Jiaozi, Gyoza, Mandu or Momo. Every culture has it's very own delicious version of a dumpling!
Just so you know, Dim sum does not mean dumpling, but stands for a variety of small appetizers, which can be steamed, fried or boiled.
So gorwing up, I remember loving those sundays where my mom told us to get
ready to help making these dumplings! It was a full family affair! Mostly because my brother and I ate so many that mama bigbelly needed extra hands.
I also remember friends coming over to hang out and trying them for the first time in their lifes. I will not forget the face they made after realizing what they have missed all of their lives.
Nowadays of course I still love them and make them myself now and again. It seems so intimidating to make it yourself, but actually it is really easy! Especially the dough. However, it does take some time and should therefore be reserved for sundays haha.
Of course you can skip the dough making and rolling part, since this is what takes the longest. Buy them in your asia store and use some whater so that the fough sticks. I do think that self made dough makes a big difference in the texture though!
Instead of rolling the dough out one by one you can roll out the whole sheet and cut out circles with a cookie cutter.
After wrapping the dumplings you can freeze your dumplings and store them for a few months. Do so one at a time or they will stick. After they are hard you can throw them into a bag together.
Here i will give a meat 🍖 and a vegan🌱 option for the filling.
Time: 2-3 hrs (incl dough making)
45 min (bought dough)
For the dough (feeds 4-6):
800g all purpose flour
400ml warm water
2 Tbsp salt
1 Tbsp sugar
For both fillings (each) :
1 thumb size chunk of ginger, chopped
4 cloves of garlic, minced
1 spring onion
1 Tbsp dark soy sauce
1 1/2 Tbsp light soy sauce
1 1/2 Tbsp Shaoxing wine (sherry)
1 Tbsp sugar
1/2 Tbsp salt
1 Tbsp sesame Oil
For vegan filling:
2 packs of vermicelli noodles, put into bowl of boiling water until soft, then washed with cold water
2 hands full of shiitake, cut into small pieces
2 carrots, shredded or cut into tiny pieces - 100g tofu, water pressed out and crumbled
For meat filling:
600g minced meat of your choice
1 piece of root vegetable (carrot or parsnip), cut into small pieces
Mix the dry dough ingredients and pour in warm water.
Knead dough about 5-10 minutes until surface is soft and springy.
Cover and set aside for at least 1 hour.
Pour some vegtable oil in your pan and fry garlic and ginger.
Put in the veggies and the tofu. Stir and cook until soft.
Cut the soft vermicelli into very small pieces (can use scissor) and put into the pan.
Pour in the sauces and salt, sugar etc.
Easy, mix all ingredients in a bowl.
Now roll out your dough (like in the picture) and close the dumplings w/ fillings. Beauty is 2nd priority, just make sure they are closed properly!
Fry in a pan on medium heat and when brown on the bottom pour in a water-cornstarch mix and close the lid until evaporated.
For extra crispiness pour in a bit more oil in the end.
Watch your tongue!