Dumplings | Erasmus blog URV


On the European side, the weather is very different from Vietnam, with many dry days than the hot days; so many times I miss the feeling of holding a dumpling or buns, Then comes the kernel of freshly baked scallops. Remember that but still not done yet, partly because there is no time, the other part is the feeling of making dumplings is very complicated, then the lack of steamer ... so every time the fire forever. Until recently, because it was too long to make, craving cannot be beard easily so I really decided to roll up the network find recipes how to make dumplings and roll to the kitchen to make dumplings :-)


Since I have not made dumplings ever, I have consulted many recipes and experiences of people online, and finally decided to try Cindy Phuong cake crust form  Is a formula that has been tried and praised by so many sisters. The result was right above expectations. The finished dough feels good. And open the lid of the steamer, see the cake blossomed white, then hastily tore a piece and tasted, the right taste that I still remember.... Oh dear happy: d: d Turned out to make dumplings is not as hard as you think!!! And last few days there is breakfast with hot dumplings and soy milk ^. ^


After the first glorious success, I have tried a few more times to revise the casing formulas (for less complex), and try some other types of cakes. To this day, I am very pleased to record the recipe, experience and how to make dumplings that I have gathered here, hoping to help many of you want to make dumplings yourself, especially you in away from home like me :-)


How to make dumplings




A. casing


* Part One:


15 ml of fresh milk without sugar

1/2 teaspoon (3g) sugar

1/2 teaspoon (3gr) instant yeast

250 grams of multi-purpose flour (10-11% protein content)

120 ml of fresh milk without sugar

30 ml cooking oil

* The second part


75 grams of whole wheat flour

1 egg white (28-30 grams)

30 - 50 grams of sugar

4 grams of baking powder / baking powder

B. Part of the amnesty


180 grams of cauliflower meat (How to do HERE)

30gram onion (about 1/4 bulb)

1/2 tablespoon cooking oil

1/2 teaspoon tapioca flour or corn starch

70ml of water





1/2 tablespoon soy sauce

1/2 tablespoon oyster sauce

1 teaspoon honey (or sugar)

1/2 teaspoon sesame oil

1/4 teaspoon flour powder incense

3-4 drops of red color (optional)

(*) Note:


1 teaspoon / teaspoon = 5ml liquid

1 tablespoon / tablespoon = 15ml liquid



A summary of steps to make dumplings as follows:


A. shell cover


1. Warm 15ml of fresh milk (such that warm milk, about 30-35 degrees Celsius). Give half a teaspoon of sugar to stir. For  hatching,  I use wooden chopsticks to stir. Let stand 10-15 minutes. Then I will expand the crab bricks

Overheated milk causes death

“Men”  broken

Should shed that part, and start over. If the glaze continues to not bloom, remove that yeast, buy another. DO NOT try to continue as it will ruin all the next ingredients.

2. Add flour, fresh milk, cooking oil and milk to the glaze. Use a wooden spatula or chopstick & blend until the ingredients blend into a mass.

For the table, put your hands for about 10-15 minutes until the surface is relatively smooth, press the powder into the block to see the bulge back (elastic block). You can see more instructions on how to fill powder on the internet also, they do have some YouTube guides

The usual rule is that the more stuffing and the longer the flour (good elasticity) the longer the grain. However, dumplings do not need as long as bread, so stuffed dumplings are fairly light, not tired like making bread, nor stuffed with the machine. Just the powder is relatively elastic and the presence of fine powder is okay. If stuffed by the machine, should reduce the time and speed.

Depending on the suction level of the flour, the powder may be dry or pastey. I do, the volume of flour is also very moderate, not too dry or paste, when fully stuffed without powder, hand stuffed powder is also clean and dry. If the powder is too dry (heavy stuffing, hard stuffing), a little oil or water may be added. If too dense, add 5-10 grams of powder.

3. Prepare a big pot or a pot. Sweep a thin layer of cooking oil inside the waist. Put the powder in, flip the dough for oil to cover evenly over the dough. Cover the pot cover or cover with a damp cloth / cover in a covered bag (to keep the dough from drying out). Incubate until the flour expands 2.5 to 3 times.

The best incubation temperature is in the range of 25-38 degrees Celsius. So if it is summer day, it can be kept at room temperature. Cold winter, you can incubate in the oven by turning on the oven at a temperature of 50 - 70 degrees C in about 3-5 minutes and then turn off the oven, put the bucket in the incubator. Or incubate in the microwave, add a large bowl of boiling water to keep moisture and keep heat.

Note: do not brew in the oven too hot will kill yeast. You can see more about how to bake bread here

While waiting for the flour to prepare the kernel.


B. Meat dumplings

1. Onion, diced pomegranates. It is recommended to use lean meat with whole fat (lean shoulders). If there is no beef available, you can eat fresh meat (but increase the cauliflower to make meat heavier), or roast meat.

2. Mix all the condiments that make the sauce, stirring constantly.



Heat the oil in the pan. For the onion to fry. Put the meat on the island regularly (if the meat is cooked then should not overly stir, will dry the meat). For the sauce, stir evenly.

