Northern Chinese Dumplings Recipe And Tips To Make It Even Tastier

By Boris Dzhingarov • March 13, 2018 0 Comments

0 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: Chinese dumplings are incredibly popular around the world and it is so easy to understand why since they are very tasty. However, what most people do not know is there are numerous ways in which these dumplings can be made. The recipe below is for the Northern China traditional dumplings that are now popular in some exotic locations in other parts of the world. This even includes unexpected locations like San Diego Night Club. If you want to make some really good Chinese dumplings, do consider what is said below.

Ingredients Needed

In order to make really tasty northern Chinese dumplings you will need to get:

Minced lamb – half a kilogram
Carrots – 350 grams
White pepper
Olive oil
Soy sauce
Sesame oil
Sichuan pepper
00 regular flour – 750 grams
Warm water at 40 degrees – around 300 milliliters
Dry yeast – 1/3 teaspoon

How To Make Tasty Northern Chinese Dumplings

You start by boiling water and filling a third of a regular mug with it. Complete the remaining amount with regular tap water. This gives you water that ends up at around 40 degrees. Next, you want to add the dry yeast and mix until everything is homogeneous.

The flour you have has to be put inside a bowl and make the crater hole right in the middle. This is where you add water (200 ml) and mix well. Continue adding water until everything is homogeneous. You end up with dough that is quite soft. Try to poke it (always gently) and see if it gets back to the original shape. If so, the dough is perfect and has to be left to sit for around two hours. Use a wet tea towel to cover it.

Take your lamb and put it inside a bowl. Shred all carrots to really thin and small pieces. Then, add them, together with the soy sauce (2 soup spoons), white pepper (1 teaspoon), Sichuan pepper (one teaspoon), oyster sauce (one teaspoon), olive oil (four soup spoons) and some drops of high quality sesame oil. The entire mixture should be mixed until it is homogeneous.

After your dough is ready, cut thin slices out of it of around 1 to 2 centimeters. Start with one and put the rest of your dough back. Roll this piece of cut dough to a completely cylindrical shape. Slice pieces of 2 by 2 centimeters and squash them so they become perfect circles. A simple rolling pin can be used to flat them out but you can improvise, of course.

The last step to making these great Northern Chines dumplings is to put the meat mixture inside the dough and close it as desired. After you finish with all the dumplings, start boiling them. The best way to do this is to put them inside the water, wait until boiling point, add 1 more cold water glass and wait for it to boil again. Serve your dumplings with chili and rice vinegar and you are simply going to love it.
Boris Dzhingarov

Advertisement

Serves 2

  • 1 cup sauce
  • 12.34 ounces Carrots
  • 17.6 ounces lamb

More Great Recipes:
Entree