How to Make Dumplings like Mission Chinese Food

This is not a traditional dumpling, but I don’t know if I want to go back after these.

Head chef and owner Danny Bowein said that he has historically had a bad experience with dumplings. So he set out to go and make his own breaking away from tradition. To improve the wrapper, he followed after Italian footsteps, minus the eggs. If you have made any of my stuffed pastas, you will see how similar the process is besides rolling out the dough. He landed on 00 Flour because he was looking for a similar chew in pasta, which is similar that you want in dumplings as well. After 00 Flour, he substituted fresh Parmesan for salt, and added some wine for acidity. As with Italian pastas, the filling is really secondary to the dough, and are infinitely variable.

I have never made dumplings before, but I know how to very well how to make stuffed pasta, so I felt right at home with this recipe. In the book, he shares two of his filling choices, and I landed on making the pork filling. Much more classical, and honestly easier to find then lamb and veal for the other option.

If you have not been to Mission Chinese Food, it’s a rockstar of a restaurant. Anthony Bourdain wrote the forward in this book, and I couldn’t recommend enough.

Anyways, let’s get to cooking…

Cookbook – Mission Chinese Food

Ingredients –

Wrapper Dough –

00 Flour – 3 cups, plus more as needed
Parmesan cheese – 1/2 cup – use a microplane to grate it
Dry white wine – 1/2 cup
Water – 1/2 cup

Pork Filling –

Ground pork – 6 oz – Preferably 1/2 pork shoulder and belly – I used primarily pork shoulder
Ground chicken – 6oz – preferably dark meat
Large egg – 1, beaten
Peeled grated fresh ginger – 1 1/2 tbsp
Fresh cilantro – 1/4 cup
Chopped scallions or garlic chives – 1/4 cup
Napa Cabbage – 1/2 cup finely chopped
Sugar – 1 1/2 tsp
Soy Sauce – 1 1/2 tsp
Sesame Oil – 1 1/2 tsp
Fish Sauce – 1 tbsp
Hoisin Sauce – 1 1/2 tbsp

Tools –

Bench Scraper
Rolling pin

Step 1 – Make Filling

Combine all ingredients into a bowl and mix thoroughly by hand. The filling can be used immediately or stored, covered, and in the fridge for two days.

Step 2 – Make the Dough

Scoop the flour onto a clean work surface, sprinkle the cheese on top and stir in with a fork to combine. Form into a mound, and then make a generous size well like you would with a pasta dough. Pour in the wine and water and gradually mix the flour with the fork. Gradually add more flour with a bench scraper and continue to mix with the fork.

When mixing the dough, you will reach a point where the it is no longer worth while to mix with a fork and bench scraper, time to use your hands from here. Continue to knead the dough by hand until all of the flour is incorporated. If the dough is sticking to the surface, feel free to add some more flour, knead for about 3-5 minutes. The texture should resemble play-doh. Cover for 1 hour at room temp.

Step 3 – Time to Wrap

Unwrap the dough and knead for 10-15 seconds to loosen it up. Divide into 4 portions, work with one at a time. Keep the other portions covered.

Roll the piece under your palms and fingers into a snake, about 3/4 inch in diameter. Cut the snake into 1 inch pieces and liberally dust them with 00 flour. They basically look like gnocchi right at this point.

To shape, with the palm of your hand, smash one down and use a rolling pin to form into discs about 3 inches wide. Work in a circular motion, and do not worry if they are not perfect, they are not going to be.

I found it best to roll out a few at a time and then stuff them with the filling, and repeating the process.

To wrap the dumplings, scoop about 2 tsps of filling into the center of the round. Dip your finger in water and run it over the top edge half of the wrapper, then fold over the wrapper to create a half moon shape. Press to seal. Then bring the two corners together and seal together, creating a cappelletti like shape, feel free to use more water for the two edges to stick (feel free to look at my previous post on rolling these if you are having any trouble). If using that day, set on a baking sheet and set aside. If freezing, put them on a baking sheet in the freezer, then bag them together. Freezing them separately, with eliminate the chance of them sticking together.

Step 4 – Finish the Dumplings

To cook fresh dumplings, bring a large pot to water to a boil. Add the dumplings in batches of 20 or so, let the water return to a simmer and cook for about 3-4 minutes. They will float to the surface when they are cooked. Drain well and transfer to a platter, garnish as you see fit. We bought a delicious chili garlic sauce that worked perfectly with it.

We ate the dumplings with a side of bok choy and fried rice and wow did that hit the spot. These dumplings are amazing, you get the same reward as making fresh pasta .

Anddd now for the ratings…

Difficulty of ingredients to find – 4/5 stars – A few trips to markets, maybe a specialty store.
Perceived difficulty going into the recipe – 4/5 stars – This will take some effort
Difficulty after – 4.5/5 stars – This took some effort because rolling the into perfect circles is nearly impossible
Time taken – 4/5 stars – less than 4 hours
Taste – 4.5/5 stars – very very good with few flaws
Would I make again? 4.5/5 stars – No doubt, it’s an amazing dish but needs to prepared with with food to accompany it