There’s nothing more satisfying than a plate of piping-hot dumplings – unless, that is, you’ve made them yourself. Follow our pro tips on how to make dumplings from scratch, then experiment with different dumpling styles, such as Cantonese wontons and Japanese gyoza.
Now that it’s oh-so convenient to buy wonton wrappers and gyoza skins at your local supermarket, it’s very tempting to skip straight to the filling, but trust us, whipping up your own dumpling wrappers is easier than you think. And chances are you’ll have everything you need on hand.
1. Sieve 1 cup (150g) plain flour into a bowl. Make a well in the centre and pour in 75ml hot water.
2. Use your fingers to bring the flour and water together into a ball. Once it’s come together, turn it out onto a lightly floured surface, then knead until you have a smooth dough.
3. Divide the dough into 12 equal portions, then roll each into a small bowl.
4. One at a time, wse a small rolling pin to roll each dough portion out on a lightly floured surface until it is a 10cm circle, about 2mm thick. Keep the remaining dough covered with a cloth as you work. You’re ready to fill and fold!
As dumplings are found in various guises across Asia, and the rest of the world, there’s no limit to the ingredients you can fill them with. Try some of these classic combinations.
1. Chinese-style dumplings with prawns, pork and chive.
2. Korean kimchi dumplings with chicken and firm tofu.
3. Japanese gyoza with pork mince, cabbage and spring onion.
4. Korean mandu with pork, ginger and garlic.
5. Cantonese wontons with pork sausage, pork mince and shiitake mushrooms.
6. Thai fish dumplings with red onion and coriander.
Depending on your preferred filling, there are number of ways to fold a dumpling. For wontons, follow this step-by- step guide to folding Chinese, Taiwanese and Cantonese wontons like a pro.
For Chinese-style dumplings, Japanese gyoza and Korean mandu, place 1 teaspoon filling in the centre of the circle. Dip your finger in water and run it around the edge of the circle to moisten. Fold the dumpling wrapper over the filling to create a semi-circle, then pleat or crimp the joined edge to seal.
Can’t decide between steamed or deep-fried? Hedge your bets with our favourite dumpling cooking method: pan-fried. This nifty cooking technique gives you the best of both worlds: a golden base and tender, steamed upper.
1. Heat 2 tbs oil in a non-stick frypan over medium-high heat.
2. Arrange dumplings in a single layer, with the pleated-edge up, then allow to cook for 2-3 minutes until golden.
3. Pour in 1 cup of water, cover the pan with a lid, then allow to cooking for a further 3 minutes or until the wrappers are translucent.
4. Remove the lid and cook until the bases are crisp again.
5. Dig in!
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