Savory dumplings with three fillings

Based on 31 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Hard 💪
120
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-4+
500 g all-purpose flour
510 ml water
60 ml vegetable oil
eggs
150 g shrimp (large)
10 g ginger
200 g Chinese chives
300 g minced pork
2 tbsp soy sauce (light)
2 tsp sugar (heaped)
⅓ tsp glutamate (optional)
1 tsp salt (heaped)
40 g garlic
70 ml vinegar (black)
flour for work surface
salt
Metric
Imperial

Utensils

  • standing mixer or hand mixer with dough hooks
  • kitchen towel
  • large bowl
  • small bowl
  • chop sticks
  • small saucepan
  • cutting board
  • knife
  • small rolling pin
  • paper towel
  • large saucepan
  • cooking spoon
  • skimmer
  • garlic press

Nutrition per serving

Cal
901
Protein
36 g
Fat
31 g
Carb
119 g
  • Step 1/15

    In a standing mixer or with a hand mixer, beat together flour, a pinch of salt, and parts of the water and knead for approx. 5 – 7 min. until a smooth dough forms.
    • 500 g all-purpose flour
    • 330 ml water
    • salt
    • standing mixer or hand mixer with dough hooks

    In a standing mixer or with a hand mixer, beat together flour, a pinch of salt, and parts of the water and knead for approx. 5 – 7 min. until a smooth dough forms.

  • Step 2/15

    On a lightly floured surface, continue to knead dough by hand until smooth. Place into a bowl and cover with a clean kitchen towel. Set aside and allow to rest for approx. 30 – 40 min.
    • flour for work surface
    • kitchen towel
    • large bowl

    On a lightly floured surface, continue to knead dough by hand until smooth. Place into a bowl and cover with a clean kitchen towel. Set aside and allow to rest for approx. 30 – 40 min.

  • Step 3/15

    In a small bowl, whisk eggs until well combined.
    • eggs
    • small bowl

    In a small bowl, whisk eggs until well combined.

  • Step 4/15

    In a small saucepan, heat parts of the vegetable oil over medium-high heat until hot. Add eggs to pan and scramble for approx. 3 – 5 min. until eggs are fluffy and broken down into small pieces. Transfer to a plate and set aside to cool down.
    • 40 ml vegetable oil
    • chop sticks
    • small saucepan

    In a small saucepan, heat parts of the vegetable oil over medium-high heat until hot. Add eggs to pan and scramble for approx. 3 – 5 min. until eggs are fluffy and broken down into small pieces. Transfer to a plate and set aside to cool down.

  • Step 5/15

    Peel shrimp and roughly chop. Mince ginger and finely chop Chinese chives.
    • 150 g shrimp
    • 10 g ginger
    • 200 g Chinese chives
    • cutting board
    • knife

    Peel shrimp and roughly chop. Mince ginger and finely chop Chinese chives.

  • Step 6/15

    In a large bowl, combine scrambled eggs, ginger, minced meat, soy sauce, sugar, glutamate, and salt. Add the remaining water and mix well to combine.
    • 300 g minced pork
    • 2 tbsp soy sauce
    • 1 tsp sugar
    • 1 tsp salt
    • 180 ml water
    • ⅓ tsp glutamate
    • chop sticks
    • large bowl

    In a large bowl, combine scrambled eggs, ginger, minced meat, soy sauce, sugar, glutamate, and salt. Add the remaining water and mix well to combine.

  • Step 7/15

    Add shrimp and chives to the bowl. Add remaining vegetable oil and stir to combine.
    • 20 ml vegetable oil

    Add shrimp and chives to the bowl. Add remaining vegetable oil and stir to combine.

  • Step 8/15

    On a lightly floured work surface, knead the dough. Using a sharp knife, separate into 4 equally sized portions. Halve quarters and roll each portion into a small log. Cut each log into 8 walnut-sized pieces.
    • flour for work surface
    • knife

    On a lightly floured work surface, knead the dough. Using a sharp knife, separate into 4 equally sized portions. Halve quarters and roll each portion into a small log. Cut each log into 8 walnut-sized pieces.

  • Step 9/15

    Roll dough portions on a lightly floured surface to cover each side with flour. Then, using little pressure, flatten the dough pieces with the palm of your hand.

    Roll dough portions on a lightly floured surface to cover each side with flour. Then, using little pressure, flatten the dough pieces with the palm of your hand.

  • Step 10/15

    With a small rolling pin, roll each piece into a circle in the size of a small hand palm. To avoid tearing, make sure that the center of the dumpling is slightly thicker.
    • small rolling pin

    With a small rolling pin, roll each piece into a circle in the size of a small hand palm. To avoid tearing, make sure that the center of the dumpling is slightly thicker.

  • Step 11/15

    Place approx. 1 teaspoon of the filling in the center of each round.
    • chop sticks

    Place approx. 1 teaspoon of the filling in the center of each round.

  • Step 12/15

    Fold over one side to form a half circle and press the center. Then, tightly seal the remaining edges while releasing any extra air. Make sure that all sides are closed firmly. Place dumplings on a plate lined with paper towel.
    • paper towel

    Fold over one side to form a half circle and press the center. Then, tightly seal the remaining edges while releasing any extra air. Make sure that all sides are closed firmly. Place dumplings on a plate lined with paper towel.

  • Step 13/15

    Half-fill a large saucepan with water and bring to a boil. Then, gently, but quickly slide in approx. 1/3 of the dumplings. Using a cooking spoon, carefully stir the dumplings to avoid sticking. When the water returns to a boil, add one cup of cold water to lower the temperature. Return to a boil and then add more cold water. Repeat for two more times. Stir occasionally.
    • large saucepan
    • cooking spoon

    Half-fill a large saucepan with water and bring to a boil. Then, gently, but quickly slide in approx. 1/3 of the dumplings. Using a cooking spoon, carefully stir the dumplings to avoid sticking. When the water returns to a boil, add one cup of cold water to lower the temperature. Return to a boil and then add more cold water. Repeat for two more times. Stir occasionally.

  • Step 14/15

    When the fourth cup of cold water is added, immediately turn off the heat and remove dumplings from the pan using a skimmer. Place on a plate and allow to drain. Cook remaining dumplings.
    • skimmer

    When the fourth cup of cold water is added, immediately turn off the heat and remove dumplings from the pan using a skimmer. Place on a plate and allow to drain. Cook remaining dumplings.

  • Step 15/15

    For the dip, place vinegar into a small bowl. Add sugar and stir to combine. Press garlic into the bowl and mix well. Dip hot dumplings into the sauce and enjoy!
    • 40 g garlic
    • 70 ml vinegar
    • 1 tsp sugar
    • garlic press
    • small bowl

    For the dip, place vinegar into a small bowl. Add sugar and stir to combine. Press garlic into the bowl and mix well. Dip hot dumplings into the sauce and enjoy!