Make Dumplings This Weekend!

Is there a better time to hunker down and make a pile of dumplings with your family than this weekend [regardless of when you read this]? Here’s the Dumpling Mega Post. This should be all of the remaining dumpling recipes we have found.

Chai Dumplings

3 from 3 votes
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Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice, Vegetarian
Servings: 150 servings

Ingredients

  • 8 cans seitan (drained, reserved liquid, ½" chop)
  • cup black mushrooms (¼" dice)
  • 5 Tablespoons oil
  • ¾ cups scallion (fine dice)
  • 1 cup onion (fine dice)
  • 6 cups cabbage (fine dice)
  • 2 Tablespoons garlic
  • 1 Tablespoons ginger
  • cups bamboo shoots (fine dice)
  • 5 Tablespoon light soy
  • 2 teaspoons salt
  • 6 Tablespoons cornstarch (possibly 8T)

Instructions

  • Oil in wok.
  • Add garlic, ginger, scallion, onion. Stir fry 1 minute.
  • Add cabbage, stir fry until soft.
  • Add bamboo, mushrooms, seitan. Stir fry 1 minute.
  • OFF HEAT. Add seasonings and cornstarch. Mix well. Drain mix after mixing.
  • Roll using green wrappers as for "chixses."

Five Veg Dumplings

AKA Blaha Five Veg Dumplings
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Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice, Vegan, Vegetarian
Year: 2003
Servings: 150

Ingredients

  • 2 cups preserved vegetables (1 can)
  • 2 cups green cabbage (or more)
  • 2 cups bamboo shoot
  • 2 cups scallions
  • 2 cups carrots
  • 4 cans mock duck (drained and rinsed)
  • 6 packs cellophane noodles (small packs, chopped very fine)
  • 3 Tablespoons ginger
  • 3 Tablespoons garlic
  • 3 Tablespoons oyster sauce (vegetarian)
  • 2 Tablespoons soy sauce
  • 1 Tablespoon sesame oil
  • 1 Tablespoon sherry
  • 1 Tablespoon sugar (more or less?)

Instructions

  • Chop and process all veggies, mock duck, and noodles.
  • Mix everything together then cook in large wok.
  • Add aromatics, season with salt and pepper. Let cool and roll! "Go wrap."

Fire Eggplant Dumplings

3 from 1 vote
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Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice, Vegan, Vegetarian
Year: 1995
Servings: 75 dumplings

Ingredients

  • 6 pounds eggplant
  • 1 red pepper (or green – large)
  • ¼ cup oil
  • 1 Tablespooon garlic
  • 1 Tablespoon ginger
  • ¾ Tablespoon chili paste w/garlic
  • 2 Tablespoons sugar
  • 3 Tablespoons scallions (finely diced)
  • 3 Tablespoons cilantro (finely diced)
  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons soy sauce
  • ¾ cups celery (fine, shredded)
  • 2 Tablespoons sesame oil

Instructions

  • Bake eggplant for 90 minutes at 425F, scoop out pulp, set aside.
  • Roast pepper, slice into ¾" x ⅛", set aside.
  • Stir fry garlic and ginger in oil for 30 seconds.
  • Add remaining ingredients to wok and heat through.
  • Remove from heat, add eggplant and roasted pepper.
  • Add celery and oil.

Notes

If eggplant is liquidy, drain off excess.  Roll as for Pork and Garlic Dumplings but with pronounced arrow shape.
Here’s an additional narrative from Jerry:
FIRE EGGPLANT DUMPLINGS
Here’s a vegan dumpling we added for our loyal vegetarian
clientele—but it’s proved generally popular. Follow directions for
wrapping as shown in the Pork and Garlic Dumpling recipe, but with a
pronounced pointed arrowhead shape. Once again: freeze on waxpaper-lined cookie tray. When frozen, remove with spatula to heavy-duty freezer bags, freezing up to three months or longer. These may be steamed in the frozen state for ten or eleven minutes—till firm. Or “steam-fried”:
  • On medium heat add a Tbsp or so vegetable oil and place six or more dumplings in oil, without crowding.
  • When oil is sizzling, add about 1/4 Cup vegetarian stock or water
    (preferably the stock), cover and cook over medium heat till liquid
    evaporates—about six or seven minutes—careful not to burn.
  • Remove to warm plates with spatula.
NOTE: Chilled, his would make an excellent side dish.)

