Whether you’re celebrating Chinese New Year next week or simply have a similar love affair with all things dim sum, making dumplings, or rather jiaozi, at home couldn't be easier. Both the savory filling and soy-vinegar dipping sauce come together in minutes. While the process of folding the dumplings can be time consuming, it’s the perfect opportunity to invite friends over for a dumpling party.
Traditional dumplings generally include minced pork, shrimp and vegetables, but tender shiitakes provide a meaty filling to compliment the aromatic elements in these Mushroom Scallion Dumplings. Though this recipe makes enough for several guests, legend has it the more dumplings you eat during Chinese New Year celebrations, the more money you’ll make during the year. I’ll leave the guest list up to you.
Mushroom Scallion Dumplings
Prep Time: 30 minutes | Cook Time: 30 minutes
2 tbsp. oil
1 lb. (16 oz.) shiitake mushrooms, finely diced
1 tbsp. finely grated ginger
4 cloves garlic, minced
1 bunch scallions, finely diced
2 tbsp. finely chopped cilantro (including stems)
4 tsp. soy sauce
4 tsp. sesame oil
1 tbsp. hoisin
salt and pepper, to taste
40 dumpling wrappers
1/3 cup soy sauce
2 tbsp. rice vinegar
1 tbsp. sesame oil
1 tbsp. sugar
1 scallion, finely diced
Heat oil in a large skillet over medium heat. Cook mushrooms until liquid releases, about 8 minutes. Add the garlic, ginger and scallions. Cook for another minute. Transfer the mixture to a bowl. Stir in cilantro, soy sauce, sesame oil, and hoisin. Season to taste with salt and pepper. Allow to cool.
To assemble the dumplings, get a small bowl of water. Starting with one wrapper, place a spoonful of filling in the center. Dip your finger in water and moisten the entire edge of the wrapper. Fold over, pressing to seal the center. Starting at one edge, make 4 pleats in the wrapper. Repeat on the other edge. For a visual of the process, head to Serious Eats. Repeat with remaining wrappers.
For steamed dumplings, set a bamboo steamer over a pot of boiling water. Add dumplings, being careful not to crowd the steamer. Steam for 10-12 minutes.
For pan fried dumplings, heat enough oil to cover the bottom of a large skillet over medium-high heat. Add the dumplings, being careful not to crowd the pan. Fry until the bottoms are crisp, about 4 minutes. Add ¼ cup water, cover and let steam about 3 minutes. When most of the water is evaporated, uncover and continue cooking until the bottoms are crisp again.
For the dipping sauce, whisk together the ingredients, stirring to dissolve the sugar. Serve alongside the dumplings.
Bring your friends together for a delicious night of dumpling-making fun! Or just make these at home and enjoy them all to yourself... I'm sure we could all use a little added wealth.
A big thank you to Kathy for being our guest! Be sure to follow her on her blog, eatHalifax, and on Facebook, Twitter and Pinterest!