Chinese Dumpling Recipes
Welcome to Chinesedumplingrecipes.com. This site contains the many Chinese dumpling recipes that I have been using for years, as well as cooking tips about the preparation and enjoyment of Chinese dumplings. If you are learning how to make Chinese dumplings, you will be able to find much information and inspiration in the following articles and pages.
Our favorite Chinese dumplings recipes
- Chicken Cilantro Chinese Dumpling Recipe
- Pork and Chives Chinese Dumplings Recipe
- Bamboo Shoot and Chicken Dumplings
- Steamed Pork Soup Dumplings
- Black Rice and Chicken Dumpling in Chicken Soup
- Enoki Mushroom and Chicken Dumplings
- Beef Potstickers – A Chinese Fried Dumpling Recipe
- Cabbage and Chicken Dumpling Soup
- Sea Cucumber, Shrimp, Clam, and Chicken Dumplings
- Wonton wrapper recipe
- Wonton and wonton soup recipe
- Shrimp dumpling wrapper recipe
- Shrimp dumpling recipe
Chinese dumpling cooking tips
- How to Make Chinese Dumplings
- How to Make Chinese Dumplings from Scratch
- How to Make Chinese Dumpling Wrappers
- Tips for Making Dumpling Dough and Wrapper
- Tips for Making Chinese Dumpling Fillings
In the following article, I will introduce the history of Chinese dumplings, the variety of ways in which people cook Chinese dumplings, and the many benefits of enjoying Chinese dumplings.
Chinese dumplings history
Chinese dumplings, also known as Jiaozi in Chinese, is a traditional Chinese dish consisting of a ground meat/vegetable filling wrapped inside a thin layer of dough, and then boiled or steamed. It is usually eaten dipped in a condiment. The origin of this dish has been lost through time, but the earliest historical record of pot stickers (known in Chinese as guotie, referring to dumplings which has been steamed, then fried) dates back to the Song dynasty, some one thousand years ago, when the dish was enjoyed by emperors and commoners alike. Chinese scholars wrote that eating guotie was considered good for the soul. Today, this dish is widely enjoyed throughout the world, and has spread into many cultures. There are Vietnamese (banh cheo), Japanese (gyoza), and Korean (mandu) dumplings, each with their unique take on this classic dish.
The many types of Chinese dumplings
Although ground pork and diced vegetables are the traditional fillings, it is possible to use many other types of ingredients, including different meats such as beef, turkey or mutton, as well as seafood such as shrimp or fish. Chicken, for example, is a popular alternative meat because it is lean and cheap, and I also have a chicken dumpling recipe that produces delicious results. The vegetable ingredients can also be varied almost endlessly. Popular vegetables used in dumplings include spinach, cilantro and nappa cabbage. It is possible to prepare a completely vegetarian dumpling. The Koreans, for example, like to wrap kimchi in their dumplings. Dim sum restaurants sometimes serve a dish called Xiaolongtangbao (literally, little dragon soup dumpling). In this dish, a small cube of frozen broth is wrapped together with the filling. When steamed, the broth melts and suffuses the filling. When you bite into this dumpling, you get a mouthful of delicious soup along with the filling. With such a large variety of ingredients, it is possible to find a combination to satisfy almost any palette.
In addition, Chinese dumplings can be cooked in a variety of ways. Steaming and boiling are the traditional methods for the Chinese, whereas Japanese gyoza is typically lightly fried. Some people like to deep fry dumplings, which gives a crispy snack. Chinese guotie, or potstickers, require a two step cooking process. First, the dumplings are boiled or steamed, and then they are placed in a thin layer of oil so that only one side of the dumpling is fried and sticks to the pot. This creates a contrast of textures, with a crispy bottom and a moist filling. Almost any chinese dumplings recipe can be adapted to all these cooking techniques.
And finally, when it comes to eating the dish, there are also many dipping sauces and condiments that can be used. Traditionally, the Chinese use a soy sauce-vinegar-chili oil combination as condiment. I personally dislike spicy condiments, and am partial towards a simple vinegar-garlic paste-sesame oil dipping sauce. But there are many possible condiments, and you can choose one which suits your taste buds.
Chinese dumplings as a health food
A common misconception is that Chinese dumplings are a meat course. In fact, most Chinese families eat dumplings alone as a single course in one meal, and they prepare dumplings in such a way that it constitutes a well balanced meal. The key to making a healthy dumpling is to use two to three parts of vegetable per part of ground meat. In my family, I typically use 2 parts of vegetable per part of ground lean meat, and use a little corn starch to make sure that the filling holds together. For the gluten-sensitive, it is even possible to make your own wrapper with tapioca starch, to obtain a gluten-free dumpling. After boiling the dumplings, nearly all the fat is left in the water, and hardly any is retained in the dumplings. Dumplings prepared in this manner constitute a balanced diet, with the correct ratio of vegetables to meat to carbohydrate, and very little fat. In fact, I find that a meal of dumplings frequently contains less fat than a salad course which has been liberally slathered with dressing and sprinkled with cheese. If you are trying to lose or maintain your weight, dumplings can be a delicious and balanced diet.
Chinese dumplings as convenience food
Another misconception about dumplings is that they are difficult and laborious to prepare, and are unsuitable for every day cooking. In fact, with a little practice, it is possible to prepare dumplings very rapidly. Chinese families typically prepare dumplings ahead of time and store them in the fridge, or freeze them for long-term storage. The preparation of dumplings is usually a communal event, with the kids chipping in and wrapping their fair share. In my family, I pre-wrap the dumplings during the weekends, and then freeze them. I like to prepare my own wrapping with my own dough, but you can buy wonton or dumpling wrappers at most Asian grocers if you do not want to make your own. (In fact, you can buy bags of frozen dumplings at many Asian grocers, but I find them to be much inferior to the ones I make myself.) I try and ensure that my freezer is constantly stocked with several different types of my favorite dumplings. This way, when I get home exhausted after work, I just need to boil a pot of water and empty a bag of dumplings into it. Fifteen minutes later, I have a delicious and nutritious meal to enjoy.
On this website, I will show you how to make Chinese dumplings. I hope that you’ll enjoy these Chinese dumpling recipes as much as I do.