We love love love dumplings. They are one of our favorite lunch items but they can be pretty costly to buy when you break it down. The fillings are pretty endless and so are the combinations. I had a play around with the dough and you can use the dough straight away, it can be chill in the fridge then used over a few days or you can freeze it. I have also filled the dumplings and chilled them for later use, also frozen them for later use. All options worked perfectly good, which in my books makes these freaking awesome.
I make sure to cool them down completely before popping them in the lunch box or they may stick together as they cool. We have no problems eating them cold, especially when you have a little dipping sauce.
The filling recipe I am providing with this recipe is just a combination of flavors we enjoy, so don’t feel the need to have to use it. I encourage you to come up with some of your own fillings.
Lunch box featured: https://bentoninja.co.nz/
Dumplings - 3 ingredient dough
- 1 1/2 cups Flour
- 1/2 tsp Salt
- 125mls Water (1/2 cup)
- 200 grams Pork mince
- 1 tbsp Crushed fresh ginger
- 2 cloves Crushed fresh garlic
- 1 tbsp Soy sauce
- 1/2 tsp Italian herbs
- pinch Salt and pepper
- 1 Grated apple
- 1 cup Finely grated carrot
- 1/2 cup Finely chopped cabbage
- 1 Egg
In a bowl add flour and salt. Add the water. Using the dough hook on your hand mixer or with a wooden spoon form a dough. If you have an electric mixer you can use that with the dough hook - allow to mix for about 4 minutes till the dough is smooth.
If using your hand mixer or wooden spoon you will then need to lightly flour the bench, remove your dough from the bowl and kneed it for about 2 minutes by hand. Your dough should become very smooth and soft.
Place the dough back in the bowl (or leave in the bowl if you used your electric mixer) and cove with a tea towel and allow it to rest for about 1/2 an hour.
While your dough is resting you can prepare the filling. Add all of the ingredients listed into a bowl and combine well.
After the dough has rested you will want to kneed it about 4 or 5 times. Then evenly split the mixture into about 30 balls. Flour your work surface really well. Roll the little balls out to about a 8-10 cm circles. Do not stack them or they will stick together and you will have to re roll the dough (yup made that mistake)!! Be sure to keep the work surface floured to avoid sticking.
Place about 1 tbsp of filling into the center of the circles. Hold the unfolded dumpling in the palm of your hand, then wet one edge of the circle with water. Fold the dumpling shut and from the center pinch it shut down each side. Re peat of the remaining dumplings. I place the made dumplings on a lined baking tray.
Cover the bottom of a non stick pan with water and 1 tsp of oil. Place dumplings in and pop a lid on. Bring to the boil on high then turn the heat down to medium. You want the water to evaporate completely. Take the lid off and allow to brown, you can also flip them onto the other side and allow to brown.
Eat warm or allow to cool for the lunch box.
You can freeze the premade dough as a whole or you can freeze the rolled out dough. If you want to free the rolled out dough I suggest placing a piece of parchment paper between each one to avoid any sticking.
To free pre-made dumplings I suggest freezing on a tray keeping them separated until frozen, then place them in a container or bag ensuring they do not stick.
You can keep the dough up to 6 weeks or the pre made dumplings up to 4 weeks.