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Chinese-Style Dumplings Recipe

Chinese-Style Dumplings

Recipe courtesy Bobby Flay, 2008

Show: Throwdown With Bobby FlayEpisode: Dumplings

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on November 01, 2009

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    The dumpling is very good. The real star is the dipping sauce which is mouth watering and delicious.

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  • on August 31, 2009

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    Iron Chef Flay seems to be so genuine. Is it really that much trouble to go to a web site for a recepie? No problem to go to this one to complain. You will be the one to lose out if you choose not to watch his shows. Oh well....too bad for you.

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  • on May 18, 2009

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    After watching the show we couldnt resist this recipe We both a pasta machine that sure help all along the process and was so much faster.
    We did like over 80 dumplings ... We couldnt stop eating them all it was so good.....

    Don'T want to forget the Super Hot Sauce...! ENJOY...!

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  • on January 22, 2009

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    Chef Kim's dumpling skin is store bought, come on, for a good dump chef, you really should make your own dumpling skin

    What both chefs tried to create where pan fried dumplings, if you ever had them in China, you would never want to seal all the edges of the dump when pan frying the dumpling because you want the yummy juice from the dumpling to come out and make the bottom crust yummy
    only if you are boiling or steaming the dumpling should you definitely seal the entire edges

    for those who want to learn how to seal a dumpling, here is a little trick for you all, first, once you filled the dumpling and fold in half, press the top center, then press one side of dumpling while simultaneously making a wedge fold, repeat on the other side. That is all. Why not make so many folds on the dumpling? Dumpling is suppose to look like an ancient chinese money, if you have seen it, you will understand....

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  • on December 28, 2008

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    I have made these twice now and my husband loves them. It does take a long time to make them, but it is worth it in the end.

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  • on December 23, 2008

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    Ok, these are the first dumplings I've made but, once I figured out the right amount of filling to not bust the dough open, I thought it worked great. They were very tasty. Our filling turned out a little dry, next time I will add some duck stock and soy to the filling.

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  • on October 16, 2008

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    I agree the dough recipe is all wrong, I went to http://video.epicurious.com for tips from Chef Anita Lo (who was featured on this show and gave tips to Chef Flay on how to make dumplings. There is a video of the whole process and excellent instructions on how to make them look neat. It will be fun to tweek the recipe to my families taste.

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  • on October 14, 2008

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    I found Sohui Kim?s recipe here:
    http://nymag.com/restaurants/recipes/inseason/17301/

    Sohui     Kim?s Pork-and-Chive Dumplings
    2 tbsp. canola oil, plus more for frying dumplings
    1 cup diced onion
    3 tbsp. minced garlic
    2 tbsp. minced ginger
    1 cup chopped garlic (or Chinese chives
    1 1/2 lbs. ground pork
    1 8-oz. package firm tofu
    3 tbsp. hoisin sauce
    1 16-oz. package dumpling wrappers (look for the Twin Marquis brand, Hong Kong style, available in many Asian food stores
    1 egg, beaten and reserved in a small bowl
    Salt and pepper to taste

    In a large pan, heat the canola oil over medium heat. Add onions, garlic, ginger, and garlic chives and cook for 8 minutes. Season with salt and pepper and let cool. In a large bowl, combine pork, tofu, and hoisin sauce with the chive mixture. Test-fry a small portion of the pork mixture and adjust seasoning. (1 Holding dumpling wrapper flour side down, place a teaspoonful of pork mixture onto the middle of the wrapper. (2 Dip your index finger into the beaten egg and rub it over half of the outer edge of the dumpling. (3 Fold dumpling in half, crimping it in the middle and sealing along the egg-moistened edge, taking care not to leave any air pockets. Repeat procedure and pan-fry the dumplings until crisp and brown on both sides. Serve with a combination of soy sauce and rice-wine vinegar to dip. Note: makes about four dozen dumplings; extras will keep in the freezer for two weeks or so.

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  • on October 12, 2008

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    I googled her to see if I could find the recipie and comparing it to the show that I recorded, it seems to be on point--to some extent:

    Sohui Kim?s Pork-and-Chive Dumplings
    2 tbsp. canola oil, plus more for frying dumplings
    1 cup diced onion
    3 tbsp. minced garlic
    2 tbsp. minced ginger
    1 cup chopped garlic (or Chinese chives
    1 1/2 lbs. ground pork
    1 8-oz. package firm tofu
    3 tbsp. hoisin sauce
    1 16-oz. package dumpling wrappers (look for the Twin Marquis brand, Hong Kong style, available in many Asian food stores
    1 egg, beaten and reserved in a small bowl
    Salt and pepper to taste

    She sauteed everything together (except the meat and then added it to the meat mixture. She then mixed in the tofu. On the show, she added a "good heaping TBSP" of the hoisin sauce--not 3TBSP like on this recipie. Also on the show she said she used 2#s of pork. Mixed everything together. As far as cooking them, you can follow what Bobby's recipie says to do.

    I couldn't find her dipping sauce but on the show she says:

    2TBSP of dark soy
    brown sugar
    rice wine vinegar

    Hope this helps everyone. PS-does anyone else hate the new format of the website?? I know it used to have the competitors recipies on here also for the Throwdowns.

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  • on October 12, 2008

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    I found this link for the Pork and Chive Dumplings that Sohui Kim makes. Although in the recipe she uses store bought wrappers and not freshly made, the filling recipe should still be accurate.
    http://nymag.com/listings/recipe/pork-and-chive-dumplings/

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