My Homemade “Dumpling” Feast!
This is a first for me – making homemade Dumplings!
Yes, my latest “52 In 22” cooking challenge took me to Asia and a cookbook filled with Dumplings, Dumplings, Dumplings!
For week #25 of my yearlong cooking adventure, I grabbed the “Asian Dumplings” cookbook from my stack!
This collection was picked to take me around the world and back in time as well – but this week I am tackling one of my favorite cuisines of all!
Author Andrea Nguyen is a Food Writer and Teacher, and she is about to teach me to make Asian Dumplings!
Now to make some Dumplings two ways!
Making “Siu Mai” Open-Faced Dumplings!
I started out making these Cantonese dim sum favorites. Here are the ingredients needed..as you can see, there are many classic Asian flavors:
2/3 lb. coarsely ground pork
1/3 pound shelled raw shrimp – I used 6 of them
4 dried shiitake mushrooms, reconstituted and chopped
1/4 cup finely diced water chestnuts
3 tbl. chopped scallions, white and green
1/4 tsp salt
1tbl. soy sauce
1 tbl. sesame oil
1tbl. rice wine vinegar
1 large egg white, beaten
Both the Shrimp and Chesnuts get diced up to mix in with the ground pork…and after bringing some dried Shiitake Mushrooms back to life, I diced those as well
One ingredient that shows up on so many Asian menus is Scallion, in this case diced to use in the filling, but in many cases is used as a garnish as well:
All of these ingredients were added to the ground pork, and then it was a matter of mixing it all together:
Now, let’s make our delicious sauce: put the salt, cornstarch, soy sauce, rice wine, sesame oil and egg white together and whisk:
Mix the two together and you have your tasty filling for your Siu Mai Dumplings – now, let’s put them together and cook them!
I got store-bought wrappers, as most stores have them…then I put one in my hand and cupped it slightly before filling:
These are fun and easy to make: just stuff the wrapper in your hand and then partially close it, crimping the edges at various places to hold the shape. I went around twice to make sure they stayed closed enough…
Then, place them inside your bamboo steamer on parchment paper, which fits right over a frying pan filled with an inch of water, and steam them for ten minutes!
They are done and ready to serve!
As you can see, they held their shape – although the Sui Mai on the lower left could have been crimped a bit more…but no matter, they held up for eating!
The filling was very flavorful, but you can add a few drops of soy sauce, sesame oil or any asian sauces you like to give them an extra pop as well!
Now, here’s the best part: the filling can be used for another dumpling as well – let’s make some “pan-fried Potstickers!”
Pan-Fried Potstickers For The Win!
This time, I used square potsticker wrappers, and had Chef Stephanie Izard’s incredible “Little Goat” sauces nearby – since the filling has already been made, these were easy to prepare!
After putting some of the filling in the middle of the wrapper, I just folded it into a triangle and, using a bit of water, wet the edge and crimped it shut like this – yes, they are just like Ravioli!
Then, I added two tablespoons of sesame oil to a frying pan, got it medium high heat, and added them to the pan for 5 minutes, then I lowered the heat, added enough water to keep them from sticking – about a quarter cup, and covered for 8 minutes to steam!
While not the most aesthetic dish, they are delicious, especially because the underside has been fried, adding a crispy texture and caramelized flavor!
I have cooked from this great cookbook before and will do so many times in the future…I love this type of food and flavor, and love the history and culture of the cuisine as well
This is perfect “finger food”, as you can make a wide variety and let me pick away…much like the Japanese Pub food I prepared:
This “52 In 22” cooking challenge replicated an Izakaya meal served in a Japanese pub…see what it all was and get the recipes by clicking here:
I have also tackled healthy vegan food as well:
These Spinach-stuffed Eggplant rollups are fun, easy and can be taken on the go – here’s the recipe:
And if it delicious decadence you want, how about this:
This Pulled Pork Pasta With Almond Cream Sauce is a delight – here’s the recipe!
This was week #25 of my “52 In 22” cooking challenge, so much more to come!
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Categories: 52 In 22!, Bite Eat Swallow, Bite! Eat! Repeat!, Books / Media, Cookbooks, Eat This!, Food, Food Pictures, Food Porn, Food Travel, Recipes, Wacky Food, World's Wildest Food
Very nice, John. I have never tried to cook anything like this.
They are literally just Asian Ravioli or Pierogi or any other culture that takes. delicious filling a puts it inside a wrapper! I love them! Thanks for commenting!
These look and sound delicious, John like Robbie I have never attempted to make them 🙂
Those look fabulous!
I always have dumplings in a Chinese restaurant, but never tried making them at home. Well done, John!
Best wishes, Pete.
Thanks Pete! this is one of those recipes that is fun to try, but you really can’t replicate the flavors they get at a restaurant – some of my favorite food!
Oh my god these made me drool. I recently tried my hand at homemade Wonton dumplings and they were nice, but the sauce you added to the Siu Mai looks as if it would both flavour the filling AND make it hold together better. I’ve saved the recipes and am looking forward to trying to make them. Many thanks. 🙂
I could have pinched the wonton skins a bit more, but yes, the sauce acted as a binder as well….thanks for the comment!
The recipe I follow has cornflour but no egg and the filling does fall apart a bit. Great tip. 🙂