ABOUT THE RECIPE
You'll love the savory flavor of these dumplings. Our filling is made with pork, celery, ginger and garlic for a classic combination of flavors (you can also go for the delicious vegetarian option). After you assemble the dumplings—a fun family activity—a quick steam is all they need to achieve the perfect, soft and warm interior. Enjoy these traditional dumplings as an appetizer, entree or even dessert!
INGREDIENTS
DUMPLING SAUCE
2 tablespoon soy sauce
2 tablespoon rice vinegar
1-2 garlic cloves, minced
½ tablespoon sesame oil
DUMPLING WRAPPERS
¾ cup (100 g) all purpose flour
¼ cup (50 g) warm water
MEAT DUMPLINGS
1 cup (160 g) minced pork or chicken
1 cup (100 g) finely chopped celery
1 tablespoons finely chopped spring onions
12 tablespoons fresh ginger minced
1 tablespoon (15 g) cooking wine
1 tablespoon (15 g) soy sauce
¼ teaspoon Chinese 5 spices powder
¼ teaspoon Sichuan peppercorns powder (optional)
½ teaspoon (2 g) salt
1 tablespoon plant oil
VEGETARIAN DUMPLINGS
1 cup (100 g) finely chopped celery
½ cup (50 g) finely chopped fried tofu
½ cup (50 g) finely chopped Shiitake mushrooms
1 tablespoon (15 g) soy sauce
¼ teaspoon Chinese 5 spices powder
¼ teaspoon Sichuan peppercorns powder (optional)
½ teaspoon (2 g) salt
2 tablespoon plant oil
½ teaspoon sesame oil
TOOLS
Mixing Bowl (2)
Damp dish towel
Chopping board
Knife
Small rolling pin
Pot and steamer (optional)
Parchment paper or cabbage / salad leaves (optional)
A NOTE ON MEASUREMENTS
We work with chefs from all around the world, which is why we include both imperial (cups/ounces) and metric (grams) measurements. To achieve best results, we highly recommend that you utilize a kitchen scale and follow the metric measurements when possible.
PREPARATION
DUMPLING SAUCE
Mix all ingredients in a small bowl and whisk well. Store in the fridge (up to a week).
WRAPPERS
Mix flour and water in a bowl. Knead with your hand. When the ball is medium firm, let rest for 10-15 minutes, covered with a damp towel.
Divide the dough into halves or fourths, roll into 1 inch/ 3 cm thick long.
Roll each piece in flour, form the dough into a ball and press the ball flat. Use the rolling stick to thin it out into a circle, leaving the wrapper a little thicker in the middle.
DUMPLINGS
Mix the cooking wine, soy sauce, Chinese 5 spice, soybean paste, pepper water (do not stir in peppers) and salt into the minced pork. Stir in one direction only. This keeps the pork from breaking down.
Mix in the spring onions and ginger. Continue to stir in one direction. Mix in chopped celery. Continue to stir in one direction. Let the pork mixture rest while making wrappers.
Put the filling in the middle of the wrap (about 1 teaspoon) and pinch the wrap close. If using a store bought wrapper, wet one edge and then pinch close.
Put half the dumplings into boiling salted water. When the dumpling floats to the top, put in a little cool water and bring to a boil again. When dumplings float again, put in a little more cool water. When dumplings float 3 times, you can eat them.
Tips:
Dumplings can be frozen before cooking. If reheating dumplings, you can fry them in a pan or use a microwave.
Team Building & Private Classes
Private cooking classes and corporate team building experiences are fully customizable.
Ingredients kits available upon request.
Whether it's a birthday celebration, father's day, or simply miss your friends, let us set up a private cooking class with you with any chef around the world.
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