Colourful Chinese Dumplings Recipe
Chinese dumplings, also known as Pot-stickers or Momos (depending on where you are from), are perhaps one of the most universally known dishes. They come in many forms, many kinds of fillings, and quite often vary region to region. Made right, these babies are a mouthful of flavourful explosion, and with time, more and more unique creative versions of these dumplings have been taking centre stage. Check out the humongous Xiao Long Bao's (soup dumplings) in NYC.
Though I have made dumplings in the past, my wrapping/ sealing is still far from perfect. For this recipe I was inspired Salty Seattle to create dumplings with colorful skins, simple, effective, yummy and so much of fun! I admit that making these from scratch is time consuming, especially if its your first time, but if you are someone who finds cooking therapeutic, and are adventurous, this recipe is most definitely for you!
- For the skin
- 4 CUPS All-purpose flour
- Green skin: handful of parsley
- Red/ Orange skin: 1 Roasted bell pepper and 1 red chili (de-seed)
- 1 CUP water
- 2 Pinches of salt
- 2 bowls and damp cloths
- Filling Chicken
- Mix all the ingredients in a bowl
- 300g Minced chicken
- 1 TBSP SHAOXING RICE WINE
- 2 TBSP Light soya sauce
- 1 TSP Dark Soya Sauce
- 2 TBSP Sesame oil
- 1 Stalk of spring onions
- ½ TSP Baking powder (optional)
- 1 TSP Corn Starch (optional)
- 1 ½ TSP SALT
- Pinch of pepper
- 1 chilli padi (optional)
- 4 cloves garlic minced (2 if you are not a garlic lover)
- 2 TSP Ginger (about a thumb size)
- Dipping Sauce
- Mix all the ingredients in a small bowl
- 1 Chilli padi (or 1 ½ TSP Chilli oil)
- 3 TBSP Light soya sauce
- 1 TBSP Mirin
- 1TSP Sesame oil
- 1 TBSP spring onions
- 2 clove garlic
- ½ TSP Sugar
- For coloured skins, blend the ingredients as listed for the desired colour and then sieve the liquid out. Add water when blending and a pinch salt each.
- Per colour: mix 2 cups of flour with ½ cup of coloured water
- Knead until smooth for about a good 15mins.
- Place dough in a bowl and cover with damp cloth. The cloth should not touch the dough. Place the dough in a covered RTP area, such as your oven or a space similar. Leave for 20mins, 2 hours for best results
- Once you take the dough out, you will notice the skin is bouncier. Knead it for another 5mins and then again place back in bowl with damp cloth for another 20mins.
- Once done, take dough out and roll flat. Thickness should be that of a CD rom or slightly thinner.
- Using an 8-10cm diameter cutter (or anything that is round, I used a plastic lid 😊) cut your round skins out.
- Place 3/4 of the spoon filling in and seal - you can look at a bunch of YouTube videos for the technique (I am still learning).
- In a pot of boiling water (with a bit of oil) place the dumplings in one by one (cook about 6 at a time).
- Once dumplings start rising to the top of the water, cook for another 1 min. Dumplings will be full of air and look swollen at this point.
- Take the dumplings out and place in serving dish immediately. Repeat this step till the dumplings are done.