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How to Cook Dumplings: Boil, Steam, or Pan-Fry
Potstickers
11 Potstickers
Vegan Mushroom Dumplings
Tofu, Ginger & Scallion Dumplings
Vegetarian Dumplings
Dumplings
2 Tbs. canola oil1 large leek, finely chopped
2-inch piece daikon radish, finely chopped
8 oz. firm tofu, drained and mashed
1 Tbs. ginger, minced
1 Tbs. mirin
1/2 tsp. salt
Freshly ground pepper to taste
1 package wonton wrappers
1. Prepare the dipping sauce by combining all ingredients in a small mixing bowl; stir well with a wire whisk and set aside.
2. Heat oil in a saucepan over medium heat. Sauté leek and daikon radish for about 4 minutes. Meanwhile, add ginger, mirin, salt, and pepper to mashed tofu in bowl. Then add leek and radish mixture; stir well.
3. On a clean, dry work surface, position wonton wrapper with one corner facing you. Place about 2 tsp. of filling in the center. Dip your finger in a bowl of warm water and moisten the edges of the wrapper. Pick up the corner closest to you, fold wrapper over filling, and line it up with the corner on the other side so that your wonton looks like a triangle. Press all edges together to seal in filling, pressing out any air pockets as you work. Now dampen the left and right corners of your triangle and fold them in over the center, making a little packet. Set aside and cover with a moist paper towel. Repeat until all wrappers are used.
4. If you prefer steamed dumplings, brush the steamer basket with canola oil to prevent the dumplings from sticking and bring water to a boil. Arrange dumplings in steamer basket; cover and steam for about 10 minutes. If you prefer fried dumplings, heat several tablespoons of canola oil in a medium frying pan and fry dumplings until browned on both sides. Drain on paper towels. Serve with dipping sauce.
Pot Stickers
1/2 pound ground pork (1 cup) (or tofu)
3/4 cup shredded Napa cabbage
1 green onion, diced
2 teaspoons minced ginger
1 egg, lightly beaten
1 tablespoon soy sauce
1/4 teaspoon hot chili oil, or to taste
1/4 teaspoon sesame oi
l2 tablespoons vegetable oil for frying
30 gyoza wrappers
Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.
In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.
Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal.
To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes).
Pot Stickers Vegetarian
1/2 pound firm tofu
1/2 cup finely shredded carrot
1/2 cup finely chopped bok choy
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped bamboo shoots
1/4 cup finely chopped garlic chives
2 cloves garlic, peeled and minced
1 tablespoon dark soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1 package potsticker or gyoza wrappers
2 tablespoons oil for frying the dumplings
Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.
Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.Place a heaping teaspoon of filling in the middle of the wrapper.Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
Wontons
1/2 cup mashed firm tofu (or meat)
1 green onion, diced
4 water chestnuts, chopped
2 tablespoons shredded carrot
1 bok choy leaf, shredded
1 egg, lightly beaten
1/4 teaspoon salt
Pinch of pepper
1 tablespoon soy sauce
1 teaspoon granulated sugar
2 teaspoons minced ginger
1 teaspoon sesame oil
45 wonton wrappers
3 to 4 cups oil for deep-frying
Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.
Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees Fahrenheit.
To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges.
Deep-fry the wontons until they are golden and crispy (about 2 minutes). Serve with hoisin sauce or soy sauce.
2 Tbs. canola oil1 large leek, finely chopped
2-inch piece daikon radish, finely chopped
8 oz. firm tofu, drained and mashed
1 Tbs. ginger, minced
1 Tbs. mirin
1/2 tsp. salt
Freshly ground pepper to taste
1 package wonton wrappers
1. Prepare the dipping sauce by combining all ingredients in a small mixing bowl; stir well with a wire whisk and set aside.
2. Heat oil in a saucepan over medium heat. Sauté leek and daikon radish for about 4 minutes. Meanwhile, add ginger, mirin, salt, and pepper to mashed tofu in bowl. Then add leek and radish mixture; stir well.
3. On a clean, dry work surface, position wonton wrapper with one corner facing you. Place about 2 tsp. of filling in the center. Dip your finger in a bowl of warm water and moisten the edges of the wrapper. Pick up the corner closest to you, fold wrapper over filling, and line it up with the corner on the other side so that your wonton looks like a triangle. Press all edges together to seal in filling, pressing out any air pockets as you work. Now dampen the left and right corners of your triangle and fold them in over the center, making a little packet. Set aside and cover with a moist paper towel. Repeat until all wrappers are used.
4. If you prefer steamed dumplings, brush the steamer basket with canola oil to prevent the dumplings from sticking and bring water to a boil. Arrange dumplings in steamer basket; cover and steam for about 10 minutes. If you prefer fried dumplings, heat several tablespoons of canola oil in a medium frying pan and fry dumplings until browned on both sides. Drain on paper towels. Serve with dipping sauce.
