Leland Wong’s Award Winning Dumpling Recipe

My Step By Step Dumpling Recipe

Ingredients needed;
5 lbs. Ground Pork Shoulder
1 lb. Shelled Shrimp
3 tsp. grated ginger
3 tsp. soy sauce
2 tsp. salt
1 tsp. sugar
4 tbsp. shaoxing wine
2 tsp. white pepper
1 tbsp. sesame oil
1-1/2 tbsp. corn starch
2 tsp. chicken stock powder
1 large chopped napa cabbage
3 tsp. minced garlic (granulated garlic ok…maybe 2 tsp.)
1 cup of water

First begin with chopping up the Napa cabbage in to small pieces. Put it in a large bowl and sprinkle some salt onto the cabbage. The salt draws out the water from the cabbage. After 20-30 minutes, wring out the water from the cabbage. Discard the water. Set aside.

Take the shelled shrimp and soak it in a little water with about a teaspoon of baking powder. This step is optional but if you like a crispier texture to your shrimp, do this. Then chop the shrimp into roughly 1/4″ pieces. I like little chunks so that the shrimp has a little crunch to it.

Seasoning the chopped pork; (the order is not important). add salt, Shaoxing wine, sugar, soy sauce, white pepper, minced garlic, grated ginger, sesame seed oil, chicken stock, chopped shrimp, 1 cup of water and mix well together.

I usually go for a visual ratio of half seasoned pork/shrimp to drained Napa cabbage. A little over or under would still do. I then mix everything together and the filling is ready.

Dough Preparation:
4 cups of flour in a large mixing bowl. Slowly add warm water while simultaneously stirring with chopsticks. when the flour begin to be little clumps, add a teaspoon of salt and table spoon of oil. Use hands to knead the dough. When flour is somewhat mixed, still kind of lumpy, throw a damp towel over the dough and allow the dough to relax for 20-30 minutes. Then knead the dough another five minutes.

From here you cut the dough into small pieces. Roll the dough with a dowel roller. A bit hard to explain but go on YouTube and look up how to fold dumplings. A bit of practice is needed here.

I make a slurry with water and glutinous rice flour. About a tablespoon of glutinous rice flour to one quart of water. Mix.

Cooking; In a non stick frying pan, add oil, place folded dumplings onto the pan. Allow to brown a bit, then add a little of the slurry about 1/8″ deep. Medium heat.

Cover with lid. Allow to cook till water is evaporated and a nice crispy later has formed. Place a plate on the dumplings and flip the pan over onto the dish and there you have it!

Other variation suggestions: Chives, yellow chives, celery and cilantro. shiitake mushrooms. Lamb with cumin celery and cilantro (a favorite), Chicken, crab, fish paste, lop cheung.

For a vegetarian filling; firm tofu, vermicelli, bean curd (fu juk), carrots, shiitake mushroom, celery, water chestnuts, etc… be creative!

My Step By Step Dumpling Recipe

 

Ingredients needed;

5 lbs. Ground Pork Shoulder
1 lb. Shelled Shrimp
3 tsp. grated ginger
3 tsp. soy sauce
2 tsp. salt
1 tsp. sugar
4 tbsp. shaoxing wine
2 tsp. white pepper
1 tbsp. sesame oil
1-1/2 tbsp. corn starch
2 tsp. chicken stock powder
1 large chopped napa cabbage
3 tsp. minced garlic (granulated garlic ok…maybe 2 tsp.)

1 cup of water

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First begin with chopping up the Napa cabbage in to small pieces. Put it in a large bowl and sprinkle some salt onto the cabbage. The salt draws out the water from the cabbage. After 20-30 minutes, wring out the water from the cabbage. Discard the water. Set aside.

Take the shelled shrimp and soak it in water with about a teaspoon of baking powder. This step is optional but if you like a crispier texture to your shrimp, do this. Then chop the shrimp into roughly 1/4″ pieces. I like little chunks so that the shrimp has a little crunch to it.

Seasoning the pork; (the order is not important). add salt, Shaoxing wine, sugar, soy sauce, white pepper, minced garlic, grated ginger, sesame seed oil, chicken stock, chopped shrimp, 1 cup of water and mix together.

I usually go for a visual ratio of half seasoned pork/shrimp to drained Napa cabbage. A little over or under would still do. I then mix everything together and the filling is ready.

---

Dough Preparation:
4 cups of flour in a large mixing bowl. Slowly add warm water while simultaneously stirring with chopsticks. when the four begin to be little clumps, add a teaspoon of salt and table spoon fo oil. Use hands to knead the dough. When flour is somewhat mixed, still kind of lumpy, throw a damp towel over the dough and allow the dough to relax for 20-30 minutes. Then knead the dough another five minutes.

---

From here you cut the dough into small pieces. Roll the dough with a dowel roller. A bit hard to explain but go on YouTube and look up how to fold dumplings.

---

I make a slurry with water and glutinous rice flour. About a tablespoon of glutinous rice flour to one quart of water. Mix.

---

Cooking; In a non stick frying pan, add oil, place folded dumplings onto the pan. Allow to brown a bit, then add a little of the slurry about 1/8″ deep. Medium heat. Cover with lid. Allow to cook till water is evaporated and a nice crispy later has formed. Place a plate on the dumplings and flip the pan over onto the dish and there you have it!

---

Other variation suggestions: Chives, yellow chives, celery and cilantro. shiitake mushrooms. Lamb with cumin celery and cilantro (a favorite), Chicken, crab, fish paste, lop cheung. vegetarian filling; firm tofu, vermicelli, bean curd (fu juk), carrots, shiitake mushroom, celery, water chestnuts, etc.