With frozen dumplings, either prepared or homemade, you can boil the dumplings by 1) adding the dumplings to the pot, waiting for the water to re-simmer, adding a cup of water, wait to re-simmer, repeat again with another cup of water, then serve immediately as they float to the surface.
But the tastier version is to fry-steam them. Following Amber’s methods, pour some vegetable oil in a non-stick pan, coating the bottom thinly. Add your dumplings (I usually eat seven at a time) and allow them to fry over medium heat until golden brown on the bottom. Get your lid ready. Add a couple spoonfuls of water per dumplings, or enough to cover the bottom of the pan, and cover immediately, as splattering will commence. Steam them until most of the water is gone, which you will be able to hear. Serve immediately with dipping sauce.
Shou-wen’s Dipping Sauce
For the dipping sauce, I chop some garlic, boil some peanut oil until sizzling, then add the garlic to the oil. Pour the sizzling garlic oil on some dry chilli powder. Serve.
My dipping sauce
Slice thin some ginger, add some sesame oil, sliced scallions, and enough soy sauce.
300 g ground pork
200 g bok choy (I used Napa cabbage)
5 scallions, sliced thin
1 slice of ginger, finely grated
15 mL light soy sauce
3 g sesame oil
2 splashes of shaoxing wine
tiny bit of sugar
ground white pepper
500 g wonton wrappers (mine was frozen)
a bit of cornstarch
1.5 L+ of chicken ginger stock (I used legume-vegetable, not as good!)
Mix scallions with the pork, salt, soy sauce and sesame oil. Stir the mixture for a minute. Put teaspoon of filling in the center of the wrapper (“less is more” or they might burst), moisten edges with a little cornstarch slurry (1 part cornstarch : 2 parts water). Fold into a rectangle, sealing all the edges. Or you can fold it into a flower bud or nun’s cap.
Boil the stock, add wontons slowly, and stir occasionally so they don’t stick. After all the wontons float to the surface, cook an extra minute. Drain and serve in a hot chicken broth. Top with chopped cilantro and season with white pepper and sesame oil, if you like. I like to add bok choy, although it wasn’t in season so I only had a bit of Napa cabbage this time, a là Woks of Life’s simplified recipe.
Steamed shaomai for appetizers!
shāomài (燒賣) is a type of traditional Chinese dumpling served as dim sum.
500 g pork belly 500 g Napa cabbage 1 kg flour 10 g ginger, grated 2 scallions, diced fine light soy sauce (mandatory) dark soy sauce (optional) salt (mandatory) Hua Diao wine (mandatory) sesame oil (mandatory) five spice powder (mandatory) ginger (mandatory) scallion (mandatory) garlic (depend on what sauce you would like) dry chilli powder Chinese black vinegar sesame oil or chili oil
Mix flour with water into a dough, then cover it with a wet cloth.
Mince the pork. Chop ginger and scallion fine. Marinate meat with light soy sauce, dark soy sauce, Hua Diao wine, five spice powder (a little). Add ginger and scallion. Mix in sesame oil and cover for 10 minutes.
While the meat is marinating, chop the cabbage very fine, then add a little salt to get rid of excess water. Squeeze out excess liquid. Note: please don’t over salt. But if you have, just reduce the salt for the meat.
After 30 minutes, the dough is ready. Make the skins (aka wrappers) by cutting off a piece, rolling it into a long strip, and cutting off ball shaped pieces. Flatten these with a rolling pin, working the edges flat in a circular motion.
Mix the cabbage with the marinated meat, and start wrapping. Some can make the wrappers, others can wrap the fillings. Seal dumpling edge with a cornstarch slurry (1 cornstarch : 2 water).
Boil the dumplings about 5 – 7 minutes, or 1 minute extra after they float to the surface. Serve immediately.
For the dipping sauce, I chop some garlic, boil some peanut oil, then add the garlic to the oil. Pour the sizzling garlic oil on the dry chilli powder.