i have been so thoroughly disappointed by the lack of good dumplings out there that I decided to make them at home, thanks to my fellow Chowhounds. I have no idea why it took me so long to make them myself, given how easy they were to make. I would highly recommend making them -they're easy, and although a bit time consuming, they're well worth it. My world traveler hubby (aka Mr. Picky), said that my dumplings were the best he's ever had outside of San Francisco. He wasn't so thrilled with this dipping sauce. He suggested that plum or hoisin sauce would be better.
I must confess that because this was my first time making dumplings, I cooked a bit of the filling first to check for spiciness. I did adjust the recipe and added a few things that definitely improved the flavor.
Note: I have a tendency to be very specific in my recipe and instructions - your experience may be different. Feel free to adjust the spices and technique as necessary.
I package wonton skins
1 lb ground pork (my package weighed 1.14 lbs)
2 chopped green onions
1 tablespoon lite soy sauce
2 teaspoons Saki or Mirin
1 teaspoon sesame oil
2 clove crushed garlic
1 tablespoon cornstarch
1/4 teaspoon season salt
1/4 teaspoon pepper
1/4 teasppon white pepper
1 teaspoon dry mustard
1 teaspoon red pepper flakes
Chicken broth (I used 4 cans)
1 teaspoon canola oil
1 teaspoon sesame oil
I did add a little extra oil to the pan for the third batch to keep the dumplings from sticking.
Mix all ingredients together, by hand, in a large bowl. Fill wonton wrappers with approx. 1-1 1/2 teaspoons filling (I used a small ice cream scoop). Moisten edges of wonton with pastry brush dipped in water. Press edges firmly together. Chilll for 30 minutes. (I put the dumplings in the freezer)
For each batch:
In a large non-stick frying pan over medium high heat bring 1 cup chicken broth and oils to a simmer. Add the dumplings (my pan held 8 dumplings), turn heat to medium, cover and steam for approximately 9 minutes. Watch carefully - (at the 3 minute mark I checked the dumplings to see if they were sticking to the pan - I used a spatula to release them) -add more broth to the pan during cooking if you want a more steamed dumpling. If you'd like the dumplings fried, cook until the broth cooks off, then fry for a few minutes until golden brown on one side - do not turn over. Serve with dipping sauce and hot mustard.
SOY-GINGER DIPPING SAUCE
MAKES ABOUT 1/2 CUP
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon rice wine vinegar
2 tablespoons finely chopped green onions
1 small garlic clove, minced
1/4 teaspoon grated fresh ginger
Whisk all ingredients together in a small bowl. Chill until ready to serve.
I would like to thank the Chow community for giving me the courage to make these dumplings from scratch. If I can do it, so can you!