I have received lots of questions about making Asian-style dumplings since the post. So let me demystify the process; it’s really not that hard.

• I buy wrappers at an Asian grocery. I am sorry to say, that while I may be industrious enough to make dumplings, I draw the line at making the wrappers as well. Either gyoza wrappers (typically round in shape), or wonton wrappers (typically square in shape), are widely available at any good grocery store or an Asian market.
• Take some liberties with the fillings. Depending on which lucky person is getting the dumplings (it might simply be you who is planning on gorging yourself) you have some leeway with how you want to fill them. Usually the filling is raw. The dumpling will be going through some sort of cooking process that will in turn cook the filling.
• Aaah, the cooking process. Now you have many options. There is always the deep fat fryer, but for those of you are health-conscious, or who would never think to fry at home, you can always pan-fry your dumplings. Similar to how one cooks a potsticker, you pan fry the bottom of your dumpling until a crackly, light brown color is achieved. Then pour a few tablespoons of water into the skillet, cover the pan, and let the water cook out, thus steaming and completing the cooking process. You also have the option of simply steaming the dumplings either in a conventional, or a bamboo steamer. This should take approximately 6 minutes. And finally, you can drop your dumplings into stock, cook for around 5 minutes, and make an Asian style soup. With greens, such as bok choy, scallions, and a drizzle of sesame oil, I can’t think of a more perfect way to enjoy your dumplings.
• And finally the nimble fold. There are all sorts of ways to fold a dumpling, depending on the shape of the wrapper (round wrappers work best for gyoza shaped dumplings), and there is really no wrong way to fold a dumpling. Just make sure the dumpling is firmly closed. The easiest way I have found to do this is with a spritz bottle full of water. Lay out several wrappers, fill them with a teaspoon of your filling, then lightly mist them with water, and fold away. The water makes the surface of the dough damp, making it easier to adhere to itself.

So that’s it. Not too bad, right? Dumplings freeze beautifully, and for all of the work, you probably want to make enough to feed a small army. Now get cooking.