.

Heat a wok or heavy skillet and add an inch or more of oil. Heat
the oil to 350F and add 6 or 7 of the dumplings. Fry over medium
heat, turning constantly, to a deep golden brown, about 2 to 3
minutes. Use a long-handled strainer to remove the dumplings and
let them drain in a colander then arrange on a paper towel. Let
cool briefly and serve with a dipping sauce.

To reheat the dumplings, arrange on a cooling rack and heat in a
375F oven until piping hot.

Makes 30 dumplings.

Spinach and cheese Dumplings

1 pound ricotta or cottage cheese
2 pounds spinach,(2pkgs frozen & thawed)
5 egg yolks
3 cups freshly grated parmesan cheese
1/8 tsp nutmeg
3/4 cup flour
1/2 cup melted butter

Press all the liquid from the ricotta or cottage cheese -it must be very dry.


Bring the spinach to a boil in salted water and drain thoroughly at once. Purée in an electric blender, or chop very fine. Drain again if necessary.


Beat the egg yolks, then mix in the drained ricotta or cottage cheese, spinach, 2 cups Parmesan cheese and the nutmeg. Beat well with a wooden spoon.


Shape into balls and roll lightly in the flour.


Use a large deep skillet and almost fill it with water. Bring to a boil and reduce heat to low. Carefully add the dumplings one at a time.

Cook over low heat until they rise to the surface. Drain well.

Pour the melted butter over them and sprinkle with the remaining Parmesan cheese. Serves 6-8.

Vegetarian Potstickers

Serves 4 to 6

INGREDIENTS:
1/2 pound firm tofu
1/2 cup finely shredded carrot
1/2 cup finely chopped bok choy
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped bamboo shoots
1/4 cup finely chopped garlic chives
2 cloves garlic, peeled and minced
1 tablespoon dark soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1 package potsticker or gyoza wrappers
2 tablespoons oil for frying the dumplings

PREPARATION:
Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.

Lay out one of the gyoza wrappers in front of you.


Dip your finger in the water and moisten the edges of the wrapper.

Place a heaping teaspoon of filling in the middle of the wrapper.

Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).

Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.

Serve the potstickers with the burnt side on top, with potsticker dipping sauce or soy sauce mixed with minced ginger for dipping.


Steamed Vegetarian Dumplings

1/2 pound firm tofu, drained and cut into 1/2-inch slices
1/2 cup dried wood ear mushrooms (about 1/2 ounce)
1/2 cup drained, sliced water chestnuts
3/4 cup shredded carrot
1 tablespoon minced peeled fresh ginger
1 tablespoon minced green onions
1 teaspoon salt
2 teaspoons low-sodium soy sauce
1/2 teaspoon dark sesame oil
1 large egg, lightly beaten
4 teaspoons cornstarch
50 won ton wrappers or gyoza skins
Cooking spray
1 teaspoon cornstarch
1/2 cup low-sodium soy sauce
1/4 cup water

Place the tofu on several layers of paper towels, and cover with additional paper towels. Let stand 30 minutes, pressing down occasionally. Place tofu in a large bowl, and mash with a fork until smooth. Set tofu aside.
Combine boiling water and mushrooms in a bowl; cover and let stand 20 minutes or until soft. Drain. Place the mushrooms and water chestnuts in a food processor; pulse 5 times or until minced. Add mushroom mixture, carrot, and the next 7 ingredients (carrot through 4 teaspoons cornstarch) to tofu; stir well.

Working with 1 won ton wrapper at a time (cover remaining wrappers to keep them from drying), spoon 1 teaspoon tofu mixture into center of each wrapper. Moisten edges of wrapper with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching edges together to seal. Place dumplings, seam sides up, on a large baking sheet sprinkled with 1 teaspoon cornstarch (cover loosely with a towel to keep them from drying).

Arrange one-third of the dumplings in a single layer in a vegetable steamer coated with cooking spray. Steam dumplings, covered, for 15 minutes. Remove the dumplings from steamer; set aside, and keep warm. Repeat the procedure with the remaining dumplings.

Combine 1/2 cup soy sauce and 1/4 cup water in a small bowl. Serve with dumplings.

Yield: 50 appetizers (serving size: 1 dumpling and about 3/4 teaspoon sauce)