I’ve made dumplings before, but this time, it’s all from scratch! We were originally going to use pre-made wrappers, but the ones I’d gotten unfortunately went bad. (Got too busy and didn’t get a chance to use them. :'( Thanks a lot, med school!)
So we made our dumplings from scratch (nice to know that I don’t need to rely on buying wrappers from the Asian market…since there aren’t any within a 2-hour radius from here)!
饺子 (Dumplings From Scratch)
Ingredients:
(Wrappers)
- 2 cups all-purpose flour
- 3/4 cup just-boiled water
- 1/4 tsp salt
(Filling)
- 2 eggs
- 1 lb. ground turkey
- cabbage, diced
- white button mushrooms, diced
- carrots, diced
- garlic powder
- ground ginger
- oyster sauce
- soy sauce
- sesame oil
- freshly ground black pepper
- sea salt
(Dipping Sauce)
- soy sauce
- rice wine vinegar
- sugar
Instructions:
- (Wrappers) Put flour + salt in a bowl and mix. Make a well in the middle and add water, using a wooden spoon to stir. Try to evenly moisten the flour (should be in lumpy bits).
- If the dough doesn’t come together when you’re kneading it, add water until it does. (It shouldn’t be sticky.)
- Transfer dough to floured flat surface (we used a wooden cutting board). Knead dough and press into small circles.
- (Filling) Add all ingredients together and mix well. Add small spoonfuls of filling into each wrapper and fold.
- Boil a pot of water and drop em’ in. Wait til they float.
- Fish them out and pan-fry before serving!
The filling!
I had great dumpling folding minions. (I definitely cannot make them that pretty. o_o)
Past Dumpling Madness
