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Homemade Dumpling Wrappers and Fillings with Expert Tips| Asian Street Food

Welcome to Maggie’s Backyard Kitchen! 🌿 In this video, I’ll show you how to make delicious homemade dumpling wrappers and fillings from scratch. We’re taking it up a notch by using high-protein flour instead of plain flour for extra chewy wrappers. Plus, I’ve incorporated expert advice on soaking Sichuan peppercorns to enhance the meat fillings and techniques to tenderize them. I’ll also share my personal tips on the best way to roll wrappers for perfect dumplings every time. Dumpling Wrappers Ingredients: • 300 grams high-protein flour (about 2 cups) • 150 grams water (room temperature) Instructions: • Mix the Dough: Gradually add water to the flour, mixing until it forms a shaggy dough. Press the dough together with your hands until it forms a cohesive ball. Cover and let it rest for 15 minutes. • Knead and Rest: Knead the dough until it becomes firmer. Let it rest for 10 minutes. Repeat this process two to three times, kneading and then resting, until the dough is soft and smooth. • Roll the Wrappers: Divide the dough into small portions (about 11-13 grams each). Roll each portion into a ball, then flatten with your palm. Using a rolling pin, roll each piece into a thin circle, about 3 1/2 inches in diameter. Use cornstarch to prevent sticking. General Meat Filling Ingredients: • 400g ground pork • 80-160ml scallion-ginger-peppercorn water • 1 egg • 2 tbsp soy sauce • 1 tbsp oyster sauce • 1 tsp salt • 1 tsp sugar • ½ tsp white pepper powder • 1 tbsp cornstarch • 1 tbsp sesame oil Leek and Pork Dumplings Ingredients: • ½ portion of General Meat Filling • ½ leek , finely chopped • 1 tbsp sesame oil (to be mixed into the filling before wrapping) Corn and Pork Dumplings Ingredients: • ½ portion of General Meat Filling • ⅓ cup canned corn • ⅓ cup scallions, finely chopped • 1 tbsp sesame oil (to be mixed into the filling before wrapping) Cabbage and Pork Dumplings Ingredients: • 300g ground pork • 80-160ml scallion-ginger-peppercorn water • 1 egg • 1-2 tbsp soy sauce • 1 tsp salt • 1 tsp sugar • ½ tsp white pepper powder • 1 tbsp cornstarch • 1 tbsp sesame oil • 400g napa cabbage • 1 tsp salt • 1 tbsp oyster sauce • 1 tbsp sesame oil (to be mixed into the filling before wrapping) Instructions: • Prepare the Cabbage: Sprinkle the chopped napa cabbage with a pinch of salt and let it sit for 10 minutes. Squeeze out excess water. • Mix the Filling: In a large bowl, thoroughly mix the ground pork with soy sauce, salt, sugar, white pepper, and sesame oil. • Add Aromatics: Gradually incorporate the ginger, garlic, and Sichuan peppercorn water into the meat mixture, stirring in one direction until the mixture is sticky and cohesive. This process helps to tenderize the meat. • Incorporate Egg and Cornstarch: Add the egg and mix well. Then, blend in the cornstarch. Finally, mix in an additional tablespoon of sesame oil until fully combined. • Refrigerate the Filling: Chill the filling in the refrigerator for 1 hour before assembling the dumplings. Assembling the Dumplings • Fill the Wrappers: Place a wrapper in your palm and add about 1-1.5 tablespoons of filling in the center. Fold the wrapper in half and pinch the edges to seal, creating pleats if desired. • Cook the Dumplings: Gently drop dumplings into boiling water and cook until they float. When the water comes back to a boil, add 1/2 cup of cold water. Repeat this procedure two more times. Finally Enjoy Your Hard Work!!!