Dumplings
Last night I caught an episode of Throwdown with Bobby Flay and the food was Chinese dumplings. It got me craving them, but I was hoping for some advice concerning the wrapper part of the dumpling.
Should I try making my own dough for the dumplings or will the wrappers available at most grocery stores suffice? I've tried wonton wrappers before, but I'm not sure if dumplings would be different.
I love to cook and would make the dough if necessary, but I'm pretty swamped with work lately and if I can avoid it (I completely suck at making dough), I will.
Also, if anyone has any delicious dumpling recipes to pass along, I wouldn't mind it.
Thanks in advance!
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7 Comments:
I would definitely recommend just buying the wonton wrappers at a grocery store instead of making your own wrappers (I've made my own, and they wree good, but not THAT good).
As for fillings, I've done a few: mashed potatoes with mushrooms and onions (see full recipe. You can also go with an Asian theme and do ground chicken with soy sauce, ginger, water chestnuts, etc.
Or just saute some cabbage with carrots and onions.
Hope this helps!
orchidgirl at 9:14AM on 08/20/09
What kind of dumplings are you making? (I haven't seen that episode)
Wonton wrappers are rather particular. They are best used for wonton because they are square, thin and kinda "watery" when cooked in soup. If you wanted to pan fry (potstickers and the like) they might not hold together.
Go for the lighter colored wrappers. I think they have them in square and circular forms, but the circular ones are good for potstickers... crimp them and make that nice crescent shape. These tend to be thicker and have the slight chewiness to them.
Cook's Thesaurus has a pretty good guide to these wrappers (including gyoza, "dumpling" (siu mai), wonton, potsticker).
I have never made dumpling wrappers. I've considered it... but I dont think i could get that nice uniform thinness. I'd say, use store-bought wrappers first and perfect a good filling and cooking technique. Making the right wrapper might be time consuming and not worth it.
engmcmuffin at 9:36AM on 08/20/09
I've made my own, but like orchidgirl's, they weren't so good that I'd do it on a regular basis. But I do like my potstickers on a regular basis. Instead of wonton wrappers I use eggroll wrappers and cut them in half both ways. They aren't quite square, but that's okay; I think they're a little thinner than wonton wrappers. I fold them over the filling into a triangle (after moistening 2 sides). Don't bother with pleats. Doesn't really work with pre-made wrappers very well. Steam or boil them for a few minutes, then brown in a little oil. If I'm in more of a hurry I'll do it the other way around. Brown in a little hot oil, add a little chicken broth and cover, for about 5 minutes.
I make what is essentially a meatball mix with 99%lean ground turkey, (1 1/3 lb package) a couple tsp oil to make up for such lean meat, about 1/3 cup breadcrumbs, 1 egg, 1 small onion minced fine (yellow better than sweet), about 1/2 cup finely minced cabbage or napa, garlic, ginger, maybe hot pepper flakes, a little soy sauce, sesame oil. I don't actually measure, so it's hard to tell you how much of anything.
A 1.3lb package will make at least 100 potstickers of this size.
Dipping sauce: 4 parts soy sauce to 3 parts maple syrup or brown sugar, a little chili paste and sesame oil to taste.
Once you've got a filling mix you really like it would be worth making the dough some time and learning to put in the pleats. I find a hot water dough recipe works best. Good luck and enjoy.
lemonfair at 10:22AM on 08/20/09
@pumpkinbear - i saw that episode last night and i wanted to get in my car and drive to red hook today! those dumplings looked SO delicious.
that's a project that can't be rushed, i might attempt them this winter... right now it's just too hot ....
i loved the pleating technique.... and putting the tofu into the pork to make it smooth.... nice trick. have fun -- let us know if you make them.
pooch at 11:09AM on 08/20/09
@orchidgirl Mashed potatoes with onion in eggroll wrappers! YUM! I thought my wife and I were so clever to come up with them on our own..guess not. But they are are so good!
RossS at 9:04PM on 08/20/09
Using premade is lazy and never as good as what you can do yourself. Just saying.
Here is a blog I did for the June Daring Cooks Challenge. Gyoza/Potsticker/Dumplings This is a very simple wrapper recipe that works.
Google June Daring Cooks Challenge for about 100 other blogs on the whole process.
climbhighak at 9:49PM on 08/20/09
I have made dumplings using wonton wrappers and they come out perfectly tasty. I made both beef, as well as crab and shrimp fillings. I cooked them via Alton Brown's potsticker method (link is on my recipe link). I ended up making a ton. They freeze really well!
Amandarama at 8:22AM on 08/21/09