This is the most delicious and authentic Chinese dumpling recipe straight from Shanghai to you. Take the time to stop into an Asian grocery store, market or order from Amazon to find the right ingredients. You will love the flavors and be glad you did!
Filling for Dumplings
1 Tbls. Ginger (optional)
1 bunch Green onion, finely chopped
3 bunches (.75 lb) Chinese celery, finely chopped
1 ½ pound finely ground pork
2.5 teaspoons of Sugar
3 Tbls. Light soy sauce
1 Tbls. Dark soy sauce
2 teaspoons of chicken base
2 Tbls. Chinese cooking wine
2 packages dumpling wrappers
1 Heat a pan with oil. Add chopped ginger, minced garlic, and green onions. Add salt and pepper. Fry for about one minute until softened. Set aside.
2 Remove the leaves from the Chinese celery and rinse well to clean. Chop the celery verrrry fine. Place in a separate bowl, add 1 teaspoon salt and stir. Let sit for about 20 minutes. After 20 minutes, squeeze the chopped celery with your hands so that most of the water drains out of it. Try to remove as much excess water as you can, so your dumplings are not soggy.
3 In a large bowl, add the pork and chopped celery. Mix for 5 minutes to create a smooth texture for the filling. This is best done with your hands. You could use plastic gloves if that grosses you out.😁 The mixture should have a paste-like texture when it’s done.
4 Next, add the following seasonings to the pork mixture; from step one add the chopped ginger, minced garlic, and green onions mix. Then add 1 or 2 eggs (depending on the dryness of the mixture), sugar, light soy sauce, dark soy sauce, chicken base, cooking wine and possibly a little more salt if needed, after testing your cooked sample. Stir until everything is mixed well.
5 Wrap dumplings with dumpling wrappers.
6 Cook Dumplings – 2 Options
Bring a large pot of water to a boil and place a few dumplings in at a time. Stir gently as you go, making sure they do not stick to the pot or each other. If cooking fresh dumplings, they are typically done when they float to the top and begin to look transparent. If they are coming from frozen, they may need a bit longer to cook through. Approximately 2-3 minutes from fresh, 5-6 minutes from frozen. Always test a sample, to check for doneness.
Heat 2 tablespoons of oil over medium-high heat, in a large non-stick pan. Add the dumplings to the pan, spacing them out slightly. Fry for 2 minutes, then add enough water to cover the bottom of the pan. Cover and reduce heat to medium-low. Steam until the water has evaporated. Remove one dumpling to check for doneness. If it looks raw, add more water to the pan and cover again. Steam them until cooked through. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.
Feel free to adjust the amount of seasoning; ginger, green onions, garlic, etc. to your taste preferences.
If the edges of your dumpling wrappers begin to dry out while you are perfecting your folding skills, put the wrappers in a damp paper towel in a sealed ziplock plastic bag to soften.
If you plan to make and eat the dumplings right away, put them on parchment paper or plastic wrap to prevent sticking.
To freeze for later use, arrange them on a sheet pan lined with parchment paper. Make sure none of the dumplings are touching and freeze. After they have frozen, move them to a different type of container if desired, a freezer-safe container or a Ziploc freezer bag works great.
You can also freeze and save unused dumpling wrappers in an airtight bag for later use.
Keywords: Chinese, Dumplings, Pork, Wrappers, Dipping, Sauce, Filling