Happy Year of the Pig! We are getting busy preparing for Chinese New Year, or Lunar New Year, in our house, so to get one less thing off my plate on the big celebration, I am making a big batch of Chinese beef dumplings with celery, eating some now (because obviously I can't help it!) and freezing the rest for later. I know, genius right?
This year is a very special year for us, because if you don't already know, we are getting ready to bring a new little piglet into our home, our first baby who is expected to arrive next month!
How to Fold Dumplings
Folding a dumpling for the first time, may seem pretty intimating. But once you try a few and get the hang of it, you will find that it is actually super easy. You just need to follow these 3 simple steps:
- Scoop a spoonful of the mixture into the centre of a dumpling wrapper. Dip your finger in water and smear along the edges of the dumpling wrapper.
- Fold the dumpling wrapper over to create a half-moon shape, enclosing the filling inside.
- Seal the filling inside by pleating the edges together with your finger or pinch the edges together with a fork.
How to Cook Dumplings
There are three main ways to cook these dumplings: pan-fried, steamed and boiled.
- Pan-Fry: In a large skillet, heat vegetable oil over medium heat. Add dumplings and cook 2-3 minutes until bottom is crisp and golden. Add water (enough to cover the dumplings halfway up), cover, and steam the dumplings for about 5 minutes until the liquid is absorbed.
- Steam: In a pot, bring water to boil . Place dumplings in steamer on top and steam for 15 to 20 minutes until tender.
- Boil: Fill a large pot with ⅔ water and bring to a boil. Add dumplings and cook until they float and continue to cook for 2-3 minutes.