Chinese Dumplings | Traditional Pork and Chive Filling | Super Juicy Recipe|多汁韭菜猪肉饺子
Chinese Dumpling is the most traditional food in China. Especially in north China, each family can make their own style of dumplings. People in the family gathered together to make it on Chinese New Year. It’s a must-eat food because it shaped like ancient money, people are hoping to get good luck and become rich the next year. It combines veggie and meat, some with eggs, it’s quite a healthy food!
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Recipes: Yield: 55-60pcs, serving 2-3 people
Dough
420g (3 cups) all purpose flour
235g (1 cup) water
2g (1/2 tsp) salt
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Filling
30g (2 tbsp) light soy sauce
5g (1 tsp) dark soy sauce
5g fresh ginger
5g (1 tsp) salt
1g (1/4 tsp) sugar
120g (1/2 cup) water or chicken broth(reduce some salt)
500g ground pork
200g chives
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My dipping sauce
30g (2 tbsp) Chinkiang Vinegar
5g (1 tsp) sesame oil
5g (1 tsp) homemade chili oil
Pork and Chive Dumplings - 猪肉韭菜饺子
Recipe at:
It’s time to do away with those store-bought dumplings. Why eat frozen dumplings when you can prepare your very own fresh dumplings at home from scratch! Juicy minced pork paired with that mild sweet and peppery zing of the chives, such simple ingredients but packed with bountiful flavours - the perfect quick fix to appease those dumpling cravings.
Rather than frying, steaming the dumplings brings about that seductively tender texture. This classic combination of pork and chives enclosed in that chewy dumpling skin is so simple to make, just an hour is enough to cook up a feast for a dim sum party. Ground pork is the most common ingredient used, but nothing compares to the versatility of homemade dumplings. Feel free to play around with different combinations of ingredients and fill your table and tummies with row after row of these tiny savoury delights. Just make sure not to miss out on the Shaoxing wine, those few drops are the vital point to perfecting that deep flavour.
How wonderful it is, something so simple can be so flavourful and satisfying. Save on those service charge and turn your next night out into a hands-on DIY dumpling get-together!
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I Made Homemade Dumplings From Scratch
One of my go to comfort foods, and my favorite recipe of all time. Dumplings! That you can also make into potstickers. The perfect balance of flavor in each bite, and so incredibly juicy. I've made these so many times throughout the years because of how often I crave them, and now hopefully you can too!
You can find the recipe for these right here:
Ingredients:
500g ground pork
3 tbsp water
1 tsp salt
3 slices ginger
1 tbsp rice wine
4 tbsp soy sauce 1 tbsp sugar
1 tbsp sesame oil
1 tsp white pepper
3 stalks of scallions
1 bunch chopped cilantro
500g cabbage
Steps:
1. Add salt to ground pork. Add water one tablespoon at a time, stirring in clockwise direction until completely absorbed into the meat, with a stickier texture.
2. Add ginger, rice wine, soy sauce, sugar, sesame oil and white pepper to pork. Stir to combine. Add in chopped scallions and cilantro, and let rest for at least 10 - 15 minutes.
3. Add in finely chopped cabbage and stir to combine.
4. Add around one tbsp of filling to the center of a dumpling wrapper. Lightly coat the outside ring of the wrapper with water. Fold the wrapper over the filling and pleat the edges to seal. Then repeat with the remaining filling and wrappers.
5. To pan-fry dumplings, add 2 tsp oil to a shallow pan on medium heat and place dumplings in evenly.
6. Once the bottom of dumplings are golden brown, add in 1/2 cup water and cover with lid to let steam until water has evaporated. Remove the lid and keep the pan on the stovetop until the bottom forms a nice crisp again.
7. Remove dumplings from pan and transfer upside down onto a serving plate.
This should make around 40 - 50 pieces, depending on how big you want to make them...
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The Secret to PERFECT Dumpling Fillings (w/ 5 Recipes)
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Today’s video, I will show you 5 delicious dumpling fillings you must try. The video is a bit long, please stick with me till the end of the video. Because Not only you will get the recipes, I will talk about how to take any ingredients you have to create your own filling. Also, thanks to everyone who voted for this video - I have been working on it for weeks. I wrapped and ate countless dumplings. I love my job =) Please share this video with friends, family or cooking communities... it would mean the world to me. And don’t forget to give it a try yourself! See you next time...
