How do i make dumplings?!
Answers: Buy wanton skins from any Asian grocery stores. For the filling; use minced pork, cornflour, chopped spring onions, chopped water chestnuts or carrots (optional), salt and pepper to taste. Seal each skin after stuffing, with water or beaten egg, along the edge. You can boil or deep fried the dumplings.
I cheat and use canned biskits, works great. just drop them n your soup and cover the pot.
I usually use Bisquick, but I found this recipe the other day, and I plan on trying it the next time I make chicken n dumplins
1 teaspoon salt
1/2 cup oil
3/4 cup water
2 small eggs
3 cups flour
In a large bowl, mix together the salt, oil, water, and eggs. Slowly add the flour to the mixture, blending it constantly with a fork. Stir only long enough to mix the dough. Turn the dough out onto a floured board. Pinch the dough in half, and roll out until thin, about 1/4 inch. Slice the dough into 1/2-inch-wide strips, and cross-slice into pieces 4 to 8 inches long, for ease in handling. Drop the dumpling strips into the boiling stock. Boil approximately 20 minutes, uncovered, stirring occasionally to prevent sticking, until the dumplings are done (they'll be puffy).
i take frozen biscuits, flatten and pinch off pieces and put in the rolling parts of the boiling water.
you can use bisquick, roll out for biscuits, then just cut in strips
dumplings:
2 cups all-purpose flour
1/3 cup minced fresh soft herbs, such as parsley, tarragon, and green onion tops
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons butter
1 cup plus 3 tablespoons milk
Prepare the dumplings: In a medium bowl, mix the flour, herbs, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Add the butter and milk mixture to the dry ingredients, stirring with a fork until the mixture just comes together. Drop batter by spoonfuls onto a baking sheet and cover with plastic wrap. Refrigerate until ready to use. Or if ready to use, drop directly into broth and steam for 8 - 10 minutes.
If you are going to make dumplings (like in chicken and dumplings) you can cheat and make the bisket recipe off a Bisquick box...when the soup is about done...drop spoon fulls into the soup...cook until plump and cooked all through.
this is a recipe for chinese food dumplings http://www.foodnetwork.com/food/recipes/...
here is a recipe to make soup dumplings from scratch
http://www.foodnetwork.com/food/recipes/...
buy the dumpling wrap and some pork and some chinese mushroom and any veggie you wanted.
put some soy on pork and the mushroom and leek and marinate for few hours and then use the wrap and put some on it and cook it until it tender
You cannot go wrong with Bisquick, just make sure you do the cooking process correctly. Once you have mixed your dough and have dropped your dumplings in, cook for ten minutes, cover and cook for another ten (and no peaking!). If you lift the lid during that last 10 minutes, your dumplings will not steam properly and will be doughy. ( I like to add a little parsley and a dash each of poultry seasoning and nutmeg to my dumplings).