I’m a lover of food, (obvi) and I love making fun and new recipes or combining various techniques to make something better. Last summer, I had been looking for some quick and healthy meals that could be made in 30 minutes (or under an hour). I don’t recall where I got the recipe, but should I remember, I’ll post an update!
I found a recipe for some easy Asian Meatballs in Lettuce Wraps. Essentially, it’s the filling recipe below, roll them into balls and pan fry. They are packed full of veggies and it’s quick and easy. (Wrap with some Bib Lettuce and serve with some rice may be a little ponzu or another sauce). It got me thinking about dumplings (Gyoza, Potstickers etc).
One day I need to do some more research to see why they have so many different names. Is it the method of preparation? fried versus steamed? or are they less similar than I am currently aware of?
For now, I needed to learn how to make the dough and prepare the dumplings with my filling!
Making the individual dumplings isn’t a quick and easy meal. If you want quick and easy, stick with the lettuce wraps. Making the dough and forming the dumplings isn’t hard, but it is much more time-intensive. I like to make these as a treat on a weekend.
Tip: If you are cooking for two or want to make a double recipe. These freeze really well! I prepare everything through the boiling stage. I let them cool and then freeze on a tray before putting in a freezer bag for an incredibly delightful meal on a weeknight. Pull them out of the freezer just like the ones you can buy at the store! (Heat some oil in your pan, add your dumplings and a tablespoon or 2 of water. Put on a lid and cook on medium for about 5 minutes. Flip and cook another 2-5 minutes).
Dough:
- 2 C Flour
- 1 1/2 Teaspoons Salt
- 1/2 C Boiling Water
- 1/2 C Cold Water
Filling:
- 1 Lb. Ground Pork (or chicken, or whatever meat your <3 desires)
- 16oz bag of Coleslaw Mix (or chop some cabbage and julienne on your own carrots)
- Grated Ginger (about an inch chunk, heaping tablespoon)
- Salt
- Pepper
Additional Ingredients:
- Sesame Oil (or other oil on hand)
- Ponzu Sauce (for dipping)
Preparation:
- For the dough: Stir the flour and salt in a heat-safe bowl. (Or stand mixer bowl). Slowly pour the boiling water while stirring. (which is why I use the stand mixer). It should resemble a coarse meal texture. Stir in the cold water to form a dough.
- Knead the dough on a lightly floured surface for about 10 minutes, adding more flour as needed. The dough should become smooth but will remain a little sticky. Cover the dough with a damp towel and let it rest for 20 minutes while you make the filling.
- For the filling: pour the entire bag of coleslaw in a microwave-proof bowl. Microwave for 5 minutes. While it’s cooking, grate the ginger, add the salt and a generous amount of pepper (you can add more or less to taste. I LOVE ginger). Combine all the ingredients.
- I use a cookie scoop to portion my meat. (my 1-1/2″ scoop made 21 even portions).
- Fill a large pot and bring it to a boil.
- To assemble the dumplings, divide the dough into 21balls (or the same number as your meat portions). Roll them out into ~4-inch circles. Place the filling in the center of each and fold into a half-moon shape, pleating the edges to seal properly.
- Heat a thin layer of sesame oil in a large skillet. Boil the dumplings in batches for 4 minutes. Carefully remove dumplings with a slotted spoon or wire skimmer strainer, allow the excess water to drip into the pot, and transfer to the hot skillet. (Caution, water drips in the hot pan can splatter). Cook until the dumplings are browned.