Best 3 Chinese Dandelion Dumplings Recipes

Chinese dandelion dumplings, also known as pú guǒ jiǎo zi (蒲公英饺子), are a unique and flavorful dish that combines the slightly bitter taste of dandelion greens with a savory meat filling. Originating from the Shandong province of China, these dumplings are often enjoyed as a springtime delicacy, when dandelion greens are at their peak. The delicate flavor of the dandelion greens pairs perfectly with the savory filling, creating a delightful and satisfying dish that is sure to impress your taste buds. In this article, we will delve deeper into the world of Chinese dandelion dumplings, exploring their history, cultural significance, and of course, providing you with a step-by-step guide to creating these delicious dumplings in your own kitchen.

Here are our top 3 tried and tested recipes!

CHINESE DUMPLINGS

Chinese Dumplings image

This is an authentic recipe given to me from a friend from Malaysia. It is her Grandfather's recipe who had a store. You'll probably want to double (or triple) the recipe; they are that good. The first four ingredients are for the dough. You can use wonton wrappers instead, just roll them out a little thinner.

Provided by B-B-Q Man

Categories Pork

Time 1h35m

Yield 30-36 dumplings

Number Of Ingredients 13

Ingredients

2 cups flour
2 eggs, large
2 tablespoons vegetable oil
1/2 cup cold water, divided
3/4 cup chinese chives (find these in an asian market, you could substitute regular chives or scallions, but it won't be qui)
1 lb ground pork
1 teaspoon soy sauce
1 tablespoon cornstarch
1 teaspoon ginger juice (I grate some ginger and press it in a garlic press)
1/2 teaspoon chicken bouillon powder
1 teaspoon sesame oil
1/2 teaspoon finely minced garlic
salt & pepper

Steps:

For Dough:.
Place flour in a bowl and make a well.
Crack eggs in a separate bowl and lightly whisk.
Add eggs, oil, and half the water and mix together to make a dough.
Add more water as needed. The dough should not be sticky (similar to pasta dough).
Knead dough on a floured surface for about 10 minutes.
Cover and set dough aside to rest for 1/2 hour.
For filling:.
Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
To assemble:.
Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
Do the rest of the rounds.
To cook:.
Steam the dumplings for 12 minutes.
You can serve them as is or you can then:.
Stir-fry them in a little peanut oil just until they get a little crispy.
Serve them with your favorite dipping sauces.
Enjoy.
If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.

Nutrition Facts : Calories 85.6, Fat 4.7, SaturatedFat 1.4, Cholesterol 25, Sodium 30.8, Carbohydrate 6.7, Fiber 0.2, Sugar 0.1, Protein 3.9

CHINESE DANDELION DUMPLINGS

Chinese Dandelion Dumplings image

I submitted these for the 2009 Dandelion Cook-off at Breitenbach Winery Dandelion Festival. These were a crowd favorite, especially the Asian dipping sauce. If you like dandelion greens, you'll love these. Formed dumplings can be frozen up to 2 months.

Provided by Challena

Categories Main Dish Recipes Dumpling Recipes

Time 8h

Yield 10

Number Of Ingredients 26

Ingredients

2 pounds ground pork
2 cups minced dandelion greens
3 cups minced napa cabbage
½ cup minced bok choy leaves
4 green onions, white and light green parts only, minced
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
1 (8 ounce) can bamboo shoots, drained and minced
3 tablespoons soy sauce
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon white sugar
4 teaspoons sesame oil
1 egg whites
1 tablespoon water
100 wonton wrappers
½ cup vegetable oil
2 teaspoons chili oil, or to taste
3 tablespoons hoisin sauce
½ cup soy sauce
4 teaspoons sesame oil
1 teaspoon white sugar
3 tablespoons balsamic vinegar
1 teaspoon minced fresh ginger root
2 tablespoons chopped green onion
2 cloves garlic, minced

Steps:

Mix pork, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
Beat the egg white with the water in a small bowl and set aside. Place 1 tablespoon of the pork mixture into a wonton wrapper, working one at at time. Cover additional wrappers with a moist towel to prevent drying. Brush the edges of the wrapper with the egg white mixture. Fold the wrapper and seal the edges with a moistened fork.
Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches, place the dumplings into the skillet, seam side up. Cook until the dumplings brown slightly, 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover. Gently steam the dumplings until the oil and water begin to sizzle, 7 to 8 minutes. Once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes. Repeat in batches with the remaining dumplings, oil, and water. Serve with dipping sauce.
To make dipping sauce: Combine chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl.

