Doing Chinese DUMPLINGS is Much Easier than You Think...
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Dumplings, guotie, gyoza... I'm sure you've got your head in the clouds with all these names. I was a bit confused too and I had to look up what each thing is.
I've been reading and the summary is that dumplings are basically a dough wrapped around more ingredients. Both a guotie and a gyoza are dumplings, but guotie is the Chinese version of dumplings and gyozas the Japanese version.
Today's recipe has almost the same ingredients as a Chinese dumpling but... you don't have to fold it. A great thing because it takes less time to prepare them.
Anyway, as they can't be called pasties because they are not shaped like pasties, I'm going to call them dumplings and that's it.
Recipe for 2 - ⏱️ approx. 1h.
Ingredients: 200-250g wheat flour, 300g minced pork and beef, 1 small onion, 40mL soy sauce, olive oil, black pepper and salt.
Step by step:
1. Mix the flour with 1/2cp of salt and add water little by little until you get a dough that doesn't stick to your hands (in the video I show you the consistency it should have).
2. Knead the dough for a couple of minutes (just so that the ingredients are well integrated) and set aside.
3. Chop the onion and mix it with the meat, 40mL of soy sauce, 1/8cp of black pepper and 1cs of olive oil.
4. Once the filling is ready, it's time to make the dough. Divide the dough in half and stretch each half into a "churro".
5. Cut the churro into small pieces (about 1.5 cm thick).
6. Flour all the pieces of dough and roll them out.
7. Put approx. 1cs of filling in each dough and close it as I show you in the video.
8. Fry the dumplings over medium heat with a little oil on both sides.
9. Add half a glass of water, put the lid on the pan and wait for the water to evaporate.
10. When most of the water has reduced, remove the lid and add a drizzle of oil.
11. Stir until the dumplings are nice and crispy.
What sauce do I use for the dumplings? I make a mixture of soy sauce and apple cider vinegar (1:1).
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