Chinese Dumplings with Dipping Sauce
5
- Prep Time35 min
- Total Time50 min
- Makes4 to 6 servings
Produced by Stephanie Han Kim, Food Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari
Dumplings are a perfect dish to make when you have extra hands around to fill and pinch. Ground pork is a common protein for jiaozi, but you could use ground turkey, shrimp or tofu, too.
Dumplings
454 g ground pork, turkey or plant-based meat alternative
3 to 4 green onions, finely chopped
3 tbsp soy sauce
2 tbsp oyster sauce, optional
1 tbsp finely grated ginger
1 tbsp sesame oil
Round or square dumpling or wonton wrappers, thawed if frozen
Dipping Sauce
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil, optional
1 tbsp chili-garlic sauce, optional
1 tsp brown sugar or honey
1 tsp finely grated ginger
Pinch red pepper flakes
1/2 green onion or a few fresh chives, finely chopped
Instructions
Dumplings: Combine pork, green onions, soy sauce, oyster sauce, ginger and sesame oil in a medium bowl. Stir until very well mixed.
Assembly: Fill a small bowl with warm water. Working with no more than a few wrappers at a time so that they don’t dry out, dip your finger in the water and run it around the edge of each wrapper. Scoop a heaping tsp of pork mixture into the centre of a wrapper. Fold wrapper over filling to seal, crimping edges in any style you like and pressing out any air pockets. Place dumplings on a baking sheet, sitting them upright if you plan to cook them as potstickers.
Cook dumplings following your preferred method. (See below for options.)
Dipping Sauce: Meanwhile, stir soy sauce with vinegar, sesame oil, chili-garlic sauce, sugar, ginger, red pepper flakes and green onion in a small bowl (or shake ingredients together in a jar). Serve dumplings with dipping sauce.
Make-ahead tip
Make dumpling filling in advance and allow the meat to marinate in the fridge overnight. Or make dumplings in advance and freeze in a single layer on a baking sheet, then transfer to a container.
Dumpling cooking methods
Potstickers Heat a pan over medium-high and coat with canola oil. Add dumplings in one layer. Cook until bottoms are golden. Pour 1⁄2 cup water into pan. Cook, covered, about 5 min. Remove lid and sim- mer until water has evaporated.
Steamed dumplings Set dumplings in a bamboo (or other) steamer lined with parchment. Cook over a pot or pan of simmering water until dough is tender and looks transparent and filling is firm and cooked through.
Boiled dumplings Lower dumplings into a pot of gently boiling water. Boil until they float to the surface, then continue to cook until filling feels firm, about 1 more min.
This recipe was created for Chatelaine by Julie Van Rosendaal as part of an easy dumpling feast that your guests can help make.
Julie Van Rosendaal is the author of 12 best-selling cookbooks and a food columnist on CBC Radio, and she writes about food for publications across Canada.
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