Nutrition Facts : Calories 602.3 calories, Carbohydrate 55.2 g, Cholesterol 66.2 mg, Fat 30.1 g, Fiber 3 g, Protein 26.8 g, SaturatedFat 7.5 g, Sodium 1787.4 mg, Sugar 4.2 g

CHINESE DANDELION DUMPLINGS

Chinese Dandelion Dumplings image

I submitted these for the 2009 Dandelion Cook-off at Breitenbach Winery Dandelion Festival. These were a crowd favorite, especially the Asian dipping sauce. If you like dandelion greens, you'll love these. Formed dumplings can be frozen up to 2 months.

Provided by Challena

Categories Dumplings

Time 8h

Yield 10

Number Of Ingredients 26

Ingredients

2 pounds ground pork
2 cups minced dandelion greens
3 cups minced napa cabbage
½ cup minced bok choy leaves
4 green onions, white and light green parts only, minced
1 tablespoon minced fresh ginger root
3 cloves garlic, minced
1 (8 ounce) can bamboo shoots, drained and minced
3 tablespoons soy sauce
1 teaspoon white pepper
1 teaspoon kosher salt
1 teaspoon white sugar
4 teaspoons sesame oil
1 egg whites
1 tablespoon water
100 wonton wrappers
½ cup vegetable oil
2 teaspoons chili oil, or to taste
3 tablespoons hoisin sauce
½ cup soy sauce
4 teaspoons sesame oil
1 teaspoon white sugar
3 tablespoons balsamic vinegar
1 teaspoon minced fresh ginger root
2 tablespoons chopped green onion
2 cloves garlic, minced

Steps:

Mix pork, dandelion greens, napa cabbage, bok choy, 4 minced green onions, 1 tablespoon of ginger, 3 cloves of garlic, bamboo shoots, 3 tablespoons of soy sauce, white pepper, salt, 1 teaspoon of sugar, and 4 teaspoons of sesame oil. Chill in the refrigerator 6 to 8 hours, or overnight.
Beat the egg white with the water in a small bowl and set aside. Place 1 tablespoon of the pork mixture into a wonton wrapper, working one at at time. Cover additional wrappers with a moist towel to prevent drying. Brush the edges of the wrapper with the egg white mixture. Fold the wrapper and seal the edges with a moistened fork.
Spray a large skillet with cooking spray. Heat 2 tablespoons for vegetable oil over medium-high heat. Working in batches, place the dumplings into the skillet, seam side up. Cook until the dumplings brown slightly, 30 seconds to 1 minute. Pour 1/2 cup of water into the skillet and cover. Gently steam the dumplings until the oil and water begin to sizzle, 7 to 8 minutes. Once the water is cooked off, flip the dumplings and continue cooking until the bottom begin to brown, 3 to 5 minutes. Repeat in batches with the remaining dumplings, oil, and water. Serve with dipping sauce.
To make dipping sauce: Combine chili oil, hoisin sauce, 1/2 cup of soy sauce, 4 teaspoons of sesame oil, 1 teaspoon of sugar, balsamic vinegar, 1 teaspoon of ginger, 2 tablespoons of green onion, and 2 cloves of garlic in a bowl.

Nutrition Facts : Calories 602.3 calories, Carbohydrate 55.2 g, Cholesterol 66.2 mg, Fat 30.1 g, Fiber 3 g, Protein 26.8 g, SaturatedFat 7.5 g, Sodium 1787.4 mg, Sugar 4.2 g

Tips:

Choose the right type of Dandelion. The best Dandelions for dumplings are the young, tender leaves. Avoid using older, more bitter leaves as they can overpower the other ingredients in the dumplings.
Wash the Dandelions thoroughly. Dandelions can be quite dirty, so it's important to wash them thoroughly before using them. Soak them in a bowl of cold water for a few minutes, then rinse them under running water.
Blanch the Dandelions. Blanching the Dandelions helps to remove the bitterness and preserve their color. To blanch the Dandelions, bring a pot of water to a boil, then add the Dandelions. Boil for 1-2 minutes, then drain and rinse them under cold water.
Chop the Dandelions finely. Once the Dandelions are blanched, chop them finely. This will help them to distribute evenly throughout the dumplings.
Use a variety of fillings. In addition to Dandelions, you can also use other fillings in your dumplings, such as pork, shrimp, chicken, or vegetables. Feel free to experiment with different combinations to find your favorite.
Don't overcook the dumplings. Dumplings should be cooked until they are just cooked through. Overcooking them will make them tough and chewy.

Conclusion:

Dandelion dumplings are a delicious and unique way to enjoy this spring vegetable. They are perfect for a quick and easy meal or as a side dish. With a little creativity, you can create a variety of different dumpling fillings to suit your taste. So next time you're looking for a new way to enjoy Dandelions, give these dumplings a try.