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dumpling tutorial

Monday. 11. 9. 2009.

A while back I made a whole lot of dumplings. Something in the 3 digit area. A friend of mine asked me how I formed them by hand. I’ve been meaning to make a tutorial but Fredrik wasn’t home for the last few times I made dumplings and the cats aren’t so good at holding a camera.

First you have the skin. I buy my skins ’cause I don’t know how to roll them out by hand.

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Wet the edge of the skin with a bit of water.

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Put filling in the middle of the skin. Be careful not to overfill it.

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Fold the skin together at the middle and press to seal. Just the middle!

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Fold the skin in the back and press to seal it with the front. Think darts if you’re a sewer.

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Keep folding till the dumpling is sealed. Repeat on the other side. I usually get about 2-3 “darts” or folds per side.

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Now you have a dumpling. Ready to be pan fried, steamed or boiled.

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I usually pan fry my dumplings. First put them into a hot and oiled pan. Add a bit of water, enough to coat the bottom of the pan.

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Cover with a lid. The dumplings will steam for a bit. I guess 5 minutes or so. I’ve never timed it. Just kinda know they’re done by the way they look. You’ll see the “dumpling juice” bubbling inside the dumplings. That’s a sign that they’re cooked.

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Let it cook for a bit without the lid. This will dry out the bottom and crisp the skin. Don’t leave it for too long though. Then you’ll have burnt bottoms.

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Serve with sauce of your choice. I like mine with balsamic vinegar and my mom’s chilli oil.

Here’s the video:

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