Recipe for chinese dumplings?

Question

These are not the potstickers or dumplings that you find in chinese food restraunts. I'm talking about the bread with I think.. bean paste on the inside. Do you know how to make these? I heard I need rice flour for it. Where can I buy that?

Answer 1

you mean pao? ^_^ it's white with bean paste inside? steamed buns right? i hope so, if so, here it is (note: i made them with various fillings ^_^)

Sweet Steamed Buns
* chestnut puree
* strawberry jam
* sweet red bean paste
* 1 tbsp active dry yeast
* 1-2 pck of low calorie sweetener (I used splenda), but if not then use 1 tsp of sugar
* 1/4 cup all-purpose flour
* 1/4 cup warm water
Dough:
1/2 cup warm milk
1 1/2 cups all-purpose flour
1/4 tsp salt
2 tbsp white sugar
1 tbsp vegetable or peanut oil


1/2 tsp baking powder


In a mixing bowl, mix the water and flour from the "ingredients" stage, then sprinkle the yeast and sugar on top, stir a bit (the water should be about 110 degrees to make a good environment for the yeast.) then let stand for 15-30 minutes (or until the yeast mixture make bubbles and raising in volume)

Stir in the remaining milk, flour, salt, sugar, and oil. Mix well into dough. Lightly flour your work surface, turn the dough onto it, and knead it until it's smooth. Then grease another bowl lightly with oil, return the kneaded dough to the bowl, roll it around to coat the ball with grease, cover it, and let it stand for 30 minutes to 1 hour (or until dough doubled in size)

Punch down the dough with the back of your fist, then spread it on the lightly floured working surface. Sprinkle the baking powder evenly over it and then knead it for five minutes. Then put half of the dough back in the bowl and cover it again, and pull off bits of the dough you still have out and shape them into spheres. Fill the middle of the dough with anything you wish (meat, sweets, jams, etc. In the picture you can see there are 3 differ fillings, chestnut pure, strawberry jam, and red bean paste). Pinch to seal.

Place buns (seam down) on squares of waxed paper. Then cover the filled buns and let them rise for another half hour.

Bring water to a boil then reduce the heat to a simmer. Place the vegetable steamer then place some buns (still on their waxed paper) leaving an inch between them.

Put a clean dry napkin over the top, and put the lid on over that. (This will prevent condensation from dripping back down on the buns and creating blisters.)

Steam them over simmering water for about 15 minutes. Repeat until all buns steamed well and firm.


*this can also filled with meat, chicken, or anything you like

Answer 2

Directions This recipe makes 48 dumplings-a large batch. If you halve the recipe, use the whole egg, and, if it's more convenient for you, just use 2 boneless duck breast halves. If you have the patience to shape all of the dumplings, just freeze some of them; they will keep, tightly covered, for 2 weeks. Ingredients Dough: * 4 cups all-purpose flour * 1/4 teaspoon salt * 2 cups hot water Filling: * 2 boneless duck breasts and legs with skin, put through meat grinder fitted with medium blade * 1 cup finely chopped savoy cabbage * 3 tablespoons freshly chopped scallions * 2 tablespoons freshly chopped cilantro leaves * 2 tablespoons freshly chopped chives * 1 egg, lightly beaten * 2 tablespoons chili paste * 1 tablespoon hoisin sauce * 2 tablespoons cornstarch * 1 teaspoon ground ginger * 1 teaspoon Chinese five-spice powder * Salt and freshly ground black pepper Sauce: * 1 cup black vinegar * 1/4 cup rice vinegar * 2 tablespoons hoisin sauce * 2 tablespoons fresh lime juice * 1 tablespoon chili paste * 2 tablespoons freshly chopped cilantro leaves * 2 tablespoons freshly chopped mint leaves * 1 tablespoon freshly chopped Thai basil leaves * 1/2 habanero pepper, minced * Peanut oil, for cooking * Cilantro leaves, for garnish * Lime wedges, for garnish For the dough: Whisk the flour with the salt and stir in the water until dough is shaggy. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. Rest, covered, while you make the filling and the sauce. For the filling: Place all the ingredients in a large bowl and mix until thoroughly combined. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary. For the sauce: Combine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top. To Assemble and Cook: Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings). Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side. Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat. Add a thin coating of oil, heat, then add the dumplings in concentric circles. They should be touching. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly). Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.

Answer 3

I think this is the one you are looking for....

Tongg's Chinese Dumpling recipe (Gau Gee)

These luscious dumplings are a friend's Hawaiian family recipe. They are the best fried dumplings you'll ever have. Delicious as an appetizer or even for a main course!

6-8 servings

30 min prep

INGREDIENTS

1/4 lb shrimp, minced
1/4 lb ground pork
8 water chestnuts, minced
1/4 cup green onions, chopped fine
1 teaspoon salt
1 teaspoon ginger juice (I've used fresh grated ginger)
2 teaspoons soy sauce
1/2 teaspoon five-spice powder
30 wonton wrappers
1 dash pepper
sweet and sour sauce
1 tablespoon cornstarch
1/2 cup sugar
1/4 cup vinegar
1 tablespoon ketchup
6 tablespoons water

DIRECTIONS

Combine shrimp, pork, water chestnuts, ginger, and green onions.
Mix well.
Add salt, soy sauce, 5 spice, and pepper.
Spread wrappers out and place a portion of filling in each wrapper.
Moisten edges with water and fold over and seal.
Deep fry until crisp.
For sweet-sour sauce: Combine all ingredients and bring to a boil to thicken.

Answer 4

I live in a smaller sized city in and I was able to get rice flour in the grocery store. If its the sweeter one with bean paste that your looking for this might be it.

1/3 cup warm water
1tsp sugar
2tsp dry yeast

1/3 cup sugar
1/2tsp salt
3tbsp oil
1/4boiling water
1egg beaten
white flour about 2 1/4cup

Stir warm water and first amount of sugar together. Sprinkle yeast on top, leave for 10 minutes. Stir.

Stir second amount of sugar, salt, oil in a large bowl. Add boiling water and stir till sigars dissolved. Stir in egg and yeast mix.

Slowly work in enough flour untill a soft dough form. Turn onto lightly floured surface kneed for 10 minutes.

Place dough in a lightly oiled bowl cover and place in a warm spot till doubled in size. About 2 hours. Punch it down. Divide into 12 portions. Leave it for 5 minues.

Press and stretch each portion into 4 inch circles. Place a tablespoon of red bean paste onto each circle. Bring dough around paste, pinching it closed.

Place on greased baking sheet, cover with a towel and let them stand for another hour.

Egg wash them (1 egg and 1 tbsp water)
put them in the oven for 15-18 minutes at 350

When they come out of the oven put a honey wash on them (1tbsp honey and 1tbsp hot water)

I hope thats what you were looking for or I just wasted a lot of time
LOL

If thats not it I have another one with bean paste, rice flour and sesame seeds....they're fried and more like a little doughnut

Answer 5

I think this is the one you are after. I make these and they are delicious. You have to use GLUTENOUS rice flour, or STICKY rice flour, available at asian markets or specialty stores-I order it online as I live 2 hours away from the nearest asian market. Here is a link for the recipe. Remember, regular rice flour like you get at the health food store will not work for this.
http://chinesefood.about.com/od/chinesenewyear/r/yuanxiao.htm

Answer 6

http://chinesefood.about.com/od/dimsumdumplings/r/jiaozi.htm
http://dinnercoop.cs.cmu.edu/dinnercoop/Recipes/karen/JiaoZi-duplicate.html