Simplified Chinese Meat Dumplings
foodiechina888 cooked this in a Facebook video. SeeMeCook wrote it up from the video as a full recipe and added ingredient weights and nutrition.
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A unique, simplified version of Chinese dumplings where the meat filling is rolled in flour and water to create a thin skin rather than being wrapped in traditional dough.
- Time
- 50 minutes
- Equipment
- Stovetop
- Good for
- Lunch, dinner, or snacks
- Cuisine
- East Asian
- Contains
- Gluten, soy, and shellfish
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 15 g
- 60 g
- 18 g
- 4 g
- 16 g
- 14 g
- 125 g
Weights are estimates. Together, the ingredients weigh about 750 g before cooking, which is about 190 g per serving.
Steps
In a large mixing bowl, combine the ground meat with light soy sauce, scallion and ginger water, oyster sauce, and chicken bouillon.
Stir the mixture well in one direction until the liquid is absorbed and the meat becomes sticky.
Add corn starch, edible oil, and salt to the meat mixture.
Mix thoroughly until all ingredients are well combined.
Pinch off a portion of the meat mixture and give it a tight massage with your hands, then shape it into a large ball. Repeat with the remaining mixture.
Place all-purpose flour in a shallow dish. Evenly coat each meat ball with the flour.
Quickly dip the flour-coated meat ball into a bowl of clean water.
Immediately coat the meat ball in the flour one more time, ensuring a thick, even layer forms.
Place the prepared dumplings into a bamboo steamer.
Steam the dumplings over boiling water for half an hour (30 minutes).
Dish up and serve immediately.
Notes
Scallion and ginger water is made by soaking sliced ginger and crushed scallions in warm water for 10-15 minutes, then straining. This technique adds moisture and aromatics to the meat without adding fibrous bits.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 477
- Protein
- 26 g
- Carbs
- 28 g
- Fat
- 28 g
- Fiber
- 1 g
Where the calories come from
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