Dumpling Making At Home
A recipe from Great Performances
Did you know that the Garden Court Café is operated by Great Performances? Over on their blog, the hospitality company's chefs, consultants, and partners have been sharing COVID cooking ideas as everyone stays home. We're delighted to publish a recipe for homemade dumplings that comes from Geoff Rudaw, executive chef at CPS Events at The Plaza.
Words and recipe by Geoff Rudaw
As we look to our own home kitchen as a place of gathering, nourishment and support, personally I always try to make dishes where everyone can be involved. This year, as my children have continued to grow and their palates have evolved, we have crossed into a new culinary frontier, Chinese-style dumpling making at home! Along with a simple dipping sauce based on sweetened black vinegar, the variety of dumpling filling is limited only by your imagination.
We started out with the basics, such as the ground pork with ginger, garlic and scallion filling recipe you'll find below. Here are the steps to making a dumpling, but whatever filling you make, the whole family can help fill and shape them. It’s not about having perfect uniform dumplings at the end, it’s about having a fun activity during which you can discuss the day you had, and the days you have coming up.
1 pound ground pork (or ground turkey)
2 cloves garlic, minced finely
2 scallions, whites minced finely (reserve greens)
1 tbsp ginger, minced finely
1/2 tsp Chinese chili sauce
2 tsp vegetable oil
1/4 tsp kosher salt
1/4 tsp ground black pepper
1 tbsp hoisin sauce
2 scallion greens, sliced finely
2 tbsp chopped cilantro (optional)
1 package (50ct) dumpling wrappers
1/4 cup sweet black vinegar
2 tbsp soy sauce
2 tbsp water
1/2 tsp granulated white sugar
1/2 tsp chili sauce
1 tsp sesame oil
1 tbsp finely sliced scallions
Optional: 1/2 tsp finely minced ginger
- Saute garlic, scallions, ginger for 1 minute, then add chili sauce. Saute 30 seconds, and transfer to a bowl to cool.
- Add ground pork, salt, pepper, hoisin sauce, scallion greens and if desired, chopped cilantro. Mix well with a spoon, or by hand with latex gloves.
- To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the pork 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.
- Prepare the sauce: mix all ingredients. Taste, adjust salt, pepper, soy sauce based on preference. Sauce will last 2-3 days under refrigeration.
- Boil dumplings in salted water (about 2 tbsp per 1 gallon). When dumplings are floating on the top of the simmering water, and the skins begin getting translucent, they are done.
- Heat vegetable oil in a large skillet over medium heat. Add pot stickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
- Serve immediately, or pan fry on one side for a different flavor and texture.
- Try adjusting the dipping sauce to your taste, either spicier, sweeter, or your own twist.