Hatfield - Dumplings: The Top 50 Most Delicious Dumpling Recipes

Super irresistible and extra crispy pan fried, then simmered dumplings made with fresh shredded cabbage, juicy pork meat and refreshing bits of shrimp. Its even more flavorful with chopped chives, and a good seasoning of salt and freshly ground black pepper.

Yields: 36 dumplings

Ingredients:

36 pieces 3.5 inches, store bought dumpling wrappers

cup and 2 tablespoons vegetable oil

cup water

For the filling:

1 quart cabbage, finely chopped

1 teaspoon salt

1 quart ground pork

1 quart chopped shrimp, peeled and deveined

2 tablespoons chopped scallions

2 tablespoons soy sauce

2 teaspoons rice wine

1 teaspoon fresh ginger, minced

1 teaspoon sesame oil

1 teaspoon white sugar

1/4 teaspoon pepper

1 egg

For the sauce:

1/4 cup soy sauce

3 tablespoons rice vinegar

1 tablespoon thinly sliced scallion

1 teaspoon store bought chili-garlic sauce

1 teaspoon minced ginger

1/2 teaspoon sesame oil

Method of Preparation:

1. For the sauce: Mix all ingredients for the sauce together until well combined.
2. For the filling: Place the cabbage in a large strainer then toss with salt. Let sit for ten minutes then squeeze any liquid from the cabbage.
3. In a large bowl, add the lettuce and the remaining ingredients for the filling. Mix well with your hands or a wooden spoon until well incorporated.
4. To assemble, lay a dumpling wrapper in your work surface then spoon a tablespoon of filling into the center. Brush the edges of the wrapper with water. Fold the wrapper in half then crimp the edges to seal properly.
5. In a large nonstick pan over medium high heat, warm 2 tablespoon of vegetable oil. When it sizzles, place the potstickers and fry until golden brown, for about 3-4 minutes.
6. Lower the heat to medium then pour in cup of water into the same pan. Cover the pan with a lit then cook for 3 minutes. Uncover then turn the dumplings onto the other sides and cook for 3 minutes more. Transfer to a serving plate then serve with the dipping sauce.

Make yourself these crispy, fried dumplings, with well-seasoned, juicy and tender duck meat with some extra spice and kick. Great for lunch and dinner. Serve this with the honey soy dip for a tongue enticing meal.

Yields: 6 Dumplings

Ingredients:

For the filling:

1 tablespoon butter

1 pc finely chopped shallot

1 duck breast, chopped finely

2 pcs finely chopped button mushrooms

Vegetable oil, for pan frying

Salt and pepper to taste

1 red chilli, sliced and seed removed

For the dough:

8 tablespoons all-purpose flour

1 egg, beaten

1 teaspoon olive oil

teaspoon salt

For the dip:

2 teaspoons minced ginger

teaspoon finely chopped chili

4 tablespoons soy sauce

3 teaspoons honey

Method of Preparation:

1. For the dough: on a lightly floured work surface, measure and mix together the flour and salt. Make a well in the centre, and then add the eggs and olive oil. Knead until dough comes together and has a smooth texture. Allow the dough to rest for 30 minutes.
2. For the filling: While the dough is resting, start making the filling. In a skillet over medium heat, melt some butter then saut the shallots until softened. Add the finely chopped duck breast and mushrooms and saut until cooked, about 2-4 minutes. Season with salt and pepper, then set aside to cool completely.
3. For the dip: Make the dumpling dip in a small bowl, mix all ingredients until well combined. Set aside.
4. Make the dumplings by rolling out your dough on a lightly floured work area. Roll it out as thin as you can manage. You can also use a pasta machine and make the dough 2 mm thin. Cut rounds from the dough and make 12 rounds.
5. Spoon a heaping teaspoon of the filling into the centre of each round. Brush the edges with water then cover with another round. Seal them properly. Do this for the remaining dough and filling.
6. Cook the dumplings in a pot of salted boiling water until it floats to the surface. Use a slotted spoon to retrieve the dumplings.
7. Serve with the dipping sauce.

Impress your guests with this mouthwatering, succulent beef mixed with creamy shredded cheese, wrapped in dumpling wraps, then pan fried to golden perfection. These recipes are great for lunch or dinner.

Yields: 20 dumplings

Ingredients:

1 quart ground beef

4 thinly sliced scallions

1 cup grated cheddar cheese

3 tablespoons soy sauce

6 tablespoons water

1 beaten egg

1 pack of store bought pot sticker wraps

Method of Preparation:

1. Make the filling by mixing first 4 ingredients and 3 tablespoons of water together in a mixing bowl. Mix well until well incorporated.
2. Place a tablespoon of filling in the center of the wrap, brush eggs on the edges, then fold to create a half moon shape.
3. In a nonstick pan over medium high heat, place the dumplings into the hot pan then cook for 3 minutes. After 3 minutes lower the heat then place 3 tablespoons of water into the pan.
4. Cook until the water evaporates, for about 3-4 minutes. Serve.

Healthy chicken dumplings that are packed with many nutrients and flavor. These dumplings are wrapped in crispy dumpling wrappers and stuffed with juicy chicken added with the bits of celery crunch.

Yields: 20 Dumplings

Ingredients:

1 tablespoon minced celery

2 cloves of minced garlic

cup shredded roast chicken

3 tablespoons soy sauce

1/4 teaspoon Asian sesame oil

1 tablespoon rice vinegar (not seasoned)

2 tablespoons vegetable oil

cup water

20 wonton or gyoza wrappers

Method of Preparation:

1. Put all ingredients in a food processor except the vegetable oil, water and wrappers. Pulse until fine.
2. Assemble the dumplings by putting a heaping teaspoon of filling in the center of each wrapper. Brush the edges with water then fold the wrapper in half to secure the filling.
3. In a non-stick skillet over medium heat, warm up some vegetable oil then fry the dumplings up to 2 minutes per side, then pour in water and cook until it evaporates.