🥟 Perfect Dough Dumplings Recipe
🧾 Ingredients
For Plain Dough Dumplings (Boiled or Steamed)
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2 cups (250g) all-purpose flour
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1 tsp salt
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¾ cup (180 ml) warm water
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1 tbsp vegetable oil or melted butter (optional, for softness)
Optional (for more elasticity):
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1 egg (beaten, use in place of part of the water)
🍳 Instructions
1. Make the Dough
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In a large bowl, mix flour and salt.
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Gradually add warm water while stirring with a spoon or your hands.
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Add oil or butter if using.
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Knead for 5–7 minutes until smooth and elastic. The dough should be soft but not sticky.
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Cover with a damp towel or wrap in plastic and let rest for 30 minutes.
2. Shape the Dumplings
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Divide dough into small balls or roll into a log and cut into equal pieces (about 1–1.5 inch each).
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Shape as needed (rounds for filled dumplings, or drop directly into soups for plain ones).
3. Cook the Dumplings
Boiled (classic):
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Bring a large pot of salted water to a boil.
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Drop in dumplings, stir once, and cook until they float + 2–3 minutes (about 6–8 minutes total).
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Remove with a slotted spoon.
Steamed:
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Place shaped dumplings on parchment or cabbage leaves in a steamer.
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Steam over boiling water for 10–12 minutes.
Pan-fried (for potstickers):
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Cook in a pan with oil over medium-high heat until bottoms are golden.
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Add ¼ cup water, cover with a lid, and steam until water evaporates.
📝 Tips for Success
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Resting the dough helps gluten develop, making it easier to shape.
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Use a damp towel to keep dough and shaped dumplings from drying out.
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You can freeze shaped, uncooked dumplings on a tray, then transfer to a bag.
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