How to make dumplings
We like eating dumplings. But sometimes the frozen dumplings we bought from Asian markets have too much MSG in it. So I always like making our own dumplings. Also, if you have some vegetables in your fridge that you don’t know what to do, you can simply make them as fillings for dumplings.
So today I made two fillings of dumplings. One is with Chinese chive and shrimp, and the other is cabbage dumplings for my husband who is a vegetarian. I will just talk about the Chinese chive and shrimp dumplings in this post, since the steps for making different dumplings are mostly the same.
Dumpling wraps (purchased from local Asian market);
Chopped ginger and green onion;
1.Chop Chinese chives, ginger, green onion, and shrimp, and stir them together in a pot;
2. Make scrambled eggs, chop it and add eggs into the pot. Add one spoon of salt and one spoon of soy sauce and stir evenly.
3. Take frozen dumpling wraps from the fridge ahead of time and wait it till room temperature.
4. Take a small spoon of the filling and wrap it in two-folds. Don’t put too much filling if you are a beginner. Make sure to seal the edges firmly so it won’t spread out when you boil it in water. Watch the following video for how to wrap a dumpling.
5. Once all dumplings are well wrapped, boil a pot of water and put the dumplings in. Boil for about 10 minutes and when you see dumplings float on the surface of the water and the wrapper becomes transparent, it is ready to eat. You can eat dumplings with soy sauce, vinegar, other sauces you like, or simply eat them with nothing. I like dip dumplings into vinegar while my husband likes eating them with soy sauce.