Making Chinese Dumplings

The wife of my church’s missionary to China taught my mom, sister, aunt, and me how to make dumplings yesterday. She made Danny, Bella, and me dumplings after I had Declan. They are delicious! She very kindly offered to teach us all-American cooks how to make a Chinese dish. I took (practically) billions of pictures and a few videos. And I’m still not so sure I can make them without her.

   10 c   unbleached flour
  2-3 c  cold water
    ½     onion
    ½      head of cabbage
     3     carrots
     1 lb ground beef
     1 t   ground ginger
1 ½ t seasoning
     3 t   soy sauce
     2 t   salt
     5 t   oil (we used olive)
  1. Combine 6 cups of flour and 2 c water. Work together with a fork until it forms a rough ball. Knead the dough. Add more water or flour as necessary to make a dough ball that is semi-firm and not sticky. Place the dough in a bowl; cover with a cookie sheet and set aside.
  2. Chop the onion, carrots, and cabbage very fine using a food processor, Vita-Mix, or knife. Very fine=the size of the letter “a” on your keyboard’s Tab key.
  3. Combine the vegetables, burger, soy sauce, ginger, salt, oil, and seasoning.
  4. Remove the dough and place on a cutting board. Sprinkle the board with flour, then knead a few turns and tear in half. Knead each half a few turns. Place one half back in the bowl and cover with the cookie sheet.
  5. Push your finger through the center of the dough. Begin rolling the dough around two fingers, widening the opening. Work until the opening is about 7 inches in diameter.
  6. Squeeze the circle in your hands until the opening has doubled to about 14 inches in diameter. Break the circle in half at its smallest point and roll it on the floured board a bit with your hands.
  7. Break off 1/2 pieces off the end of the roll. Flatten each piece STICKY SIDE UP/STICKY SIDE DOWN. The flour outside should remain on the outside. This is important. If you flatten the dough with your palm touching the “outside” floured part, your rolled dumpling will be an oval instead of a circle.
  8. Roll each circle with a small rolling pin. Hold it in the center and roll to your thumb. Turn 1/4 turn and  roll to your thumb. Do this until you have rolled four sides and the dough is a circle. It will be about 3 inches in diameter.
  9. Place approximately one tablespoon of filling in the center of each circle. Fold the circle in half. Pinch the top together, then the sides. Pinch very well or the filling will escape when they are cooked. 
  10. Place each dumpling on a floured cookie sheet.
  11. To cook, bring 2-3 quarts of water to a rolling boil in a heavy-bottomed pan. Put dumplings in the water (30 at a time max!) and cook for 10 minutes. If the water starts to boil very hard, at 1/2 c cold water. Spoon dumplings onto a plate. Serve plain or with soy sauce.
Between the pictures and the videos, you should be able to create dumplings. Will they be as beautiful or as quickly made as the missionary’s wife’s? Probably not. But they’ll still taste just as good.
She also recommended a chicken and mushroom filling. That will be my next try!

Step 5 & 6 video: 

Step 7 videos: 

Step 8 video: 

Step 9 video: 

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