8 Minute Meals: homemade dumplings

Good Morning CT at Nine

(WTNH) — Robert Landolphi, culinary operations manager at UConn, makes homemade dumplings.

Dumpling Dough

Makes about 48 Pot Stickers

· 2 ½ cups all-purpose flour

· 1 cup boiling water

· Pinch salt

· Filling Recipes below

To make dough, slowly add boiled water to flour and salt mixture, mixing with fork until dough forms. Using your hands, knead dough in bowl and then form dough into four balls. Cover and allow to rest, for two hours. To make dumplings, dust your hands, and counter with flour. Roll ball of dough into long rope about ¾ inch thick. Cut into 12 pieces. Working with one piece at a time, flatten dough on floured surface, then using rolling pin, roll dough into 3-3 ½ inch circle.

To assemble the pot stickers, place wrappers on a work surface. Spoon 1 tablespoon of the filling mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.

Note: To save time you can but won ton wrappers in your local Asian grocery instead of preparing dough.

Note: Dumplings can be made ahead of time, placed on floured sheet pan in freezer until frozen. Then transfer to re-sealable bag and kept in freezer. Can be cooked from frozen.

To Cook

· 2 tablespoons canola oil (More as needed)

Heat canola oil in a large skillet over medium heat. Working in batches, add pot stickers in a single layer and cook until beginning to crisp on the bottom, about 5 minutes. Working quickly, add 1/4 cup water; cover and cook until liquid has evaporated and bottoms of dumplings are crisp and golden, about 3-5 minutes. Serve immediately.

Pork and Kimchi Filling

Makes about 30 pot stickers

· 8 ounces ground pork or chicken

· 1 cup kimchi, drained and finely chopped

· 1/4 cup thinly sliced green onions

· 3 cloves garlic, minced

· 1 tablespoon freshly grated ginger

· 1 tablespoon reduced sodium soy sauce

· 1 tablespoon rice wine vinegar

· 2 teaspoons sesame oil

1. In a large bowl, combine ground pork, kimchi, green onions, garlic, ginger, soy sauce, rice wine vinegar and sesame oil. Refrigerate until needed.

Vegetable Pot Stickers Filling

Makes about 30 pot stickers

· 2 teaspoons sesame oil, divided

· 1 cup diced shiitake mushrooms

· 2 shallots, minced

· 3 cups shredded green cabbage

· 2 carrots, peeled and grated

· 1/2 cup chopped fresh cilantro leaves

· 1 large egg

· 3 cloves garlic, minced

· 1 tablespoon freshly grated ginger

· 1 1/2 tablespoons reduced sodium soy sauce

· 1 tablespoon rice wine vinegar

· Kosher salt and freshly ground black pepper, to taste

Heat 1 tablespoon vegetable oil in a medium skillet over medium high heat. Add mushrooms and shallots, and cook, stirring occasionally, until tender, about 3-4 minutes. Stir in cabbage and carrots until tender, about 3-5 minutes. Let cool completely.

In a large bowl, combine mushroom mixture, water chestnuts, cilantro, egg, garlic, ginger, soy sauce, rice wine vinegar and sesame oil; season with salt and pepper, to taste.

Dipping Sauce

Makes about ½ cup

· 1/4 cup gluten-free soy sauce

· 3 tablespoons unseasoned rice vinegar

· 1-1/2 teaspoons sugar

· 1 teaspoon toasted sesame oil

· 2-3 slices fresh jalapeño, or large pinch of red pepper flakes (optional)


Stir together all the ingredients in a small serving bowl. The dipping sauce will keep, covered, in the refrigerator for about 1 week.

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