My Homemade “Dumpling” Feast!

I love Dumplings. And Dim Sum. And Siu Mai, Gyozas and more, but this was a first for me – making them all at home!

Author Andrea Nguyen is a Food Writer and Teacher, and through her wonderful cookbook, 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. cornstarch

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 also go out for lots of asian-inspired food, and here’s one of my favorite places – served cafeteria style!

See more of my deliciously unique meal here:

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