3 Minute Water Dumplings Recipes

MOM'S SIMPLE DUMPLINGS

Steps:

• Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
• Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

WATER DUMPLINGS

Steps:

• Combine all ingredients except egg and egg roll skins in electric mixer. Blend evenly. Refrigerate for 4 hours. Cut egg rolls into a circle shape. Place 2 teaspoons of filling in the center of the skin. Brush egg around the outside edge of the skin. Fold into half-moon shape and press together tightly. Cook dumplings in 3 quarts boiling water for 7 minutes. Serve.

HOT WATER DOUGH (FOR HOMEMADE DUMPLING WRAPPERS)

Steps:

• In a stand mixer fitted with a dough hook attachment, combine the flour, salt and two-thirds of the boiling water. Mix on medium speed while slowly adding the remaining water until well mixed and a ball is formed and the dough is not too hot to handle, 3 to 5 minutes. Sprinkle with a little flour if it gets too wet.
• On a floured surface, knead the dough until it becomes a smooth, elastic ball. Place back in the bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
• Working on a floured surface with floured hands, roll out the dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
• To make the dumplings: Place a small mound of your choice of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Lightly brush the top half edge with water and fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 7 to 10 folds per dumpling. Rest the dumplings with the folded edges straight up, then cook as desired.

2-MINUTE VEGETABLE DUMPLINGS RECIPE BY TASTY

Steps:

• Add the mushrooms, cabbage, chives, cilantro, ⅛ teaspoon sesame oil, soy sauce, hoisin sauce, cornstarch, and salt to a mini food processor. Process until finely chopped.
• Add a heaping teaspoon of the filling to the center of a wonton wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over itself into a triangle and press the edges together to seal, pressing out any air. Repeat with the remaining filling and wrappers.
• Add the wonton wrappers to a medium microwave-safe bowl. Pour in the hot water and remaining teaspoon of sesame oil. Cover with a microwave-safe lid or plastic wrap and microwave for 2 minutes, stirring halfway through, until dumplings are floating and the wrappers are translucent.
• Make the dipping sauce: In a small bowl, stir together the soy sauce, black vinegar, and chile oil.
• Transfer the dumplings to a plate. Serve with the dipping sauce alongside.
• Enjoy!

20-MINUTE CRISPY PORK DUMPLINGS RECIPE BY TASTY

Steps:

• In a medium bowl, combine the cabbage, ground pork, ginger, scallions, low-sodium soy sauce, dark soy sauce, sesame oil, Shaoxing wine, cornstarch, egg, and salt. Mix well to combine.
• Lightly dust a baking sheet with flour.
• Scoop 1 heaping tablespoon of filling onto the center of a dumpling wrapper. Dip your finger in water and brush over the edges of the wrapper, then fold the wrapper over the filling to meet in the center. Fold the outside edges inward and pleat to seal. Place on the floured baking sheet and repeat with the remaining filling and wrappers.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add half of the dumplings to the pan and cook until the bottoms are brown, about 5 minutes. Add 3 tablespoons of water to the pan. Cover and steam for about 5 minutes, or until the water has evaporated. Remove the dumplings from the pan and repeat with the remaining dumplings.
• Meanwhile, make the dipping sauce: In a small bowl, stir together the chile oil, low-sodium soy sauce, black vinegar, sesame oil, brown sugar, and ginger.
• Transfer the dumplings to a serving plate, flipping some bottom-side up. Garnish with scallions and sesame seeds. Serve immediately with the dipping sauce alongside.
• Enjoy!

3-MINUTE WATER DUMPLINGS

Steps:

• Into mixing bowl sift together flour, baking powder and salt. Add remaining ingredients; mix until blended. Drop by spoonfuls into boiling salted water; cover; boil for 3 minutes; drain. Serves 4 to 6 Bon Appetit!