Dumplings… and our China life
However, when we got here, we realized that rice is more of a south China food. Sure, there is rice here in the north, and we still eat it, but it is not the foundation of every meal like I had thought before.
What is big here is dumplings
It isn’t the foundation of every meal, but it is the specialty here. When people have guests, or on special days, they make dumplings. There are lots of little shops selling dumplings along the road.
And they are really good!
However, they are very time consuming to make. (way more than rice)
So I have been practicing with friends and trying to learn how to cook dumplings. Here are some pictures from my practice.
Here is making the dumplings with friends last week. Such a cute little cook He loves making dumplings!
These are made by a friend of mine. The size and shape are so nice and the filling stayed in through the boiling
And here is my first solo attempt. Not beautiful, but I am pretty proud.
So, I wanted to try and explain to you how to make dumplings. However, language barrier and the fact that I have no measuring tools over here make it a bit hard to write out a full recipe. But I figured I would give it a try.
A very traditional and common type of dumplings is leek and egg dumplings. Here is how to make them:
What you need (filling):
- Leeks – chopped very small, maybe 3-4 cups worth
- Eggs – about 6 eggs scrambled with about 1/4 cup of hot oil in the pan first. The pieces should be very small.
- Salt – to taste
- Sesame oil – It is everywhere here, if you can’t find it I am sure it will still work. Put in about 1tbsp
Mix well and set aside.
What you need (outside)
- Flour – maybe 4 cups-ish
- Water – enough to make the flour dough.
Mix water into flour a bit at a time making the dough. It should be a bit harder than bread dough, not sticky, but still able to roll out. Let rest a few minutes.
On a floured surface roll out small balls of dough with rolling pin to make little circles. Put in a small spoon of filling and then squeeze (really tight) the edges together.
Line dumplings up on a floured surface spacing them so they don’t touch. Make dumplings till you run out of filling or dough.
Bring water (with 1-2 tsp of salt) to a boil in a large pot. Carefully add dumplings. Depending on the pot and the amount of dumplings they may all fit in 1-2 batches. As long as the water covers them and they can move around they are fine.
When the water starts boiling again add about 1-2 cups of cold water on the top. When it starts boiling again add another 1-2 cups of cold water on top. For vegetable dumplings you can add cold water 2 times, if you have meat in the dumplings you should add cold water 3 times. When they come to a boil (after adding the final batch of cold water) they are done!
Pull out and serve hot. Here is what the table looked like when we ate them this week:
There two different kinds of dumplings. The bottom left has cabbage, cilantro, and egg. The top right has egg and potato (a request by my children). The bowl at the top left has vinegar and the bottom right is a bowl of ‘dumpling soup’ (straight out of the pot after you finish cooking the dumplings) Enjoy!