Easy-peasy Dumplings

Stuck at home on a rainy day with our play date canceled, we decided to occupy ourselves by making some dumplings (or little parcels of love as I like to call them).  It seems like a daunting task to take on but these dumplings are low on ingredients, high on child involvement and disappear ridiculously fast.  The sweet, salty dipping sauce is a perfect complement except my genius daughter decided to eat hers with ketchup.  “Do you have to eat them with ketchup?”  “Yes.  It’s good for me.”  Okay then.  I tried half a dumpling with the daughter’s choice condiment and it wasn’t bad!!  She may be on to something.  As a child, I too was a ketchup fiend.  So much so, I used to say that when I grow up, I would marry a guy who owned a ketchup factory.  Sometimes the best laid plans go awry.  I have graduated to Sriracha – maybe one day Ria will too.

Easy-peasy Dumplings

Make these super easy dumplings with your little ones or for a kitchen play date instead of the usual cookies or cupcakes.  Have the kids help with beating the egg, brushing the egg wash to help seal the dumplings and even folding the dumplings into little triangles.

Makes 15-18 – you decide how many that serves

Ingredients

For dumplings:

½ lb ground pork, chicken or turkey

2 scallions finely sliced

1½ tsp soy sauce

¼ tsp white pepper

½ tsp sesame oil (optional)

1 egg beaten

store bought square wonton wrappers (usually available next to tofu in most grocery stores)

For dipping sauce:

2 tsp soy sauce

¼ tsp sugar

½ tsp rice wine vinegar (optional)

Method

  1. Mix the minced meat with the scallions, soy sauce, white pepper, sesame oil and half of the beaten egg.  Reserve the rest of the egg for sealing the dumplings
  2. Combine the ingredients for the dipping sauce
  3. Arrange several wonton wrappers with corners facing you and place ½ a tablespoon worth of meat mixture in the center of each wrapper.  Use a pastry brush or your fingers to brush the edges with the beaten egg.  Fold the wrapper in half and form little triangular parcels.  Repeat till meat mixture is used up.
  4. Steam for 5-6 minutes (do not forget to grease the steamer basket with cooking oil if using a metal steamer).  Alternatively, you can cook the dumplings in boiling water which is easier and takes about 3 minutes.
  5. For pot stickers, if you want more calories and crunch, pan fry the cooked dumplings in a little oil, 2-3 minutes on each side. Serve warm with dipping sauce and watch them disappear

20 thoughts on “Easy-peasy Dumplings

  1. Simran,

    I love the dumpling blog and recipe, It is a rainy day in Tokyo and the kids and I are going to try out the recipe today. Thanks for giving me something to do on what first appreared to be a daunting indoor day – again!

  2. Kim, I am so glad you like the recipe. They keep pretty good in the fridge for a day or two and are a great snack. I am going to try freezing them next so I always have them on hand.

  3. We tried these last night and it was as much fun making them as eating them!! Thanks for a great suggestion that was so kid-friendly.

  4. Hey Simran,

    We actually got around to MAKING the dumplings yesterday. It was without a doubt the highlight of our day. The kids actually participated in all parts except putting the meat in. It was so easy and the instructions were a breeze. They turned out fabulous and we were actually able to make enough for dinner for everyone (Doug had to supplement but the kids and I were full-up). It’s so simple and there are so few ingredients that are easy to get it turns out to be extremely economical for us here in expensive Japan. I can’t believe how delicious they were. We ate them with those thin and extremely crunchy Japanese cucumbers. Yummmmmm……. thank you!

  5. Oh… now I need a lesson on how to fry the dumplings. Well, really I need a lesson on how to fry anything. I always have trouble making things brown and crunchy without it sticking. Am I using too little oil? Too much? Not the right kind? Perhaps the oil isvnot hot enough? Maybe I’m using the wrong kind of pan? I need some Simran schooling.

    Miss you,
    kim

  6. How would you make these meatless? I would love to send these in my daughter’s lunch, but her school is kosher, so no meat at school.

    Thanks!

  7. made these today with my son’s preschool class. we did the a chicken version and a veg version… for the veg version i did everything exactly the same but replaced the meat with mashed sweet potato. they came out really good. they could’ve been even better with a little more binder to firm them up – maybe one more egg.

  8. These look so good. I make a similar version. I love your sauce recipe! I’ll try it next time — I bet my son would love it. He would probably also love the dumplings with ketchup as well! 🙂

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  11. Just made wonton soup for dinner today, inspired by the above recipe. I added shrimp (cut small), ginger (very small, tiny cubes) and a little bit of flour to the meat. I boiled them in beef broth (cooked bones, a little meat, onion, carrot, 3 peppercorns for 2 hours) with a little bok choy. YUM. My 5 and 2 year olds couldn’t get enough. I made double the recipe and will freeze both, the broth and the wontons. Thanks a lot for the inspiration!

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