Tuesday, May 15, 2018

Dumpling workshop: dumpling recipe

Dumpling workshop May 8th, 2018.

It was absolutely fun to share my way of making dumplings with a group of fun and enthusiastic ladies! 

Here's the menu:

Veal dumplings
Hot and sour soup
Cucumber salad
Soy sauce stewed eggs
Garlic peanuts
Mango/pineapple ice cream with coconut crumble toppings


For about 45-50 dumplings 


  • 3 cups (360g, correct me if I'm wrong) of bread flour + about 1 cup more for dusting
  • 1 table spoon (15 ml) of salt
  • 3/4 cup (180ml) of hot water, not boiled(about 120 F or 50 C, slightly warmer than proofing yeast)

  • Stir the salt into the flour. Create a well in the middle of flour, pour the hot water and stir to mix and work the dough into a ball. Set and let relaxed for at least 30 minutes. 
  • Divide the dough into about 1 inch diameter ball and roll into 1/8 inch thick, 3 inch diameter wrapper. 
*The dough can be refrigerated in a tupperware for about one week.  
*At the workshop, I showed the classic method to roll out each individual wrapper. However, you can simply roll out the dough into a large sheet and cut into wrappers with circular cutter or drinking glass. No matter what, homemade dough tastes better! 


For the meat

  • 400g of ground veal, not super lean.
  • 1 cup of chopped green onion or leek
  • 1 tablespoon of grated ginger
  • 1 table spoon of sugar
  • 2 table spoon of rice wine or white wine
  • 1 table spoon of sesame oil 
  • 1 tea spoon of white pepper
  • 1 table spoon of salt
  • 1 table spoon of soy sauce
  • 1 table spoon of cornstarch
  • 1 tea spoon of baking soda
Mix all the above ingredients well, then add and mix:

  • 3 cups of shredded cabbage + 1 tea spoon of salt

Cooking directions:


  • Salt the water as if you were cooking pasta. When the water is boiling, gently drop the dumplings and stir the water at the same time to prevent the dumplings to sink to the bottom of the pot. Stir occasionally especially before the water gets boiled again. 
  • For fresh dumplings, continue to cook about 3-5 minutes after the water boiled up again.  For frozen ones, about 7-8 minutes.  When the dumplings float up to the surface and the dough become semi-transparent, it's time for the test taste! 

Pan fried

  • Lightly oiled a flat frying pan. Place the dumplings about 3/8 inch apart. Turn on the heat to low and uncovered until the bottom of the dumplings get golden brown. 
  • Fill the pan half way with cold water and cover the pan. Cook about 5 minutes for fresh dumplings or 8 minutes for the frozen ones. When the dumplings absorb all the water and you hear the sizzling sound.Turn off the heat and let the dumplings in the pan for another 3 minutes. 
After you hear the sizzling sound, check the dough for doneness, especially for the frozen dumplings. If they are not completely cooked, add a bit more water and continue cooking until water gets absorbed again. 

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