How To Cook Dumplings From Scratch
People often wonder how to cook dumplings from scratch. Restaurants prepare them in several delicious ways; plus, they serve them in such a professional manner that the average person thinks that cooking dumplings from scratch must be close to impossible. Here you’ll find how to cook dumplings from scratch like a pro. Although some of them are a little time consuming, the rewards in flavor and texture are worth it. Besides, you can freeze them for future occasions. Below you will find out how to make dumplings, filled dumplings, and dumpling sauce from scratch.
1. How To Make Dumplings From Scratch
- 2 eggs
- ½ cup all-purpose flour, sifted
- 6 tbs. butter, (at room temperature)
- ½ tsp. salt
- ¼ tsp. nutmeg
- Broth or Soup. Choose any soup or broth of your choice (chicken, beef, or vegetable)
- Pour your choice of soup into a pot, and heat over medium heat.
- Beat the eggs in a medium bowl, add the flour, and mix well.
- Add the butter softened at room temperature, the salt and nutmeg to the eggs. Continue mixing, until you get a smooth batter.
- Bring the soup to a boil.
- Spoon small portions of the batter (about ½ teaspoonfuls) into the boiling soup.
- Let the dumplings cook for 7 minutes, and serve.
2. How To Cook Filled Dumplings From Scratch
These kinds of dumplings can be boiled, steamed, or deep fried. If working by hand, make sure that your work area is large, clean, and clutter free. Have extra flour to dust your hands and the work surface. Also, have a small container with water, in case the dough becomes too dry.
Ingredients for Dumpling Dough:
- 2 cups unbleached all-purpose flour, sifted
- ¾ cup hot water
Dumpling Dough Food Processor Method
- Put the flour in a food processor.
- Run the machine, and add the hot water through the feeding tube.
- Process the two ingredients until thoroughly mixed. Stop the food processor.
- The dough is ready when you pinch it and it holds its shape.
- If too dry, add a teaspoonful of water, one after another.
- If too wet or sticky, add a teaspoonful of flour, one after another.
Hand Made Dumpling Dough Method
- Put the flour into a medium sized mixing bowl.
- Pour in the hot water, and mix the combination gently, using a wooden spoon.
- Knead the dough in the bowl.
- Transfer the dough onto a floured work surface, and continue kneading until free of lumps and soft.
- If necessary, add water or flour by the teaspoonful.
- Put the dumpling dough in a container, cover, and let it sit for 30 minutes.
- Put half of the dough back onto the work surface, which needs to be clean and floured.
- Roll the dough into a 1-inch thick log of the size of a sausage.
- Slice the “sausage” into 1/2 inch circles.
- Flatten each dough circle with a rolling pin, and proceed to fill (as explained below) the dumplings.
- Place each filled dumpling on a floured baking sheet, separated to avoid sticking together.
Note: it doesn’t matter if the circles you cut from the “sausage” are not perfect. Once you fill and seal the dumplings, they will look alike. Make sure that you seal the dumplings tightly around the edges. When filling the dumplings, lightly moisten the edges, and then pinch the edges well with your fingers or with a fork.
Filling For Dumplings Cooked From Scratch
- ½ cup canned mushrooms, finely chopped
- 3 tbs. cooking oil
- 1 tbs. fresh ginger, grated
- ½ lb. meat of your choice (crab meat, ground beef, or chicken breast, cooked and shredded).
- ¼ tsp. sugar
- salt and pepper
- Heat the oil in a large skillet.
- Add the ginger, mushrooms, and meat, stirring continuously.
- Add salt and pepper, and cook for 5 minutes.
- Let the filling cool before stuffing dumplings.
Note: there are no rules for fillings. Mashed potatoes or leftovers can be used as fillings.
3. Dumpling Dipping Sauce
- 1/3 cup soy sauce
- ½ tsp. honey or sugar
- 2 tbs. white or rice vinegar
- 2 scallions, finely chopped
- ½ tsp. fresh ginger, grated1 garlic clove, finely chopped
- Whisk the ingredients gently in a bowl, and serve with the dumplings.