Lunar new year: chinese dumplings
A much-loved delicacy and a symbol of unity, Chinese dumplings (Jiaozi, 饺子) are one of the best foods to prepare with family and friends. They can be boiled, pan-fried or steamed.
Prep: 50 mins
Cook: based on the cooking option
Servings: 30 dumplings
- 250g all-purpose flour plain
- 130g water
- Neutral cooking oil - if pan frying
- 30 slices carrot - if steaming
- For the different fillings, please click here to choose
- Make the dough: In a mixing bowl, add water to the flour gradually. Mix with chopsticks/spatula until no more loose flour can be seen. Combine and knead into a dough. Leave to rest covered for 10 minutes then knead again until smooth. Cover and rest the dough again for 30 to 60 minutes until it becomes soft.
- Mix the filling: While waiting for the dough to rest, mix the filling of your choice following the instructions found in its respective recipe above.
- Roll the wrappers: Divide the dough in three parts. Roll one part into a rope then cut it into 10 equal sections (cover the rest to avoid drying out). Press each piece into a small disc with the palm of your hand. Use a rolling pin to flatten it into a thin disc. Dust with flour if it sticks. Repeat to finish the rest of the dough.
- Assemble the dumplings: Place a spoonful of filling on the wrapper. Seal the wrapper using the technique you're most comfortable with.
- Boiling: Bring a pot of water to a full boil over a high heat. gently slide in the dumplings and push them around with the back of a spoon to avoid sticking. Cover with a lid. When the water comes back to a full boil. add about 120ml of cold water then cover. Repeat the procedure another two times. When fully cooked, the dumplings should be plump and floating on the surface. Transfer the dumplings to a colander. Briefly rinse under tap water. Drain and serve immediately.
- Pan-frying: Heat up a little oil over high heat. Please in dumplings. When the bottom part of the dumplings becomes golden brown, pour in cold water enough to cover them then cover them with a lid. Uncover when the water evaporates completely. Cook for another 30 seconds.
- Steaming: Scatter carrot slices in the steamer baskets, then place dumplings on top to avoid sticking. Bring the water to a full boil in a pot/wok, then place the baskets in and cover them with a lid. then steam over medium heat for 10 minutes.
We've got loads of recipe articles on Halls Life to give you inspiration which you'll be spoilt for choice over!
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