Pot Stickers
1/2 pound ground pork (1 cup) (or tofu)
3/4 cup shredded Napa cabbage
1 green onion, diced
2 teaspoons minced ginger
1 egg, lightly beaten
1 tablespoon soy sauce
1/4 teaspoon hot chili oil, or to taste
1/4 teaspoon sesame oi
l2 tablespoons vegetable oil for frying
30 gyoza wrappers
Bring a pot of salted water to a boil. Blanch the shredded cabbage until it is tender but still crisp. Plunge into ice cold water, remove, and drain thoroughly.
In a medium bowl, combine the ground pork, cooked cabbage, green onion, minced ginger, egg, soy sauce, chili oil and sesame oil.
Lay a gyoza wrapper in front of you. Wet all the edges with water. Place a teaspoon of filling in the middle of the wrapper. Fold the sides up to form a semicircle, and then pinch the edges to seal.
To cook, heat 1 tablespoon oil in a heavy frying pan over medium-high to high heat. Add 12 - 15 of the gyoza and cook for 2 minutes, or until golden brown on the bottom.Add 1/2 cup of water to the pan. Cover the dumplings and cook until the water is absorbed (5 to 7 minutes).
Pot Stickers Vegetarian
1/2 pound firm tofu
1/2 cup finely shredded carrot
1/2 cup finely chopped bok choy
1/4 cup finely chopped water chestnuts
1/4 cup finely chopped bamboo shoots
1/4 cup finely chopped garlic chives
2 cloves garlic, peeled and minced
1 tablespoon dark soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon salt
1 package potsticker or gyoza wrappers
2 tablespoons oil for frying the dumplings
Drain the tofu, cut into cubes and mash. Wash and prepare the vegetables. Combine the tofu with the remainder of the ingredients and seasonings.
Lay out one of the gyoza wrappers in front of you. Dip your finger in the water and moisten the edges of the wrapper.Place a heaping teaspoon of filling in the middle of the wrapper.Fold the gyoza wrapper over the filling and pinch the edges to seal it shut. (You may want to use a cornstarch/water mixture to make this easier).
Heat 2 tablespoons oil in a large skillet or wok.When oil is ready, carefully add the dumplings and cook on high heat until golden brown (about 1 minute). Without turning the dumplings over, add 1/2 cup of water and cover. Cook for about 1 minute to cook the raw filling and then uncover and continue cooking until most of the liquid is absorbed.
Wontons
1/2 cup mashed firm tofu (or meat)
1 green onion, diced
4 water chestnuts, chopped
2 tablespoons shredded carrot
1 bok choy leaf, shredded
1 egg, lightly beaten
1/4 teaspoon salt
Pinch of pepper
1 tablespoon soy sauce
1 teaspoon granulated sugar
2 teaspoons minced ginger
1 teaspoon sesame oil
45 wonton wrappers
3 to 4 cups oil for deep-frying
Drain and mash the tofu. Wash and prepare all the vegetables. Lightly beat the egg with the salt and pepper. Combine the mashed tofu and vegetables with the egg and seasonings.
Heat the oil for deep-frying while you are wrapping the wontons. The oil should be heated to between 360 and 375 degrees Fahrenheit.
To fill the wontons, lay a wrapper in front of you so that it forms a diamond shape. Wet all the edges of the wrapper with water. Place a teaspoon of filling in the middle. Bring the top half of the wrapper over the filling and seal the edges.
Deep-fry the wontons until they are golden and crispy (about 2 minutes). Serve with hoisin sauce or soy sauce.
Gyoza
1 tablespoon sesame oil 2 cups chopped cabbage 1/4 cup chopped onion 1 clove garlic, chopped 1/4 cup chopped carrot 1/2 pound ground pork 1 egg 1 tablespoon vegetable oil 1 (10 ounce) package wonton wrappers 1/4 cup water 1/4 cup soy sauce 2 tablespoons rice vinegar DirectionsHeat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny. Preheat vegetable oil in a large skillet over medium high heat. Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers. In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza to steam until the water is gone. In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.
WonTons
2 cups shredded napa cabbage 1/2 pound ground pork 2 tablespoons soy sauce 1 tablespoon dry sherry 2 teaspoons cornstarch 1 1/2 teaspoons minced fresh ginger root 1 green onion, minced 36 wonton wrappers 1 egg white, beaten 1/4 cup soy sauce 1/4 cup seasoned rice vinegar 2 tablespoons finely shredded fresh ginger DirectionsBring a large pot of lightly salted water to a boil. Add the napa cabbage, and cook uncovered until tender, about 1 minute. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the napa cabbage is cold, drain well, squeezing out any excess water, and place in a large bowl. Stir in ground pork, 2 tablespoons of soy sauce, sherry, cornstarch, 1 1/2 teaspoon of minced ginger, and green onion. Arrange half of the wonton wrappers on a large sheet of waxed paper. Brush each wrapper lightly with the egg white. Place a heaping teaspoon of the pork mixture in the center of each wrapper. Gather all 4 corners of the wonton wrapper and pinch the edges together to seal in the filling. Repeat with remaining wonton wrappers. Bring large pot of water to a boil and drop the wontons into the boiling water. When the wontons rise to the surface, continue to cook them one minute longer. Remove with a slotted spoon as they finish cooking and place on a platter. Dipping sauce: Mix 1/4 cup soy sauce, seasoned rice vinegar, and 2 tablespoons of shredded fresh ginger in a bowl.
