Here’s how to make dumplings in a way that’s so simple, even those who have minimum kitchen know-how can do it (proven by our Head of Video, Dan, a self-proclaimed cooking noob). Kimmie even teaches us a neat way to fold the dumplings, which you can totally say you did on purpose and not because it’s easier. In this recipe, we used ground beef because it was what we had in the freezer, but you can use ground pork (or some other meat!), too.
Dumplings in Spicy Broth
Serves: 4-6 people
Active time: 2 hrs
Total time: 2 hrs
2 cups of flour
½ cup hot water
½ cup water
¼ cup soy sauce
2 tbsp. black vinegar
2 tbsp. rice wine vinegar
2 tbsp. Chinese cooking wine
1 tbsp. sesame oil
1 tbsp. chili oil
2 tbsp. black and white sesame seeds + 1 tbsp.
200g ground beef
1 tbsp. ginger, minced
1 tbsp. soy sauce
1 tbsp. sesame oil
¼ cup spring onions, chopped + 2 tbsp.
Salt and pepper, to taste
For the dumpling wrappers, place flour in a large bowl.
Add hot water and mix together.
Once cool enough to handle, knead dough on counter using your hands.
If the dough is too dry, add water by the half tablespoon and if it is too wet, add flour by the half tablespoon until the dough is smooth.
Set aside to rest, covered, at least 30 minutes.
Take rested dough and roll out to 1/8 inch thin.
Cut out 3 inch circles and set wrappers aside, covered.
For the sauce, add water, soy sauce, black and rice wine vinegar, cooking wine, sesame oil, chili oil, and 2 tbsp. sesame seeds to a pot over medium heat.
Whisk all together then let boil.
Once the mixture has come to a boil, remove from heat.
For the filling, mix together beef, ginger, soy sauce, sesame oil, spring onions, and salt and pepper until well combined.
Taking a teaspoon or two of filling at a time, place filling inside prepared dough and pinch sides together to seal into a triangle.
Continue until all filling or wrappers are used.
In a large pot over medium heat, bring water to a boil.
Carefully add prepared dumplings into the broth and water until filling is cooked through and wrappers are soft.
Turn heat off.
Serve dumplings in bowls and pour over sauce.
Garnish with remaining sesame seeds and spring onions.