For the rest of you, here is the dumpling recipe from my column.
My friend Amy Goldberg made a version of these delicious dumplings for a party a few weeks ago. I happily parked myself right in front of a platter of them and ate more than my fair share. I wasn’t the only one doing it so I didn’t feel too bad.
Amy made everything from scratch, but if you’re short on time you can use pre-made gyoza wrappers instead. Look for them in the refrigerated section of your grocery store.
Click here for a video that walks you through the process. It’s not hard, but seeing someone fold the dumplings is helpful.
This isn’t a quick dish, but it is a very satisfying one. There are three parts, the dough, the filling and the dipping sauce.
1 1/2 cup all-purpose flour
1/2 teaspoon salt
3/4 cup boiling water
-In large bowl, combine flour, salt, and 1 cup boiling water.
-Mix until dough forms a ball.
-Transfer to lightly floured surface and knead until smooth and shiny, 5 to 6 minutes.
-Wrap in plastic wrap and let sit at room temperature for about 20 minutes.
– 2 teaspoons rice wine vinegar (white vinegar will work in a pinch)
– 3 cups Napa cabbage (1/4 medium head), chopped (you may substitute bok choy, savoy or regular cabbage
– 2 cups cooked chicken, minced
– 3 scallions chopped
– 1 clove garlic, minced
– 1/2 teaspoon fresh grated ginger
– 1 tablespoons soy sauce
-1 tablespoon of fish sauce (you may substitute soy sauce)
– 1 tablespoon honey
– 1 teaspoon sesame oil
– 1 large egg, beaten
– 1/4 teaspoon ground black pepper
– 1 tablespoon cornstarch
In large bowl, combine all ingredients and mix. Refrigerate until ready to use.
1/4 cup soy sauce
1/3 cup rice or white vinegar
1 teaspoon Sriracha (chili sauce)
1 scallion chopped
In medium bowl, stir together all ingredients.
Filling the Dumplings
-Dust a baking sheet with flour or line it with parchment paper.
-Divide dough into 2 even pieces.
-On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log. Cut each log into 1-inch-long sections. You should get 16-20 equal sized pieces.
-Roll each dough piece out on floured surface using floured rolling pin to a 4-inch circle and set aside on prepared sheet.
-Repeat with remaining dough sections.
-Hold a dough wrapper in palm of hand. Place 1 heaping tablespoon of filling in the center of wrapper.
-Using fingertip dipped in water, gently wet around the inside edge of wrapper. When the edges are pressed together, the water will help seal the dumpling.
-Fold wrapper in half. Gently push the filling down to keep edge of wrapper free of filling. You can simply press the sides together and seal the dumpling or you can be fancy and make nice pleats like they do in the instructional video.
-Set dumpling, sealed edge up, on baking sheet and repeat with remaining wrappers and filling.
Cooking the dumplings
-Heat about 2 tablespoons oil in a large sauté pan on medium-high heat.
-Gently set dumplings in the pan.
-Fry for 3 or 4 minutes, or until the bottoms are a nice golden brown. Shift dumplings occasionally to prevent from sticking. (These are sometime called pot-stickers because of their predilection for sticking.)
– Gently turn over and cook for a couple more minutes. Shift occasionally.
– Add 1 cup water to the pan. Cook until most of the water has evaporated.
-Remove from the pan and allow them to sit for a couple of minutes.
Serve dumplings warm with dipping sauce. Serve as an appetizer or add a salad and call it dinner. That’s what I did.