Chinese-Style Dumplings (Bobby Flay) Recipe

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Chinese-Style Dumplings (Bobby Flay)
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Ingredients:

Directions:

  1. This recipe makes 48 dumplings-a large batch. If you halve the recipe, use the whole egg, and, if it's more convenient for you, just use 2 boneless duck breast halves. If you have the patience to shape all of the dumplings, just freeze some of them; they will keep, tightly covered, for 2 weeks.
  2. For the dough: Whisk the flour with the salt and stir in the water until dough is shaggy. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. Rest, covered, while you make the filling and the sauce.
  3. For the filling:
  4. Place all the ingredients in a large bowl and mix until thoroughly combined. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary.
  5. For the sauce:
  6. Combine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top.
  7. To Assemble and Cook:
  8. Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings). Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work.
  9. Have a small bowl of water next to you. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. Using your fingertip or a small pastry brush, wet the edge of the dough. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. The corners of the dumpling should curl slightly away from you, toward the unpleated side.
  10. Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat. Add a thin coating of oil, heat, then add the dumplings in concentric circles. They should be touching. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly). Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes. Uncover the skillet and, if there is water left, let it cook off. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.
  11. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 57.47 Kcal (241 kJ)
Calories from fat 4.24 Kcal
% Daily Value*
Total Fat 0.47g 1%
Cholesterol 15.1mg 5%
Sodium 40.08mg 2%
Potassium 24.12mg 1%
Total Carbs 9.18g 3%
Sugars 0.35g 1%
Dietary Fiber 0.57g 2%
Protein 3.5g 7%
Vitamin C 1.5mg 3%
Iron 4.3mg 24%
Calcium 8.7mg 1%
Amount Per 100 g
Calories 137.81 Kcal (577 kJ)
Calories from fat 10.17 Kcal
% Daily Value*
Total Fat 1.13g 1%
Cholesterol 36.2mg 5%
Sodium 96.09mg 2%
Potassium 57.83mg 1%
Total Carbs 22.02g 3%
Sugars 0.83g 1%
Dietary Fiber 1.38g 2%
Protein 8.4g 7%
Vitamin C 3.6mg 3%
Vitamin A 0.1mg 1%
Iron 10.2mg 24%
Calcium 20.9mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.1
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium

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