hey there little dumpring.

I have a weak spot.  It's called asian dumplings.  That little pillow of perfect bounce wrapped around succulent filling kills me.  In a good way.  For some time now, my sweetie and I have been dedicating ourselves to the weekly practice of dumpling making.  And when I say dumpling making I am talking about hands-on, from scratch, "take it all the way baby" dumpling making.  We want to perfect the dough, the paper thin, translucent wrappers that cradle our various pork, shrimp, ginger and garlic fillings.  Most books suggest numerous fillings and dipping sauces and instruct the cook to purchase "wonton wrappers" from the asian grocery.  But Andrea Nguyen's book Asian Dumplings has been such a recipe resource for so many different types of wrappers.  It had always been about the filling for me, until I discovered the importance of the "vessel".

The basic dumpling dough recipe is easier than pie:
2 Cups of flour
3/4 Cups of just-boiled water (I bring my water to a boil, turn it off and use it within 30 seconds)

After making a well in the flour, I add the water in a steady stream and mix it in with a wooden spoon.  I knead the dough until it comes together in the bowl, and then transfer it to the counter to knead for about two minutes.   Kneading this dough is a pretty delightful feeling given the warmth and texture and it doesn't take much for the dough to transform into a smooth and cushy ball.  Wrap the dough in plastic and let it rest for at least a half hour.  "Earlobe soft" is the description that the author uses to describe the dough...it is very appropriate.  

Now comes the shaping, rolling, folding part (soon to be followed by the eating part).  I work with half the dough at a time and with plenty of flour on the counter, roll it into a long 1" thick rope.  Now divide the rope into 16 pieces, put them on end like a scallop and squish it down into a disc shape.  The whole time I am working with the dough, I am careful to cover it with a cloth to keep it from drying out.

I use a 1" dowel to roll out the dough into a 3 1/2" circle.  The small roller allows a quick back-and-forth motion with one hand, while my other hand is methodically turning the dough.  This creates a dough that is thicker in the middle and thin on the edges where it will be folded over on itself.  Again, keep all the dough you aren't working with covered to keep it moist and pliable.


About a tablespoon of filling in the center of the dough is followed by any number of folds.  The easiest is to just fold the dough into a half circle and pinch down the edges.  You can also pleat the edges or crimp them with a fork.  The dough is so fresh and easy to work with, it stretches and seals like a good dream.

My favorite fold is a super chubby one. 

I keep my left thumb on the filling and pull up the sides of the wrapper with my right hand.  I slowly feed the wrapper into my right hand, and pinch and pleat my way around the edge.

I just keep working my way around my thumb until there is no more room and then pinch it closed.

With a little twist n' squish its sealed.  

So freakin' cute...just look at em'!!

Now just boil them in water to add to a broth or gently  steam them for a delicate delight.  For a more dynamic texture, pan fry them till they sizzle for a couple of  minutes and brown on the bottom.  Then add 1/4" deep of water and throw a lid on to contain the sputter-fest.  Once things quiet down (literally), remove the lid, give them a minute to crisp up again and serve with your favorite dipping concoction.  Dee-lish!!!