Before I learned to mix an egg or boil dry pasta, I baked dumplings under my mother’s watchful eye. In many homes in Asia, making dumplings is a ritual, a meditation and often a multi-generational family adventure. Homemade dumplings are one of the easiest foods to make, but they can intimidate even the most confident home cooks. And I understand the reluctance. With the constant attack of perfectly formed dumplings on social networks, we naturally question the ability to replicate these beautiful little pieces.
But I’m here to give this cliché advice, but essential: when you make dumplings, practice makes perfect (or almost perfect). Your first attempts at forming dumplings can make you feel discouraged. They’ll probably be a little ugly, they probably can’t be Instagrammables yet. Put that phone down and persist. Bend, crimp, fold and repeat. Again and again. I’ve had decades of practice and yet, in a few days, if I haven’t done them in a while or if I don’t feel the vibration, I can still prepare mediocre-looking dumplings. What about the top? Ugly dumplings, such as imperfect vegetables, can still taste delicious – and these tips, which I wrote in my new book In Asia, with love, will help you get there:
1. Season the filling well
Whatever you choose for your filling, season it well. If it tastes mild before wrapping it in the package, it will be even tasteless like a dumpling, because the packaging will slightly move the flavor. Depending on your filling and if you don’t want to taste it raw, you can perform a “spot test” and cook a tablespoon of the filling to test the spice.
2. Then make sure you dry it
Make sure the filling is not too wet, as excessive moisture will increase the chance of the package breaking. Remove as much liquid from the vegetables as possible before adding to the mixture. For greens such as spinach, kale or bok choy, blanch them first, then squeeze them tightly with your hands. If you find that your filling has too much liquid, I recommend draining the entire mixture into a strainer. Another trick I learned from my mother is to add a teaspoon of cornstarch or breadcrumbs to help absorb the liquid.
3. Don’t be afraid to experiment with fillings
I like to experiment with dumpling fillings, trying different vegetables and flavors that are not specifically Asian. Almost anything can be turned into a dumpling. For example, the “waste dumpling” with zero waste is filled with fried vegetables, beans, herbs, spices and other foods found in the filling of my refrigerator.
This spring filling includes peas, chives and ricotta (which helps tie them together!).
4. Keep it together
Fillings that “fall apart” can make bending the dumpling even more difficult. Finely chop the filling ingredients or even give them a quick flash in the blender or food processor to make the mixture easier to handle. If you have a filling that feels too sparse, as if it won’t stick together (a simple trick is to squeeze the filling in your hands to see if it stays together), add something that will “tie” it together, such as puree beans, mashed potatoes or a soft, creamy cheese such as ricotta. This will make the filling easier to “hold” back when you fold them.
5. Less is more
Excessive filling of dumplings can make the folding process difficult. If you are new to making dumplings, less is more and will give you more control over folding – start with 1-2 teaspoons of filling and move on; once you feel more comfortable with the process, you will be able to handle more filling, say about 1 tablespoon.
Just 1 teaspoon!
6. Packaging bought in the store is the most convenient option
Packages for dumplings bought in the store are the best option for daily cooking. Pack in the freezer packs of round dumplings and put them in the fridge to thaw overnight before using. Packages purchased from the store are incredibly versatile and can be used to make dumplings for either steaming, boiling or potstickers.
Unlike homemade packaging, they do they must be moistened around the edges so that they stick together when folded. The easiest way to do this is to have a small, shallow bowl nearby. Immerse the edge of the coating in water and, with both hands, turn the coating in the water until it is wet all the time.
7. But homemade packaging is lighter than you think
The simplest and most versatile packaging of homemade dumplings consists only of flour and water, which makes them incredibly friendly to the pantry. Doughs made with freshly boiled water are malleable and require minimal rest. They are easy to roll in thin packages, which are best for potstickers, frying and steaming (rather than boiling). One of the best things about hot water doughs is that you can work with them directly from the fridge, which is great if you want to make your dough in advance.