3 Dec 2010

Chinese Dumpling - 饺子

Chinese Dumpling - 饺子


A.  Dumpling wrapper

  • 3 cups self raising flour (can substitute by plain flour too, then it will become plainflour wrap)
  • 1 cup boiling water (it has to be boiling hot, otherwise, you will go through the same failure as I do)
  • 1 tbsp butter(optional)


  1. Pour hot water to the flour.
  2. Stir quickly with chopstick, the half cooked flour will resemble into chunky pieces of dough.
  3. Now, add cold water bit by bit, knead dough until it form a ball. It shouldn't be sticky at this stage.
  4. Cover the dough and rest dough for ~30min.
  5. Divide dough into 15pcs (depends on the size/thickness you like it to be).
  6. Use rolling pin to flatten them.
  7. Start frying using a pan. (Note: Must not use oil, otherwise it won't puff up nicely).
  8. Fry one side until you see some 'bubbles' puffing up and the dough slightly change to translucent, lift the dough to confirm there are a few brown patches/dots at the down side, flip them over. Fry for another 30 sec, again, lift the dough to check for a few brown patches/dots, then, it is done.
  9. Repeat for the rest of the dough.


  1. Must use boiling water.
  2. Do not use oil when frying.
  3. Stack up all the tortilla wraps to maintain the moiture in the wrap so that it will remain soft.

Flour to water ratio is 3 : 1 , so you can actually vary the quantity of wraps you are going to make easily.

Try to substitute SR flour by plain flour, then it will become a plain flour wrap.  It will have different texture.  Tell me which one you like best.

B.  Filling

  • 600g minced pork
  • 2 medium onions - chopped
  • 6 cloves garlic - chopped
  • 1 bunch coriander - chopped
  • 1 bunch parsley - chopped
  • 1/2 cup plain flour/corn flour
  • 1/2 tsp pepper
  • 1 tsp salt
  • 1 tsp sugar(optional)
  • 1 tsp ginger powder
  • 1/2 tsp 5 spices powder
  • 2 tbsp dark soy sauce
  • 1 egg


  1. Mix well all the above ingredients.
  2. Heat up the pan, when the pan is hot, add 1 tbsp oil. 
  3. When oil is hot, add 1 heaped tbsp of the mixed minced pork, flatten it using a turner to a desired thickness.
  4. Fry both faces using very low heat. 
  5. It is ready when both side are golden brown.
Helen's Asian Kitchen Dumpling PressNorpro Deluxe 3-Piece Bamboo Steamer Set

No comments:



Related Posts with Thumbnails