How to cook Chinese dumplings

Kitchen appliances and utensils: a stove, a double boiler, a pan, a deep bowl, a kitchen board, a knife, a food bag, a spoon, a bowl, parchment paper, a sieve, a rolling pin, a plate for serving dishes.

Ingredients

Step cooking

Cooking White Choux Dough

1. In 75 ml of very hot water (freshly boiled) add 0.5 tsp. salt, stir. Sift 150 g of wheat flour into a deep bowl to enrich it with oxygen and make it more airy. Pour in water with salt and 10 g of odorless vegetable oil.
   
2. Next, knead the dough well for 5 to 7 minutes, it turns out elastic, but dense.
   
3. Put the finished dough in a food bag and leave to rest for 30 minutes.
   

Cooking Green Dough

1. In 75 ml of cold spinach juice, dissolve 0.5 tsp. salt. Sift 150 g of wheat flour, pour the spinach juice with salt and 10 g of odorless vegetable oil.
   
2. Knead the dough for 5 minutes, put in a food bag and leave to rest for 30 minutes.
   

Cooking toppings

1. In a deep bowl, spread 500 g of minced chicken.
   
2. We squeeze 120 - 130 g of soft tofu cheese so that the excess liquid leaves, knead with our hands and send to the minced meat. Chop the onions and add to the rest of the ingredients. This kind of onion can be replaced with green onions.
   
3. Half the onions are cut into a small cube and sent to a bowl.
   
4. Next, cut half the chili pepper into small pieces. If you do not like spicy, chili peppers can not be used.
   
5. Then add 1 tbsp. l chopped garlic, 1 tbsp. l starch, 1 tbsp. l sesame oil, 1 tbsp. l oyster sauce, pepper and salt to taste, mix thoroughly so that all the ingredients combine.
   

Dumplings

1. After the dough had rested, it became soft, not sticky to the hands and work surface, it is very pleasant to work with it. From white and green dough, we roll 2 identical bundles.
   
2. We roll out the green tourniquet with a rolling pin wide, put a white tourniquet on it in the center and wrap it in green so that the white dough is completely covered with green.
   
3. Next, cut a white-green tourniquet into pieces 1-1.5 cm thick. The thickness of the piece depends on your preference - if you like large dumplings, the thickness should be greater, if small - less.
   
4. Roll each piece into a thin cake, spread 1 tsp in the middle. meat filling and pinch the edges. So that the dough and formed dumplings do not dry out, they should be covered with cling film.
   
   From this amount of dumplings dough, 24 pieces are obtained. They can be frozen by sprinkling flour on a plate or board on which you will spread them.
5. Chinese dumplings should be steamed. To do this, line the double boiler with parchment paper, on which small holes must first be cut to allow steam to pass through. Then grease the paper with vegetable oil so that the dumplings do not stick.
   
6. We spread the dumplings to the bottom of the double boiler so that they do not touch each other, put on a pot of boiling water, close the lid and cook for 10 minutes.
   
7. Put the prepared dumplings on a beautiful plate, greased with vegetable oil, and serve with a sauce of soy sauce, chopped garlic and chili.
   

Enjoy your meal!

Video recipe

You can watch a video recipe where you can see which ingredients are used, how to cook two types of dough, meat filling, shape, cook and serve dumplings. Enjoy watching!