How to make dumplings & wontons (just in time for Chinese New Year!)

In preparation for Chinese New Year next Friday, we have been busy stuffing our freezer with dumplings and wontons. I have never made them by myself before, so it was a pleasant surprise to find out that I’m actually pretty good at it! Yay for my genes!

Wrappers:

Okay okay, I didn’t make the wraps from scratch… but I did hand mince all of the fillings! You can get these at local Asian markets for around $1.49 a pack, so I decided not to DIY.

Wonton (square)

wonton wraps

Dumpling (round)

dumpling wrap

Fillings:

Basic stuff:

  • Minced meat of your choice: pork, turkey, chicken, or beef.
  • Shrimp cut into little chunks
  • Green onions, lots of garlic, and a bit of ginger, all well minced
  • Soy sauce, sesame oil, chicken stock powder
  • Eggs or Corn starch to thicken

Vegetables (run wild with your imagination here), all cut into tiny pieces

  • Shiitake mushrooms (or substitute with brown mushrooms)
  • Bamboo shoots
  • Chinese cabbage
  • Wood ear (a type of cloud ear fungus)

Season to your taste, a trick to test the flavour is to boil a bit of the fillings in water, that way you can also see if your filling will hold its shape. If not, add eggs or corn starch to thicken.

How to Fold:

Now comes the fun part, the art of folding! I found wontons to be much easier to make than dumplings, mostly because there are less fillings to deal with.

Wontons:

wontons

Photo courtesy of MzTasty’s Kitchen

Dumplings (8 ways!):

dumplings

The one I made is on the bottom right corner, where you fold the wrap in half, and crease on one side.

How to eat:

You can deep fry, pan fry, or boil them.

For ones you can’t finish in one go, keep them in freezer bags, and enjoy for many days to come!

**nom nom nom** happy eating everyone!

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