I woke up yesterday intending to make cheese. Then, somewhere between the shower and breakfast, I changed my mind. From some obscure corner of my brain, the idea of making home-made dumplings all of a sudden broke through. Mmmmm dumplings – I challenge you to find me a person who doesn’t like a good dumpling. Or, find me a culture that doesn’t have its own version: dumplings, gyoza, pot-stickers, kreplach, wontons, etc. etc. etc.
As usual, when I decide to make something I haven’t tried before, I resolve to make the whole thing from scratch. So, I had two tasks: the wrappers or “skins” and the filling.
Part I: Wonton Wrappers
I’ve seen the wonton wrappers or “skins” in the Asian grocery near my house but I wanted to make the wrappers by myself. Like most things, it turns out it’s a lot easier than you would think. All you need:
- 2 cups of flour
A found a good recipe at Petitchef.com
Basically, just add hot water to flour and mix it with chop-sticks and then knead it until it’s a silky ball. Then, let it sit and rest for an hour or so in a covered bowl. On the right is my dumpling dough just after basic kneading.
Next, fashion a few logs or cylinders out of your dough and then roll out each “log” using a rolling pin or, if you don’t have one, you can use a long glass. Once the dough is rolled out as thin as possible, use a a glass to make circles of dough. Then peel out the circles and there you have your wonton wrappers.
On the left is my stack if finished wonton wrappers. (Don’t forget to sprinkle flour between them so they don’t stick!)
Part II: The Filling
I decided to fill some of my dumplings with vegetables and some with shrimp and vegetables. I took my time finely mincing a small pot full of vegetables that included scallions, carrots, asparagus, sprouts and red peppers. I also added some finely minced fresh ginger. For the shrimp, I peeled and de-veeined about a half pound of medium shrimp and minced them as much as possible.
Then, the fun part – taking a small scoop of filling, I filled all of my dumplings and found interesting ways of closing them up – I made some round and some oval-shaped. The dough closes nicely just by pinching it together or you can slightly wet your fingers to ensure the dough is really closed.
I ended up with about 25 delicious dumplings. To cook them, I went for a mix. I steamed some of them, boiled some of them and pan fried the rest. They were all good, but the boiled dumplings were too dough-ey. So, I pan-fried ’em for guests at the last minute.
To make the meal complete, I made an easy Miso soup with Shitake mushrooms- just boil some vegetable broth together with Shitake mushrooms. Remove from heat and then add fresh Miso to taste. Last, as a “salad,” I steamed Kale with tofu, red peppers ,and soy sauce.
All in all, a success! Now that I have dumplings “out of my system” I can get back to cheese….