Chinese Dumplings

Chinese Dumplings

By August 18, 2011

Ok so I love steamed dumplings when we get Chinese so I thought I would try some at home. While I was making them I thought this is too much trouble but in hindsight it was not. It made 60 (would had made more if I had more wrappers) and I was froze most of them and then last night I pulled a few out and put then in chicken stock and boiled for a few mins and they were great and very quick. This is not something John will eat but makes for a fast lunch during the week since I can us pull a few out or Harrison and me. The first picture is the frozen dumplings and the second is cooked.

  • Prep Time : 10 minutes
  • Cook Time : 20 minutes


  • I chopped the following in my food processor very fine, carrots, red cabbage, green cabbage, onion, then chopped mushrooms, and bean sprouts by hand. I did put a couple slices of cooked bacon in as well. I added garlic and ginger, salt, pepper, and a little soy sauce and mixed all together. I had a large bowl full of the veggies.
  • Then take a wonton wrapper put a small spoon full of mixture in the center of wrapper and wet half of the wrapper with your finger and fold it over. Repeat till all are full. then I steamed them over broth for about 15 mins. I froze what we did not eat at that time. Then take from freezer and I dropped in boiling broth for about 5 mins. turning once. Both ways, steaming, and boiling were good.
  • I made a dipping sauce out of garlic, ginger, soy sauce, hot chili oil, and a little rice vinegar.

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