What They Mean In Chinese Culture And How To Make Them

Dumplings are a very important dish in Chinese cuisine, whose influence in Chinese culture can never be overlooked or underestimated. Dumplings are also part of Japanese, Korean, and even Russian cuisines (although the way they look and taste is totally different). Dumplings carry a very special meaning for Chinese people all over the World. Most Chinese families gather together during Chinese New Year Eve celebrations to prepare dumplings.

When Chinese people have guests for dinner, they prepare dumplings to warmly welcome their guests. Here, in UK, when Chinese friends gather for dinner, it is very common to prepare dumplings together: while a few of us prepare the pastries, the others are rolling them up. Here is a basic description of a dumpling: it is a round flour made pastry wrap with fillings inside. Fillings can be made of meat or vegetables, or seafood, (hundreds of different fillings); then, they can be boiled in water, light fried with oil, or steamed.

However, the most popular form of preparation in China is to boil them. Different ways of cooking normally require a little bit different ways of preparing the dough. Dumplings can be easily found in most restaurants in the North East of China, and there are many restaurants specialized on dumplings.

Nowadays, you can get prepared dumpling pastry sheets in Chinese supermarkets. These normally come frozen, and contain around 30 sheets per pack. They is very convenient if you are short of time. Here is how to make the pastry sheet from scratch. Apart from the flour and a bigger size board, you need a nice rolling pin.

It is commonly made from wood, around 30cm long, and 2-3 cm diameter (the middle bit is a bit thicker than the two ends). Modern rolling pins can be made of marble as well; marble is heavier, which facilitates the rolling of the pin. I prefer to prepare the dough first before preparing the fillings. Then, the dough can be left for 20 minutes while you are preparing the other things. I normally use plain flour, which can be found in any supermarket.

If I am expecting guests, however, I would use a different kind of flour. Dumplings are supposed to be white (almost transparent), and the dumplings made of plain flour normally come out dark after boiling. When we have guests at home, I would buy the flour in Chinese supermarket, actually, now in some Chinese supermarket you can find 'special dumpling flour'.

It is more expensive than the alternatives, but then, you don't have to worry about the colour and softness. However, if you have other dishes to accompany the meal, then the amount of flour can be reduced. As for the proportion of flour and water, I normally put three cups of flour with 1 cup of water, or 4 cups of flour with 1 cup and a quarter of water. If I use plain flour, I would add a little spoon full of salt (this is useful especially when the dough gets softer).

Keep the dough it in the mix bowl. Traditionally, you can use a slightly wet kitchen cloth to cover the dough, allow it to sit for a while. I normally divide the dough into 2 or 3 portions, which facilitates the preparation. Divide them again into smaller pieces. I prefer use a knife to chop it into pieces, as it is easier to measure the pieces evenly.

Many experienced people, however, can do it by hand. Press each piece on the board, and make it flat. Spread a pinch of dry flour on the board, then place the small dough on the top. The easiest way to do it is just to roll with the rolling pin with both hands, then stop time to time for changing direction. What we normally do, however, it to use the right hand to use the rolling pin and use the left hand to fold the edges of the pastry.