Dumplings / Chive Oil / Cabbage
Dumplings are a love language in cooking and preparing from scratch. This recipe is one of the classic dumpling recipes with very straight forward ingredients like beef and cabbage, but we are going to take it to a finer level by adding some aromatic chive oil. It’s a great recipe to make with friends and family and don’t worry, you can just freeze all your leftover uncooked dumplings for the future. But who has leftover dumplings anyway, right?
First, we are going to prepare the dough. In a bowl add the flour, water and salt and stir. When it’s getting firmer, use your hands and shape into a ball of dough. If you feel it needs a splash more water or a splash more flour, feel free to adjust. The consistency sometimes depends on the climate in your kitchen. Knead for about 2-3 min, cover, and set aside.
Next, we are going to prepare the filling. Chop the cabbage, garlic, scallion finely and add into a bowl with the beef, salt, pepper, chive oil and a splash of water. Now mix everything very well, until the consistency gets pasty. (You can also use a food processor if you want.)
Now the dough is rested, we are going to knead it for another 1-2 minutes and roll it out into a long log. Cut it into 2×2 cm pieces and dust with flour, so they don’t stick. Take one piece, flatten it with the palms of your hands and roll it out into a thin circle wrapper. Repeat with all the pieces of dough and dust with flour in-between.
Let’s assemble: Take one wrapper, put about 1tsp of filling into the middle and fold into half to close the edges. The amount of filling really depends on how big your wrappers are, but I would recommend not to overfill, because it’s important for the dumplings to be sealed properly for cooking. Repeat with all remaining wrappers and filling.
In the meantime, you can set up a big cooking pot with water onto the stove. When the water is boiling, add your dumplings to cook. We are going to use the traditional Chinese method: Once your dumplings are boiling up, add a cup of cold water. Wait until it boils up again and add another cup of cold water. When it boils up the third time, the dumplings are ready and should be taken out.
To serve, mix into a small dipping bowl the soy sauce, Chinkiang vinegar and the chive oil. Enjoy while the dumplings are hot!
- The Chinkiang vinegar is available in most Asian supermarkets since it’s such a staple ingredient.
- The number of dumplings really depends on your individual number of wrappers and filling.
- If you have leftover filling, don’t worry, you can just make small meat balls and cook them in the dumpling water.
- If you have leftover dough, don’t worry, you can just roll them out and cut out stripes of noodles to cook in the dumpling water.
- If you have leftover dumplings, you can just easily freeze them uncooked. Next time you want dumplings, simply get them out of your freezer directly into boiling water and cook the same way as mentioned above.