Make dumplings as if you were from China

The act of stretching a small portion of dough, putting a filling on top, closing it and cooking it is practiced with enthusiasm in much of the planet. From the Italian ravioli to the Argentine empanadas through the Polish pierogi, the Mexican tamales or the Japanese gyoza, a lot of countries have specialties that in Spanish we speak in Spain we could call "empanadillas". Or, if we use Anglo-Saxon terminology, dumplings

China, the real cradle of civilization when it comes to cooking, could not be less, and that is why it has the jiaozi and their few variations. To enjoy the Chinese dumplings at home you have four options: 1) order them at home in a restaurant, 2) buy them frozen, 3) make them at home with the purchased dough or 4) go through the whole process with dough included. We, who are not lazy level 1 or 2, but only level 3, propose the intermediate path of prepared dough + homemade stuffing and cooking, which on the one hand is easy and on the other one thousand times more satisfying than that of frozen industrial dumplings. And who teaches us to do them? Well, nothing more and nothing less than Lee Wan Lee, owner of one of our favorite Asian restaurants in Barcelona, ​​Lee (formerly L'Olla de Sichuan). To learn from his art only one thing is needed: that you give the play in the video above.


  • A package of 50 slices of dough for dumplings (for each of the fillings)

Stuffed beef

  • 500 g minced beef
  • 5 tablespoons chopped chives
  • The same volume as the minced Chinese cabbage beef
  • 4 cloves garlic, peeled and chopped
  • About 3 cm peeled and chopped ginger
  • 2 tablespoons soy sauce
  • 2 tablespoons of Chinese liquor for cooking (or a pinch of cinnamon and 2 tablespoons of cognac)
  • 3 tablespoons sunflower oil
  • 3 level scoops of starch
  • Salt
  • Black pepper

Stuffed chicken

  • 500 g of chopped chicken drumstick
  • 2 eggs
  • 5 tablespoons chopped chives
  • 3 tablespoons grated carrot
  • 4 cloves of minced garlic
  • About 3 cm peeled and chopped ginger
  • 3 level scoops of starch
  • 3 tablespoons sesame oil
  • Salt
  • Black pepper

Stuffed seafood for drumming

  • 250 g chopped squid
  • 3 tablespoons chopped water chestnut
  • 250 g chopped prawns
  • 3 tablespoons grated carrot
  • 6 tablespoons grated Chinese cabbage
  • 100 g mushrooms (Judas ear, shiitake or mushrooms)
  • 2 tablespoons fish sauce
  • 2 tablespoons oyster sauce
  • 3 tablespoons chopped chives
  • 3 tablespoons starch
  • 2 or 3 egg whites (2 if they are XL, 3 if they are M)
  • Salt
  • Black pepper


  1. Mix all the ingredients in a bowl and let them ripen for a couple of hours in the fridge.
  2. Assemble the empanadillas or the tamborcillos as explained in the video.
  3. Cook in boiling water until they float or steamed in bamboo baskets. If they want to be grilled, there are two ways: either they are first steamed and then passed through the iron, or put in a pan with a bottom of water so that they are cooked there and browned once it has evaporated all the water

Video: Chinese STREET FOOD Breakfast Tour of Huanghe Road - Buns, Dumplings & Jiangbing. Shanghai, China (February 2020).

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