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how to make dumplings [video]

January 14, 2011

Oh-my-gosh-I’m-on-your-teevee!

Well, not really, unless you have your computer plugged into your television screen (in which case, I really am on your teevee).

It’s my very first video tutorial blog post, and in it, I’m showing you how to make dumplings from scratch. That’s right, wrappers and all! Please excuse the kinks and hiccups – it’s weird talking to a little camera on a tripod. Hope you all like it and there’ll be many (many) more this year.

steamed dumplings

…and for those of you wanting to try the recipe at home, here it is:

home made dumpling wrappers
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 

Serves: 4
 

Wrappers, stuffing and dipping sauce for the steamed dumplings.
Ingredients
for the wrappers
  • 200g plain flour (plus extra for dusting)
  • 1tsp salt
  • 75ml boiling water
  • 50ml water (I said 25ml in the video… sorry)
  • 2tsp vegetable oil
for the stuffing
  • 500g pork mince
  • 2tbsp light soy sauce
  • 2tbsp cornflour
  • 1tsp salt
  • 1tsp white pepper
  • 2tsp sesame oil
  • ¼C chopped shallots
for the dipping sauce
  • equal quantities of light soy sauce & chinese red vinegar
  • a few drops of sesame oil, to taste

How to make it
  1. Mix the plain flour and salt in a bowl.
  2. Tip the hot water in quickly and stir furiously with a pair of chopsticks to combine the water & flour. This will allow the dough to develop its gluten and become nice and elastic and stretchy! (I use chopsticks because they allow me to incorporate everything together really quickly, without things clumping like they would using a spoon or a whisk).
  3. Add the additional water & vegetable oil and mix until you have a cohesive dough. Wrap the dough in cling film and let the dough rest for an hour in the fridge.
  4. Once the dough is rested, roll it out into a long cylinder (about 2cm in diameter) and cut the dough into about 30 equal balls.
  5. Rolling out from the centre (see the video for a demonstration), form thin sheets of dough from each ball. This will be the finished dumpling wrapper. If you want to keep it neat, use a cookie cutter to trim the excess.
  6. Store by adding lots (like 1 tsp) of flour in between each completed wrapper and stacking.
for the stuffing
  1. Combine all of the ingredients in a bowl and mix thoroughly with a spoon or with your hands. Chill in preparation for dumpling filling.
  2. To form the dumplings, take a dumpling wrapper and add a mound of filling in the middle. Wet the outside edge and press together in a half-moon to seal. Crimp the edges (see the video for a demonstration).
  3. To cook, steam in a conventional steamer for about 15 minutes, or until the juices of a poked dumpling run clear. In a steam oven at 100C, it will take just under 10 minutes.
for the dipping sauce
  1. Deseed & chop the chilli finely. Add the remaining ingredients and stir.


  • #1
    January 15th, 2011

    I did enjoy!

    You make the dumpling wrappers sound so easy to make.

    I get the feeling that these video blogs are going to be very popular. Awesome work :)

  • #2
    January 16th, 2011

    OMG, you’re on my teeeeveeee! And yay for the sparkly new kitchen =D

  • #3
    January 16th, 2011

    Gosh your kitchen is to die for! Absolutely beautiful. And for a first video I think you did really really well!

  • #4
    January 17th, 2011

    :D heehee Hi! Love the vlog, look at your shiny new kitchen! Hope you had a fantastic holiday

  • #5
    Amra
    January 17th, 2011

    Hi Shez, fantastic job on the video! I’m going to give this a go! and as per above the kitchen looks great!

  • #6
    January 17th, 2011

    Foodvlog!! Tell Bean to stop making weird sounds in background :P
    I was anticipating some guest chef to appear like pohs kitchen haha

  • #7
    January 18th, 2011

    Great work with the food vlog. Looking forward to watching more.

  • #8
    January 19th, 2011

    Shez that was great!!! I think your pleating of your dumplings is excellent. Looking forward to more vlogs.

  • #9
    BEAN
    January 27th, 2011

    Hahaha ffichiban it wasn’t me I promise!

  • #10
    Leah Jaclyn
    January 31st, 2011

    I loved the vlog, I think that it would be awesome if you still put written instructions with it too though.

  • #11
    January 31st, 2011

    Hi Leah! Thanks for your suggestion. The recipe has now been added to the post :)
    S

  • #12
    Denise
    March 5th, 2011

    Wow, really enjoyed this! Loved the presentation – very easy to follow – and the final result. Thank you!

  • #13
    April 4th, 2011

    Tried these today, must have gone wrong somewhere! My piled up wrappers despite having loads of flour between then, all stuck together, then when I reused them the dough must have been worked too much and I couldn’t get the wrappers very thin, the resulting wrappers were heavy and chewy, but tasted good. Fillings were shrimp and chicken, and dried mushroom and chicken!

