Monday, March 28, 2011

Chinese dumplings, my everest

For the chinese dumplings, I used square Nasoya wonton wrappers. You can also purchase round wrappers if you like the half moon dumplings.
All of the ingredients in the processor. Ready to start making the dumplings.
Cookie scoops are the unsung hero of the kitchen. I love mine because it doles out uniform sizes.
This is called the pyramid dumpling. Feel free to fold your dumplings how you like.
The final product! We ate these last night and froze the rest. They were amazing, fresh and so yummy.

My husband Brandon loves to climb mountains. Give him sub-zero freezing weather, an ice ax and a mountain and he's in heaven. I think it's weird to enjoy getting frost burn. But he loves the challenge.

My challenge? These little chinese dumplings.

For the last two years they have been my nemesis. I was out to conquer my fear of those little packages of shrimp and chicken goodness.

In the May 2010 issue of Food and Wine (I like to keep issues), they have a spread on "a lesson in dumplings." I have literally read this page about 20 times. Have I attempted them? No. Until this weekend. Finally, success!

For the dumplings, I used a Cook's Illustrated recipe as a guide and adapted a chinese dumpling recipe from The Martha Stewart Cookbook.

Steamed Dumplings
Makes Approximately 36 dumplings

Serve with dipping sauce
1 cup ground pork
3/4 cup chopped shrimp (i used cooked)
4 tablespoons chopped cilantro
3 tablespoons celery tops
half of a carrot
2 scallions
2 garlic cloves
1/2 teaspoon pepper
2 teaspoons sugar
2 tablespoons soy sauce
1 teaspoon fresh ginger (had to use dry)
2 tablespoons chicken or veggie broth

1 pound nasoya wonton wrappers

Add all ingredients to food processor and chop until uniform size (Or you can do by hand and cut veggies in small dice).

Use a cookie scoop to scoop one teaspoon filling in center. Seal edges with egg white and press edges to form triangle (see pic, Cooks Illustrated). Set on baking sheet lined with parchment paper and cover with plastic wrap.

To cook
In a hot pan, add olive oil and saute dumplings for 2 minutes or until bottom is brown. Add 1/2 half cup of water or broth and steam. Cover with lid and cook for 2-3 minutes. Filling should be steamed and outside will be brown.

Dipping sauce
3 tablespoons soy sauce
1 1/2 tablespoons rice wine vinegar
2 scallions diced


Ali said...


Jess said...

Must try these..... two questions. Did you hand chop the shrimp? Would one 5Lb bag be enough? Really celery tops? like the flowery part? Drooling over here. Your friend Jess.

Erin said...

Jess-okay. Shrimp-I picked up a half pound of fresh for around 5 dollars and had four shrimp left to snack on. You can use frozen if you make sure to squeeze out all of the liquid. You only need 3/4 cup, which is only about 7-8 shrimp. It's pretty affordable.

I just put all of the hard veggies in processor first, then pulsed and then add pork and shrimp without pre-cutting.

Yes, flowery celery tops! I added that, but you can leave it out.