Ingredients
Scale
- 2 cups all-purpose flour
- ½ cup water
- 1 lb ground meat (pork, chicken, or beef)
- ½ cup finely chopped onions
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- Salt and pepper to taste
- Fresh herbs for garnish (optional)
Instructions
- Gather all the ingredients to ensure a smooth cooking experience.
- In a mixing bowl, combine the all-purpose flour and water. Knead until a smooth dough forms, cover, and let it rest for about 30 minutes.
- Roll out the dough on a floured surface until 1/8 inch thick. Cut into circular wrappers.
- Place a tablespoon of the meat mixture in the center of each wrapper, fold over to create a half-moon shape, and pinch the edges to seal.
- Bring a large pot of salted water to a boil. Add dumplings in batches and cook until they float, about 5-7 minutes. Optionally, pan-fry them in oil after boiling for a golden finish.
- Serve with soy sauce or spicy dipping sauce, garnished with fresh herbs.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Dumplings can be frozen before cooking; freeze separately on a tray and transfer to a freezer bag.
- Cook from frozen without thawing for convenience.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Boiling and optional pan-frying
- Cuisine: Victorian British
- Diet: Omnivore
Nutrition
- Serving Size: 2 dumplings
- Calories: 250 Kcal
- Sugar: 1g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 45mg
