On the menu of a Chinese restaurant, you are listed often under the name of Dim Sum: This is a generic term for small dishes that are steamed or deep-fried. The word Dumpling is translated simply pastry bag and these can be filled not only different, but also are formed. In the following recipe we explain you step by step how to make with just a few ingredients steamed Jiaozi Dumplings with a minced meat-shrimp-stuffing yourself.


The dough for the Dumplings is always the same, the look can be quite

©vector pocket vary These ingredients you will need for the Dumplings-Rezept400 grams of minced meat (mixed)approx. 15 to 20 shrimp in a lime, it is packet of Wan Tan Teigein Egg (size M)fresh ginger, fish sauce, fresh garlic, salt and pepper, roasted chili paste, chili jam, spring soy sauce

tip: onions If you get a few of the ingredients mentioned neither in the supermarket nor in the Internet, you will be in the nearest Asian food Shop surely find it.

the Dumplings are cooked properly Fullscreen

The Dumplings will vary both with minced meat as well as shrimp


step 1: First, you give the fresh ginger and the garlic in a mortar and pound both to a fine pulp – filled, the quantity may according to your personal taste. If you do not have a mortar at home, you can cut the ingredients with a kitchen knife into fine dice.

step 2: Mix well the minced meat with the ginger and garlic, then the mass is sauce with the fish, the chili paste, the Chili jam, the soy sauce as well as salt and pepper seasoned. Also here you can adjust the quantities of the ingredients to your taste. The more you use, the more flavorful the filling will be at the end.

step 3: get the shrimp head, tail, carapace, and intestine, the Latter can be easily removed by prick with a toothpick in the top of the peeled shrimp and the small intestine to slowly pull out. Then the shrimp are chopped very fine and with a bit of salt and the thin strips sliced lime leaf mixed in.

step 4: Whisk the Egg in a small bowl with a fork, and to the best of each of the wonton sheets on a page. Then you give a bit of the minced meat mass in the center of the dough and the layers next to it just as much shrimp mass. Alternatively, you can distribute the fish and the meat separately on the leaves.

step 5: When the whole mass was spread on the pastry, take one sheet and press the dough so that the Dumpling is either towards the top is completely closed or have an Opening, so that the layers are visible. Finally, the bags are enclosed in onions with a thin strip of the spring.


If you have done everything correctly, you will see your Dumplings at the end of

©Chengyu Zheng steam cooking: the Dumplings in a few minutes, serving to be done

When Steaming, it is important that the Dumplings come at any time in contact with the water, but only in the water vapor to be cooked. A normal cooking pot is not suitable for this reason as well for the preparation – unless, of course, you have to Dampen a special use of the.

If you want to use a classic steamer as in China, we recommend this traditional bamboo steamer. The small steam basket can be used for Steaming as well as to Serve. By the end of the preparation at 100 degrees for about ten to 15 minutes, the Dumplings are a particularly intensive flavour.

tip: The finished dumplings should be eaten immediately after Cooking, because drying in the air very quickly.

We wish you a good appetite!


If you have shaped the Dumplings so you can make the filling better.

©J88DESIGN DIY see: So you can produce the dumpling dough itself

If you have been gripped by ambition and you want to restore not only the filling, but the Dumplings themselves, we will give you further instructions on the Hand. For the preparation of the dough for the bags you need in the first step, only the following three ingredients:

250 grams Mehl125 milliliters of hot water, you should come a half a teaspoon of salt

With this quantity, about 40 dumplings depending on the size of the Dumplings, the number can of course vary a little.

now Proceed as follows:

step 1: Enter the flour together with the salt in a mixing bowl and mix both to and slowly with the hot water.

step 2: Knead the mixture with your hands until a smooth dough – preferably on a floured work surface for at least ten minutes.

step 3: Divide the dough into four parts and forms it into little dough balls that you (covered with a damp kitchen towel) for 30 minutes to rest.

step 4: roll the dough out so that it is only one and a half millimeters thick. From pierce the Dumplings with a round cookie Cutter.

step 5: Stack the dough pockets one above the other so that between each layer a little flour – otherwise, the Dumplings stick to each other quickly.

step 6: after you have processed the complete dough bags, it goes either directly to the filling, or you do not have to freeze the Dumplings, because the batter lasts a long time.

And one final tip: If you want to be a real Dumpling-professional, you need to divide the vorfertigten dough so that for each pocket, a small ball is formed and these are then rolled so that each dough sheet in the middle is a bit thicker than the edge. This will make it easier to fill the dumplings. However, this method is far more complex, and thus not for everyone.

Practical accessory for Dumplings recipes

in addition to the above-mentioned bamboo steamer or a steamer, that you need for the preparation of Dumplings is mandatory (as these need to be steamed), there are still a variety of other tools to facilitate you in the preparation. Especially if you prepare the dough yourself – here is a dough roller made of stainless steel or wooden can be quite helpful. In contrast to the classic rolling pin is more suitable to especially thin dough to roll out.

If you want to miss your Dumplings a particularly uniform and attractive Design, you can also use a classic ravioli shaper Set. Die cookie cutter made of plastic, although originally intended for the filling of the Italian pastry bags, but they are just as good for the production of Dumplings in three different sizes. And this is how it works: you prick the pastry and put it in the Form, fill it and close and shape the Dumplings by folding of the cookie cutter.

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