Golden Mando Dumplings

With metric measures!
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Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice, Korean
Year: 2005
Servings: 75 dumplings

Ingredients

  • 300 grams tofu (11oz – water squeezed out)
  • 250 grams kimchi (firm dice)
  • 350 grams pork (ground – 12.29oz)
  • 3 scallions (minced)
  • 2 cloves garlic (minced)
  • 5 grams cornstarch (1 T)
  • 5 grams toasted sesame seeds
  • 10 grams sesame oil
  • 1 egg (beaten)
  • 5 grams salt
  • 5 grams black pepper

Kung Pao Dumplings

4 from 2 votes
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Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice
Servings: 100 dumplings

Ingredients

  • 4 rounds oil
  • 1 Tablespoon red pepper flakes
  • 8 Tablespoons garlic
  • 4 wok spoons chicken (est. 4 cups)
  • 5 cups carrots (chopped – written as "⅔ tourine")
  • 8 cups green cabbage
  • 3 wok spoons Kung Pau Sauce

Instructions

  • Oil wok, cook pepper flakes, garlic, and chicken until almost done.
  • Add remaining ingredients and process.
  • Wrap into a star-shaped roll, picture on card.

Notes

Serving size estimated!

Magic Animal Wonton Sauce

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Course: Dim Sum, Dumpling
Cuisine: Chinese
Servings: 40 servings

Ingredients

  • cups chicken stock (not base)
  • cups Siu Mai sauce
  • 4 Tablespoon hot black bean sauce

Instructions

  • Bring stock and Sui Mai sauce to a boil. Add bean sauce. Done.

Magic Animal Wontons in Hot Sauce

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Course: Dim Sum, Dumpling
Cuisine: Chinese
Year: 2001
Servings: 300 dumplings

Ingredients

  • 8 pounds pork (ground)
  • cups onions (¼" dice)
  • 2 cups black mushrooms (¼" dice)
  • 2 pounds spinach (frozen, chopped, squeezed dry)
  • cups scallions
  • 2 cups bamboo shoots (small dice)
  • 2 cups bacon (⅓" dice)
  • 2 pounds shrimp (coarse dice)
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 7 Tablespoons fish sauce
  • 3 Tablespoons oyster sauce
  • 3 teaspoons sesame oil
  • 5 eggs
  • 1 teaspoon sugar
  • 6 Tablespoons cornstarch (with 6 Tablespoons water)

Instructions

  • Mix all together very well by hand.
  • Steam. Toss in Magic Animal Sauce for that **.

Notes

Servings are estimated!

Mock Duck Dumplings

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Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice, Vegan, Vegetarian
Servings: 150 dumplings

Ingredients

  • 7 cans mock duck (drained)
  • 4 cups bamboo shoots
  • cups black mushrooms
  • cups scallions

Instructions

  • Shred all ingredients separately, then mix together.
  • Use O wrap as shown in picture.

Mock Steak Dumplings

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Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice, Vegan, Vegetarian
Servings: 200 dumplings

Ingredients

  • 5-6 pounds mushrooms (assorted but must include portobello)
  • 4 cups black mushrooms (shredded)
  • 2 potatoes (90ct – about ½ pound ea.)
  • 2 cups onions (medium dice)
  • 4 Tablespoons garlic (chopped)
  • cups scallions (diced)
  • ¼-½ cups oyster sauce (vegetarian)
  • ¼-½ cups ketchup
  • 1 cup oil

Instructions

  • Mix ketchup and oyster sauce in a 1:1 ratio for about ¾C +/- total volume.
  • Add oil to wok, add potatoes and tool until half done.
  • Add onions, black mushrooms. Cook until onions translucent. Remove.
  • Add more oil to wok. Add half of the garlic, stir fry. Add half of the mushrooms, salt and pepper to taste. Cook to release liquid and evaporate.
  • Add half of oyster/ketchup mixture, mix to incorporate liquid. Add to potatoes. Repeat with remaining ingredients except scallions.
  • Finally, add scallions. Mix well. Chill.

Pork and Garlic Dumplings

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Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice
Servings: 200 dumplings

Ingredients

  • 5 pounds pork (garlic)
  • 10 Tablespoons garlic (chopped)
  • 10 Tablespoons dark soy sauce
  • 5 eggs (beaten)
  • 8 Tablespoons cornstarch
  • 1 can water chestnuts (20oz)
  • 1 teaspoon sugar
  • 3 Tablespoons sesame oil
  • 1 cup scallions (fine dice)

Instructions

  • Process all. Use O wrap and fold as shown.