North Indian Curry Dumplings
2 tablespoons olive oil 1 clove garlic, chopped 1 onion, sliced 1 tomato, diced salt and black pepper to taste 1 pinch cayenne pepper, or to taste 1 tablespoon chopped fresh cilantro 1 pound ground pork 1 bunch cilantro, chopped 1 onion, chopped 1 bunch green onions, chopped 1 tablespoon garam masala 1 teaspoon curry powder 2 cloves garlic, chopped 1 teaspoon ginger paste salt and black pepper to taste 2 (10 ounce) packages round dumpling wrappers DirectionsTo make the dipping sauce, heat the olive oil in a skillet over medium heat. Stir in 1 clove of garlic and the chopped onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the tomato, salt, pepper, and cayenne pepper. Cover and reduce heat to low and continue cooking for 15 minutes. Remove from heat and stir in 1 tablespoon cilantro. Pour sauce into a blender and carefully blend until smooth. Cover and refrigerate until ready to use. Combine the ground pork, 1 bunch of cilantro, chopped onion, green onions, garam masala, curry powder, 2 cloves of garlic, ginger paste, salt, and pepper in a large bowl. Place a heaping teaspoon of the pork mixture in the center of a dumpling wrapper. Moisten the edge of the wrapper with a few drops of water. Fold the dumpling in half into a half moon shape. Repeat with the remaining dumplings. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the dumplings, recover, and steam until cooked through, about 15 minutes. Serve with the dipping sauce.
Egg Rolls
1 package egg roll wrappers
Filling: 1 pound fresh pork (or barbecued pork), 1 medium onion (sliced),,2 stalks celery cut diagonally, 1/2 pound mushrooms sliced, 6 water chestnuts , 1/2 pound cabbage sliced thinly, green onions diced, 1 pound fresh bean sprouts, spoon of peanut butter,
Pork Seasoning:1 t soy sauce, 1 t oyster sauce, S/P,bit (less than 1 teaspoon) cornstarch
Preparation:Mix seasoning ingredients together. Cut the pork into thin strips, add the seasonings and marinate the pork for between 10 and 15 minutes.
While the pork is marinating, prepare the vegetables
Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry. Taste and add salt and sugar if desired. Remove from the wok.
While the pork is marinating, prepare the vegetables
Heat the wok over medium-high to high heat. Add the oil for stir-frying. When the oil is iready, add the celery and onion and stir-fry. Taste and add salt and sugar if desired. Remove from the wok.
Add the pork to the wok and cook until well done (place cover on wok). Remove.
Clean the wok and stir-fry separately the mushrooms, water chestnuts, and bean sprouts. Check the seasoning while stir-frying the bean sprouts and add salt and/or sugar as desired. Stir-fry the suey choy, covering and cooking for approximately 1 minute, again adding salt and/or sugar if desired. Combine all the ingredients in the wok. If necessary, drain some of the juice from the vegetables out.
Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.
Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.
Wrapping: Mix the cornstarch and water, slowly adding the water to the cornstarch until you have a "glue" which will be used to seal the wrappers.
To wrap, lay the egg roll wrapper out with the short (4 1/2") side directly in front of you. This will be the dry side. The two long sides will be called sides 1 and 3, and the other short side directly across from you will be called side 2. Place approximately 1 tablespoon of filling in the middle of the wrapper, spreading it out but not getting too close to the edges. Using your fingertip, spread a bit of the cornstarch/water glue along edges 1, 2, and 3. Fold over the dry side, then take side 2 and fold it over, making sure the two sides overlap. Press down firmly on sides 1 and 3, making sure they are well sealed.
Deep-frying: When oil is ready, slide each egg roll carefully into the wok one at a time. Deep-fry until they are golden brown, then drain on deep-fry rack or paper towels. Keep on a tray lined with fresh paper towels until needed. The egg rolls should not be stacked. If possible do not reheat in the oven, as this can dry the eggrolls out, but if necessary, reheat them on low heat for 10 minutes on each side.
Nuoc Cham (Vietnames Dipping Sauce)
1/4 C sugar, 1/2 C warm water, 1/4 C fish sauce (soy sauce), 1/3 C white vinegar, 1/2 lemon juiced, 3 cloves garlic minced, 3 Thai chile peppers chopped, 1 green onion thinly sliced
Stir the sugar and warm water together in a bowl until the sugar dissolves completely; add the fish sauce, vinegar, lemon juice, garlic, Thai chile peppers, and green onion to the mixture.
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