Steaming Secrets: Perfect Chinese Dumplings At Home

Chinese steamed dumplings are a delicious treat, perfect for a lazy brunch or as part of a dim sum meal. They can be filled with meat or bean paste, or simply steamed with no filling at all. The dough is soft and fluffy, and the dumplings are best served straight from the steamer with a tasty dipping sauce. Making them from scratch is easier than you might think, and they're a great dish to make with a helper or two!

How to make the dough for the dumpling wrappers

The dough for Chinese steamed dumplings is called hot water dough or "tang mian" in Chinese. This is because the recipe calls for the addition of boiling water, which cooks the proteins in the flour and results in a tougher dough that remains tender after steaming. Here is a step-by-step guide on how to make the dough for Chinese steamed dumpling wrappers:

Ingredients:

• 3 cups (420 grams) all-purpose flour
• 1 cup of boiling water
• 1/4 cup room temperature water

Instructions:

• Add the flour to a large mixing bowl and pour the boiling water into the centre.
• Mix the flour and water together, either with a mixer or by hand. If mixing by hand, use a swirling motion to combine the flour in the centre of the bowl, leaving some flour untouched at the edges.
• When the water is fully combined, add the room-temperature water along the edge of the bowl in a swirling motion. Keep mixing until all the water is absorbed.
• If mixing by hand, dust your hands with flour and start kneading to form the dough. Continue kneading until the surface of the dough becomes smooth, which should take around 10 to 15 minutes.
• If using a mixer, attach the dough blade and mix on low speed until the water is mostly incorporated. Stop the mixer and scrape the flour from the walls of the bowl with a spatula. Then, add the room-temperature water and stir with the spatula to mix. Start the mixer again on low speed until the dough is formed.
• The dough should be a bit springy, not sticking to the bowl, and not too tender. If the dough is too soft and doesn't hold its shape, add more flour.
• Brush a thin layer of oil inside a bowl and place the dough inside. Cover the bowl with plastic wrap and let the dough rest for 30 minutes to 1 hour.
• If you don't plan on making the dumplings immediately, you can store the dough in the fridge for up to a day.

How to make the filling

The filling is arguably the most important part of a dumpling. It's what gives the dumpling its flavour and, depending on the ingredients used, its texture. Here's a step-by-step guide on how to make the perfect dumpling filling:

Ingredients

Firstly, gather your ingredients. The beauty of dumplings is that you can fill them with almost anything. However, a good dumpling filling usually contains meat and/or vegetables, as well as seasonings.

For meat, you can use ground pork, chicken, beef, shrimp, or turkey. If you're using lamb, pork, or beef, ensure the meat contains at least 20% fat. This will ensure your dumplings remain juicy and tender. If you're using chicken or turkey, opt for meat from the thigh, as breast meat tends to be drier.

For vegetables, you can use carrots, bamboo shoots, bean noodles, corn, peas, mushrooms, napa cabbage, zucchini, or radishes.

For seasonings, you'll need soy sauce, Shaoxing wine (or Chinese rice wine, Japanese cooking sake, or dry sherry), white pepper, salt, and sesame oil.

Preparation

If you're using ground meat, add your seasonings now and mix well. Cover the meat and leave it to marinate in the fridge for one hour to a day. This allows the seasonings to penetrate the meat evenly, ensuring your dumplings are flavourful without being too salty.

If you're using dry ingredients like mushrooms, soak them in warm water for 15-20 minutes before draining and squeezing out the excess water.

Chop or grate your vegetables and combine them with your marinated meat. Finish with sesame oil and mix well.

Your filling is now ready to be spooned into your dumpling wrappers!

How to wrap and fold dumplings

Wrapping and folding dumplings is a skill that anyone can master with some practice. Here is a step-by-step guide on how to wrap and fold dumplings:

Preparation:

Before you start wrapping your dumplings, it is important to prepare the filling and the wrappers. The filling should be a combination of ground meat (pork, chicken, or turkey) and vegetables (scallions, cabbage, carrots, zucchini, or shiitake mushrooms). You can also add shrimp to the filling for extra flavour and texture.

For the wrappers, you can either make them from scratch or use store-bought ones. If you are using store-bought wrappers, cover them with a damp paper towel to prevent them from drying out.

Filling and Wrapping:

Now it's time to assemble your dumplings! Start by taking a wrapper and placing a small spoonful of filling in the centre. Be careful not to overfill the wrapper, as this will make it difficult to seal and wrap.

Once you have added the filling, it's time to moisten the edges of the wrapper with water using your finger. This will help you seal the dumpling and prevent the filling from spilling out.

