In my bowl, little bundles of joy sat bathing in ladles of broth, topped with a crack of pepper and sprinkling of chopped scallions. "Why haven't I thought of this? Ever?" This - along with the pudgy frog that found its way into the living room, its nose touching the glass separating Fat Kermit and the elevated pool - brings about fond memories of friendships that grew out of shared office space.
These days, I make enough dumplings to feed a party of six. The only difference is in its shape: I find the potsticker-styled ones more versatile in terms of storage and cooking methods. Because they can sit upright independently, these can be steamed, pan-fried or boiled with ease. I'd usually make them while watching TV, arrange them on a wax-paper lined baking tray, leave in the freezer for about an hour and finally pack them in a few ziplock bags. After all, this is comfort food for me.
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Don't spend too much time pondering over the names. Briefly, you want to use "dumpling skins" instead of "wanton skins". The latter is thinner and not as ideal for pan-frying. We are making these babies to boil, steam or pan-fry.
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1.2 lbs minced pork
16 medium shrimps, peeled, deveined, minced
3 oz canned water chestnuts, diced
2 stalks scallions, chopped
A bunch of cilantro or Chinese parsley, chopped
Garlic and ginger, chopped
A dash of soy sauce, shaoxing wine each
Few drops of sesame oil, and salt+pepper
1 egg to bind, mix the ingredients thoroughly
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It helps if you watch this video from Chow. Observe which hands to use, how to fold and crimp to suit your preference. Practice makes perfect. Just one note: the skins may harden if left out too long. Covering the pile with a clean damp cloth will keep them soft.
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Next up, subsequent posts on dumpling soup, steamed dumplings, pan-fried pot-stickers, and other options.