Making Dumplings from Scratch

Today I made dumplings.

First, I made the wrappers. I mixed 1 cup + 2 tbsp of flour and 1/3 cup of hot water using a spoon. Once the clumps formed, I used my hands to knead the, uh, dough? Can I call it a dough?

The thing — I used my hands to knead the Thing.

I kneaded the Thing until it firmed up, and that took about 7 to 8 minutes. I stopped when I was able to form a smooth ball (see above) and when the Thing could “spring back” whenever I gave it a light press.

I based my entire process on this video, so if you’re somehow inclined to try this recipe out, I guess it’s best to just listen to the gurus.

I transformed the Thing into Little Things, and I shaped them into flat circular wraps using a makeshift rolling pin. I ended up making 20 wrappers altogether.

Now for the filling. I basically just used the vegetables in our fridge that were about to go bad, and I added tofu and also some salt, pepper, and garlic powder.

INGREDIENTS

» Tofu
» Zucchini
» Carrot
» Red bell pepper
» Mushroom
» Celery
» Onion
» Garlic
» Salt & pepper
» Garlic powder

Apparently I didn’t have the patience and the skills to make pretty, properly-sealed, shell-like dumplings. I watched YouTube tutorials to help me learn the technique but at some point I just stopped trying. My dumplings turned out to be of the semi-siomai, semi-empanada shape and, meh — I think they’re fine.

I steamed the dumplings for about five minutes instead of boiling them. They stuck to the plate and to each other as soon as they dried up, so I decided to air-fry them after steaming.

Before serving, I made sawsawan by mixing soy sauce, vinegar, sesame oil, green onions, and chopped garlic. I also took half of the fried dumplings and made pancit molo using veggie stock and celery.

This was my first time making dumplings so I’d give myself a 5 out of 10. The dumplings weren’t bad at all — I just didn’t like how they stuck against each other even when fried, and I didn’t enjoy the taste of the chopped garlic in the filling. Next time I make this, I will not include garlic at all.

Anyway, on a completely unrelated note, I heard there’s a super typhoon about to make landfall in the Philippines. If you’re reading this and you’re in Pinas, I hope you keep safe. Charge all your electronics, have candles and flashlights ready, and please stay warm. Ingat!

11 Comments

    1. Jolens

      You should def try it if you have the time! All you need are flour and water, so if you’re a regular gyoza-eater (char haha), I think making your own wrappers will be cheaper in the long run. 🙂

      Like

    1. Jolens

      Hahaha. Pictures ang nagdadala sa mga ganitong post, mamsh. Masipag lang ako kumuha ng pics haha.

      Bihira ako sa Insta! Miss ko mga post mo rito hehe. At condolences pala sa nangyari kay Lola. 😦

      Like

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