This recipe was created for Chatelaine by Julie Van Rosendaal as part of an easy dumpling feast that your guests can help make.
Chinese Dumplings with Dipping Sauce
By Julie Van Rosendaal5
PREP TIME
35 min
TOTAL TIME
50 min
Serves
4 to 6
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
Produced by Stephanie Han Kim, Food Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari
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.
Produced by Stephanie Han Kim, Food Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari
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.
Produced by Stephanie Han Kim, Food Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari
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.
FILED UNDER: Dinner Editor's Picks Quick Weeknight Dinners Recipes
