Beijing Dumplings
Thin-skinned with a tender, juicy filling, these classic Beijing dumplings are a festive staple, bursting with savory flavor in every bite.
Ingredients
12 items- All-purpose flour 500 g
- Warm water 250 ml
- Pork belly 300 g
- Napa cabbage 300 g
- Ginger 10 g
- Scallions 20 g
- Salt 5 g
- Light soy sauce 30 ml
- Dark soy sauce 10 ml
- Sesame oil 15 ml
- White pepper 2 g
- Cooking oil 15 ml
Nutrition
Steps （7 steps）
Place flour in a bowl, gradually add warm water, stirring into flakes, then knead into a smooth dough. Cover with a damp cloth and rest for 30 minutes.
In a bowl, combine ground pork with ginger, scallions, salt, soy sauces, and white pepper. Stir in one direction until sticky, gradually add 30ml water, then mix in sesame oil and cooking oil.
Chop napa cabbage, sprinkle with salt, let stand 5 minutes, squeeze dry, then mix into the seasoned pork filling until uniform.
Roll the rested dough into a long log, cut into 10 g pieces, flatten each and roll into a round wrapper about 8 cm in diameter, thicker in the center.
Take a wrapper, place about 15 g of filling in the center. Fold in half and pinch the middle, then use thumbs to squeeze into a crescent shape, sealing tightly.
Bring a large pot of water to a rolling boil over high heat. Add dumplings and gently stir. Cover and return to boil, add half a cup of cold water. Repeat twice. Cook until dumplings float and skins are translucent and puffy.
Drain dumplings with a slotted spoon and serve hot. Accompany with vinegar and garlic puree.
Tips
Use warm water for dough and rest sufficiently for a chewy wrapper. Adding cold water three times during boiling makes the skins springy and prevents bursting. Squeeze cabbage well to avoid watery filling.
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