Traditional Chinese Dumplings
During my twelve years in China, traditional homemade dumplings made any day a special occasion.
Making Traditional Chinese Dumplings
Traditional dumplings are one of the most authentic comfort foods in China. And dumplings are an authentic comfort food around the world. Worldwide, even the traditional name for authentic dumplings makes the mouth water: Chinese Jiaozi; Japanese Gyoza; Korean Mandu; Indian Momo; European Pierogi / Kreplach / Tortellini, and so many more . Whatever they are called traditional authentic dumplings are, without doubt, comfort food for the heart and soul.
In China dumplings are the traditional New Years food. But homemade dumplings are one of the most popular daily dishes as well. Once traditional dumplings are stuffed, the dumplings can easily be frozen in individual servings for a quick meal. Dumplings are one of the original fast foods. There are thousands of recipes of traditional dumplings, but I’m going to share my favorite traditional dumpling recipe — the one’s my wife makes (lucky me :-). I hope these dumplings make you want to say hăochī : hăo (how — good); chī (cher — eats) = Delicious!
Making the wrapper
You only need two ingredients to make the traditional dumpling skin/wrappers: flour and water — you could add a dash of salt if you prefer. The amount of flour you use depends on the number of dumplings you want to make. Wash your hands first.
Dump flour into a bowl. Sprinkle water on the flour to get started. Mix the water and flour, add water a little at a time until it begins to clump (you don’t want it to get too sticky). Mix thoroughly. Shape into a ball. Spread flour on breadboard (or any clean hard surface). Roll out the dough and cut into individual pieces. Shape each piece into a ball about the size of a cherry tomato. Roll flat. Viola — you have a wrapper/skin. Make sure there is a little flour on each side and stack them up. Traditional dumpling skins/wrappers can be kept in the refrigerator for later if you make extra.
Filling
The jiaozi filling is the key traditional element that is handed down from generation to generation. This is the little taste of home that warms the heart while satisfying the soul (and stomach of course). My wife’s family uses three simple ingredients. We will start with the two that are easily available anywhere: chopped chives (you can substitute green onion stalks) and minced pork. The third ingredient is where Chinese cooking takes on its other role — food as medicine.
In traditional Chinese cooking, the separate ingredients need to be balanced and provide some healthy benefit to the body. One essential item to keep on hand for Chinese cooking is the edible jelly fungus known as: black fungus/ cloud ear/ wood ear… These are bought dry and re-hydrated before cooking. The mild flavored black fungus adds a pleasant texture to the dumpling. In Traditional Chinese Medicine (TCM) the fungus is said to benefit people with high blood pressure, heart disease, lowers cholesterol, and aids in cleaning the lungs. It is sweeten and eaten as a dessert in Cantonese cuisine. Time to go explore your closest Asian supermarket.
Combine Ingredients and Stuff the Dumpling
Combine the diced ingredients together with a little corn starch. Use chopsticks to make sure the ingredients are evenly distributed throughout. Don’t use your hands. Another subtle element of Chinese cuisine is the balancing of fresh flavors and textures. China is a food culture. Food unites people. Food summons up the deepest memories of childhood and shared family experiences. Families show they care about each other with the foods they share. The first time I met my wife’s brothers and sister in China, I made burritos for the final meal of New Years (Lantern Day). Finding tortillas in China was a marvelous surprise. They were so happy to share such a dish. Luckily, I later became part of my Chinese family’s holiday tradition too. So mix the dumpling ingredients gently and with an extra dash of love.
Take one of the dumpling skins and fill it with about a teaspoon or so of filling. Do not overfill the jiaozi — that is why my dumpling making attempts failed. I was too greedy :-) In China, every man must learn how to make dumplings though. But if you want to eat well, step aside for the master. To seal the dumpling: Dip your finger in water. Run your moistened finger around half the skin. Fold over the skin and crimp the edges. There are many ways to do this part too. Shape into a crescent moon shape.
Cooking
This style of dumpling is steamed, but they also can be boiled or fried. You can use a steamer basket over a pan or the steamer basket in a rice cooker which is what my wife does. Add a couple cups of water to the rice cooker. Experience will tell you how much water to use. Line the steamer basket with your delicious jiaozi. Put the cooker on steam and close the lid. Wait — this is the hardest part, once the mouth-watering aromas begin to rise.
While you are waiting make the sauce. The dipping sauce is another family tradition passed down from the older generations. Once again, the sauce is a matter of personal taste. My wife’s family uses a combination of vinegar with a dash of a favorite soy sauce. You can buy sauce ready made also.
Once the meat is properly cooked, remove the dumplings and repeat. Place the dumplings on a plate and serve. Share the dish. Do not be too greedy. Remember, there are more dumplings steaming just a few feet away. A traditional Chinese blessing would be Eat Slowly, which is a polite way of saying “I am stuffed, the rest is for you — enjoy”.
Finding comfort in the kitchen and around the table
Making dumplings together is an important element of traditional family life in China, especially around Chinese New Year — Lunar New Year. People often work far from their hometowns and do not get to see their extended family members except over long holidays. The New Year holiday is the longest holiday. Hundreds of millions of people travel back home to see their family and enjoy a taste of home. But dumplings are not just for holidays. Many of the school kids I taught would have dumplings for breakfast or lunch.
When I lived in China, I could practically set my watch by the grandmothers and mothers who walked by my apartment on their way to buy the freshest ingredients for the day. And an hour or so before dinner, the apartment complex would resound with the staccato rhythms of: chopping, mincing, dicing, sizzling, dishes rattling,… All those noises of preparing meals together, laughing, shouting would be balanced by the symphony of delectable scents wafting on the evening breeze. Throughout the complex, cooking would always be followed by the murmur of boisterous conversations around the table echoing from hundreds of apartments. Happy memories and family togetherness would be reinforced each day around dishes of traditional food. Jiaozi or dumplings, call them what you will. Just don’t call me late for dinner. Enjoy some traditional Chinese dumplings today.
