DIY Perfect Chinese Dumplings at Home

I'll share with you the secrets for making the most delicious dumplings. No one has ever told you these, and I will guide you through every step of the way. You can make the best Chinese dumplings ever. Let's get started. In a bowl, add the Sichuan peppercorns, scallions, and ginger. Pour in the warm water, and let it infuse for about 15 minutes. Remove the aromatics. This infused water will make our filling super juicy and aromatic. You won't believe it. In a large mixing bowl, add the ground pork, salt, white pepper, soy sauce, dark soy sauce, oyster sauce, Shaoxing wine, and cornstarch. Pour in half of the infused water. Mix well. In another mixing bowl, add the cabbage, scallions, and oil. The oil is going to seal the juice of the cabbage and scallions inside while wrapping. This is another secret. Whisk. Toss the cabbage and scallions inside the filling and mix together. So what is your favorite dumpling filling? Please comment below. Let's talk a little bit about the dumpling wrappers. They are available in most Chinese supermarkets. The northern dumpling wrappers are thicker, and the Shanghai dumpling wrappers are thinner. So it depends on your preference. You can also make them from scratch. Check out the link right here for my homemade dumpling wrappers recipe. Prepare some water for brushing. Place a rubber flat and brush a ring of water around it. Add about 2 teaspoons of the filling in the center. Fold it in half. Pinch the edges together. 1, 2, 3, 4, 5, 6. Awesome! Repeat with the rest. Everyone folds dumplings a little differently. Please comment below and how do you fold yours? In a bowl, mix together the soy sauce, zhenjiang vinegar, and chili oil. Check out the link right here for the most delicious homemade chili oil recipe. Whisk. In a large pot of water over high heat, bring it to a boil. Add the dumplings inside and badges. Stir with the back of a ladle. This is how we do it traditionally. If you show this to Chinese people, they know that you are super professional. Cover the lid to cook the wrappers, and bring it to a boil. Uncover the lid to cook the filling. There is a saying in Chinese, 盖盖子煮皮,开盖子煮馅。 We have about 1 1⁄2 cups of water here. First, add 1⁄2 cup of water in the pot. We add the water to prevent the wrappers from breaking apart before the filling cooks through. Then bring it back to a boil. Add another 1⁄2 cup of water. Lastly, bring it back to a boil one more time. Add the last 1⁄2 cup of water inside. The total cook time is about 8 minutes. Serve with the dipping sauce. Would you like to watch exclusive behind the scenes content? Please become a supporter. Your support helps me in creating more easy to follow Asian recipes. Thank you for being awesome!