Making Chinese Dumplings

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I have always loved cooking and baking and admit I’m a big Jamie Oliver fan. Try to record his shows and just love the new Jamie at Home. Via The Second Degree here in Luxembourg I’ve been taking some fab cooking classes with natives. This Winter I took Chinese cooking with Sissi Wang. She is the sweetest and funniest person you can imagine with this charming Chinese accent (did I mention that I just love accents! The other 4 students come from Australia, Greece, Sweden and Hungary). It’s been more a Chinese culture and cooking class since she so enjoys talking and sharing. The other Monday night I happened to have my camera with me and was able to catch her making Chinese dumplings (more ravioli to me). Believe me, they are delicious!! So here’s her recipe and you really do have to watch both videos I’ve uploaded to You Tube. She’s been making dumplings since early childhood being a tradition in her family and you should see how fast she flips the little dough. It’s much easier with ready dough from your local Asian market hehe! You can also make pancakes from them and fry in the pan, yum! Read more about Jiaozi (chin. dumplings) HERE and HERE. She also did Chinese Opera, this is her … fantastic, aren’t they?
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Schon immer hab ich gerne gekocht und gebackt und gebe zu, dass ich ein großer Jamie Oliver Fan bin. Versuche seine Sendungen aufzuzeichnen und mag total seine neue Sendung Jamie at Home. Via The Second Degree hier in Luxemburg hab ich verschiedene Kochkurse mit Einheimischen gehabt. Diesen Winter war’s Chinesisch kochen mit Sissi Wang. Sie ist sowas von lieb und total lustig mit diesem charmanten chinesischen Akzent (hab ich erwähnt, dass ich total Akzente mag! Die anderen 4 Teilnehmer sind aus Australien, Griechenland, Schweden und Ungarn). Es ist mehr ein chinesischer Kultur- und Kochkurs, da sie gerne erzählt und viel mitteilen möchte. Vor ein paar Wochen hatte ich montags zufällig meine Digikamera dabei und konnte sie filmen beim Dumpling machen (nix Klöse, eher Ravioli für mich). Glaub mir, sie sind köstlich!! Hier ist ihr Rezept und schau Dir unbedingt beide Videos an, die ich auf You Tube eingestellt habe. Sie macht dumplings seit ihrer Kindheit, da es Tradition in ihrer Familie ist. Es ist irre zu sehen, wie schnell sie diese Dinger dreht. Viel einfacher geht’s natürlich mit fertig gekauftem Teig aus dem örtlichen Asia-Laden hehe! Du kannst daraus auch Pfannkuchen formen und sie in der Pfanne backen, lecker! Mehr über Jiaozi (chin. dumplings) kannst Du HiER and HiER nachlesen. Sie macht auch Chinesische Oper, das ist sie … phantastisch, oder?

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Recipe – Jiaozi (Chinese Boiled Dumplings)

Makes about 36 dumplings

For the Dough:

  • 300g normal flour
  • cold water

Mix the flour and water. Knead all and let rest for 20 minutes in the bowl. (To keep the dough wet, you can put a wet table linen on it)

To make dumpling skins: Break off a piece of the dough (about ¼). Keep the rest of the dough in the bowl. Roll the dough into a ball and then roll out into a 3-inch circle. You may need extra flour for this. This gets you going and the rest of the rolling is easy. To store skins until use, dust each skin lightly with flour and stack on top of one another.

If you are pressed for time, you may want to purchase a package of pre-made dumpling skins (the round ones) from any Asian supermarket. Don’t buy the square ones–those are for won-tons!

For the Filling:

  • 2 finely chopped zucchini
  • 200g mixed mince meat (pork and beef)
  • 2 Tbsp. light soy sauce
  • 2 Tbsp. cooking wine
  • 1 tsp. freshly grated ginger
  • 1/2 tsp. ground white pepper
  • 1 Tbsp. sesame oil
  • 1 Tbsp. chopped green onion
  • 1 egg white
  • 1 tsp. salt
  • 2 cloves garlic, crushed

Finely chop the zucchini. Squeeze dry and place into bowl. Add all of the remaining ingredients and mix well.

Construction:

  1. Place dumpling skin in the palm of your hand.
  2. Spoon a lump of filling (approx. 1 Tbsp.) into the middle of the skin.
  3. Fold dumpling in half. Pinch top of semi-circle together.
  4. Push in on both sides of dumpling
  5. Bend one half of each “top” and press against middle edge of dumpling. Seal all edges of dumpling.
  6. Your dumpling should look like a half-moon with a big bulge in the middle!

To cook, drop into a big pot of boiling water with lid on. Once they float to the surface then add 1 cup of cold water and put lid back until water is boiling again and dumplings become bigger. When it is ready, take the dumplings out and put in a plate. You need to stir sometimes just make sure it will not sticky.

For the dip sauce

Put finely chopped 50g spring onion and crushed 2 cloves garlic into a bowl and mix it. Add 2 table spoons soy sauce, 2 tea spoons vinegar, sugar, white pepper, few drops sesame oil. Chili oil for taste.

Making Chinese dumplings with Sissi Wang

Making Chinese pancakes with Sissi Wang

3 responses to “Making Chinese Dumplings

  1. hehehe..willkommen in club. freu mich das du auch gerne kochst und backst. ich mag total gerne asiatische küche,nur mein teig kauf schon fertig in asia laden. bei füllen des teiges experimetiere ich gerne. meine lieblinge sind gefüllte und fritierte wan-tan . dazu süß-scharfe soße…legger. kann ich mich rein legen*lach*

    Liebe Grüße
    Sanja

  2. I looooooooooooooove jamie oliver; isn’t he cute; i hadn’t heard about his new program so thanks for the update; i will make sure i find out more about it; he is so down to earth. nigella lawson is popular over here; wish foodnetwork would have jamie too.
    those dumplings look good. i am always interested in doing different things and trying to make interesting things for us to eat. maybe i will try these some day.

  3. You never cease to amaze me! Where in the world do you find the time/energy/generosity to share all these fantastic finds with us! Thanks a million!!!!

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