Quick Links:
NO.1 Pork Cabbage Filling[白菜猪肉馅]: 00:30
NO.2 Spicy Beef Filling [牛肉馅]: 04:40
NO.3 Mushroom & Chicken Filling [香菇鸡肉馅]: 08:52
NO.4 Shrimp and Bamboo Shoot Filling [冬笋虾仁馅]: 12:10
NO.5 Vegetarian Dumpling Filling [糯米素菜馅]: 16:03
Homemade Garlic chili sauce:
Dumpling From Scratch Video:
Preview Shrimp Dumpling Recipe:
Pan-fried soup dumping:
Steam soup dumplings [Xiao Long Bao]:
NO.1 Pork Cabbage Filling
Ground pork 400 grams
1 egg
2 tsp of grated ginger
1/4 cup of diced scallion
1.5 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
2 tsp of sesame oil [Amazon link:
2.5 tbsp of homemade garlic chili sauce (It is optional. If you decide to skip it, be sure to adjust the saltiness and add some garlic in this recipe)
Fresh shredded cabbage 600 grams (season with some 1.5 tsp of salt and squeeze the liquid out you will end up with about 350 grams of cabbage)
NO.2 Spicy Beef Filling
500 grams of ground beef
2 tsp of grated garlic
1 tsp of grated ginger
1.5 tbsp of soy sauce [Pearl River Bridge Natural Brewed Light Soy Sauce:
1 tsp of salt
The spice mix we made
1 egg
1/3 cups of beef stock or water
1/3 cup of scallion
1/2 cup of diced onion
1/3 cup of diced cilantro
2 tbsp of hot oil
You will need a spice blender in this recipe:
The spice mix
5 pieces of hot dried chilies [
1 small piece of cinnamon [
1 piece of bay leaf [
1 piece of star anise [
1/2 piece of black cardamon [
4 piece of clove [
1/4 tsp of white pepper [
1.5 tsp of Sichuan peppercorn [
NO.3 Mushroom & Chicken Filling
350 grams of ground chicken meat
1 tbsp of soy sauce
1.5 tbsp of the water that we soaked the mushroom with
1/2 tsp of salt
1/4 tsp of white pepper [Amazon link:
1 egg
3/4 cups of diced rehydrated shiitake mushroom [Amazon link:
3/4 cup of diced carrot
3 tbsp of scallion
NO.4 Shrimp and Bamboo Shoot Filling
10 ounces (283 grams) of peeled shrimp
8 ounces (226 grams) of ground pork
1 tbsp of soy sauce
1/4 tsp of white pepper
1 tsp of sugar
1/2 tsp of salt
1 tsp of grated ginger
2 tsp of grated garlic
1 tbsp of corn starch
1 egg
3 tbsp of water
2/3 cup of the minced baby bamboo shoot
2/3 cup of minced carrot
2 tsp of sesame oil [Amazon Link:
Carrot slices or parchment paper to prevent stickiness
NO.5 Vegetarian Dumpling Filling
1.5 cup of glutinous rice or regular rice
1 + 1/3 cup of water that we soaked the mushroom and the black fungus
1.5 tbsp of soy sauce [Amazon Link:
1 tbsp of soybean paste [Amazon Link:
2 tsp of dark soy sauce [Amazon Link:
1 tsp of sugar
2 tsp of vegetable oil
2/3 cup shredded cabbage
2/3 cup shredded carrot
2/3 cup rehydrated shitake mushroom [Amazon Link:
2/3 cup of rehydrated black fungus [Amazon link:
3 tbsp of diced onion
3 tbsp of diced scallion
3 tbsp of diced cilantro
2 tsp of grated garlic
2 tbsp of hot oil
3/4 tsp of salt or to taste
The rice we cooked
1 egg
How to Make Pork Dumpling
This video will teach you how to cook pork dumpling.
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Pork Dumpling Dim Sum ingredients:
1 lb. ground pork
1 1/2 tablespoons Knorr Liquid Seasoning
30 pieces Gyoza wrapper
1 cup chopped cabbage
1/2 cup shrimp, chopped
1/2 cup Chinese chives, chopped
2 tablespoons cooking wine
1 tablespoon ginger, grated
1 teaspoon Sesame oil
1/2 teaspoon salt
1/4 teaspoon ground white pepper
6 cups water, for boiling
My new crush... crispy Chinese pan-fried pork dumplings | Marion's Kitchen
These little guys are fluffy, porky - and with a crispy twist! Seriously, I can't get enough of them.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.