EDIT: I wrote this post a million years ago, and was trying to find it because I wanted to make dumplings again tonight and I needed the recipe, and I couldn’t find it, because I guess I never posted it maybe? So…here’s an old post about, um, dumplings, just because. WHEEEEEE!!! TIME TRAVEL!
I told Shena the other day that I was going to go buy frozen potstickers, and she scoffed heartily, as she is wont to do. “Why not just make your own!” she scoffed, scoffily! Once I ceased sobbing from her scorn, I followed her advice.
Well – actually, I got to the good Chinese grocery store JUST as it was closing, which means I did get there in time to get wonton wrappers (though, actually, I wasn’t sure whether I should get “dumpling wrappers” or “dumpling skins,” so…I ended up getting both?), but they had already closed down the meat section, and I was unable to buy ground pork for the filling. So…I just went ahead and also got the frozen ones I’d been threatening to make, anyway.
But you know what that means!! TASTE TEST!!
So okay, first of all, here’s my recipe, from Shena’s scoffy directions over gchat (but minus ginger, because, GROSS), and minorly altered with a couple of own private “Why on earth isn’t there garlic in this??? I’m putting garlic in this!!!”-type innovations:
you are kind of making me want some of those frozen pan-fried dumplings, though
I never get those!
because i can make those!
I *don’t* make them
just for me
but I *could*
what dough do you use!
I get gyoza wrappers from the asian grocery store.
and the filling’s just ground pork with chopped up mushrooms, ginger, sesame oil, shredded spinach sometimes
you can put them together and then freeze them.
and then cook them later.
you basically just put them on trays to freeze them
then when they’re solid, you can transfer them to a ziploc bag.
and then you can either steam or panfry them later.
or boil them and put them in soup.
homemade frozen dumplings!
you make a big batch!
that’s what i do when i make too many waffles, which i ALWAYS do. frozen waffles!
waffles are so fast, though!
just eat them.
even when I make too many.
I eat ALL the waffles.
Actually, re-reading that now, I also left out the mushrooms because I forgot about them, and the sesame oil, because I forgot about it, and I replaced the spinach with cabbage because that’s what I vaguely remembered when I was in the store. I also added scallions and garlic and some hot peppers.
At first I tried to make them look sort of uniform and pretty? And then I…stopped trying to do that.
Shena helpfully informed me, much later, that I should try making them look like this:
THANKS A LOT, SHENA.
And the cooking instructions are:
i have dumpling questions!!
i don’t want to use raw filling and then steam them and THEN do the “pan-fry in oil for one minute then add water and cover and steam or wahtever that is for like 8 minutes” method
i think i can pre-cook the filling
and then skip straight to that second cooking thing
is that true?
just use raw filling and then pan fry them.
you don’t have to steam them before.
i don’t have to pre-cook the raw pork?
I have never ever done that.
you’re cooking it when you pan fry and then steam it!
and you freeze them raw, and then when you cook the frozen ones, you just do that method with frozen ones, right?
but i can also do this with some non-frozen ones tonight?
So. SUPER EASY! And super good! It totally worked, man!
In this photo:
Upper left: Store-bought frozen potstickers
Upper right: Homemade potstickers with “dumpling wrapper,” cooked from frozen
Lower left: Homemade potstickers with “dumpling skin,” cooked from frozen
Lower right: Tostino’s Pizza Rolls (Combo flavor)
Chris: “The pizza rolls had the advantage of being the only ones that were the pizza way to snack, but that’s a little unfair. The frozen ones had the advantage of being mechanically folded, so there was even distribution.”
Jessica: [SAD FACE!!!]
Chris: “But the taste trade-off was not worth it!”
Jessica: [Happy face.]
Chris: “Though you, in time, may become better at folding dumplings.”
Jessica: [Slightly offended face?]
Chris: “But they will never get any better at making a flavorful filling!”
Jessica: [Happy face.]
Homemade was way better! Like they taste more like things that have taste than do the store-bought ones. And between the homemade ones, the yellower ones (“wrappers,” not “skins”) were the mega-winner! The whiter ones were sort of too fluffy or doughy or something, more like the kind you get via delivery. They were okay, too, but just slightly less awesome. I think the final official ranking is probably something like: yellowish ones, whitish ones, pizza rolls, store-bought ones. Or maybe yellowish ones, pizza rolls, whitish ones, store-bought ones. Pizza rolls are pretty fucking good.