4. Dissolve the cornstarch or cornstarch with cold water. Pour into pan, turn quickly. We will have the sauce, stick together meat. Pour in bowl, let cool.

steamed dumplings

1. After the dough has been fully baked, lightly squeeze the gas inside the dough to drain out. Put the ingredients in the second powder (including multi-purpose flour, egg white, baking powder, sugar). Add about 10 - 15 minutes until a smooth and elastic plastic block.


- Egg whites only use up to 30 grams, too much whites part of egg will make the dough wet and sticky, very hard stuffing.

- The second dough will be wet than the dough at the first time. During filling, if too sticky, you can use powder coat (maximum 15gram). Powder after filling, touch will feel sticky but stick does not stick to hands. Hand stuffed powder completely clean and dry.

2. With this recipe, I made 8 dumplings , each one has 70 - 75 grams of powder & about 35 - 40 grams of cake.

3. Using star sharpness divided into 8 parts. Prepare to steam (boil water). Cut 8 pieces of white paper to lining the cake (I use white cupcake paper, very handy).

4. Because the dumplings will hatch in half to double, depending on the size of the cakes that can steam 2-4 times. I steamed 3 times. How to roll and knead the cake as follows:

5. Round about the powder (help to smooth the surface,). Use the palm of the hand lightly press the powder out, then lightly rolled the dough is evenly rounded about 6 - 7cm in diameter. Allow the powder to rest, similar operation with the remaining 2 powder.

After finishing the third powder, return to the first powder. Rolled thin edge powder, so that after rolling finished, the powder is round, about 8-9 cm diameter, the edge is thinner than the middle. This double action gives the powder a rest, without shrinkage, when the package is easier.

Take one teaspoon of meat , put in the middle of the dough. Call back. Note the edge of the powder thoroughly, and do not leave the fat from the core stick to this edge, otherwise when baking will be more likely to "open mouth".


6. Cake pack is placed on prepared paper substrates. Let the cake rest for 15 minutes and then into the autoclave for about 13 - 15 minutes. Stitching the cake has some note as follows:

- Water must be boiled. When the cake in the pot, the pot is very hot and suspicious slightly. I cook at 3-4 / 6 (electric stove), boiling water is quite strong but not on the steam tray. If the steaming in the fire is too small, the temperature is not high enough, the cake will bloom.

- With the cake size as in the post, the minimum boiling time is 10 minutes. During the steaming process, DO NOT open the lid, as the cake will easily fall flat.

- To avoid the water from the lid flap down to pour the dumplings, you can use a towel cover on the cake tray, then cover the region. Or better than using bamboo crisps to steam the cake, the water retained in the bamboo flap will not make a hole in the cake.

- Do not steamed for too long (more than 15p in cake size as in the article), will make the cake easy to flip, bottle, face wrinkled.


7. In the process of waiting for the cake to continue to pack the remaining powder. If you make a lot of bread, it is advisable to have a towel or nylon covered powder / unleavened cake, to avoid drying the cake. The steamed cake is removed from the pot. Do not hot.

8. The cake will be successful in the shell hatch, soft foam (holding the cake lightly hand), sweet smell of milk, moderate sweetness. The cake has a fever so it does not dry, but it penetrates into the shell, making the cake also sweet. Compared to dumplings bought in stores, according to their memory, home made cakes seem less spongy a bit. But eating the cake feels very "raw" and "sure" (dumplings to eat at home but eat finished feeling like nothing).

D. How to preserve dumplings

- The best way to eat is just after when you're done. If you want to take longer, as soon as the cake has cooled, put the cake in a box or bag, and refrigerate. The next day after eating, steamed or rotated in the microwave for about 1 minute (oven power and oven size). If you use a microwave oven, keep the lid inside the lid with a cover or plastic cover to prevent the casing from drying. In addition, I can store the cake in the freezer. Before eating, thaw in the cooler and then steaming or turning the microwave. I tried all these preservatives and found them all ok. Even the way the cake in the freezer and microwave oven, then steamed, found the cake is still delicious

E, Some useful notes

1. Why is the shell not white?

The quality of flour has a great influence on the color of the dumplings. Good wheat flour will give a delicious shell of dumplings, and bright white flour will give the cake a whiter color. There is a tip is to vinegar into water steamed dumplings to help the cake white. But I do not ever make vinegar, the crust is soft and white foam.

According to  Vietnam traditional recipe, the powder of green roses and powder of Vinh Thuan seems to be the best with dumplings, but there are also some different opinions, so perhaps it is necessary to try and choose the kind yourself with the best powder, suitable for the taste of the family.

Overseas visitors can choose to buy bleached flour or find in the Asian market low gluten wheat flour, making the cake very soft and tasty.

2. Brown / yellow spots

The cause may be due to not well blended flour, lumps in the powder, or water from the bread core to penetrate the shell.

3. Baking bag poor, non-porous gut? Possibly due to one of the following reasons:

- Powder cake is too dry, usually wet powder will give soft and spongy cake.

- The flour is not good or broken

- Steaming at too low temperatures

- Take the cake too early (if intestines are thick, thick)

4. Unshaded cake, or crinkle crust? May be due to:

- The cake is too dry

- Stuffing is not smooth enough, about cake is not good

- Steamed cake too long (crinkle cake

After all I finished, I could enjoy my beautiful dumplings with my roomates!!


I did not agree with her try to make flower dumplings, you can see the results!!


My beautiful dumplings !!! 

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