Chinese Steamed Dumplings

There is something simply irresistible about these little parcels. Perhaps because of all the fond memories they bring. When I lived closer to home, I loved going to Dim sum with friends and family. Sharing those tiny plates of assorted goodies, like your own little smorgasbord spinning in the centre of the big round table.



Of course, there are infinite possibilities when it comes to dumplings. First is the preparation method. They can be steamed, deep fried, pan fried, or fried then steam/boiled “potsticker style.” Then you have the wrappers, which can be completely opaque all the way to translucent depending on the mix of flours used. And of course, there is the filling. Oh, the endless combinations! I can’t even begin to list them!



But one thing that these little dumplings have is common is the need for a little patience. They are not hard to make, but you need to make each one individually. You need to be gentle. One rip or tear in the dough could be detrimental to the final product.

So take your time, put on some music, and enjoy your time in the kitchen. It’s worth it!

Chinese Steamed Dumplings
Makes 35-40 Dumplings

For the Wrapper
2 cups Water
4 tbsp Vegetable Oil
2 cups White Flour
1 cup Corn Starch (in USA/Canada) or Corn Flour (in the rest of the world)
1 tsp Salt

For the Filling
1 Egg, beaten
3/4 cup Green Onions, sliced
2 tbsp Water, Room Temp
3 tbsp Soy Sauce
1 tbsp Fresh Ginger, minced
1 tsp Dried Red Chili Flakes
1 tsp Sesame Oil
1/4 cup Fresh Cilantro, finely chopped
1/2 tsp Fresh Ground Black Pepper
600 grams Ground Beef

To make the wrapper, boil the water. Add the oil to the water. In a separate bowl, combine all dry ingredients. Add the water mixture into the dry ingredients, mixing to form a soft dough. Set the dough aside.

In a large bowl, mix together all ingredients except the beef. Add the beef, and using your hands or a fork, mix well so that the flavorings are well distributed throughout the beef.

Turn the dough out onto a floured surface, and shape into a log. Slice the log into 40 rounds. Roll each round into a disc about 10cm in diameter. Place a heaping tablespoon of filling in the centre of the disc, and fold one side over the make a half circle. Pinch the edges closed. Trim the edges if desired. Repeat until all the dumplings are complete. At this point you can freeze the dumplings.

To cook the fresh dumplings, place on a piece of parchment paper in a steamer basket and steam for 12-14 minutes.

To cook the frozen dumplings, place on a piece of parchment paper in a steamer basket and steam for about 18-20 minutes.

Serve with soy sauce for dipping.