How to make Chinese dumplings - easy recipe


Chinese dumplings or dumplings are one of the dishes of Chinese cuisine that have triumphed in international cuisines. Why? It may be because of the ease in preparing them or because of the millions of combinations that they admit inside these oriental dumplings. Calls jioazi in Chinese, gyōza in Japanese, mandu in Korean and bansh in Mongolian, where they are also very typical, these dumplings are taken as dim sum, that is, as a lid or saucer during breakfast, lunch and snack, although In the West we usually take them rather at lunch or dinner. In addition, you can make them boiled or fried.

If you like these dishes and want to learn how to make them as an expert, we will explain how to do chinese dumplings Following an easy recipe.

4 people 45 minutes Low difficulty Ingredients:
  • For the mass:
  • 100 gr of flour
  • 2 cups of water
  • a pinch of salt
  • 1 teaspoon olive oil
  • For the filling:
  • 400 gr of minced pork
  • 1 red onion
  • 1 tablespoon honey
  • 1 tablespoon soy sauce
  • 1 pinch of pepper
  • 1 clove garlic
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Although you can buy wafers for ready-made dumplings, making them at home is very simple. First you have to make sure that the water is warm and then add the flour and salt. When the mixture is homogeneous, the teaspoon of oil is added and when it is well incorporated into the mixture, it is kneaded. Once fully homogenized, it will be left stand for about 10 minutes.


When the idle time has passed, we will proceed to divide the dough into about 20 pieces more or less the same and then, first by hand and then with a roller if necessary, a flat and circular shape will be given to each piece. To prevent the dough from sticking to the hands or the roller, you can use some flour. When all the discs are ready, they are placed in the refrigerator while the filling is prepared.


To prepare the filling, first chop the onion and garlic very thin and add it to the minced pork. You have to make sure that all ingredients are very chopped, so that they can fit properly inside the discs, but the dumpling can be somewhat deformed. So that all three ingredients are well mixed, it is recommended to do it manually.


When the mixture is well distributed, the soy sauce, honey and pinch of pepper. Remember that it is not necessary to add salt, since soy will provide that salty touch that is desired. So that all the ingredients are well impregnated with the added flavors, it is recommended to integrate them manually again.


When the mixture is well integrated, the disks are removed from the refrigerator and refilled. To do this, it will be included a tablespoon of stuffing in each of the discs. When they are all filled, more or less of the same amount, they will be closed, folding them in half and pressing the edges with your fingers as long as the dough is sealed.


If you want to do the boiled dumplingsFirst, we will proceed to put water to boil in a saucepan, then the dumplings will be introduced and it will wait until it boils. When it has boiled, the dumplings will be kept inside for about 10 minutes over very low heat. We must be careful not to miss the time, since the mass of the dumplings could remain excessively soft.


If you prefer to take the fried dumplings, it is advisable to boil them first as explained in the previous point, so that the interior is perfectly cooked and then that desired golden color can be achieved. When they are removed from the saucepan in which they have been boiled, they will be put in a pan with hot oil for one or two minutes so that they are crispy. It is recommended to serve with soy or sweet and sour sauce.

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