How do you make a genuine chinese dumpling?

Question

the ones that is watery and you can dip it on fish or soy sauce?

Answer 1

I say go to china town and let someone else do all the fiddly hard work - sit back relax and enjoy

Answer 2

If you want it truly authentic, you will need to get them cooked by a Chinese person who understands the recipe. Trying to make dumplings from a recipe off the internet is anything but authentic, and certainly not 'genuine'.

Answer 3

Tongg's Chinese Dumpling recipe (Gau Gee)

Ingredients

# 1/4 lb shrimp, minced

# 1/4 lb ground pork

# 8 water chestnut, minced

# 1/4 cup green onion, 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 wrapper

# 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

  

      1

      Combine shrimp, pork, water chestnuts, ginger, and green onions.

  

      2

      Mix well.

  

      3

      Add salt, soy sauce, 5 spice, and pepper.

  

      4

      Spread wrappers out and place a portion of filling in each wrapper.

  

      5

      Moisten edges with water and fold over and seal.

  

      6

      Deep fry until crisp.

  

      7

      For sweet-sour sauce: Combine all ingredients and bring to a boil to thicken.

Answer 4

I make steamed dumplings...

ground chicken or turkey

minced garlic

minced ginger

minced green onion

fish sauce

soy sauce

black pepper

sesame oil

mix all of the above to taste in a bowl...

fill in wonton wrappers,seal edges with water

I steam mine but they can be fried or baked too

VERY YUMMY (and healthy!)

Answer 5

*Chinese Boiled Dumpling

500 grams of minced pork

300 grams of minced cabbage

200 grams of finely sliced scallion

pinch of salt

pich of white ground pepper

1 tbs soy sauce

1 tbs sesame oil

1 egg

1 tbs flour

for the sauce

2tbs of soy sauce

1 tbs of minced garlic

1tbs of finely sliced chilli

1tbs of finely sliced scalion

Mix all ingridients

put 1 tbs of this filling into one dumpling skin, wrap well

cook in boiling water, when it come to the boiling point

add 1 cup of cold water

when it boils again, add one more cup of water

when it boils again, drainserve with the sauce.

*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

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.

*Shrimp Dumplings with Sweet-and-Sour Dipping Sauce

-Sauce:

2 tablespoons minced red bell pepper

2 tablespoons fish sauce

2 tablespoons rice vinegar

2 teaspoons sugar

2 teaspoons grated peeled fresh ginger

-Dumplings:

2 teaspoons canola oil

1 cup finely chopped leek (about 1 large)

1 tablespoon grated peeled fresh ginger

1 tablespoon mirin (sweet rice wine)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

3/4 pound large shrimp, peeled, deveined, and chopped

30 wonton wrappers

30 (1/4-inch-thick) slices carrot (about 3 large carrots)

To prepare sauce, combine the first 5 ingredients.

To prepare dumplings, heat oil in a medium nonstick skillet over medium-high heat. Add leek and 1 tablespoon ginger; sauté 3 minutes. Remove from heat. Combine leek mixture, mirin, salt, black pepper, and shrimp, stirring well.

Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 tablespoon shrimp 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 points to seal. Pinch 4 edges together to seal.

Add water to a wok or large skillet to a depth of 1 inch; bring to a boil. Line a bamboo steamer with 15 carrot slices; arrange 15 dumplings on top of carrot slices. Cover with steamer lid. Place steamer in pan; steam dumplings 12 minutes. Remove dumplings from steamer; cover and keep warm. Repeat procedure with the remaining carrot slices and dumplings. Serve with sauce.

#For The Dipping Sauce U can try

*Dumpling Dipping Sauce

3 tablespoons light soy sauce

3 tablespoons dark soy sauce

3 tablespoons red wine or red rice vinegar

1 teaspoon hot chili oil

1/2 teaspoon granulated sugar, or to taste

1 clove garlic, peeled and chopped

1 teaspoon minced ginger

Combine all the ingredients. Store in a sealed container in the refrigerator for 1 hour to give the flavors a chance to blend.

*Fish Dipping Sauce

Makes about 2 cups

5 tablespoons sugar

3 tablespoons water

1/3 cup fish sauce (nuoc mam)

1/2 cup lime or lemon juice (about 3 limes or 2 lemons)

1 large clove garlic, crushed, peeled, and sliced or minced

1 or more bird's eye or Thai chilies, seeded, and sliced or minced

1 shallot, peeled, thinly sliced, rinsed, and drained (optional)

Whisk together the sugar, water, fish sauce, and lime or lemon juice in a bowl until the sugar is completely dissolved. Add the garlic, chili, and shallot (if using), and let stand for 30 minutes before serving.

*Fish Sauce and Lime Dipping Sauce

1 clove garlic, finely minced

1 fresh small red chili pepper, seeded and finely minced

1/4 cup sugar

1/4 cup fresh lime juice, including pulp

5 tablespoons Vietnamese or Thai fish sauce

1/2 cup water



In a mortar, combine the garlic, chili and sugar and mash with a pestle to form a paste. Add the lime juice and pulp, fish sauce and water and stir to dissolve the sugar.

Strain the sauce into a bowl or jar and use immediately. Or, cover tightly and refrigerate for up to 5 days.



*U can try these links also

http://www.bigoven.com/66318-Chinese-Dum...

http://worldfoodieguide.wordpress.com/20...

ENJOY :-)

Answer 6

I happen to make my own dumplings and done a bit of food history as well.

There is a difference between steamed, boiled dumplings and wontons. The inter-use of all these terms sometimes gets on my nerves.

Wontons technically are a kind of dumplings and they are part of Cantonese cuisine. Wonton skins are made with flour and a key ingredient: eggs. Also, wontons when cooked appears flimsy and soft.

The traditional boiled Chinese dumplings is a Northern China dish. The dough does not require eggs. Not likely to be salted as well. It is consumed during Chinese New Year as a mean to celebrate family unity and togetherness. When cooked, these dumplings have a firmer texture compared to wontons.  Boiled dumplings are comfort food and very home oriented.

Then there are the steamed dumplings. These dumplings originate from Shanghai and usually steamed in bamboo steamers. Note, in the US, due to some meticulous "health" reasons, only metal steamers are used. Bamboo steamers do produce a unique fragrance.

Back to steamed dumplings....a similar cousin dish would be Xiao Long Bao (Petite Drago Buns, or Petite Bamboo Caged Buns). These buns (or surprisingly referred to as dumplings) has to be steamed due to the delicate skin texture. Also dumplings made for boiling can't be steamed. Again, skin texture.

So now you know the next time you pop a dumpling into your mouth.

Btw, good dumpling skins do not require water to moisten if prepared correctly. That's the perfect science and art of preparing the dough.

:-)