Asian Dumplings
Match two wrappers with three fillings, eight shapes, and four cooking methods for dozens of flavorful Asian-style dumplings.
Fresh homemade dumpling wrappers and dried commercial versions are analagous to fresh and dried Italian pastas. There is no reason to think of commercial dumpling wrappers as second rate. They let you spend your time preparing special fillings and sauces -- where the extra effort really pays off. Two types of wrappers are readily available in supermarkets and Asian food stores. Wonton wrappers (also called skins) are delicate and paper-thin, usually about a thirty-second of an inch thick, and are made from flour, eggs, and salt. These wrappers, which are Chinese in origin, are suitable for boiling, steaming, deep-frying, and pan-frying.
Round gyoza wrappers, also called potsticker skins, are usually about three and a half inches in diameter, and are made from flour, salt, and water. These Japanese dumpling wrappers are slightly thicker and more resilient than wonton skins. Gyoza wrappers tend to dry out and harden when steamed, but can be used in recipes where dumplings will be boiled, deep-fried, or pan-fried.
Dumplings, with their rather bland dough wrappers, benefit from tangy and savory dipping sauces. Two examples of all-purpose sauces are found below. Either can be paired with any of the fillings or dumpling shapes.

For Good Measure: Both wonton and gyoza wrappers vary in quality from brand to brand, with thickness being the most important variable. Look for at least fifty wrappers per pound. Brands with fewer wrappers per pound should be avoided since they will be too thick and may taste doughy.

SHRIMP FILLING WITH GINGER AND SESAME

Makes about 1 1/2 cups, enough for 32 dumplings or 16 shao mai

6 ounces shelled raw shrimp, coarsely chopped
2 ounces ground pork
6 peeled water chestnuts (fresh or canned), minced
1 1/2 teaspoons finely grated fresh ginger
1 1/2 teaspoons dry sherry or vermouth
1 1/2 teaspoons cornstarch
2 teaspoons oyster sauce
1 teaspoon sesame oil
1/2 large egg white, lightly beaten
1/2 teaspoon sugar
1/4 teaspoon salt
Ground black pepper to taste
2 tablespoons minced greens from 2 medium scallions

Mix all ingredients in medium bowl; let stand about 30 minutes. Refrigerate until ready to make dumplings.

CURRIED CHICKEN FILLING WITH CARROTS AND BASIL

Makes about 1 1/2 cups, enough for 32 dumplings or 16 shao mai

If red curry paste is unavailable, increase curry powder to one and a half teaspoons and add a pinch of cayenne pepper.

1 tablespoon vegetable oil
1 small onion, minced (1/2cup)
1 small celery stalk, minced (1/4 cup)
1 small clove garlic, minced (at least 1/2 teaspoon)
2 medium carrots, shredded (about 1 cup)
1/2 teaspoon Thai red curry paste
3 tablespoons unsweetened coconut milk
6 ounces ground chicken
2 teaspoons fish sauce
1/2 teaspoon curry powder
2 tablespoons shredded fresh basil leaves

1. Heat oil in large skillet. Add onions, celery, and garlic; sauté until almost softened, about 3 minutes. Add carrots; sauté until vegetables soften, about 2 minutes longer. Add curry paste and coconut milk; cook over medium-high heat, stirring to incorporate curry paste, until most of coconut milk has been absorbed. Transfer vegetable mixture to a bowl; cool to room temperature.

2. Mix in remaining ingredients. Let stand about 30 minutes. Refrigerate until ready to make dumplings.

SESAME BEEF AND CABBAGE FILLING

Makes about 1 1/2 cups, enough for 32 dumplings or 16 shao mai

1/4 small Napa cabbage, finely shredded (about 2 cups)
1 teaspoon salt
4 ounces ground beef
1 medium scallion or shallot, minced (about 2 tablespoons)
1 medium clove garlic, minced (1 teaspoon)
1 tablespoon soy sauce
2 teaspoons sesame seeds, toasted
2 teaspoons sesame oil
Pinch cayenne pepper (optional)

Toss cabbage and salt together in colander; let stand until cabbage wilts, 15 to 20 minutes. Rinse cabbage; squeeze dry. Mix cabbage with remaining ingredients. Refrigerate until ready to make dumplings.

CHILE DIPPING SAUCE

Makes 1 cup

1/2 cup unseasoned rice vinegar or distilled white vinegar
1/4 cup plus 2 teaspoons light brown sugar
2 medium cloves garlic, minced (at least 1 teaspoon)
1/4 cup fish sauce
2 teaspoons Thai hot sauce (sriracha sauce), or 1 teaspoon crushed dried red chile pepper

Bring vinegar and sugar to boil in small saucepan, stirring briefly, until sugar dissolves. Pour into bowl; stir in garlic, fish sauce, and hot sauce. Can be covered and refrigerated overnight.

SOY-GINGER DIPPING SAUCE

Makes 1 cup

1/4 cup soy sauce
1/4 cup unseasoned rice vinegar
2 1/2 teaspoons sugar
1/2 medium scallion, minced
2 teaspoons finely shredded fresh ginger
1/2 teaspoon sesame oil
1/2 teaspoon chile oil

Bring soy sauce, vinegar, sugar, and 1/4 cup water to boil over medium heat, stirring briefly, until sugar dissolves. Pour into bowl; stir in scallion, ginger, and sesame and chile oils. Can be covered and refrigerated overnight.


September, 1994
Original article and recipes by Nicole Routhier

 
SEE ALSO:

Four Cooking Methods