One of the few perks of being a teacher is that we have a chunk of time off in the summer. (There’s that whole “shaping young minds” part that’s cool as well.) I utilized my free time this summer hanging out with Joey and Tyler, getting back into shape, and cooking lots and lots of food.
One thing I wanted to learn was how to make dumplings with the beautiful pleats. So, I headed over to the coast and spent the day with Julie. I got a one-on-one dumpling tutorial, and in return, I showed her how to make yeast donuts.
After learning how to make them, I’ve been on a dumpling binge. I’ve made them with chicken. I’ve made them with pork. I’ve made multiple batches with mushroom in my efforts to develop this recipe. I tried the small, square wrappers that are available at most supermarkets. I tried the larger, thicker ones found at Asian markets. You can see the difference in size and thickness of the two different wrappers.
I like the larger ones because they’re quicker to fill. However, their quality can be inconsistent, which can be frustrating. The smaller ones are the perfect one-bite size, and taste great steamed as well as pan fried.
One vital tip for making these dumplings: Don’t try to put too much filling in. It will look like a very small amount compared to the size of the wrapper, but this is correct. If you try to put too much in, the filling will ooze out as you are pleating the edges. Just a word of warning.
adapted from Julie’s recipe.
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms and garlic, and cook until all liquid has left the mushrooms, about 8-10 minutes. If there is still liquid left in the pan, carefully drain it out. Add the carrot and cabbage and cook another 2 minutes. Remove pan from heat. Stir in the soy sauce, sesame oil, sriracha, black pepper, and green onion.
- Set up a wrapping station. Have filling, wrappers (if you’re using square wrappers, cut them into circles), a small bowl of water, and a clean paper towel nearby. Keep extra wrappers covered with a damp paper towel.
- Place a small amount of filling (about 1 tsp for small, 2 tsp for large) in the center of the wrapper. Dip your index finger in the water and wet the top edge of the wrapper. Dry fingers on the paper towel. Pleat the edges to crimp closed (see video ). Place finished dumpling on a baking tray. Repeat with remaining wrappers and filling.
- For potstickers: Heat 1 Tbs of vegetable oil in a skillet over high heat. Add 8-10 dumplings (don’t overcrowd the pan) and brown on bottom side, about 4 minutes. Add ¼ c water and reduce heat to medium. Cover pan and let potstickers cook another 3 minutes. Remove lid from pan and if any water then continue cooking until water has evaporated. Serve with soy sauce for dipping.
Wrappers come in packages of 50.