I made chinese Dumplings, and I use tofu, soy sauce, and so on…so, their taste are a little Japanese!
ingredients( about for 2-4 persons):
dumpling wrappers…about 40sheets ( when you cannot get them, refer to “Ingredients for the dough” and “How to make the wrappers” below!)
minced chicken meat …100g
momen tofu…1(about 300g)
a bamboo shoot boiled plain…1/4
A: grated fresh ginger…1Tbsp
A: sake…1 Tbsp
A: soy sauce…1/2 Tbsp
A: toasted sesame oil…2tsp
A: salt & pepper…a dash of
A: potate starch( thick soup)…1.5 Tbsp
Ingredients for the dipping sauce:
vineger… 2 Tbsp
soy sauce…2 Tbsp
Chinese spicy sesame oil…suitabli if you can get it
How to make:
2, cut the vegetables…cut bumboo shoot, shiitake mushrooms (without the stone) and white leak into fine chopping.
3, Put meat, drained tofu, vegetables, and all “A” into a bowl, and mix them well.
4, While avoiding the edges of the dough, use a small spoon to place a teaspoon of filling into the center of the wrapper.
5, Press the edges of the dough together, forming a half circle. Put it on your working surface, pressing the bottom of the dumpling. Fill the remaining wrappers until you have about 30-40 dumplings.
6, Heat oil in a pan and saute the dumplings over medium-high to high heat, and do their bottoms brown.
7, Add water to the pan(soak up to the 1/4 height of the dumplings). Cover the pan over the dumplings and cook until the water is absorbed (3 to 7 minutes) over medium-high heat.
Enjoy them with the dipping sauce!
itadakimasu! & gochisousama!
Ingredients for the dough:
wheat starch…1 1/4 cups(150g)
tapioca flour/starch or wheat starch…1/4 cup(30g)
boiling hot chicken broth…1 cup(240 cc)
vegetable oil…1 tsp
How to make the wrappers;
1, In a bowl, mix all the dry ingredients for the dough. With wooden chopsticks, stir in the boiling hot chicken broth and the vegetable oil.
2, Sprinkle wheat starch over a wooden cutting board or other appropriate kneading surface. When the dough is still hot, start kneading the dough until it becomes smooth. If the dough is sticky, you may need to add more wheat starch.
3, Cut the dough into 4 sections and roll each section into an 8-inch cylinder, using the palms of your hands. For this recipe, cut each cylinder into 8 pieces. Cover with plastic to keep the dough moist while you flatten each piece.
4, The trick to making the wrapper into a near-perfect circle is to sandwich the piece of dough between two pieces of parchment paper and flatten it using the bottom of a pan. Then you can use a rolling pin to roll them out more. You want your wrappers to be at least 3 1/2″ wide.
5, Fold 8 narrow pleats, where each pleat overlaps the previous pleat halfway. You should leave about 1/3 of the edge without pleats.