These dumplings.

By the grace of god……these dumplings… because I can’t fold dumplings for SHIIIIIIIIIIIIIT.

 

Yes they’re delicious but like when I tell you it was SO fucking hard to get these dumplings to a state of completion….like I almost didn’t post this recipe.
I honestly didn’t think this recipe was gonna make it.

 

 

I really wanted some dumplings over the weekend and so I figured I could make some, essentially fooled myself into believing that I could whip some up real quick because wrapping them would be no problem.

I watched a couple youtube videos, I even cut out newspaper and practiced on it the day before.

No problem, right??

 

Right.

 

 

 

Except me trying to fold these dumplings… so that they seal, you know…..me trying to fold these dumplings is like asking a horse to fix a merry-go-round.
I mean, he can try his best but for the most he’s having a horrible time.

Fuck these dumplings.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pork & Basil Dumplings

What I Used

1 cup all-purpose flour. 1/2 cup hot water. 2 cups Dumpling Filling (I made a filling out of ground pork and basil). Olive Oil. 2 cups Water.
Garnish: Sesame Seeds. Diced Scallions (sub: chives).

What I Did

Fold dumplings at your own risk.

 

 

 

Prepare your filling ahead of time.
You can fill dumplings with pretty much anything, you pick.

 

Clear and clean a counter, then spoon the flour onto the surface, forming a volcano in the middle of it.
Add 1/2 cup hot water in the middle of the flour and using your hands, mix the dough until it forms a ball.
http://ivegotcake.com homemade_dumpling_wraps how_to_make_dumpling_wraps_at_home http://ivegotcake.comKnead the ball over and over again until its consistency is even and it feels springy to the touch.
When so, set the ball of dough aside to rest for 15-20 mins.
http://ivegotcake.com

 

 

When the dough has rested, make a circle with your index finger and your thumb and tear off chunks of the dough that size.
Rub the chunk between both palms to form a small circle.
http://ivegotcake.comFlour a counter surface and using a rolling pin, flatten each circle of dough real thin. About 1/8″ thick.

Using a circular cutter or a bowl that has a fairly sharp surface, cut out a circular shape in the dough.
Do this for all the dough pieces, storing the flattened cut-outs in an air-tight container.
Storing it in an air-tight container like this helps the dough retain its moisture and prevents it from hardening and drying out.
You DO NOT want it to dry out.

 

Spoon a large tablespoon of filling into the center of the flattened circle of dough.
http://ivegotcake.comhomemade_pork_dumplingsThen –  however you manage to do it… IF you manage to do it, fold the dough around the filling, seal it and cinch it.

Once you have all your dumplings folded and cinched like the BOSS you are; heat 1-2 tbsp olive oil in a large pan.
When the oil is hot, add the dumplings, flat-side down.

When the bottom of the dumplings are nice and golden brown, add water to the pan.
The water should be halfway up the side of the dumpling.

Cover with a lid and steam under medium heat until cooked through or until the water has evaporated. About 4-5mins.
Monitor it!

 

 

Serve dumplings with diced scallions and a sprinkle of sesame seeds.

I like to have my dumplings with hot chili oil and some ponzu sauce.
To make a ponzu sauce; mix 1 tbsp sesame oil, ¼ cup soy sauce and 1-2 tbsp sriracha sauce.
http://ivegotcake.com http://ivegotcake.compork_and_basil_dumplingsThis makes about 15-18 dumplings.
And yes, because I just know you were wondering – flour wound up everywhere.
http://ivegotcake.comI have GOT to learn to how to deal with flour or just quit this shit altogether.
Fuck.
http://ivegotcake.comhttp://ivegotcake.com

 

 

 

Pork & Basil Dumplings

1 cup all-purpose flour. 1/2 cup hot water. 2 cups Dumpling Filling (I made a filling out of ground pork and basil). Olive Oil. 2 cups Water.
Garnish: Sesame Seeds. Diced Scallions (sub: chives).

 

INSTRUCTIONS

Prepare your filling ahead of time.
You can fill dumplings with pretty much anything, you pick.

 

1. Clear and clean a counter.
2. Spoon the flour onto the surface, forming a volcano in the middle of it.
3. Pour 1/2 cup hot water in the middle of the flour and using your hands, mix the dough until it forms a ball.

4. Knead the ball over and over again until its consistency is even and it feels springy to the touch.
When so, set the ball of dough aside to rest for 15-20 mins.

 

5. When the dough has rested, make a circle with your index finger and your thumb and tear off chunks of the dough that size.

6. Rub the chunk between both palms to form a small circle.
7. Flour a counter surface and using a rolling pin, flatten the circle of dough real thin. About 1/8″ thick.

8. Using a circular cutter or a bowl that has a fairly sharp surface, cut out a circular shape in the dough.
Do this for all the dough pieces, storing the flattened cut-outs in an air-tight container.
Storing it in an air-tight container like this helps the dough retain its moisture and prevents it from hardening and drying out. You DO NOT want it to dry out.

9. Spoon a large tablespoon of filling into the center of the flattened circle of dough.
10. Then –  however you manage to do it… IF you manage to do it, fold the dough around the filling, seal it and cinch it.