Pork Sichuan Dumplings

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Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice
Servings: 150 dumplings

Ingredients

  • 5 pounds cabbage (steamed 3 minutes, then chopped fine)
  • 5 pounds pork (ground)
  • 1 can water chestnuts (20oz; drained and course chopped)
  • cups scallions (diced)
  • 1 Tablespoon salt
  • 2 teaspoon sugar
  • 1 Tablespoon ginger (chopped)
  • 1 teaspoon garlic (chopped)
  • 2 eggs
  • 1 Tablespoon dark soy sauce
  • 1 Tablespoon cornstarch

Instructions

  • Mix ingredients in processor.
  • Square wrap as shown.

Vegetarian Sichuan Dumplings

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Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice, Vegan, Vegetarian
Servings: 150 dumplings

Ingredients

Tofu Base

  • 6 blocks tofu (drained and cubed)
  • 1 Tablespoon garlic
  • 1 Tablespoon ginger
  • 1 Tablespoon soy sauce
  • 2 Tablespooons sherry
  • 2 teaspoons cornstarch
  • ½ teaspoon white pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar

Veggies

  • 3 cans mock duck (drained)
  • ½ cup scallions (or more)
  • 1 cup carrots
  • ½ cup bamboo shoots (minced)
  • 2 cups cabbage (finely shredded)

Instructions

  • Process tofu until creamy consistency. Add remaining Tofu Base ingredients. Remove to medium-large.
  • In same processor, process mock duck to semi-fine dice. Add to tofu mixture.
  • Add veggies. Mix well by hand.
  • Wrap as shown.

Vegetarian Sichuan Dumplings

Print Pin Rate
Course: Dim Sum, Dumpling
Cuisine: Chinese, Five Spice, Vegan, Vegetarian
Servings: 150 dumplings

Ingredients

Tofu Base

  • 6 blocks tofu (drained and cubed)
  • 1 Tablespoon garlic
  • 1 Tablespoon ginger
  • 1 Tablespoon soy sauce
  • 2 Tablespooons sherry
  • 2 teaspoons cornstarch
  • ½ teaspoon white pepper
  • 1 teaspoon salt
  • 1 teaspoon sugar

Veggies

  • 3 cans mock duck (drained)
  • ½ cup scallions (or more)
  • 1 cup carrots
  • ½ cup bamboo shoots (minced)
  • 2 cups cabbage (finely shredded)

Instructions

  • Process tofu until creamy consistency. Add remaining Tofu Base ingredients. Remove to medium-large.
  • In same processor, process mock duck to semi-fine dice. Add to tofu mixture.
  • Add veggies. Mix well by hand.
  • Wrap as shown.

Vietnamese Shrimp Dumplings

3 from 5 votes
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Course: Dim Sum, Dumpling
Cuisine: Five Spice, Vietnamese
Servings: 45 dumplings

Ingredients

  • 2 teaspoons oil
  • 14 scallions (white part finely chopped, green part thinly sliced; keep separate)
  • 2 cloves garlic (minced)
  • 1 pound shrimp (raw, pelled, deveined, and coarsely chopped)
  • 1 ounce dried mushrooms (shiitake)
  • ½ cup jicama (peeled, chopped – or water chestnuts)
  • 4 hot peppers (small, stemmed, seeded, minced)
  • 2 Tablespoons basil (minced)
  • 2 Tablespoons mint (minced)
  • 2 teaspoons lemon rind (grated)
  • 2 Tablespoons fish sauce
  • 2 Tablespoons all-purpose flour
  • 2 egg whites

Instructions

  • Soak dried mushrooms in hot water for 30 minutes. Drain well, stem, and coarsely chop.
  • Heat oil in small, nonstick skillet over medium heat. Add the chopped white scallions and garlic and cook until soft, about 4 minutes.
  • Set aside 45 of the green scallion slices. Place the scallion and garlic mixture with all ingredients except the flour and eff in the work bowl of a food processor. Process until mixture forms a paste. Add the flour and egg. Process until combined.
  • Form the mixture into balls, using a rounded tablespoon for each. Bring large pot of water to a boil. Reduce to a simmer. Add the dumplings, in batches if necessary. Cook until the dumplings rise to the top, about 2 minutes. Remove with a slotted spoon.
  • As soon as the dumplings are cooked, place a scallion slice on top. Secure with a toothpick.

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