Chinese Dumplings

Instructions

1. For making dumplings, you want to used dumpling flour, we call it 高筋面粉. If you can not find dumpling flour, you can use bread flour. Just check the protein content before picking a brand (10% is good). If you can’t even find bread flour, I have a trick. You can use all-purpose flour and add 2 eggs and water to the flour to make it higher in protein. I like to measure it together because each egg is different. Here is my suggestion - for every 400 grams of all-purpose flour you will need 205 - 210 grams of the egg/water mixture. Now you know the secret behind the perfect dumpling wrapper. We can get started.

2. Measure out 400 grams of dumpling flour and add 1/2 tsp of salt. Give it a mix then slowly pour in 200 to 210 grams of room temperature water. Use chopsticks to stir it while you are adding the water. Gathering all the flour together and make it into a dough. Knead the dough for about 5-6 minutes or until smooth. Cover it and let it sit for 20 minutes.

3. 20 minutes later, knead it again for another 5 minutes. Cover it with a slightly damp towel and let it sit for 1hour. The reason we knead it twice is to help develop the protein. That will make sure your dumpling wrapper has great texture.

4. You will need 350 grams of ground pork, 200 grams of celery, 1/2 cup of diced scallion, 1.5 tbsp soy sauce, 1.5 tsp of oyster sauce, 1 tbsp of vegetable oil, 1/2 tsp of salt, 1 egg, some garlic ginger puree.

5. Stir it within one direction for 6-8minutes and beat the filling. Set the filling in the fridge and we will take a look of the dough.

6. It should be more soft and playable. Now it is the time to divide the dough into many small and even pieces. Put your dough on the cutting board and sprinkle some flour to prevent stickiness. Roll the dough into a thick piece. Then cut it into thick strips. Make sure you measure it so the strips turn out with the same thickness. Once you finished that, line them up together. Cut it into small pieces. Use something to measure it as well. It doesn’t matter the length and the width as long as all the dough pieces are the same size. I normally don’t use a scale, but if you ask, I will say each dough should be about 11-12 grams.