Zen and the Art of Dumpling Making
It's starting to get cool outside, the days are growing shorter, and leaves are beginning to collect in the gutter. Fall is quickly coming, and with the change of season, comes my strong nesting instinct. Days are spent thinking of all of the soup recipes I will try, and what new and exciting dishes filled with cabbage there are to explore; and my weekends are spent stock piling dumplings in the freezer. I love a good dumpling, so much so, I even tolerate a not-so-good dumpling on occasion. It's all very zen. And in what ways is a bourgie zen? By stuffing, folding, and storing too many dumplings to count.
This task may seem daunting to some, but there is something gratifying about folding a little package almost from scratch, and something liberating about choosing and perfecting the fillings. The batch of dumplings I made definitely had an Asian bent-- minced chicken, crisp savoy cabbage, and scallions, all seasoned with soapy cilantro, spicy ginger, and a dose of toasted sesame oil and soy sauce. But let the filling be to your liking: shrimp, pork, tempeh, or purely vegetable. How bad can anything be when it is bite-size, and wrapped in dough?
Then comes the zen, the zone when your fingers just go through the motions of making fold after fold of neat little packages. I put on a CD (Chelsea Girls by Nico, letting the drone of Nico's voice be the soundtrack to making the decided folds in the dough). Just when it seems that I have been on my feet too long, the kitchen counter covered in a light dusting of corn starch from the wonton wrapper, I look over to my side and see the orderly piles of dumplings, and smile, knowing it was all worth it.
And let the freezing begin! Artfully arranged in freezer bags, the dumplings are good for a few months, but they never really last that long at my house. When you have a bag of homemade dumplings awaiting you, my fellow bourgies, you will no doubt find something delicious to do with them. Steamed, pan fried, or used in soup, homemade dumplings can quickly become part of anyone's culinary repertoire. So let's all chant the mantra together: "dumplings, dumplings, dumplings!"
8 Comments:
Oohhh..that pic looks great, and what a fab idea!! Do you use wonton wrappers you buy from Asian grocery stores, or do you make your own?
Chick Pea,
I'm afraid I am not quite industrious enough just yet to make the wonton wrappers myself. They are from an Asian grocery.
Adrienne
I have yet to perfect the art of dumpling making. Thanks for the info and encouragement!
As i am currently living in China dumplings are one of my passions. One of the things that I really love about the dumplings here are the sauces that go with them, and here is my favorite - take an amount of smooth peanut butter and mix with 1/3 that amount of toasted sesame seed oil (this is your base), you are then free to add whatever else you want to compliment your dumplings (minced garlic, cilantro, scallions, mustard, hoisin, whatever!) You can heat it up quickly in the microwave, or serve at room temp.
I assume it's necessary to cook the filling before stuffing the dumplings. Can you give some suggestions for cooking the cute little packages -- frying is probably standard, but other ideas would be appreciated!
I love dumplings! always wanted to make them at home.
would you mind giving detailed instructions.
questions:
1. should the fillings be cooked?
2. how to fold the wrappers? (would you mind taking pictures? )
I know that it's too much to ask. Would be grateful, if you could give some links.
Thanks in advance.
-Mathy
Cooked filling: Is it scary that when I went through my Chinese dumpling phase last year, NONE of the recipes mention anything about cooking the filling? A majority of these recipes were for pork dumplings. Unlike a spring/egg-roll that would be deep fried traditionally, dumplings are steamed and steamed filling actually comes out more succulent than pre-cooked. Also, steamed meat and aromatics risk becoming, uh, gross if the oils are cooked out of it before being steamed. Of course, a veggie dumpling with cruciferous veggies is a different story, the chopped veg's would be sauteed but not the tofu or delicate herbs because those cook quickly... I don't have pics of folding dumplings but if you buy pre-made wrappers (they sell them at Safeway!) there are instructions on the back. In Chinatown and Japantown they also sell plastic dumpling "crimpers" for about $3.
Enjoy!
You DO NOT cook the dumpling fillings before stuffing them. Stuff them raw, then cook it altogether. Also, traditionally, dumplings are made by crimping the edges like empatadas.
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