how to make good dumplins?

Question

hi any one out there who could tell me how to make the best dumplins.

Answer 1

Buy a packet of Atora beef suet. The recipe is on the packet, and it"s very simple, and it works

Answer 2

Jiaozi - Chinese Dumplings
* Jiaozi dough:
* 3 cups all-purpose flour
* up to 1 1/4 cups 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.

Answer 3

Japanese Dumplings_ Yumalicious!

INGREDIENTS:
1/2 pound ground pork
1/2 tsp salt
1 small onion
1/2 tbsp grated fresh ginger
2 tbsp potato starch
20 shumai wrappers
1/4 tsp pepper
PREPARATION:
Chop onion well. Put the finely chopped onion and pork in a bowl. Add salt and pepper in the bowl and mix well by hands. Add potato starch and ginger in the meat mixture. Put a spoonful of the meat in the center of a shumai wrapper. Fold the four corners of the wrapper up and make a small ball. Heat a steamer. Steam shumai dumpling on high heat for 15 minutes. Serve sumai with soysauce and karashi mustard.
Makes 4 servings.

Bye! hope you like it!

Answer 4

For a lot of dumplings cut the crust off of two loaves of bread and tear the bread apart. To this bread put in one-two cups of flour. Try adding three eggs to hold it together. Use your own judgment as this mixture should be heavy and hold together when you make it into a ball.

Put in some salt and pepper. Make nice size balls, smaller than a tennis ball and drop them into boiling salted water. Then, put gravy on them.

These are called bread dumplings and are also very good, made smaller, in stews. You must use your own judgment as to how much flour and eggs to use. Just make sure it all sticks together when you make the balls. Also, gently boil them until the flour inside is thoroughly cooked.

Answer 5

Search Google

Answer 6

self raising flour, suet, salt black pepper...

sift 2 cups of flour, add salt and pepper and1/4-1/2 of suet

use slightly warm water and add and mix to a stiff dough work teh flour.. it shoudl come away clean from the bowl (less washing up)

then add them to your stew.... and beware the expanding dumple... 30 mins.... on simmer with the lid on..

or put them into the stew and then put it into the oven... these dumples are called cobblers....

or you can just bake them in the oven, the outside goes hard and makes a great edible scoop, and the inside is fluffy and light... let em go cold and add very strong cheese and grill em... truth is, they rarely last that long....


man cooking

Answer 7

use plain flour 1lb and half the amount of suet vegy or non vegy I think vegy is best. add a pinch of salt and pepper and a teaspoon of baking powder, add a little herbs if you want to stir togeather then add a little water or mikk to bind the mix together not to dry with a fork shape into small balls, golf ball size is good then put into the stew or steam them untill light and fluffy.

Answer 8

Get a packet of dumpling mix from the supermarket and add 6 tablespoons of water and add to the casserole. Fab and fluffy like clouds!!!

Answer 9

2 ounces of suet. 4 ounces of self raising flour.
enough water to bind the mix together, do not let it get too wet; roll a golf ball sized lump into a ball between the palms of your hands. dont press too hard. keep it light. get your gravy boiling. drop in the dumplings and cover for about 20 minites. lowere the heat so they are simmering. good luck.

Answer 10

British Cuisine

Savoury dumplings made from balls of dough are part of traditional British cuisine, and make up a filling meal in winter. The simplest dumplings are made from twice the weight of self raising flour to suet, bound together by cold water to form a dough. Balls of this dough are dropped into a bubbling pot of stew or soup, or into a casserole. They sit, partly submerged in the stew, and expand as they are half-boiled half-steamed for ten minutes or so. The cooked dumplings are airy on the inside and moist on the outside. The dough may be simply flavoured with salt, pepper and herbs, or the dough balls may have a filling such as cheese pressed into their centre.

The Norfolk dumpling is not made with fat, but from flour and raising agent. Other British dumplings call for the addition of breadcrumbs and cheese, and the balls of dough may be rolled in breadcrumbs and fried, rather than cooked in a soup or stew.

These sour-dough dumplings, when sweetened and made with dried fruit and spices can be boiled in water to make a dessert. In Scotland, this is called a clootie dumpling, after the cloth .


Caribbean Cuisine
The Jamaicans created the first Caribbean dumplings and was English influenced. A simple recipe including Flour Water and Salt made into a thick dough before frying on a pan until golden brown.These are usually rounded or rolled into balls and is served with Ackee and Saltfish or Chicken as a side dish. Like English dumplings,they have a soft and fluffy texture. Eventually the recipe spread across the Caribbean as it reached the Lesser Antilles such as Barbados,Trinidad and Grenada which these islands renamed them as 'Bakes' and made them into a flat circular shape rather than the original rounded shape.


Central European Cuisine
Germany, Austria, Poland, Czech Republic, and Slovakia boast a large variety of dumplings, both sweet and savoury. A dumpling is called Kloß (plur. Klöße) in Northern Germany, Knödel in Southern Germany and Austria, knedlíky in the Czech lands and knedličky in Slovakia. Meat dumplings are also called Klopse or Klöpse in North-Eastern Germany. Occasionally, the terms Knöpfe and Nocken are also used. In Southern Germany, Maultaschen can also be seen as a sort of dumplings, compared to the Chinese style dumplings. They are made out of dough and are filled wit a variety of things.

In Polish they are called Kluski and are enjoyed along with a related, stuffed version called Pierogi most commonly filled with twaróg, potatoes, onion and a generous amount of pepper (Pierogi Ruskie), cabbage and mushrooms (z kapustą i grzybami) or meat (z mięsem) and tossed in onions fried in butter or hot smalec (pork dripping).

Potato dumplings are made with raw or boiled potatoes, or a mixture of both, and are often filled with croutons. Bread dumplings are made with white bread and are sometimes shaped like a loaf of bread, and boiled in a napkin, in which case they are known as napkin dumplings (Serviettenknödel). Semolina dumplings are made with semolina. Meat dumplings, bone marrow dumplings and liver dumplings are frequent additions to soup. The most famous German meat dumplings are Königsberger Klopse from East Prussia, which contain anchovy or salted herring and are eaten with caper sauce. Bryndzove halusky, the Slovak national dish, are small dumplings similar to gnocchi, which are served with salty sheep's cheese.