Folding Techniques:

There are several folding techniques you can use to create different shapes for your dumplings. Here are some popular techniques:

• Half-Moon Fold: This is the simplest technique. Simply fold the wrapper in half and seal the edges together. This technique is commonly used for frozen packaged dumplings.
• The 2-Pleat: This technique involves creating two pleats on each side of the dumpling. First, fold the wrapper in half and pinch the top together. Then, fold one side of the wrapper towards the middle, and do the same on the other side. Finally, press and seal the dumpling to ensure it is airtight.
• The One-Directional Pleat: This technique creates pleats that go in the same direction. Start by pinching one of the bottom corners of the wrapper. Then, pleat the side facing away from you towards the sealed corner. Continue pleating in that direction until you reach the other end, then seal the dumpling.
• The Bi-Directional Pleat: This technique is similar to the one-directional pleat, but the pleats go in two directions—left to right and right to left. Start by folding the wrapper in half and pinching the top together. Then, make two pleats on each side of the dumpling, starting from the inside and moving towards the outer corners. Finally, seal all the seams.

Cooking and Serving:

Once you have wrapped and folded your dumplings, it's time to cook them. You can steam them in a bamboo steamer or a traditional Chinese steamer for 8-10 minutes. Serve the dumplings hot with a black vinegar dipping sauce.

And that's it! You now know how to wrap and fold delicious Chinese steamed dumplings. Enjoy your homemade dumplings!

How to steam the dumplings

To steam dumplings, you will need a steamer basket, such as a bamboo steamer, and a pot or wok that it fits on top of. First, add water to the pot or wok, ensuring the water level is below where the basket will sit. Then, place the dumplings in the basket, leaving some space between each dumpling to prevent them from sticking together. You can line the basket with parchment paper or lettuce leaves to further prevent sticking. Cover the basket with its lid and place it on top of the pot or wok. Bring the water to a boil and allow the dumplings to steam for around 8-18 minutes, depending on their size.

If you don't have a steamer basket, you can use a vegetable steamer basket or a steaming rack. You can also use napa cabbage leaves or a few layers of wet cheesecloth to line the steamer and add moisture.

It's important not to peek inside the steamer while the dumplings are cooking, as this will release steam and increase the cooking time. Once the dumplings are done, carefully remove the steamer basket from the pot and wait a few seconds before opening the lid to allow the hot steam to escape.

You can steam dumplings directly from frozen, increasing the cooking time by a few minutes.

How to make a dipping sauce

To make a delicious dipping sauce for your Chinese dumplings, you'll want to include a balance of salty, sweet, spicy, and tangy flavours. Here's a simple recipe for a classic dumpling dipping sauce:

Ingredients:

• 1 teaspoon sugar
• 1 tablespoon hot water
• 2 tablespoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon chilli oil
• 1 teaspoon minced garlic
• 1 teaspoon toasted sesame seeds
• ½ teaspoon sesame oil

Method:

• Dissolve the sugar in the hot water.
• Add the soy sauce, rice vinegar, chilli oil, minced garlic, sesame seeds, and sesame oil.
• Stir to combine, and serve with your freshly cooked dumplings.

Variations:

You can customise your dumpling dipping sauce in numerous ways to suit your taste preferences and the type of dumplings you're serving. Here are some variations to try:

• Ginger & Vinegar Sauce: Infuse thin strands of ginger in Chinese black rice vinegar. Add a little honey to balance the sourness, and some fresh dill for extra flavour.
• Garlic & Vinegar Sauce: Cook minced garlic in hot oil to reduce its spiciness and increase its aroma. Add fresh chilli and coriander for extra flavour.
• Spring Onion Oil Sauce: This sauce is inspired by Shanghai Scallion Oil Noodles. Heat oil and pour it over finely chopped spring onion to extract its aroma. Add soy sauce and vinegar, and mix well.
• Spicy Tomato Dip: Blend peeled and deseeded tomatoes, fresh chilli, coriander, garlic, ginger, salt, sugar, and soy sauce to create a tangy dip.
• Sichuan Dumpling Sauce: For spicy food lovers, this sauce combines spiced sweet soy sauce, minced garlic, chilli oil, and spring onion.
• Hot & Sour Dumpling Soup: Instead of a dipping sauce, try serving your dumplings in a tasty and tangy soup. Combine soy sauce, black rice vinegar, spring onion, papery dried shrimp, sesame oil, toasted sesame seeds, coriander, and chilli oil.

Experiment with different ingredients and flavours to find your perfect dumpling dipping sauce!

Frequently asked questions