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Taiwanese-style dumplings recipe

Dumplings recipe | discover now at ORYOKI

Dumplings are filled pockets made out of dough that are very popular in the Asian cuisine. They are also known as Jiaozi and originally come from China, but have become very popular in other Asian countries such as Japan, Korea, and Vietnam. The dumplings are typically boiled, steamed, or pan-fried and can be served as an appetizer, side dish, main course, or snack. Dumplings are very versatile and can have different flavors depending on the filling and preparation method. They are a delicious and popular aspect of Asian cuisine that is becoming increasingly popular outside of Asia as well.

What is the difference between gyoza and dumplings?

Gyoza and Dumplings are both filled pockets made out of dough that are popular in Asian cuisine. However, there are some differences between the two. Gyoza is a Japanese variation of filled pockets of dough and is usually steamed and then pan-fried or deep-fried. The filling typically consists of choped vegetables, pork, chicken, or seafood and is served with soy sauce, vinegar, and ginger.

Dumplings, also known as Jiaozi, are a Chinese specialty and can be steamed, fried, or boiled. The filling varies depending on the region and taste and can consist of pork, beef, vegetables, shrimp, or mushrooms. Dumplings are usually served with soy sauce, vinegar, and ginger. In comparison to Gyozas, Dumplings may also be filled with sweet ingredients according to preferences.

Another difference between Gyoza and Dumplings lies in the type of dough used. Gyoza dough is typically much thinner than Dumpling dough and is made from wheat flour, water, and salt. Dumpling dough is usually rolled thicker and may even contain eggs.

It`s all about the filling

Dumplings can be filled in a variety of ways, depending on personal preferences. Here is a small overview of the possible variations:

  • Pork and Vegetables: A common choice for dumplings is a mixture of pork (or minced meat) and finely chopped vegetables such as leeks, cabbage, and carrots. Spices like ginger, garlic, soy sauce, and rice wine can add additional flavor.
  • Shrimp and Mushrooms: A tasty option for seafood lovers is to use shrimp, mushrooms, and spices like onions, garlic, and soy sauce.
  • Vegetables: There are plenty of options for vegetarians as well. A purely vegetarian filling could consist of finely chopped vegetables such as carrots, cabbage, mushrooms, onions, and bell peppers. Spices like ginger, garlic, and soy sauce can also enhance the flavor here.
  • Sweet Fillings: Dumplings can also be served as dessert, filled with sweet fruits (e.g., apples, berries, mango) or sweet bean paste (anko).

Recipe for 5 Taiwanese dumplings

No. of persons5 portionsNo. of persons
Total Timeca. 180 minutesTotal Time
Level of difficultySimple Level of difficulty
DishMain course or snackDish
Caloriesca. 300kcal per servingCalories
Kitchenware Kitchenware
Pan , Chopping board , Knife , Mixer with dough hook , Bowl , Serving plate
Taiwanese dumpling with minced meat filling
List of ingredients for the filling
130g Minced meat
1/2 bunch Spring onions or 1/2 leek
a bit grated ginger
1 tablespoon Soy sauce
1 tablespoon sweet sake
1 teaspoon Salt
a pinch white pepper
a few Chili flakes
1-2 cloves pressed garlic
Kochende Miss Oryoki
List of ingredients for the dough
250g flour
a bit warm water
1 teaspoon Salt
Production of dumplings
Production of dumplings
Step 1

Put all the ingredients for the filling in a large bowl and mix everything thoroughly.

Step 2

Now start with the dough. Pour the flour into a bowl and add a little hot water. Stir everything thoroughly using a mixer with a dough hook. The dough has a good consistency when it is not sticky. It usually takes a little practice to make the perfect dough. If the dough is still too sticky, it is best to add a little more flour.

Step 3

Divide the minced meat mixture and the dough mixture into 5 equal portions.

Step 4

Place each lump of dough on a floured work surface and roll out all five into a round shape using a rolling pin.

Step 5

Use a spoon to place the meat and vegetable filling in the middle of each dumpling. Leave enough space around the edge, as this is needed to shape the dumplings.

Step 6

Shape the dumpling by overlapping the sides (see photo). Add a little water to the areas where the pastry overlaps a little so that the pastry sticks together. Make sure not to leave any gaps so that the meat juices cannot leak out when frying.

Step 7

Heat a cast iron pan over a medium heat and add a little sesame oil or olive oil. Slowly fry the dumplings on both sides until golden brown.

Step 8

The next step is to steam the dumplings to make sure that they are fully cooked. To do this, reduce the heat on the stove and add enough warm water to cover the bottom of the jiaozi by 1/4. Now close the pan with a lid and steam the Asian dumplings until the water has completely evaporated.

Step 9

When the water has completely evaporated, you should briefly fry the dumplings again on both sides. This intensifies the flavor of the dumplings. Taiwanese dumplings are known for being crispy on the outside and tasty and juicy on the inside.

Step 10

The dumplings are best served hot as a side dish or snack - bon appétit!

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