Introduction: How to Make Dumplings
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Here's a quick video on how to hand-fold your own dumplings, then steam them to perfection!
We made our filling on the fly, but here's a great Epicurious Recipe.
Ingredients:
Dumpling filling:
In small bowl, combine mushrooms with boiling water to cover. Let sit 30 minutes to soften. Drain; remove tough stems and finely dice caps. Set aside.
In small bowl, combine noodles with boiling water to cover. Let sit 10 minutes to soften. Drain; finely dice. Set aside.
Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice. Using the same pot of boiling water, repeat the process with the bok choy. Place all chopped vegetables in large bowl.
Finely dice the dried bean curd; add to vegetable mixture.
Add the sesame oil, soy sauce, ginger, and monosodium glutamate (optional) to the vegetable mixture. Stir in chopped mushrooms and noodles until completely incorporated.
We made our filling on the fly, but here's a great Epicurious Recipe.
Ingredients:
Dumpling filling:
- 4 dried shiitake mushrooms
- 1 ounce dried rice noodles
- 1/2 pound Napa cabbage
- 1/2 pound baby bok choy
- 2 ounces dried bean curd*
- 3 tablespoons sesame oil
- 2 tablespoons soy sauce
- Pinch of grated fresh ginger
- 1 packet of frozen dumpling wrappers
- small bowl of water
- 3 tablespoons soy sauce
- 1 teaspoon Chinese black vinegar*
- 1 teaspoon sesame oil
- Pinch of white pepper
- Chinese hot pepper sauce* (optional)
- Available at specialty Asian markets
In small bowl, combine mushrooms with boiling water to cover. Let sit 30 minutes to soften. Drain; remove tough stems and finely dice caps. Set aside.
In small bowl, combine noodles with boiling water to cover. Let sit 10 minutes to soften. Drain; finely dice. Set aside.
Bring a large pot of water to boil over high heat. Add the cabbage; blanch until just wilted. Using a slotted spoon, remove cabbage to strainer set over a large bowl. Press down on cabbage to squeeze out all liquid. Transfer to cutting board; roughly dice. Using the same pot of boiling water, repeat the process with the bok choy. Place all chopped vegetables in large bowl.
Finely dice the dried bean curd; add to vegetable mixture.
Add the sesame oil, soy sauce, ginger, and monosodium glutamate (optional) to the vegetable mixture. Stir in chopped mushrooms and noodles until completely incorporated.
