One of the best things about dumplings is that the filling and flavour combinations are endless. You can’t go wrong with bok choy and turkey or tofu, especially with sweet and hot seasonings, but my the shrimp one are definitely my favourite.
If you’ve never made dumplings before give these a try, they’re pretty easy to make but taste like you spent hours in the kitchen.
To make the filling combine:
Place 24 dumpling (or wonton) wrappers on a dry surface.
Spoon 1 teaspoon into the center of each wrapper.
Dip one finger into a glass of water and wet the edge of the wrapper then fold the edges together, making a half circle. Press and seal the edges together firmly.
Keep the outside of the dumplings as dry as possible or they will get sticky.
If you’re going to freeze any dumplings do it now, otherwise wait until you’ve pan fried them.
After 5 minutes remove the dumplings with a slotted spoon.
Place the cooked dumplings into a hot frying pan, sprayed with cooking spray or lightly oiled, and saute until crispy – about 2.5 minutes on each side.
Another way to serve dumpling is to boil them in broth with chopped green onions and serve as a soup.