    Thanks for this, I promise to try harder next time!

  • #14
    May 12th, 2011

    [...] Keep doing this until you reach the other end. I used this really handy video done by Sheryl Lee click here to access it on her blog; One Bite More. It has a great demonstration on how to fold a Gow [...]

  • #15
    Taz
    December 11th, 2011

    What if you don’t have a steamer is there another way to do it?

  • December 12th, 2011

    If you don’t have a steam oven, you can either boil them in a pot of water or try a makeshift steamer. To create a makeshift steamer, you’ll need a big pot, a plate that will fit inside the pot and an empty tin can that has the top and bottom cut off it. Place the can in the pot and fill up the water so that it is a little lower than the top of the can. Balance the plate on top of the can, crank the heat up til the water is boiling and cook with the lid on.

  • #16
    james
    March 23rd, 2012

    hi,

    great video but maybe its the OCD in me – i noticed you kept tucking your hair behind your ear…. something so small but super unhygenic in the kitchen. stray hairs can so easily find their way into food…

    im not looking to put down your video, i think it was awesome – just some constructive critisicm for next time?

    well done otherwise!

  • #17
    Ray
    January 28th, 2013

    When you say 200g of flour, are you meaning by weight?

  • January 28th, 2013

    Hi Ray, yes by weight. Best way to do it is by getting a scale out and measuring it out.

    Best of luck!

  • #18
    helen
    February 4th, 2013

    Hi! I’m just wondering if the raw meat will be cooked properly in 15 minutes… I read somewhere that especially pork meat has to be cooked for long.

  • February 4th, 2013

    Hi Helen,

    In my steamer the pork is cooked well in 15 minutes. If you are unsure, check by cutting one dumpling in half. If the juices run clear the pork is cooked.

  • #19
    helen
    February 9th, 2013

    I tried your recipe today, but I used chicken instead of pork :) It was really good, but… I had to roll out twice the wrapping… the first portion just simply decided to stick together :S But at the end everyone was happy with full tummy ;)

    Thanks again.

  • #20
    Phil
    March 12th, 2013

    I was looking for an easy recipe and I´m happy I found your nice video.
    Thanks a lot

  • #21
    June 3rd, 2013

    Nice recipe! I was looking for a recipe to make dumplings dough, and yours is perfect :)

    Thank you!
    Anto’

  • #22
    Carol
    August 3rd, 2013

    Hi Shez, I’m a culinary student from Chicago, U.S.A and I found you at youtube cause I’ll have to make dumplings from scratch tomorrow at my club class. And you know what? You saved my day! Thank you!!

  • August 3rd, 2013

    Hi Carol! I’m so glad! Please do let me know how it all goes for you :) and good luck with culinary school.

  • #23
    Vimi
    August 19th, 2013

    Lovely! Thank’s

  • #24
    Max
    August 25th, 2013

    Hello…
    How thick did you roll out your wrappers? 1/8 in? And i was wondering if ground beef would work.. Thanks a lot :)

  • August 25th, 2013

    Hi Max!

    I rolled them out a little less than 1/8 inch – about 2mm in metric. Ground beef would be perfectly fine in the filling, it will just have a slightly stronger flavour than pork :)

    Shez

  • #25
    LUNA
    October 6th, 2013

    How many cups is 200 grams?

  • #26
    December 15th, 2013

    I love your recipe it is awsome turned out great,

  • #27
    December 23rd, 2013

    […] by their head chef shared by fellow NE food bloggers Taste & Share on their blog! I am loving Steamed Dumplings at the minute. They can be so versatile and filled with whatever meat and veg you have on hand. […]

  • #28
    Adrianne Goodrich
    January 28th, 2014

    Can’t wait to make these, I subscribed to you right away. Love the way you instruct, looking forward to even more & yummy recipes. :) Thanks~

  • #29
    Karen
    January 28th, 2014

    So excited to make the dumplings! We just added a Thermomix to our kitchen…I am going to use that to steam!

  • #30
    Yatie
    January 31st, 2014

    Hi, Shez! I have tried it today. The dough turned out great. I’m Muslim, so I used chicken. It was so delicious. Thank you for sharing.

  • #31
    Yatie
    February 1st, 2014

    Shez,
    I have tried and it turned out great. Thank you for sharing.

  • #32
    jess
    February 11th, 2014

    Your video for making dumplings makes it look super easy. Its the only one I’ve found that does’t use cups to measure the ingredients, it means i can make them straight away rather than having to figure out what the conversions are. simple ingredients too, I’m going to try this tonight :) thank you

  • #33
    Shanika
    June 28th, 2014

    Hmm I will try it out what I dont get is that the excess flour you use do you take it out from the 200g of flour? Im 13 so i dont understand cooking something new that well….

Shez