A guide to making your own dumplings

Dumplings are a joy but rarely something people make at home, despite being super easy. This guide to homemade dumplings will show you all you need to know.

Vegetarian potsticker dumplings

Makes about 60 dumplings, using 3”x3” square wrappersIngredients

1kg bok choy

300g mixed mushrooms

4 cloves garlic, minced

1 tablespoon freshly minced ginger

6 spring onions, finely sliced

2 tablespoons vegetable oil

2 tablespoons soy sauce

Approximately 60 wonton wrappers

¼ cup water

2 tablespoons corn starch

Extra soy sauce (to serve)

Method Trim most of the dark green leaves from the bok choy, finely shred and set aside. Finely slice the light green/white part of the bok choy, and finely dice the mushrooms. Heat the vegetable oil in a large frying or sauté pan over medium-high heat. Add the ginger, garlic and spring onions and sauté until fragrant (approximately 1 minute). Add the light green bok ckoy and mushrooms and sauté over medium-high heat until the mushrooms start release their liquid. Add about ½ of the shredded dark green bok choy leaves and continue to sauté the vegetable mix until all the liquid has evaporated, stirring constantly. Add the soy sauce and stir through the mixture. Remove the vegetable mixture from the heat. You’ll want to cool this down before you try to fill the dumplings. I like to either spread the mixture on a baking tray to cool down quickly or pour it into a metal sieve over a bowl. When the mixture is cool enough to handle, mix the cornstarch and water together in a small bowl. Take a wonton wrapper and place about 1½ teaspoons of the vegetable mixture in the middle. Dip your finger in the cornstarch/ water mixture and run it around the edges of the wonton wrapper.

Triangular dumplings

“Nurse’s Cap” dumplings

Boiled dumplings

Bring a large pan of water to a boil over high heat. Reduce the heat to a simmer, then add a few dumplings at a time. The dumplings are cooked when they rise to the surface of the water. Remove dumplings from water with a slotted spoon. Serve with soy sauce for dipping.

Steamed dumplings

You will need a bamboo steamer for this method. Set a large, shallow skillet or wok, filled with about 2” water, over high heat. Make sure the pot is large enough to hold the bamboo steamer on top without the bottom of the steamer actually touching the water. Line your bamboo steamer with lettuce or cabbage leaves (this will make sure your dumplings don’t stick). Once the water is boiling, place the bamboo steamer on the wok or pan and allow the leaves wilt slightly. Add the dumplings, making sure they don’t touch each other (you will have to do a few batches or use a multi-layer steamer), cover and steam until done (around 8-10 minutes). Carefully remove dumplings from steamer and keep in a warm place until the whole batch is cooked.

Pan-fried dumplings (potstickers)

This method produces wonderful kind of dumpling nicknamed “potstickers” – literally because they stick to the bottom of the pan and get beautifully crispy, golden bottoms. To find out how to do this (and for a meatier filling, should you want it) have a look at Jamie’s lovely pork potstickers recipe. Enjoy, and make sure to try a few more wonderful Chinese recipes over the New Year!