This is my Mom’s original recipe to make Chinese dumplings.
饺子 She adds tapioca starch to the wheat starch to give it a chewy texture. You can add more or less of the tapioca flour to get the texture that you like. The steaming time for the Chinese dumplings depends on the type of filling and the thickness of the dough. Fifteen to twenty minutes should do it. Enjoy! Check out
the recipe below:
Mom’s Chinese Dumpling Recipe:
4 cups wheat starch
1 cup tapioca starch
1/2 to 1 teaspoon salt
3 tablespoons cooking oil
3 cups boiling water
Put the wheat starch in a big mixing bowl. Add salt. Gradually pour boiling water into the bowl. Gradually add the tapioca starch. You can add more or less water . After a few times you will be able to tell how much water to add. Knead the dough for a few minutes. Gradually pat some cooking oil into the dough and continue to knead. Be careful because the dough might still be hot. You can use cornstarch instead of tapioca starch but use less cornstarch. You might have to experiment in small batches to see how much cornstarch you need instead of tapioca flour.
For the filling you can use any combination of ingredients that like. We like to use ground pork with chives. For this recipe, you would need about 8 oz. ground pork with 1/2 cup to 1 cup chives. Chop up some prawns and add if you like. Just mix the ingredients together.
You might want to try a vegetarian filling. You might try chopping up some Chinese cabbage, chives, green onions and celery. Stir fry all your vegetables in a tablespoon of cooking oil over medium heat. Add 1/2 teaspoon of salt, 1 teaspoon soy sauce, a dash of sesame oil and other favourite ingredients and stir fry. Put the in ingredients in a bowl and let cool off for at least 1 hour.
To make a dumpling, take a small piece of dough and roll it between your hands into a ball. Press from the edges outward. The middle should be slightly thicker. You can use a a rolling pin, a knife or like my mom, use a hand press to flatten the dumpling skin. You can form a pocket for the dumpling skin or you can do a simple half fold. There are many different ways to fold a dumpling which you can check out from different cooks.
Put a tablespoon or more of the ingredient onto the centre of the dumpling. Regardless of what fold you use on your dumpling, be sure you close the edges together by pinching the edges together.
Grease the bottom of a tray with cooking oil. Put the dumplings in the tray, leaving a small space between each dumpling. Put some water in a pan and bring to a boil. Put the tray of dumplings in and cover with a lid. Steam the dumplings for 15 minutes. Steam longer if required. This recipe makes 36 to 48 dumplings. Enjoy!
For a vegetarian