(just give up already)

Nahhh I’m just playing. Assuming you have all your dumplings folded and cinched like the BOSS you are;
11. Heat 1 tbsp olive oil in a large pan.
12. When the oil is hot, add the dumplings, flat-side down.

13. When the bottom of the dumplings are nice and golden brown, add water to the pan.
The water should be halfway up the side of the dumpling.
14. Cover with a lid and steam under medium heat until cooked through or until the water has evaporated. About 4-5mins.
Monitor it.

15. Serve dumplings with diced scallion, a sprinkle of sesame seeds and soy sauce or ponzu sauce.
I like to have my dumplings with hot chili oil and some ponzu sauce.
To make a ponzu sauce: mix 1 tbsp sesame oil, ¼ cup soy sauce and 1-2 tbsp sriracha sauce.
❤ ❤

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79 Comments

  2. I am so impressed that you made the dough yourself!! I think they are beautiful dumplings and cannot help but laugh my ass off WITH you because I made wontons last week and have always struggled. Third time is a charm, because I FINALLY figure out that folding technique. I used store-bought wrappers. No way as impressive as this! ❤

    Reply
  4. Pingback: Pork & Basil Dumplings | KJensifyme Healthy | Katharine

  6. Oh Dana, your dumplings are so gorgeous (does this sound awkward? Hmmm). I love making my own dumpling dough, but I suck at folding. Yours look pretty well folded to me. I always keep a small bowl of water on the side and run a bit along the edges if my dumpling dough won’t stick (it usually does though, but then my method is a little different…).

    Reply

  8. I’m so impressed with you making dumpling dough from scratch (give me the package of wrappers any day!) but one thing that might make it easier to seal them is to use less filling next time. That’s what I always run into when trying to seal dumplings, and then I use less (and subsequently run out of wrappers before I run out of filling) and suddenly folding/sealing is much easier.

    Seriously, though, good for you for making this completely from scratch!

    Reply

  9. They are beautiful dumplings Dana! You’re a pro for making your own dough…we use wonton wrappers (quick cheat!! lol) and by the look of the photos you’d never know you had such a struggle folding them…good job my friend! XOXO 🙂

    Reply

  12. Girl, I HATE dealing with wonton/dumpling wrappers. The only and I mean the ONLY thing that works for me is to dip my fingers in water and smaaaaaash the edges together til my fingers turn white. Smearing the edges with water so that they’re almost pasty, then refrigerating them has given me at least tolerable results…but I usually just don’t have the patience for all that lol

    You still rocked it out with this recipe tho 😉

    Reply

  14. Ha, you and flour, a battle to the death. Who will win? Can I suggest taking the gloves off, not metaphorically, I mean literally!! I would still eat those dumplings Cake, mmmmm, love me a dumpling. I once had a pierogi making lesson with a Polish cook and I think that there is a certain deftness and ‘pinching hard’ tecnique that does take a bit of mastering. I did improve the more I made but it’s darned tricky. Back to the fight, ding ding!

    Reply

  15. They are so yummy looking… I would not have had the patience to photograph them, I would’ve just eaten them!!! Thanks for the photo of our feet…. we all have this problem, you know!

    Reply

  16. Damn these look good. Regardless of the flour explosion or the fuckery required. Seriously though, I’m Chinese from a long line of dumpling makers and we buy our dumpling wrappers. There’s no shame in it. Jus’ sayin’….

    Reply

  22. omg these are awesome. They look fabulous. You made your own dumpling wrappers too …. OK I have to try this. Previously I bought some from Chinatown, but making my own might be a better option as I am rarely in Chinatown in London. My mouth is watering and I want to make this right now!

    Reply

  29. Yummy! Dumplings are so good but they look hard to make. I don’t think I would have the patience to fold them! By the way, your feet look fabulous dusted with a little flour! Kidding! Have a great week babe!

    xo, Jackie
    stylemydreams.com

    Reply

  33. Oh man, you went all out for one of the most difficult Chinese recipes there are! I love it. I failed so bad on my three attempts at making from scratch. I live in China and love eating dumplings but HATE making dumplings. My wife’s family (and every northern Chinese family) make dumplings for Chinese New Year and I always get stuck rolling and stuffing dumplings. The worst part of my holiday every year.

    Here, you can buy the dumpling wrappers pre-rolled at the store and it makes it WAY easier. Because everyone hates making dumplings. Everyone except weirdos..

    Tip from a fellow dumpling lover, make ’em small (about half the size you did) and put in less meat, then just pan fry them on both sides to cook the meat filling and eat!

    Reply

    1. God you POOR thing….appreciate the tip, thank you!!
      I get the feeling though that I will never make these bad boys from scratch again.

      Not unless I had an intern or someone else to do the folding cuz fuuuuuuck that.

      Also, thanks for stopping by my blog!!

      Reply

  34. I love the way you have kept it so real and mentioned the entire process of making these dumplings. And girl, let me tell you – I can relate with you so much coz I made dumplings for the very first time just a few days back and I struggled like crazy 😀 Your final result looks really awesome!
    -Shamira

    Reply

Go on, get it out..

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