Since the quarantine started, I have been cooking a lot more and am looking to start up this series again. I am devoting this post to dumplings because I have been making a batch of them every week so that we always have some in the freezer. They can be eaten at anytime of the day and we usually have them boiled or pan fried – depends on who’s cooking them.
I choose to make dumplings because they are a part of my childhood and I have fond memories of making them with family. Also, they’re easy to make since I use a store bought wrapper instead of rolling my own out. I choose to do this because the amount of time vs. quantity doesn’t always make sense, especially if I’m making up to 60-70 each time. The wrappers can be found in the fridge section at your local Chinese grocery store. Be sure to get the round ones, not the square ones – they’re for wontons.
It might take some time to find a brand that you like. I look for ones that aren’t too pliable or thick because they make it harder to close or are too thin and will break or tear when cooking. Take some time to experiment with store bought ones as well as making your own.
I focus my efforts on the filling and it consists of the following four main ingredients:
- Ground meat or alternative: I usually use ground pork. If that’s not your jam, you can use other meats – beef, lamb, turkey, chicken, etc. Any kind of mushroom can be used as a meat alternative.
- Something green: We usually have some sort of choy or leafy greens in the fridge so this varies week to week. You can try bok choy, gai lan (sometimes known as Chinese broccoli), Napa cabbage, green cabbage, collard greens, etc. Check out your local Asian grocery store and see what they have.
- Something crunchy: water chestnuts add a wonderful bite to the filling (I chop up the canned ones). You can use chopped celery, broccoli stems, choy stems, etc.
- Carrot: grated carrot is something I always add because it gives the filling moisture, colour and additional crunch.
Along with the above, I use the following seasonings to flavour the filling (these are a staple in our kitchen):
- Soy Sauce
- Salt
- Pepper: Either ground black or white pepper works
- Sesame Oil
- Liquid: Water chestnut water from can or just room temperature water
- Cornstarch: to help bind the meat together
Dumpling Recipe
Yields ~65-75 depending on dumpling wrappers used
Ingredients
- 2-2.5 lbs of ground pork
- 1 medium carrot, grated
- 3 large leaves of Napa cabbage, thinly sliced
- 1 can of water chestnuts, diced and reserve water*
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp corn starch
- Salt
- Pepper
- 1 package of dumpling wrappers (circle ones)
*Note: if you don’t like the water chestnut water, use 1/4 cup of water instead
Making the dumplings
- Combine grated carrot, thinly sliced Napa cabbage, diced water chestnuts in a large bowl. Salt and pepper to your taste. Push to one side.
- Add ground pork to other side of large bowl and season separately with water chestnut water, soy sauce, sesame oil, corn starch, salt and pepper. As you mix the pork with seasonings, it should turn into a paste texture. Once you get to this texture, mix in the vegetables – I do this by using my hand and turning the bowl. *Note: as per my mom, try to only mix in one direction.
- Once the meat and vegetables are combined, set that aside and create your assembly line. Fill a small plate or bowl with some water (this will be used to seal the wrappers). Cut open the package of dumpling wrappers. A plate or baking tray to put your finished dumplings.
- To wrap, place a teaspoon of filling in the centre of the dumpling wrapper – don’t overfill it, otherwise you won’t be able to seal it. Dip your finger in the water dish and run your finger along the edge of the wrapper and fold in half. Starting from one edge, pinch the two sides together and place on plate or baking tray. It will look like a half moon.
- Once your plate or baking tray is full, place in freezer and allow dumplings to freeze completely (around 3-4 hours). Transfer to a freezer bag and will last for a while (not sure how long since they’re usually gone within 1-2 weeks).
Cooking the dumplings
Pan frying (my favourite way to eat them):
1. Heat a frying pan on medium heat. Add in 1 tbsp vegetable oil and wait for it to heat up.
2. Add frozen dumplings to pan. Fry each side for 1-2 minutes until slightly golden brown.
3. Add 1/4 cup of tap water to the frying pan and place a lid to create a tight seal. Let dumplings steam for 5-8 minutes (most of the water will have evaporated).
4. Take lid off and flip dumplings once more to crisp up both sides. Serve with dipping sauce (soy sauce, vinegar, sesame oil and chili oil) and sides such as slightly pickled cucumbers or kimchi – totally optional.
Boiling:
1. Boil a pot of water and once water is boiling, add in desired amount of dumplings.
2. Bring water to a boil again and turn down to medium heat. Cook for another 7-10 minutes to ensure filling is fully cooked.
3. Serve with boiled choy and dipping sauce (soy sauce, vinegar, sesame oil and chili oil).