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How To Make Chinese Dumplings or Jiaozi (Recipe) – by Pang Wu Yui Yi
November 18, 2007 by Helen Yuet Ling Pang
13 Responses
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Sometimes I have difficulty deciding which version of dumplings I like more! I love crisp, juicy pan-fried dumplings, but then a soothing broth with boiled dumplings and choi sum is amazing… but steamed and dipped into a chilli/sesame/soya sauce dip is delicious too! Haha.
I need that dumpling mold in my life!
I have the same problem too! I guess it depends on my mood really. Right now though, all three options sound good to me…have a search for that dumpling mould online. You could turn your kitchen into a dumpling factory!
Helen Yuet Ling
Ummm…these look nice!
Yasmeen
http://www.ywrites.wordpress.com
Hi Yasmeen
Thanks for checking in! These are nice, but have you seen the ones I made with my husband?! Have a look at the steamed and pan-fried dumplings…they’re even tastier…
Helen Yuet Ling
I’d like to try making the wrapper dough myself – is it worth it? I’m not worried about the time it will take me, I just want to get the most authentic Chinese dumplings I can, so I assume homemade all the way is the way to go.
Can you share the full recipe for your mother’s dough? I read the flour part, but didn’t see anything else mentioned about it. I’ve been searching and searching for a dumpling dough recipe and it’s just not out there that I can see.
Any other extremely authentic dim sum recipes you have would be really helpful, too. I’m looking to do a little dim sum party soon. Thank you!!!
Hello! I love your photos on your blog by the way! The potato gnocchi look delicious. To answer your question, I didn’t think until recently that it was worth making wrapper dough. It takes enough time preparing the different fillings and wrapping each dumpling (my husband does the first job, while I do the wrapping). But I use shop-bought wrappers. On the other hand, my mum makes the dough and wrappers herself, but uses a dumpling mould, to save time. So neither of us are doing it home-made all the way.
BUT my husband is investigating making dumpling wrappers for me with his pasta machine. He’s already made great soba (buckwheat) noodles, which taste better than the dried version. It might be fun to try fresh wrappers too. Only in China with friends have I tried the home-made process from start to finish. So if you can wait a bit, I’ll check with my mum again this weekend and get my husband to hurry up.
Apart from these dumplings though, I’ve yet to try making dim sum at home. Chinese people (the ones I know anyway) don’t seem to do this, as it’s time-consuming, and they like to leave the job to specialist dim sum chefs. Let me ask my relatives tomorrow (at CNY dinner!)
Do you have any dim sum that you make yourself?
Helen Yuet Ling
I’ve only made pork buns once and they turned out a bit too doughy (I might not have steamed them long enough) – I ended up baking the leftovers and they were better that way, but more like stuffed bread, so I wasn’t impressed. Other than that, I’ve made pot stickers using the wonton wrappers.
I found it interesting that you differentiated between the wonton wrappers and the gyoza wrappers (I think this was in your other dumpling post). I’ve only tried using the wonton wrappers and always found them to be a bit on the chewy side. This is why I decided I wanted to make my own dough. Can I find the gyoza wrappers at a chinese market? We also have something called the West Side Market here in Cleveland that is like one of those open-air markets and they have food from everywhere there. They may have them, too.
Anyway, yes, I can wait until you get the recipe from your mother, no problem! I really appreciate it. I thought it was interesting when you mentioned that chinese families don’t normally make dim sum in their homes – I am obsessed with it because it’s so cute to me! Little tiny pockets filled with a variety of delicious fillings steamed in a pretty bamboo steamer. Then served in little cute dishes or even in little boxes with drawers. I just think it’s so neat and want to learn to make it myself.
So yes, any help you can give me would be very much appreciated. And thanks for the compliment on my blog! I’m just starting out, but I’m really enjoying it! I love to cook as you can plainly see. 🙂
Hi again
Impressive that you’ve tried making roast pork buns! Wonton wrappers are not really for jiaozi in Mandarin / gyoza in Japanese). For jiaozi – whether steamed or pan-fried (also known as potstickers in the States) – it’s best to look for wrappers called ‘gowgee’ (Cantonese for jiaozi) or just ‘dumpling’. Wonton wrappers are very different (and too big as well, I think).
I think Chinese families like to eat dim sum together in a social environment at the weekends, as it’s an opportunity to get together and see each other. Whether it’s incredibly delicious or not doesn’t seem to the main priority – convenience and time seem to be more important. So being stuck at home preparing fiddly morsels can’t be on their list of things to do. It’s certainly not on my mother’s list!
I can see you love to cook! I’ll check out the recipes over the weekend…
And will give you more info on home-made dumpling wrappers as well…
Happy Chinese New Year!
Helen Yuet Ling
Thanks Helen! I’ll look for the gowgee wrappers at the Cinese market and try those out as well. I look forward to hearing from you soon and Happy Chinese New Year to you too! Have fun at your dinner!
Let me know how you get on with those while we wait for my mother’s response. Meanwhile, have you read this post?
https://worldfoodieguide.wordpress.com/2007/10/14/how-to-make-chinese-steamed-and-pan-fried-dumplings/
Yes, actually I did – beautiful photos and lots of good info. I will let you know how my dumplings turned out as soon as I make them.
Me again. I spoke to my mother today and I’ve amended the post, so have another look. Sorry, it’s not terribly specific, so you’ll have to experiment a bit with the amount of water. And her recipe is for dough for boiled dumplings. When my husband finishes his experiment, I may have another recipe for you, but it will be for steamed and pan-fried dumplings.
Good luck!
hey they look fantastic, have a look at my fried version
http://3hungrytummies.blogspot.com/2009/10/jiaozi-everyday-pork-mince-recipe-4.html