- Prep Time : 30m
- Cook Time : 20m
- Ready In : 50m
VERY IMPORTANT CHINESE SECRET DO NOT DISCLOSE
You must LOWER the temperature AFTER adding water. Otherwise you will burn the dumpling before the water is finished boiling off. We forgot this last time.
Dumpling wrappers (specifically the ones we use) must be kept in the freezer until you begin stuffing them. When they get warm, they stick.
Wonton wrappers are also hard as hell to close, if you use that you should use an un-watered beaten egg.
Flour is a good thing to mention, as they will stick together.
The stuffing must be in the middle of the dumpling, with more than a finger space to close around the diameter. Over stuffing will cause them to open. The fold in the dumpling is also to help keep the dumpling closed.
You may also do like my mom (and every other economically sound asian woman), boil them all, freeze them, and pan-fry at your leisure.
- Dumpling wrappers
- Oil for Pan Frying
Stuffing: Whatever you like! A food processor is handy here. I've done dice Chinese veggies + pork, which is similar to what you'd get from take-out. I have also done feta + ground lamb + spinach. Recently, for a vegetarian friend, we put broccoli, celery, feta, and spinach into a food processor and used that.
Sealing: You can use wonton wrappers, but gyoza/dumpling wrappers are much better. Wonton wrappers are thicker and they cook more slowly. Roll up a little sausage from your stuffing, put it on the wrapper, and wet half of the edge of the dumpling wrapper with egg. You can be like me and seal it in whatever way possible, or fold them properly like in this pic (the edge without the folds is the one to which egg was applied).
Cooking: Heat oil in a pan on medium to high heat. Place a layer of dumplings on the bottom of the pan. When the bottom of the dumpling is crisp, add a cup or two of water (enough to get 1-2cm in the pan, but not so much that it will take forever to boil away), and cover. When the water boils away (5-10 min?), they are done.