Delicious Steamed dumplings
Dumplings are a traditional delicacy in ancient China and hold a significant place in Chinese cuisine. They are often present during major festivals. There are various ways to enjoy them—they can be boiled, pan-fried, steamed, deep-fried, baked, or even pan-seared. Steamed dumplings are cooked by placing them on a steaming rack. They are aromatic, soft, and deliciously tender.
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When steaming dumplings, it may seem simple, but there are tips and experiences that are crucial. Otherwise, the dumplings might end up sticky and mushy, which greatly affects our appetite. Next, I'll share some details about the process of steaming dumplings.
1.What is steamed dumpling ?
Dumplings are a traditional festival food among the Han Chinese, a must-eat during the Chinese New Year. Legend has it that they were first invented by Zhang Zhongjing, the "Medical Saint" of the Eastern Han Dynasty's Nanyang. In many provinces and cities in China, there is also a custom of eating dumplings during the Winter Solstice. Steamed dumplings are one type of dumpling, where the wrapped dumplings are placed in a steaming basket and steamed over boiling water.
Compared to boiled dumplings, the process of making steamed dumplings is relatively simple—you just place the wrapped dumplings in a steaming basket, steam over high heat for about 10 minutes, and they are ready to eat. Unlike boiled dumplings, where you worry about them becoming mushy or undercooked, and compared to pan-fried dumplings, steamed dumplings are not only simpler to prepare but also less greasy and very soft to eat.
2.How to knead dough for steamed dumplings?
①When kneading the dough, adding an appropriate amount of water allows the gluten in the flour to fully expand, forming a soft dough.
②Use lukewarm water with a temperature around 40-50 degrees Celsius (104-122 degrees Fahrenheit) to knead the dough. This temperature helps the gluten in the flour to expand more easily, resulting in a soft dough. Warm water is better than cold water for making the dough soft and tender.
③After kneading the dough, it's important to let it rest for a period of time, typically around 10-15 minutes. This resting period, known as xing mian in Chinese, allows the gluten in the dough to relax and expand more fully. As a result, the dough becomes softer and more pliable, making it easier to work with when making steamed dumplings.
3.Do you steam the dumplings with hot water or cold water?
①For freshly wrapped dumplings, it's recommended to steam them with boiling water because the dumpling skins are soft. Steaming with boiling water quickly cooks the dumpling skins, helping them to set and preventing them from becoming soggy or breaking apart.
②For frozen dumplings, it is recommended to use cold water when steaming. This allows the dumpling skins to slowly absorb moisture and thaw evenly, avoiding situations where the skins might become overcooked, the filling undercooked, or the skins too soggy when steamed with hot water directly.
4.How long do you steam the dumplings?
①Steaming time for fresh dumplings varies between vegetarian and meat-filled ones. Vegetarian dumplings steam for about 5 minutes after steam starts, then let sit for 2-3 minutes after turning off the heat. Meat-filled dumplings steam for about 7 minutes after steam starts, then let sit for 2-3 minutes after turning off the heat.
②Steaming time for frozen dumplings: After removing frozen dumplings from the refrigerator, allow them to thaw for 10-15 minutes, then steam them. Vegetarian frozen dumplings should be steamed for about 5 minutes after steam starts, then steam over medium heat for 8 minutes, and let sit for 2-3 minutes after turning off the heat. Meat-filled frozen dumplings should be steamed for about 8 minutes after steam starts, then steam over medium heat for 10 minutes, and let sit for 2-3 minutes after turning off the heat.
The specific cooking time should be adjusted based on the size of the dumplings.
5.How to store steamed dumplings?
①Refrigeration: Place the steamed dumplings in a sealed container or food storage bag to prevent them from absorbing odors from the air or other foods. This method is suitable for steamed dumplings that will be consumed within one to two days.
②Freezing: Place the steamed dumplings in a sealed freezer bag or container, and label them with the date. Before freezing the dumplings, you can place a layer of plastic wrap or paper towels between them to prevent them from sticking together. Frozen steamed dumplings can be stored in the freezer for several weeks to several months, as long as they are properly wrapped and stored at the appropriate temperature.
With these tips, I believe everyone can quickly make delicious steamed dumplings. You can also customize dipping sauces according to your own taste preferences. Let's get cooking together!
INGREDIENTS
MAIN INGREDIENTS
- 1000g of flour
- 500g of chives
ACCESSORIES
- 1 bundle of sweet potato vermicelli
- 4 eggs
SEASONINGS
- 8g of salt
- 1 spoonful of sesame oil
- Half a spoonful of chicken powder
- 10g of yeast
- 2 spoonfuls of oyster sauce
- 2 spoonfuls of cooking oil
- 0.5g of thirteen-spice powder
DIRECTIONS
STEP 1
Mix the flour and yeast powder evenly, then knead into a dough with warm water to achieve a soft and moderately firm consistency. Let the dough rest and rise.
Tip:
The resting time can be adjusted based on the dough's recipe and personal experience, but it's generally recommended to let the dough rest for 10-30 minutes after kneading. This period allows the gluten in the dough to fully expand, resulting in a softer dough.
STEP 2
Clean and finely chop the chives.
Tip:
After washing the chives, it's recommended to drain the water before chopping.
STEP 3
Cook the sweet potato vermicelli in an induction cooker until it is 80% done, then remove and cut it into small pieces.
STEP 4
Heat cooking oil in a frying pan. Once the oil is hot, add the beaten eggs and scramble them using an induction cooker until cooked and broken into small pieces.
STEP 5
Combine the chopped chives, vermicelli, and eggs in a bowl.
Tip:
When mixing the filling, first toss the chives with sesame oil before adding salt. This helps prevent excess moisture.
STEP 6
Add oyster sauce, salt, thirteen-spice powder, sesame oil, and chicken powder. Mix everything well.
STEP 7
After the dough has rested and risen, start kneading it. Transfer the rested dough onto a work surface, knead it until smooth, release the air bubbles, and then divide it into small portions.
STEP 8
Take one portion and flatten it into a round wrapper. Then, wrap it around the filling.
STEP 9
Wrap it into your desired shape, then let it ferment again for about ten minutes or so.
STEP 10
Place a damp cloth on the steamer rack, arrange the dumplings on it with some space between each one.
Tip:
When steaming dumplings, to prevent them from sticking or breaking, use a damp cloth on the steamer rack to avoid sticking. Also, ensure there is some space between each dumpling to prevent them from sticking to each other and breaking apart during steaming.
STEP 11
Cover with the lid, place it on the induction cooker, and press the steam cooking function button to start the cooker.
STEP 12
After steaming, the dumplings are ready to be served.
Recipe analyzer
- Recipes: Delicious Steamed dumplings
- Main Ingredients:4
- Servings per recipe:1
- Servings size:1.8 kg
-
Energy (calories)：4094 kcal
-
Protein：144.87 g
-
Fat：30.83 g
Why gray?
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Carbohydrates：797.14 g
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Protein: 14%562 kcal
-
Fat: 7%269 kcal
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Carbohydrates: 80%3266 kcal
The ratio shows whether the proportion of both fatty acids in your diet is optimal. Red color means too much of Omega 6 or too little of Omega 3. The data are rounded off and approximate.
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