Kutchay Dumpling
Kutchay Dumpling
Ingredients
For the Dumpling Dough
- 300 grams wheat starch
- 80 grams potato starch
- 350 ml hot water
- as needed oil, for cleaver and pressing dough
For the Dumpling Filling
- 500 grams ground pork
- 50 grams Chinese chives, finely chopped
- 1 teaspoon sesame oil
- 1/2 teaspoon MSG, optional
- 1 teaspoon chicken powder
- 1/2 teaspoon white pepper
- 1 tablespoon minced ginger
Instructions
- 1
In a large bowl, combine the wheat starch and potato starch. Pour the hot water into the starch mixture. Stir with a spoon until a rough dough forms, then knead the dough by hand for 3 minutes until it becomes smooth and cohesive.
⏱️ 10 min
- 2
Cut the kneaded dough into two equal portions. Roll each portion into a long, cylindrical shape. Cut the long dough cylinders into small, individual pieces, each about 15-20 grams, suitable for single dumplings.
⏱️ 10 min
- 3
Lightly oil a cleaver to prevent the dough from sticking. Take one small dough piece and flatten it with your hand. Put a small amount of oil on top of the flattened dough piece. Use the flat side of the cleaver to press down firmly and evenly, forming a thin, round dumpling wrapper, about 7-8 cm in diameter. Repeat for all dough pieces.
⏱️ 15 min
- 4
In a separate bowl, combine the ground pork, finely chopped Chinese chives, sesame oil, MSG (if using), chicken powder, white pepper, and minced ginger. Mix thoroughly until all ingredients are well combined and the filling is cohesive.
⏱️ 10 min
- 5
Place a spoonful of the prepared filling onto the center of a dough wrapper. Fold the wrapper in half and crimp or pleat the edges to seal the dumpling, creating the desired shape. Ensure the edges are tightly sealed to prevent the filling from escaping during steaming. Repeat for all dumplings.
⏱️ 15 min
- 6
Arrange the wrapped dumplings in a bamboo steamer basket, ensuring there is enough space between them to prevent sticking. Place the steamer basket over a pot of boiling water. Cover and steam the dumplings for 10-15 minutes, or until the wrappers appear translucent and the filling is cooked through.
⏱️ 15 min
- 7
Carefully remove the steamed dumplings from the steamer and serve hot. These dumplings are delicious on their own or with a dipping sauce of your choice.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Kutchay Dumpling
For the Dumpling Dough
- 300 grams wheat starch
- 80 grams potato starch
- 350 ml hot water
- as needed oil, for cleaver and pressing dough
For the Dumpling Filling
- 500 grams ground pork
- 50 grams Chinese chives, finely chopped
- 1 teaspoon sesame oil
- 1/2 teaspoon MSG, optional
- 1 teaspoon chicken powder
- 1/2 teaspoon white pepper
- 1 tablespoon minced ginger
Instructions
- 1
In a large bowl, combine the wheat starch and potato starch. Pour the hot water into the starch mixture. Stir with a spoon until a rough dough forms, then knead the dough by hand for 3 minutes until it becomes smooth and cohesive.
⏱️ 10 min - 2
Cut the kneaded dough into two equal portions. Roll each portion into a long, cylindrical shape. Cut the long dough cylinders into small, individual pieces, each about 15-20 grams, suitable for single dumplings.
⏱️ 10 min - 3
Lightly oil a cleaver to prevent the dough from sticking. Take one small dough piece and flatten it with your hand. Put a small amount of oil on top of the flattened dough piece. Use the flat side of the cleaver to press down firmly and evenly, forming a thin, round dumpling wrapper, about 7-8 cm in diameter. Repeat for all dough pieces.
⏱️ 15 min - 4
In a separate bowl, combine the ground pork, finely chopped Chinese chives, sesame oil, MSG (if using), chicken powder, white pepper, and minced ginger. Mix thoroughly until all ingredients are well combined and the filling is cohesive.
⏱️ 10 min - 5
Place a spoonful of the prepared filling onto the center of a dough wrapper. Fold the wrapper in half and crimp or pleat the edges to seal the dumpling, creating the desired shape. Ensure the edges are tightly sealed to prevent the filling from escaping during steaming. Repeat for all dumplings.
⏱️ 15 min - 6
Arrange the wrapped dumplings in a bamboo steamer basket, ensuring there is enough space between them to prevent sticking. Place the steamer basket over a pot of boiling water. Cover and steam the dumplings for 10-15 minutes, or until the wrappers appear translucent and the filling is cooked through.
⏱️ 15 min - 7
Carefully remove the steamed dumplings from the steamer and serve hot. These dumplings are delicious on their own or with a dipping sauce of your choice.
⏱️ 5 min