A question about chinese dumplings?

Question

I vaguely remember something about having to put a cube of animal fat inside to cook properly? I'm not in love with the idea of lard cubes is it ok to skip that, i'm going to fry/grill them in a pan.

Answer 1

No cube of fat inside is required, for pan-fried or soup dumplings.

For pan-fried meat dumplings, the trick is to add a little seasoned water to 'steam' them:
1) fry dumplings until bottoms are golden
2) add seasoned water (3 or 4 Tbsp water mixed with a little sesame oil & a few drops of vinegar), cover without reducing heat, until water has evaporated (approx 3 mins)
3) uncover, drizzle a little oil (no more than a Tbsp) around dumplings and fry for another minute.

The steaming cooks the meat right through and allows the dumpling skin to soften, so it's not chewy. The further frying at the last stage drys out excess moisture and ensures the dumplings dish out crispy at the bottom.

For steamed dumplings, such as crystal shrimp dim sum dumplings, lard / shortening is used in making the dough for the skin.

Answer 2

I am a former chef and a bit of a dim sum expert, they do use in certain varieties meats with pork or fat in them, but it is not a nessessary ingredient or an issue of quality if not used.

Plus seafood one's like Har Gao, Potstickers, Sesame Puffs and others made with chicken, squid or other organ meats, lard is a common ingredient as it is inexpensive and can be maneuvered in many ways.

If your concerned, I would recommend only eat seafood or vegetable varietys or anything steamed, they generally fry things in Veg oil as lard does not last and becomes unstable if over heated, plus it goes rancid faster.

Answer 3

Potstickers (Chinese Dumplings)
25-30 servings 30 min 15 min prep

1 lb ground pork
2 chopped green onions
1 tablespoon soy sauce
2 teaspoons rice wine
1 teaspoon sesame oil
1 clove garlic, minced
1 egg, beaten
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
peanut oil
1 cup chicken broth, divided
25-30 wonton skins

Mix first 10 ingredients in a bowl.
Take a wonton wrapper and place 1 heaping teaspoon of filling in center.
Moisten edges with water, fold over and press to seal edges.
Add 3 tablespoons of Peanut Oil to a large skillet and saute until the bottoms are golden brown.
When golden brown, add 1/2 cup chicken broth, cover pan and simmer 8 minutes.
Remove from pan.
Reserve broth in a separate bowl and repeat process until all potstickers are cooked.
Keep warm on a plate covered.

Chinese Steamed Dumplings with Dipping Sauce
15 dumplings 1½ hours 1 hour prep

for dumpling dough
2 cups flour
1 egg
1/2 teaspoon salt
water (enough for a thick, bread-like dough)
for filling
1/2 lb ground pork
2 scallions, finely chopped
1 (1 inch) piece fresh ginger, finely-chopped
1/4 cup peas (thawed if frozen)
1 teaspoon chili pepper flakes (optional)
for sauce
2 tablespoons soy sauce
1/2 tablespoon rice vinegar (rice vinegar)
1 tablespoon honey
1 teaspoon sesame oil (optional)
1/2 teaspoon sesame seeds (optional)

Mix ingredients for dipping sauce and set aside.
Lightly oil a large bowl.
Put the flour and salt in another large bowl, piled up.
Make a dent in the top of the pile, and crack the egg into it.
Mix the egg into the flour.
Add enough water to the mixture to make a thick dough.
The consistency should be like bread dough.
In any case, don't add too much water--it shouldn't be like batter at all!
Turn the dough out onto the flour-dusted counter, and form into a ball.
(It helps to flour your hands first).
Place the dough into the oiled bowl and cover with plastic wrap (cellofane).
Let stand 1 hour.
Meanwhile mix all ingredients for filling and place in the fridge.
Next, remove dough and place on flour-dusted counter (or work surface).
Knead a bit and flatten until very thin (but not see-through or falling apart).
Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds.
Don't place them on top of each other, as they could stick together!
Knead the leftover pieces together again and cut more rounds until there's no dough left.
Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape).
Seal edges with a bit of water, and use tongs of a fork to decorate the edge.
To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins.
If you boil, add some oil to the water and don't overcrowd the pan--make them in batches.
If you like, you can fry the dumplings in a skillet or wok to brown them before serving.
Handle gently!

Answer 4

A bit of bacon fat is minced in order to make sure the shrimp doesn't toughen.

Answer 5

boil them. and yes you can skip the lard.