It’s a pain making your own dumplings from scratch. It takes awhile to knead and roll out the dough and with inflation hitting the food shelves, it’s becoming more and more expensive to buy dumpling skins. My mom found a way to get her bang for her buck. I call them her Easy Way Out Jumbo Dumplings because they come out ginormous and take only 10 minutes! They’re healthy and extremely easy. In the past, they’ve always been a hit at pasta parties and picnics. I’ve gotten many requests for the recipe so here it is! This makes 10 dumplings, roughly 3 servings.
Ingredients:
- Homestyle biscuits Pre-made dough (they come in a tin of 10 and any supermarket generic brand or Pillsbury will work)
- Ground Pork
- Chives
- Soy Sauce
- 1 Tbsp Flour
- Half cup Water
- Any other vegetables you want to add
Recipe:
- Prepare your filling- With the ground pork, add the chopped chives and any other vegetables you’d like. Common vegetables are white cabbage, scallions, carrots, etc… Add soy sauce, generally 3 tablespoons, but it depends on how much meat versus vegetables you decide to use.
- Take the homestyle biscuits out of the can. Make sure you let them rest a bit at room temperature before you pop the can or else they won’t keep their shape when you stretch it.
- Take a rolling pin and work over a flat surface to flatten out the biscuits. When they come out of the can, they’re around 1 inch. They should be about 2.5 inches in diameter and almost as flat as a tortilla. Add flour to the surface if necessary so the dough doesn’t stick.
- Take the flattened biscuit dough, place it flat on your palm and add about a tablespoon of filling in the center.
- Fold the bottom to the top. The dough should now form a semi circle in your palm.
- Pinch the top so that the filling is sealed. Make sure you pinch it tight.
- Heat a non stick skillet and add a drizzle of oil (like 1-2 tablespoons).
- When oil is hot, place the dumplings into the skillet.
- Take a tablespoon of flour and a half a cup of water, mix it until it is incorporated completely and add it to the skillet.
- Your dumplings should now be sitting in a cloudy mixture of water.
- Put the lid on and cook for 5-8 minutes on medium-high heat.
- When the cloudy mix of water has evaporated, the dumplings should be ready!
I never give exact measurements for meat and vegetables because everyone has different tastes. The more meat you use, the more soy sauce you should use. If you don’t like soy sauce, you can substitute by seasoning it with salt and adding a little bit of sesame oil (1-2 tablespoons).
You can also make this vegetarian by substituting meat for vermicelli noodles. It’s a really healthy recipe, and as you can see from the pictures, the crispy crust is not made by the oil, but rather the rouge (flour + water mixture) that is added to the skillet. The rouge also helps ensure that the dumplings are cooked properly on the inside.
You should also check out:
- How to make dumplings (from scratch!)
- Got a bit of pork? Throw in some string beans or carrots
- Sweet & Sour Spare Rib Pops
- Asian Scrambled Eggs and Shrimp
- Sprucing Up Leftover Fish
{ 2 trackbacks }
{ 18 comments… read them below or add one }
I’ve never made dumplings before but this recipe sound easy and delicious ! I will try these this week.
I’ll have to give this another try. I think I made mine too big so they didn’t cook properly.
I’m sorry to hear that Tom. I think in order to prevent the dumplings from undercooking, you can just add a bit more of the water and flour mixture so that the dumplings steam for a bit longer. Let me know how it goes next time!
hey nice recipe! i tried it with pork, ginger, soy sauce, and finely chopped water chestnuts.
correct me if i am wrong but “rouge” is supposed to be “roux.” however, even then it would be incorrect to call it a roux, since it lacks the fat. rouge is what girls put on their cheeks. it would be quite gross to put makeup in a pan. rather, i would call the flour and water mixture a type of a slurry.
i guess the slurry coupled with the trace amounts of oil in the pan would make it crispy indeed. its like a mixture of poaching and panfrying. but i doubt the roux really does anything to make sure the insides are cooked a la ceviche style where in that instance such ingredient actively plays a part in “cooking” the food.
overall, great recipe. keep up the awesome work and recipe.
yep your right! sorry about the typo, it should have been roux. i think i once heard someone on some cooking show call their mixture a roux when it didn’t have fat. anyway, i googled it and you were right there again. the “roux” doesn’t really cook the insides of the dumplings, but rather buys time for the steam from the water part of the mixture to heat up the filling.
thanks for all the comments!
I think it would be better if you made Chinese pork or vegetable buns using this dough. They are much more suited to the thickness of the pre-made biscuit. Thanks for the inspiration–I’m going to try that.
I agree with Lauren that they appear more like chinese pork buns, especially since these biscuits dough are leavened. Still the crispness of the charred side might be worth the try. I would give this a try sometime.
These sound fabulous! And I love shortcuts. Will definitely try these soon.
Wow, this is genius! Premade pie dough transformed into steamed dumplings? Amazing. My friend, Andrea, a Vietnamese cookbook author, also learned a trick to use Pillsbury crescent roll dough to make plain, steamed buns. Yum!
I wonder if you can steam these instead of frying them?
love it! what a great tip — sounds delicious!!!
Oooooooh! One can never go wrong with any kind of dumpling – I’m so glad every culture seems to have their own version just in case too
Thanks for the post!
Elaine- good question. I’m pretty sure you can steam it, but for me, the crispiness of the skin is what wins me over for this recipe!
Thanks for all of your comments!
Gr8 and useful tip sounds delicious…
Real quick and easy! Tasty too
THe filling looks so delicious! I like that you are probably eating less dough per serving as well.
Thank you so much for all the comments everyone. I’d love to hear back from you if you decide to try the recipe!
The custom paper referring to this good post accomplishing is a very complicated challenge, but when you’re not a great professional, you have got a chance to receive the knowledge close to buy term paper from the essay writing service so easily.