Secret Chinese Dumpling Recipe Revealed | Chef Brian Tsao | Everyday Food

The secret has been revealed! Treat your tastebuds to Chef Brian Tsao's mouth-watering Chinese Dumpling recipe, complete with ground pork, Napa Cabbage and rice wine.

#ChineseDumpling #Dumplings #Recipe #RiceWine

YIELD:
30-36pc

DOUGH:
2cup All Purpose Flour
½cup Water
½tsp Kosher Salt

FILLING:
6oz Napa Cabbage, minced
2 Scallions
2 Eggs
12 oz Ground Pork
2 tbsp Soy Sauce
2 tsp Sesame Oil
1tsp Rice Wine
2tsp Ginger
½tsp Salt
1 tsp Ground White Pepper

DIPPING SAUCE:
2 tbsp zhenjiang vinegar
1 tbsp Garlic
1 ½ tbsp chili oil

NOTES:
For the most authentic dumpling experience, I highly recommend making the dumpling wrappers from scratch. However, fresh dumpling wrappers are time & labor intensive, plus it’ll take some practice to get down. The video demonstrates the technique, but you can also get great results using pre-made dumpling wrappers from your local supermarket. Just be mindful to get dumpling or gyoza wrappers and NOT wonton wrappers, which are much thinner and harder to work with.

METHOD:
1. Combine all purpose flour and water into a bowl, mix until a dough forms. Once the dough forms, knead the dough until the gluten has fully developed. You will know when the gluten has developed when you pinch the dough and it quickly returns back to its original shape. The dough can also be made using a table top mixer with the hook attachment, same rules apply for gluten development.

2. Once the dough is formed and gluten is fully developed, lightly cover the dough with plastic wrap or a damp towel in a bowl and allow to rest for 45 minutes to an hour.

3. While waiting for the dough to rest, combine all ingredients into a bowl until all ingredients are distributed through the filling evenly. Hold the filling cold while making the dumpling wrappers.

4. After the dough has fully rested, cut the dough into 4 even strips and lightly roll out to a long cylindrical shape roughly the width of a finger. Cut each strip into small “pucks” roughly ⅔ to ¾ ounce in weight.

5. After the “pucks” are cut, use a chinese rolling pin (pronounced “guh-when”) and roll out each puck to the center on one side, give a quarter turn & repeat until you have a flat round dumpling wrapper with a slightly thick center. Watch the video for full demonstration.

6. Fill each dumpling wrapper with approx 1tbsp of filling in the center, folder over and lightly pinch the edges to form a dumpling. Wrap your hands around the dumpling like a cup to give its final shape and place completed dumpling onto a flour lined flat tray. Repeat until all dumpling wrappers are done.

7. The best way to have dumplings is fresh from shaping, but you can also freeze them on a tray & bag them up to eat later.

8. When you’re ready to eat your dumplings, use a large pot (min. 1-2gal) and fill ⅔ to ¾ full with water (unsalted) and bring to a boil. Place the dumplings into the boiling water, being careful not to add too many at a time, and cook for approx 5-6 minutes if fresh or 12-16 minutes from frozen.

9. Prepare your favorite dumpling condiment and ENJOY!

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Secret Chinese Dumpling Recipe Revealed | Chef Brian Tsao | Everyday Food
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