DIY Asian Dumplings

By: Kirsten Vala
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Dumpling making is the perfect project for a Chinese New Year celebration, a Valentine’s Day dinner-for-two or any ho-hum weekend at home. Rolling the wrappers, mixing up fillings and all that folding, crimping and shaping can be the ultimate social activity – it’s surprisingly easy and even misshapen mistakes make good eats.

Wrappers: You can always buy pre-made wrappers from the refrigerated section at some grocery stores and many Asian markets. But, like homemade pizza dough, fresh wrappers really are the best part of homemade, hand-formed dumplings. I followed the lead of Asian Dumplings author and blogger Andrea Nguyen, making my own wrappers (it just takes flour and water!) and then rolling them out into small circles. Catch Andrea’s video how-tos here.

Fillings: Whether you go with a traditional Pork and Cabbage Dumpling, or venture into veggie varieties or even fish dumplings (I made these with Cod fish), there’s a dumpling to match every occasion and preference. One secret ingredient not to skip is Shaoxing rice wine – it adds a little something special to dumpling fillings and can be found in Chinese markets or liquor stores.

The Folding: Watch Martin Yan give Tyler a quick dumpling-making lesson, including folding how-tos for wontons and pot stickers. Or, check out Andrea's helpful guides and tips.

Cooking: You can boil, fry, pan-fry or steam dumplings. To give your kitchen an instant dim sum restaurant vibe, invest in an inexpensive bamboo steamer.

Tip: You can never have too many dumplings. They freeze beautifully and make great afternoon snacks or quick dinners.

Recipes to Try:
9707 C3

9707 C3

Pork and prawn dumpling topped with a Goji berry.

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