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    Lily@Melbourne, Australia


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How to Cook Chinese Dumplings




Cooking tips
Frozen dumplings can be prepared three different ways: searing, boiling or steaming. They can all be prepared on stove top. Remember, don’t defrost them before cooking.

You’ll need a 10 inch or bigger non-stick pan, with a lid that can cover the pan entirely.

1. Heat the pan on medium heat for a minute, add 3 to 5 tablespoons of any type of cooking oil.

2. Before the oil starts smoking, lay the frozen dumpling on the pan. Pour cold water to about inch high in the pan. The water should be about the half the height of the dumplings.

3. When the water comes to a boil, put the lid on. Maintain medium heat. Let the dumplings simmer in the covered pan, checking every couple of minutes. Shift the pan a few times so the dumplings are evenly heated. Cook until the liquid is almost gone. Leave the dumplings standing, so you can achieve the desired browning on the bottom and softer texture on top.

4. If you like them extra crispy, prepare 5 tablespoons of water mixed with 1 tablespoon of flour and 1 tablespoon of any vinegar. Add this mixture right before the liquid in the pan is almost gone. Close the lid and cook till the liquid is completely evaporated. The dumplings are now ready to serve.

You’ll need a good size pot, the kind you would use to boil pasta. This way your dumplings won’t be too crowded in the boiling process.

1. Add water to pot till it’s half full, bring to a boil on high heat, and then add the dumplings. Do not defrost.

2. Immediately stir the dumplings, so they don’t stick to the bottom. The heat stays on high throughout.

3. Once the water is boiling again, add 1 1/2 cup of cold water, bring it to a boil.

4. Add another 1 1/2 cup of cold water, bring it to a boil. Your dumpling is perfectly boiled now.

You’ll need a traditional Chinese bamboo steamer and a wok.

1. Bring 3 cups of water in the wok on high heat to a boil.

2. Brush some cooking oil on the steamer surface to prevent sticking. Lay the frozen dumplings on the steamer.

3. Put the steamer with the lid on the wok, over the boiling water. Keep on high heat, and steam for 8 minutes. Your dumplings are now ready.

• Use a half cup of water and a half cup of soy sauce. This is the base.

• Mix in one tablespoon of sugar and one tablespoon of vinegar (any kind, be creative — you can even try lime juice).

• Add one tablespoon of good sesame oil. If you have fresh ginger at home, add some to taste.

I highly recommend this sauce which from my hometown.   You can get it from any Chinese supermarket.





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