You can’t go wrong with homemade dumplings when temperatures drop and you are wanting something warm and comfortable. This dumpling recipe will taste like they were in the kitchen all day but with just a little effort. The dumpling recipe is so easy yet perfect to make the moment delightful and satisfy your cravings.

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Let’s see a bit about the origin of this amazing dumpling recipe and then we will move toward our recipe.

Origin:

Dumpling recipe is not just a tasty snack. They hold a rich history dating back to Ancient China, 1,800 years ago. These Chinese dumplings, also known as Jiaozi, recall an odd historical occurrence and have now become a part of many lives.

According to legend, a prominent doctor of Traditional Chinese Medicine, called Zhang Zhongjing, who invented dumplings, lived there during the Eastern Han Dynasty. 1 800 years ago, after a lengthy time of exile, the “medical hero” returned to his ancestral village. The febrile condition had turned into an epidemic during the time.

So, at that time he roasted lamb, black peppers and a couple of herbal herbs, shredded them and wrapped them in dough skin. He ‘d shaped and boiled them like ears. Two ears were given to any ill along with a bowl of warm soup. The frostbite was gone within a few days, and the outbreak was under control.

Since then, most people tend to mimic Zhang’s recipe for celebrating the Chinese New Year with additional ingredients such as vegetables and other kinds of meat.

This Dumpling recipe is so simple to cook and will be a favorite of your entire family! Okay so, Let’s move to the Dumpling recipe without any delay because I’m super excited for it.

Ingredients:

For Dough

  • 4 cups almost 500 grams all-purpose flour
  • 265 ml of water

Dumpling filling

  • Beef and napa cabbage
  • Lamb with carrot and zucchini
  • Beef with shiitake mushrooms
  • Beef filling
  • Carrot and eggs (Vegetarian)
  • Vegan

Dipping sauce

  • Homemade chilli oil
  • 4 dumpling dipping sauce

Directions:

To prepare the dough

  • Put the flour into a large bowl. Pour the water slowly into the bowl, mix them well with a pair of chopsticks or spoon.
  • When the water is combined with the flour, both hands clean with flour, and knead to form a dough. The dough would be very firm and should be able to be removed quickly from the bowl without sticking to the bottom of the bowl.
  • If the dough has shaped, brush the working surface again with a handful of flour. Move the dough to the working surface and keep kneading until it becomes soft about 10 minutes.
  • Take a clean dish towel and rinse it with water. Put the flour at the bottom of the bowl and transfer the dough into the bowl. After that, cover the bowl with damp dish towel and lid. Let the dough aside for almost 2 to 4 hours.
  • The dough will be softer. Staub the surface and hands with extra flour, then move the dough to the surface. Knead the dough again and again for another 3 to 5 minutes, before the dough is hardened again. Enable the dough to rest for 30 minutes.
  • Meanwhile, prepare the dumpling fillings.

To make dumplings

  • Again, Staub the working surface and transfer the dough to it. Slice off 1/6 of the dough and put the rest back into the large bowl. Cover it with a towel for the damp dish.
  • Roll the dough into a long stick, with a diameter of 2.5 to 3 cm. Use a knife to cut the dough stick into about 12 small doughs, weighing between 12 and 14 grams each (0.4 to 0.5 oz)
  • Take a dough and press the dough to a round disk.
  • Scoop about 1 tablespoon of dumpling filling and put it in the centre of the wrapper. Seal the edges of dumplings with one hand while holding it with the other hand. Do it quickly so that wrapper would not get dried. Otherwise, it would be difficult to seal the dumplings.
  • Repeat the process for other dumplings.

To cook boiled dumplings

  • Bring a large saucepan of water to boil.
  • Carefully add dumplings into the water, one at a time. Use a large ladle to stir the water gently and continuously until the water begins to boil again for about 1 minute, so the dumplings will not stick to the bottom. Adjust the heat so that the water boils but doesn’t bubble too heavily.
  • When the dumplings rise to the top, continue to boil until the dumplings are packed with air and bloated, and the dough begins to become translucent around 1 minute. Move all the dumplings right away to a tray.
  • Serve it hot with dipping sauce and chilli oil.

Note:

  • Make sure that the water bubble before falling in the dumplings, so that the bottoms cook well in the centre. Lower the heat to cook the dumplings absolutely gently, so they are not soggy in the centres.
  • Here, cooking time is for comparison only. The exact cooking time depends on the heat, the kind of stove you are using, the size of the dumplings and the filling method.

Freezer Instructions:

The leftovers of dumplings can be kept in the fridge for 1 to 2 days in an airtight container. To reheat, place the dumplings in a bowl and add a few drops of water and cover it. Microwave till it gets warm.

Nutritional Information

Calories: 23kcal per dumpling

Carbohydrates ———————————————————————————– 4.8g

Protein ——————————————————————————————— 0.7g

Fat ————————————————————————————————— 0.1g

Potassium —————————————————————————————– 7mg

Iron ————————————————————————————————- 0.4mg

Hope you liked this dumpling recipe. I would love to hear your reviews about it in the comment section. Don’t forget to share it with your friends and family.

Stay healthy, stay active, Stay Foodie😊

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