I’m a lover of dumplings. Sometimes I keep frozen bags of pre made dumplings in my freezer, because sometimes you just really need a big plate of dumplings. That being said I always feel a little guilty about the quality. So once in awhile, I’ll make a batch of homemade and freeze the rest for those dumplings moments.
I didn’t make the wrappers but the Nijiya market close to my house had organic wrappers I felt good about. I kind of used a recipe sort of.
Basically, I finely chopped a small napa cabbage sprinkled some salt on it, and let it sit for about 20 minutes before pressing the water out, I added that to about a pound of ground pork, with a clove of chopped garlic, a few splashes of soy sauce and rice wine vinegar, a pinch of sugar, and a touch of sesame oil.
I always microwave a tiny bit of filling for about 20 seconds to taste it for seasoning, I do this with meatballs too, although a few minutes in a fry pan would work as well.
This is a basic recipe and would be great with ground turkey for a leaner dumpling, or a mix of both, and you could add in chopped cilantro, chives or water chestnuts.
I pan fry these on medium with oil until brown then add a couple of tablespoons of water and cover with a lid and continue to cook for 5-7 minutes, or until you hear the pan is dry, and remove the lid and let them brown a few more minutes if needed.
For a dipping sauce I pour roughly equal parts quality soy sauce and rice wine vinegar into a small bowl and add a couple of drops of sesame oil, or if you like it hot, chile oil. They’re also great with the dipping sauce and chopped scallions and toasted sesame seeds.
To freeze place them not touching on a baking sheet and place in the freezer, no need to cover, for 20 minutes, once they are frozen on the outside you can put them in a bag or airtight container and keep them for months in the freezer. No need to thaw them when cooking, just add a little more water and steam for a few extra minutes.
At about 2:30 a simple how to on dumpling folding.