Chinese Dumplings

4.60 from 5 votes

Chinese Dumplings - Delicious homemade Chinese Dumplings made from scratch with juicy pork, shrimp and sweet corn filling. This is the most flavorful and authentic Chinese dumpling recipe ever!

Prep Time40

Cook Time10

Total Time50

Course: Dumplings

Cuisine: Chinese Recipes

Keyword: Chinese Dumplings

Servings: People

Author: Bee Yinn Low

Ingredients

2 cups all-purpose flour
1 pinch salt
3/4 cup warm water over 43°C/ 110°F

Filling

1/2 pound ground pork
1 cup canned sweet corn drained
6 medium-size shrimp chopped (6 oz after peeling)
1 egg 2 oz or 60 g without shell
2 cloves garlic minced
1 teaspoon ginger minced
1 tablespoon oyster sauce
1 tablespoon sesame oil
1 tablespoon Chinese ShaoXing rice wine
1 tablespoon soy sauce

Dipping Sauce

Chinese black vinegar
chili oil

US Customary - Metric

Instructions

Prepare the dumpling wrapper by combining flour, salt, and water in a mixing bowl. Mix with your hands until a rough dough forms. Wrap the dough in a plastic bag and let it rest for 10 minutes at room temperature. Unwrap the dough and knead it for 5 minutes, or until smooth. Wrap the dough in the plastic bag again and let it rest for another 10 minutes.
Place the dough on a floured countertop and divide it into two equal portions. Roll each portion into a cylinder about 12 inches (30 cm) in length. Cut each cylinder into 15 equal pieces, approximately 1/4 inch (0.6 cm) in length.
Generously sprinkle flour over the dough pieces. Use a rolling pin to flatten each piece into a round shape about 3 inches (8 cm) in diameter. Cover the flattened wrappers with plastic wrap and set them aside.
Prepare the filling by combining ground pork, sweet corn, chopped shrimp, egg, garlic, ginger, and the filling seasonings in a large bowl. Stir until well combined and set aside.
Assemble the dumplings by placing a small spoonful of filling in the center of each wrapper. Fold the wrapper in half and pinch the top with two fingers. Pinch and pleat the two ends towards the center to create even pleats on the back. Seal the seams well. Repeat until all the ingredients are used up.
Bring a pot of water to a boil. Drop the dumplings into the boiling water and cook for 5 minutes without covering the pot. Once the dumplings start to float, cook for an additional 2 minutes. Remove the dumplings with a strainer and serve immediately with dipping sauce (mix 1 tablespoon of Chinese black vinegar with several drops of chili oil in a sauce dish).

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