Asian Dumplings (General). Asian Chicken Dumplings To steam the dumplings Asian Chicken Dumplings. Dumplings are a lot easier to make at home than you think. Satisfy your dumpling cravings at home.

Asian dumplings are some of my favorite nibbles and probably the best thing about them is you can throw pretty much whatever you want in there. We all want to use up those leftover ingredients right? While I was writing Asian Dumplings, I was a team of one and needed assistance. You can have Asian Dumplings (General) using 10 ingredients and 7 steps. Here is how you cook it.

Ingredients of Asian Dumplings (General)

You need 1 lbs of Ground Pork/Chicken /Beef (as long as they aren’t too lean).
Prepare 2 lbs of Green Leafy Vegetable (like Baby Bok Choy, Napa Cabbage, or Chinese Chives).
Prepare 2 tbs of Sesame Oil.
Prepare 2 tbs of Soy sauce.
It's 0.45 cup of Shaoxing Wine.
It's 0.7 tbs of Salt.
It's 0.25 tsp of White Pepper.
You need 0.3 cup of Oil (optional).
You need 0.4 cup of Water, plus more for assembly.
You need 1.5 packages of Dumpling Wrappers.

While we're on the subject of metal, a crucial tool in dumpling making - and cooking in general, is a scale. Steamed Dumplings - The tastiest morsels of pork and shrimp steamed in a bamboo steamer. Do try out my Asian dumpling recipe. These dumplings make a great and refreshing lunch or afternoon.

Asian Dumplings (General) step by step

Wash your vegetables thoroughly and blanch them in a pot of boiling water. Transfer them to an ice bath to cool. Ring out all the water from the vegetables and chop very finely..
In a large bowl, stir together the vegetable, meat, wine, oil, sesame oil, salt, soy sauce, white pepper, and ⅔ cup water. Mix for 6-8 minutes, until very well-combined..
Wrap the dumplings with the dumpling wrappers and place the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together.placing the dumplings on a baking sheet lined with parchment. Make sure the dumplings aren’t sticking together..
If you’d like to freeze them, wrap the baking sheets tightly with plastic wrap and put the pans in the freezer. Allow them to freeze overnight. You can then take the sheets out of the freezer, transfer the dumplings to Ziploc bags, and throw them back in the freezer for use later..
To cook the dumplings, boil them or pan-fry them. To boil, simple bring a large pot of water to a boil, drop the dumplings in, and cook until they float to the top and the skins are cooked through, but still slightly al dente..
To pan-fry, heat 2 tablespoons oil in a non-stick pan over medium high heat. Place the dumplings in the pan and allow to fry for 2 minutes. Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. 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..
Serve with soy sauce, Chinese black vinegar, chili sauce, or other dipping sauce of your choice..

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