Make Dumplings From Scratch. Because What Else Is There to Do?

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Forget those ‘do’s and don’ts’ posts of Chinese New Year traditions where the number 1 thing on the list is “don’t wash your hair or feet”.  As the coronavirus claims more lives, we advise all Beijing residents to take the necessary precautions and keep their families safe. 

Let me guess, you may have never tried making dumplings at home from scratch. Tonight’s the night to do it and it’s a lot easier than you think. Besides, what else are you going to do, go exchange viruses with strangers?

Tonight’s also the night for legions of people around the country to tune into the one of the most-watched television shows in the history of Planet Earth: the CCTV New Year’s Eve variety show. Jury’s out as to whether people actually enjoy watching the show anymore or simply love poking fun at all its bombastic excesses (like the inevitable dance number featuring 450 adorably cute Chinese kids all dancing in unison to some saccharine-sweet high-pitched tune). But it's all part of the CNY festivities so might as well sit back ane enjoy. 

Dumpling making scene from Crazy Rich Asians

Dumplings signify family reunion; in Northern China, families traditionally spend New Year's Eve together preparing the dumplings, which are eaten at midnight. The crescent shape of dumplings symbolizes wealth and prosperity because of the resemblance to ancient Chinese money called silver ingots.

Ingredients

• ¾ lb ground pork (or your choice of ground meat or seafood)

• ½ cup water

• ¼ cup light soy sauce

• 1 teaspoon dark soy sauce

• 1 ½ teaspoon salt

• ½ teaspoon each: white pepper, chicken bouillon

• 1½ teaspoons finely minced ginger

• 1 tablespoon finely minced leek, white part only

• 1 large egg

• 2  tablespoon vegetable oil

• 2 cups of your choice of shredded or finely minced vegetables *

• 1 tablespoon sesame oil

For the dumpling wrappers: 

• 4 cups all-­purpose flour

• 2 cups water

* For vegetarian dumpling filling, shredded and chopped carrot, chopped re-hydrated shiitake mushrooms, and diced dry tofu are recommended. 

Directions

1.  Knead the dough:

Place the flour in a large bowl. Stir in 1 cup of the water, working the water into the flour with your hands. Slowly add more water, about ¼ cup at a time, mixing thoroughly so the water is fully incorporated before adding more. Stop when the dough is springy and soft, not too dry but not slippery. Transfer to a clean surface and knead for 3 to 5 minutes. Cover with a damp cloth and let sit for at least 10 minutes.

2.  Make the filling:

In a bowl, mix together the ground meat, leek, ginger, soy sauces, salt, white pepper, chicken bouillon, and cooking wine. Add water about ¼ cup at a time and beat into meat mixture until you’ve used all the water and it has been fully beaten into the meat mixture. Always beat meat mixture in one, circular direction. The pork should have the consistency of a thick cake batter. Add a raw egg and mix another 20 to 30 strokes. Blend well. Add the vegetables and sesame oil. Blend well. Add oil and mix through. The filling is now ready to fold into the dumpling wrappers.

*If you want to add any veggies, just chop them up into little pieces and then add them to the meat mixture. Add sesame oil, salt, and maybe some white pepper so that you make sure you flavor the veggies as well. If you’re adding zucchini, eggplant, napa cabbage, or any other veggie that that has a lot of water in it, then chop it up, salt it, seat it, the squeeze out the moisture, then add it to meat mixture.

3.  Roll out the dumpling skins:

Divide the dough into three equal pieces. Roll each piece into a long rope, about ¾ inch in diameter. Slice the ropes into½ inch-­‐long pieces. Lightly sprinkle the pieces with flour, and roll them with one hand on the counter to form balls. Squash each ball with the center of your palm to flatten it like a silver dollar.

Sprinkle flour over the dough and work surface. Working with a rolling pin and one piece of dough at a time, start from the center of the dough and roll outward, then roll back to the center. Turn the dough a few degrees and roll again. Continue rolling, turning the dough in the same direction, until you have made a full revolution. The dumpling skin should be flat and round and slightly bigger than your palm. It probably won’t be a perfect circle the first time you try, or the second, for that matter. Your technique will improve as you go along.

Stack the wrappers and cover with a damp cloth to prevent them from drying out while you finish rolling. Use them immediately.

4.  Wrap the dumplings:

Place a dumpling skin in your palm. Scoop a dollop of filling in the center of the skin. Fold the skin in half, and pinch the top of the semicircle together. Starting from one side, pleat and pinch the edges until the filling is fully sealed and the dumpling has the shape of a crescent.

5.  Cook the dumplings:

While you are wrapping, fill a large pot with water and bring it to a boil over high heat. Add the dumplings in batches of 20, and when the water returns to a boil, cook for 5 minutes. Drain and serve immediately.

6.  Make chili sauce:

Heat ½ cup of oil in a wok for 3 minutes on high until oil is about 140 degrees Celsius. Place a few tablespoons of ground chili peppers in a heat-­safe bowl. (If you like, you can also add some garlic, leek, ginger, salt, and/or coriander.) Pour the hot oil over the chili peppers and mix thoroughly. Let it cool before serving.

Photos: courtesy of Black Sesame Kitchen, Wendy Xu, giphy, The Boston Calendar

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