Chinese Steamed Dumpling Recipe (Jiao Zi)

Summary

In this video, Mandy from Souped Up Recipes demonstrates how to make steamed dumplings with a delicious, juicy filling. She starts by making the dough using hot water and all-purpose flour for a soft texture, then prepares a savory filling with ground pork, caramelized aromatics, and sweet corn. Mandy walks viewers through the process of assembling and folding the dumplings, offering a leaf-shaped dumpling tutorial. She also shares a smooth peanut-based dipping sauce and tips for perfect steaming. The video highlights both technique and flavor, with an invitation to try the recipe and check out her recommended wok for Chinese cooking.

Takeaways

• 😀 Steamed dumplings require a specific dough made with hot water to prevent the skin from becoming tough and chewy.
• 😀 The dough for steamed dumplings should be hydrated with hot water to allow the flour to absorb more water, resulting in a softer skin.
• 😀 Kneading the dough after mixing with hot water ensures smoothness and better texture, and letting it rest for 15 minutes helps relax the gluten.
• 😀 Caramelizing aromatics like onion, garlic, and ginger enhances the flavor of the dumpling filling compared to adding them raw.
• 😀 Adding chicken stock or water to the caramelized aromatics helps cool the mixture, deglaze the wok, and makes the filling juicier and more tender.
• 😀 Stirring the meat filling in one direction for 3 to 5 minutes helps develop a good texture by creating protein strings, making the filling sticky.
• 😀 Sweet corn in the dumpling filling adds sweetness and juiciness, complementing the savory flavors.
• 😀 The dough for steamed dumplings should be divided into smaller pieces (11-12g each) to ensure light and thin wrappers.
• 😀 A leaf-shaped dumpling fold is shown in the video, but beginners can use simpler folding methods that are also demonstrated.
• 😀 Steamed dumplings are best steamed for 12 minutes and can be paired with a peanut-based dipping sauce for extra flavor and balance.

Q & A

Why can't you use regular dumpling wrappers to make steamed dumplings?

Regular dumpling wrappers are not suitable for steaming because they will become tough and chewy. Steamed dumplings require a special dough made with hot water to create a soft and tender skin.

What is the importance of using hot water when making dumpling dough?

Using hot water helps to denature the proteins in the flour, allowing it to absorb more water without becoming sticky. This results in a softer and more pliable dough suitable for steaming.

How does the water ratio in dumpling dough differ from regular homemade dumplings?

The water ratio for steamed dumpling dough is 64%, which is higher than the usual 55% or less for regular dumplings. This extra water helps create a tender, soft skin when steamed.

Why is it necessary to knead the dough for 3 to 5 minutes?

Kneading the dough for a few minutes helps to develop the gluten, making it smoother and more elastic, which is crucial for shaping the dumpling wrappers.

What is the benefit of caramelizing aromatics like onion, garlic, and ginger before adding them to the filling?

Caramelizing the aromatics deepens their flavor, making the filling more aromatic and flavorful compared to simply adding them raw.

Why should the ground meat filling be stirred in one direction for several minutes?

Stirring the meat in one direction helps to develop a better texture by stretching the protein molecules into strings. This makes the filling sticky and more cohesive, preventing it from being loose and crumbly.

How does the addition of chicken stock or water benefit the dumpling filling?

The chicken stock or water cools down the filling mixture, preventing the meat from cooking prematurely. It also helps to deglaze the wok and adds moisture, making the filling juicy and tender.

Why is it important to divide the dough into smaller, 11 to 12g pieces for steamed dumplings?

Smaller pieces of dough create thinner wrappers, which are ideal for steamed dumplings. Thin wrappers result in a delicate texture, preventing the dumplings from being thick and doughy.

What is the recommended filling-to-wrapper ratio for steamed dumplings?

For a small wrapper (about 2.5 inches in diameter), use about 1.5 tablespoons of filling. This ensures the dumplings are well-balanced and not overstuffed.

What is the purpose of using a cheesecloth or parchment paper in the steamer?

A cheesecloth or parchment paper prevents the dumplings from sticking to the steamer. It also allows the steam to circulate properly, ensuring even cooking.