Recipe for steamed dumplings. Cooking Chinese dumplings

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Do you like dumplings? Almost everyone will answer this question in the affirmative. This uncomplicated dish has long gained its popularity among bachelors, housewives and children.

A product made of meat and unleavened dough, boiled in water - what could be simpler? This article will focus on steaming dumplings in a slow cooker. The article will also provide a recipe for Chinese shrimp dumplings.

Preparing dumpling dough

Preparing appetizing and tasty dumplings starts with the dough. For it you will need:

• wheat flour - 450 g;
• eggs - 2 pcs.;
• cold water - 200 ml;
• s alt - 5 g.

Steps of dough preparation:

1. Sift the flour into a deep dish. Make a well in the center of the mound of flour.
2. Crack the eggs into a separate dish, beat them with a fork. Add cold water and stir.
3. Pour the water and eggs into the well made in the flour. Add s alt. Knead the dough with a fork, gradually adding flour from the edges of the recess.
4. Next, start kneading the dough with your hands. Achieve a homogeneous and elastic mass. The ideal dough should be free of cracks and folds.
5. Make a ball out of the dough. Put it in a dish, cover with a towel and leave for 30 minutes.
6. Knead the dough again. The result should be a dough that does not stick to your hands.

Preparing the stuffing and making dumplings

As a filling for dumplings, minced pork, chicken, beef, fish or shrimp are used. You can add s alt, pepper and any other spices at your discretion to minced meat.

Dumplings are made as follows:

1. Cut off a piece of dough and roll it into a rope with a diameter of 5 centimeters. Cut the tourniquet into pieces 2 centimeters thick.
2. Dip the pieces in flour and roll them out with a rolling pin.
3. In the center of the resulting cake, put the minced meat filling.
4. Fold the cake in half and connect the edges.
5. Connect the ends of the dumplings to form a ball-like shape.

Cooking dumplings. List of required ingredients

In order to cook dumplings, you will need:

• dumplings - 250 grams;
• peppercorns - 9 peas;
• vegetable oil - 10 ml;
• bay leaf - 4 sheets;
• dried parsley root - 12 grams;
• vinegar 9% - 10 ml;
• ground black pepper - 5 grams;
• sour cream - 50 grams.

Steam dumpling recipe

1. Grease a steaming dish with vegetable oil. Put on the form of dumplings.
2. Pour a liter of boiling water into the multicooker bowl, put bay leaf, peppercorns and parsley root.
3. Place the steamer into the slow cooker. Turn on the "Steam cooking" mode. How long to steam dumplings? Cook 15-18 minutes.
4. Dumplings can be served immediately with a sauce of sour cream, vinegar and black pepper.

Chinese steamed dumplings, or siajiao

Chinese dumplings differ from Russian dumplings in the filling and composition of the dough.

Ingredients for filling:

• shrimps - 350 grams;
• minced pork - 100 grams;
• green bow - 2 arrows;
• ginger - 5 grams;
• Shaoxing wine - 8 grams;
• sesame oil - 3 grams;
• Sichuan pepper - 8 grams;
• ground black pepper - 4 grams;
• chicken broth in granules - 4 grams;
• s alt - 3 grams;
• white sugar - 3 grams.

Ingredients for making dough:

• wheat starch - 180 grams;
• corn starch - 60 grams;
• boiling water - 300 ml;
• s alt - 4 grams.

Ingredients for making dipping sauce:

• black rice vinegar – 10 ml;
• spicy sesame paste - 8 grams;
• light soy sauce - 35 ml.

Cooking:

1. Prepare the waterto moisten the stuffing. Finely chop the ginger and put it in a small container, add Sichuan pepper to it and pour boiling water over it. Leave the water to infuse.

2. Prepare the dip. Mix the ingredients for the sauce thoroughly in a small bowl and place the container in the refrigerator.

3. The next step is preparing the dough. Mix all the ingredients for the dough (except boiling water) in a large dish. Boiling water must be poured in gradually and at the same time you need to constantly stir the contents of the dish.

4. Wait for the dough to cool and knead it with your hands. You should get a white elastic and soft dough. Put it back into the dish, cover and let it sit for 15 minutes.

5. Peel the shrimp, remove the ventral and dorsal veins and tail. Divide the shrimp into two halves. Coarsely chop one part of the shrimp, and chop the other until minced.

6. Cut green onions into rings. In a bowl, add the shrimp and minced meat, dry chicken broth, onion, s alt, white sugar, sesame oil, Shaoxing wine, and ground black pepper. Mix everything. Add two tablespoons of ginger water and mix everything again. Add more ginger water if needed. Place the dumpling filling in the refrigerator to marinate for 20 minutes.

7. While the filling is pickling, take care of the dough. Divide it into 4 parts. Roll each part into a flagellum with a diameter of 4 centimeters. Cut each flagellum into pieces about 3 centimeters thick.

8. Roll out pieces of doughrolling pin to make a round cake 2 millimeters thick and 8 centimeters in diameter.

9. Put about a teaspoon of filling in the center of the cake. Make a dumpling.

10. Place the dumplings in a steamer dish. Steamed dumplings may stick to the cooking pan. To avoid this, line the dish with lettuce leaves or a clean cotton cloth.

11. Pour 300 ml of boiling water into the multicooker bowl. Boil the dumplings for 5 minutes.

Serve Chinese dumplings with dipping sauce or regular soy sauce.

In closing

No matter what kind of dumplings you prefer to cook - Chinese or traditional Russian, as a result you get a fragrant and very appetizing dish. By the way, it is not at all necessary to always sculpt dumplings immediately before cooking. It is enough just to make a preparation and freeze the product - so you will always get the opportunity to eat quickly and satisfyingly.