It’s kind of mind-wrecking when I started to make my own chives dumpling. Knowing how cheap and easy it is to make the dumpling, I was put off by how much those dumplings are selling outside. 50CENTS for a piece of dumpling without much chives! Hahahah.. T-T
I have been craving for chives dumplings for a while so I decided to make it (again) this time – making everything FROM SCRATCH with my KIDDO! Hahhaa.. I have already formed the production line in my head: HIM – rolling the dough to form the skin and ME – wrapping the dumplings.
(This time) I didn’t measure the all the ingredients, I just use estimation.. 😀 But according to the website measurement is as follows.
Recipe (adapted from thewoksoflife):
- 7 cups all-purpose flour
- 2 1/4 cups water
- 1/4 cup vegetable oil
- 1 1/4 lbs ground pork
- 1 egg
- 7 cups Chinese chives, chopped finely
- 3 tablespoons sesame oil
- 1/4 cup soy sauce
- salt to taste
I added some Shaoxing Hua Tiao Chew for the extra taste
- Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. (This time, I used a spatula to mix instead of my hand. Previously, I knead it using my hand and it all the dough ended up sticking on my hand). Cover with a damp cloth and let the dough rest for an hour.
- While the dough is resting, prepare the filling. Start by adding the oil to a small pot over medium high heat. Heat the oil for about 7 minutes and allow it to cool. This “cooking” of the oil is supposed to bring out a nuttier flavor in the filling. (I find that you could skip this step if you’ve added the sesame oil as the filling gets too oily – too oily for my liking)
- Once the oil is cooled, add the ground pork to a large bowl, along with everything else and you’re ready to go! (So here is what the dough looks like, after an hour of “proofing” the dough is ready for rolling – dough in white bowl in the bottom right picture)
Do ensure that you have your hand and table top full of the all-purpose flour as things can get really STICKY. You can see how diligent he is rolling the dough and he doesn’t even want me to help him with it. After he roll the dough to a big circle shape, I will try to fit in AS MUCH ingredient as I could in the small thin skin and then wrap it up in a BAO shape (sorry guys that it comes in a BAO shape instead of those JIAO ZI shape as it’s easier to wrap as a BAO).
We just REPEAT the same step over till we finished all the ingredients and the dough. Leave the “JIAO ZI BAO” in the freezer for it to harden up before transferring it to ziplock bag (to save space).
We realized it is definitely CHEAPER and MORE ENJOYABLE to make our own skin but it’s more troublesome because of the rolling. However, my KIDDO enjoyed rolling than using pre-packed skin and I see us making more JIAO ZI using this “ROLLING” skin instead of pre-packed. 😀
If making everything FROM SCRATCH is too STICKY for you, you could click HERE for my post using pre-packed skin.
Till the next batch, we’re thinking to try making MANTOU..