Authentic Homemade Dumpling Recipe for Chinese New Year and Family Meals


Instinctively knowing my domestic limitations, as only an experienced Chinese mother-in-law is capable of knowing, I was taught how to prepare pan-fried frozen dumplings. My feelings were not hurt at all. I don't eat dumplings anyway. I don't plan on eating dumplings either. I can however, prepare my own kind of special, authentic Chinese dumplings for my family, so the culture continues. I'm a work in progress, watch out world!

Thank You to China Institute for providing this recipe.

Here is an Authentic Homemade Recipe to Make Your Own Chinese New Year Dumplings

Photo Credit: China Institute
Dumplings, referred to as jiaozi in Mandarin, have been traditionally served in China for centuries. Dumplings are especially common to enjoy in celebration of Chinese New Year. This year, Chinese New Year starts on February 19. According to the Chinese Zodiac Calendar, the Year of the Horse is ending and the Year of the Sheep begins.
Here is a recipe to celebrate Chinese New Year or any special occasion by making your own dumplings! This is a recipe for a traditional pork and chive dumpling filling, however, feel free to make your filling to taste by adding your preference of different variations of fillings. 


Ingredients

Dumpling (jiaozi) Dough
 3 Cups of All-Purpose Flour 
1 1/4 Cups of Cold Water 
1/4 Teaspoon of Salt 

Pork & Chive Filling 
1 Cup of Ground Pork (Beef or Chicken) 
1 Tablespoon of Soy Sauce
 
1 Teaspoon of Salt
 
1 Tablespoon of Chinese Rice Wine or Dry Sherry 
1/4 Teaspoon of Freshly Ground White Pepper 
3 Tablespoons of Sesame Oil
 
1/2 Green Onion, Finely Minced 
1 1/2 Cups of Finely Shredded Napa Cabbage 
4 Tablespoons of Shredded Bamboo Shoots 
2 Slices of Fresh Ginger, Finely Minced
 
1 Clove of Garlic, Peeled and Finely Minced 

Directions

Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to create a smooth dough. Don't add more water than necessary. Knead the dough into a smooth ball. Cover the dumpling dough and let it set for at least 30 minutes. While the dough is setting, begin to prepare the filling ingredients. 

Add the soy sauce, salt, rice wine/sherry and white pepper to the meat, continuously stirring in one direction. Add the remaining ingredients, gently stirring in the same direction and mix thoroughly. 

Prepare the dough for the dumplings. First knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter to create the dumpling wrappers. Place a tablespoon-sized portion of filling into the center of each dumpling wrapper. 

Lightly moisten the edges of the dumpling with water. Fold the dough over the filling into a half moon shape and pinch the edges to seal the dumpling closed. Cook the dumplings in a large pot of boiling water. Add half the dumplings, giving them an occasional gentle stir to avoid sticking together. Add 1/2 cup of cold water to the boiling water. Cover the pot and repeat. When the dumplings come to a boil for the third time, they are fully cooked. Drain excess water and remove from pot. 

Enjoy as prepared or try making pan-fried dumplings. 
Repeat this process for the second half of dumplings. 


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