As a Chinese, dumplings are an absolute staple, and they are so easy to make! They are definielty a great family project to work on. The best part is you can use whatever you want!
I used turkey in this recipe, but you could use of course beef, chicken, pork, whatever meat it is you want, or go meatless and add in minced tofu.
For this stuffing I used pickled mustard greens and chinese water cress. I would recommend for the pickled and preserved mustard greens to not be too sweet, so you might have to grab a few different brands to figure out which ones aren’t too sweet. The water cress is easily found in the frozen food section and comes pre-chopped, at least it should.
The meat should be all ground up, and the rest is sooooo easy. Just mix it all together and voila! you have your stuffing. Of course there is the addition of salt and soysauce, now that’s where it gets tricky. I recommend putting as much soy sauce/ salt as you are comfortable with putting and then making 1 dumpling and eat it to try and see if the saltiness is right. Apparently you should be able to smell the saltiness, but that as of yet I has not shined down on me.
The dumpling wrappers themselves should be a square shape. Do not be tempted to buy wonton wrappers or shumai wrappers, these are much too thin and will cause the dumpling to fall apart. I recommend using either square gyoza wrappers or some sort of thick dumpling wrapper. As for assembling the dumpling, it can get a little bit tricky.
Home-made Chinese Dumplings
- 1 lb. ground turkey, chicken, lamb, beef, or pork
- 1 package frozen Chinese water cress thawed and finely minced
- 1 1/2 packages of finely minced non-sweet pickled preserved mustard greens/radish
- soy sauce
- 2 packages square dumpling or gyoza wrappers
- mix all the ingredients for the filling together and add enough soy sauce and salt to the point of comfortability (you literally have to wing it).
- then stuff the wrappers with about 1-1 1/2 tsps. of filling depending on how big the wrappers are. Follow the above diagram to properly fold a dumpling
- bring water to a boil
- drop in the dumplings in batches of 5-6 at a time,
- let it boil until the dumplings float to the top. then pour some cold water and wait for it to float again
- repeat this about 3 times or until the dumplings are no longer raw looking and the meat is cooked through
- I like to make my own dumpling sauce with some black, vinegar, sugar, soy sauce, sesame oil, and chopped green onions. Equal parts of each.
- Another way is to make a dumpling soup with some boiling water, soy sauce to taste, sesame oil, green onions, and white pepper. Both taste great!