1 Dollar Dumplings (3 Ways)
These are the greatest and cheapest homemade dumplings you'll likely ever have.
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Full Recipe:
Ingredients Needed:
Dumpling Dough:
- 1 package CIRCULAR gyoza wrappers
OR
- 1.5 cups (225g) all purpose flour
- .5 cup (75g) bread flour
- 2/3 cup (147g) water, boiling
- 1/2 teaspoon (2g) kosher salt (for dissolving in water)
- corn starch for rolling
Filling and Assembly:
- 1 lb (450g) ground pork
- 3 cabbage leaves, finely chopped
- 3 green oinons, very thinly sliced
- 3 cloves garlic, finly chopped
- 1 inch knob ginger, grated
- 1 tablespooon (14g) soy sauce
- 1 teaspoon (4g) sesame oil *optional*
- 1/4 teaspoon (2g) of fine sea salt
- 1/2 teaspoon (3g) sugar
Dipping Sauce:
- 1/4 cup (60ml) white distilled vinegar
- 1/4 cup (60ml) soy sauce
- 1 teaspoon sesame or chili oil *optional
Skirt Method:
- 1/2 cup (118g) water
- 2 tablespoons (19g) all purpose flour
My new crush... crispy Chinese pan-fried pork dumplings | Marion's Kitchen
These little guys are fluffy, porky - and with a crispy twist! Seriously, I can't get enough of them.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
The Best Crispy Dumpling Skirt (Dumpling Lace) | Lisa Lin
If I'm making pan-fried dumplings and I feel like doing something extra, I'll make this dumpling skirt. It's super easy to make. All you need to do is add flour to water to make the slurry and use that to cook the dumplings. Adding a tiny pinch of salt makes a difference in the flavor!
FULL TUTORIAL:
TIMESTAMPS:
00:00 Intro
00:11 How to make dumpling skirt
01:22 Common problems/issues
01:46 Outro
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Gyoza (Pot-Stickers): 5 Rookie Mistakes
Gyoza (Japanese Pot-Stickers): 5 Rookie Mistakes
Learn how to make great dumplings at home
00:50 Filling
03:05 Shaping
07:30 Freezing
07:52 Dipping Sauce
08:22 Cooking the Dumplings
Makes about 40 dumplings
Filling:
100g napa cabbage leaves with stems (about 2 large), coarsely chopped
2 scallions, coarsely chopped
1 garlic clove, coarsely chopped
1/2 inch ginger, thinly sliced
2 Tbsp cold unsalted butter, cut into 4 pieces
1/3 cup water
1 tsp sesame oil
1 Tbsp soy sauce (tamari style if possible)
1 Lb (450g) ground pork
2 tsp Diamond Crystal Kosher salt (1 tsp table salt) = 5.7g salt using a 0.01g precision scale
Freshly ground black pepper to taste
Put cabbage, scallions, garlic, ginger, water, sesame oil, soy sauce, and butter into a food processor and pulse until very finely chopped (but not pureed). Combine with all the other ingredients and knead with your hands or mix with a large spoon until ingredients are evenly distributed.
Shaping:
1 package gyoza wrappers (potsticker or dumpling wrappers work too)
A small cup of water
Foil or parchment paper covered baking sheet
Work with 2-4 wrappers at a time. Keep the rest covered with a damp paper towel. Place 1 Tbsp of filling into the center of each wrapper. Dunk your finger in water and use it to moisten the edges of the wrapper. Connect the edges together in the middle, then pleat the remaining wrapper toward the middle. Set the gyoza in a single layer on the prepared baking sheet.
Sauce:
1 Tbsp lime juice (or lemon juice or rice wine vinegar)
2 tsp ginger grated on a microplane zester
1.5 Tbsp soy sauce (tamari style if possible)
A splash of sesame oil
Mix all ingredients together.
Cooking:
Grapeseed, safflower, canola or some other high heat oil
Set a large non-stick pan over medium heat. Add enough oil to make a thin film on the bottom. When the oil starts to shimmer, add gyoza in a single layer. Try not to let them touch or they’ll stick together. Cook until they brown on the bottom, 1-2 minutes.
Have a lid handy. Add enough water to create a 1mm thick layer on the bottom (1/3 cup for 10” skillet, 1/2 cup for a 12” skillet). Immediately, cover tightly with a lid. Let dumplings steam for 3 minutes (6 minutes if frozen), then remove the lid. Continue cooking, swirling pan frequently until the water has fully evaporated and the dumplings have crisped again, about 2 minutes longer. Slide dumplings onto a plate, turning them crisped-side-up. Repeat with remaining dumplings. Serve with sauce.
Freezing:
Uncooked gyoza can be frozen for several months. Put the baking sheet with gyoza into the freezer just until they are hard (about 2 hours). Then move them into a ziplock bag. Cook straight from the freezer.
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Best Chinese Dumplings Recipe By Chef Hafsa | Hafsas Kitchen
today you'll learn how to make Chinese Dumplings Recipe By Chef Hafsa | Hafsas Kitchen
yeh bilkul restaurant wali dumplings jesi banti haim
you'll need following ingredients to make it
1 Cup Flour
1/4 tsp salt
water as req
with 1 cup flour you can make 34-36 dumplings
chicken mince 1 cup
1 tsp fine chopped ginger
1/2 tsp fine chopped garlic
1/2 cup cabbage chopped
1/4 cup green onion chopped
1 tbsp soya sauce
1/2 tsp white pepper powder
1/4 tsp black pepper powder
1 tsp chicken powder
1 tsp flour
1/2 tsp salt
1 tsp seasame oil
1 tsp cooking oil
oil for greasing
1/4 Cup water
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