Dumplings + Potstickers
We don’t wait for lunar new year to make dumplings around here – they’re one of W’s favourite foods, and long ago we started filling and pinching them together. It’s not as difficult as it looks, a great way to spend 20 minutes catching up with someone you love, and little fingers are particularly adept at manipulating the soft dough. In the end, it doesn’t matter how you seal them – fold them in half like a peroghy, twist it into a little topknot, pull up the corners and make a tent, add a couple pleats or don’t. As long as they’re sealed, they’ll cook up just fine and taste wonderful. (Kids will come up with tiny packages you’d never have thought of.)
There are, of course, millions of ways to fill a dumpling – essentially you start with ground meat (pork is very common, but some are made with beef, chicken, turkey, shrimp or veggies) and season it with soy sauce, finely chopped green onion, perhaps some chopped cilantro (if you like it – I use the stems), sesame oil, ginger and garlic, perhaps a splash of rice wine or vinegar, and often a pinch of sugar. Chopped, sautéed mushrooms or bok choy are a delicious addition. You don’t have to worry about the ratio, or the mixture binding together like you might with a meatball – the dumpling wrapper it’s bundled up in will take care of that.
The wrappers are available at most grocery stores, but you’ll find a better, cheaper selection – and fresh ones – at Asian markets. They may be labeled wonton wrappers or gyoza wrappers, or simply dumpling wrappers – round or square is fine. The sealing part should not intimidate you – these wrappers are easy to work with and don’t dry out in minutes, like other thin pastry things tend to do. Spoon on some filling, run a finger dipped in water around the edge, and seal however it suits you – simply folded over, like a peroghy, or pleated slightly on one side to make it curve a little, giving it some stability. We made a batch of regular pork potstickers and a batch of beef dumplings that we boiled instead of frying and served with peanut sauce, which became a thing in Montréal sometime around the 80s or 90s. I put the recipes together because essentially they’re the same thing – one made with beef, the other pork, one boiled and the other fried.
The beef ones were made with square dumpling wrappers, sealed by bringing the four corners up to the middle and pressing to close the seams, making an X on the top of each. This is easy and satisfying to do, especially on days when you are in need of a little meditative distraction (so- most days). And it’s a fun thing to make with friends, if you want to spend some time with them but are tired of just meeting for coffee – meet at the kitchen table instead, with coffee (or wine) and you’d be amazed at how many dumplings you can assemble to fill your freezer.
The Montréal-style peanut butter dumplings are simply boiled for 3-4 minutes, then served with peanut sauce. The potstickers are a little more involved, but once you get the hang of it they’re no trouble at all – and a big batch will cook in under 10 minutes. As they cook you can pour some soy sauce, rice vinegar, sugar and a pinch of chili flakes into a jar, shake it up and use it as dipping sauce.
Potstickers don’t actually stick to your pot, but they develop a nice deep golden bottom crust as they cook. I like using cast iron, which holds and conducts heat well – you sit them seam-side up in the hot skillet, in a skiff of whatever oil you like to cook with, and let them sit until they start to turn golden on their bottoms. Pour in a bit of stock or water (carefully – it will splatter – but you can use your lid as a shield), cover and cook for about 5 minutes – the intense steam will cook them through quickly. Remove the lid (or foil, if you’re using a wide pan that doesn’t come with one) and let the excess moisture cook off. That’s it. I could make potstickers every day for dinner and the boys would be thrilled.
Dumplings + Potstickers
AuthorJulie
In a medium bowl, combine the pork, green onions, cilantro, garlic, ginger, soy sauce and sesame oil and mix it all up with your hands.
To fill and shape wontons, set out a small dish of water, and working with one or two at a time, place a small spoonful of filling in the middle of each wrapper; moisten the edges with the water (dip your finger in) and fold over, pressing the edge tightly to seal. Pleat them on one side if you like, giving them a curved shape, or if you're using square wrappers, bring each point up to the middle and press to seal in an X shape. If you like, simply twist the top of dough to seal it closed - whatever works. (Try to push out any air bubbles as you seal them so that they don't float if you boil them or simmer them in soup.)
Place the dumplings seam side up on a baking sheet and if you like, cover with a tea towel to prevent them from drying out. (Dumplings can be prepared up to this point, covered with plastic wrap and refrigerated for up to 24 hours or frozen for up to six months. Transfer to freezer bags once frozen.)
To cook them as potstickers, heat a generous drizzle of canola oil in a large, heavy skillet set over medium-high heat. Place the dumplings close together in the pan and cook for a minute or two, until they're deep golden and crusty on the bottom. Don’t disturb them - they need to develop a nice golden crust.
Carefully pour about 1/3 cup stock or water into the pan (it will splatter), cover with a lid or foil, reduce heat to medium and cook for about 5 minutes to let them steam. Uncover and cook until the bottoms of the dumplings are very crisp and any excess liquid has evaporated. (Alternatively, boil the dumplings in water for 3-4 minutes, or toss directly into simmering soup.)
To make the dipping sauce, stir together all the ingredients and serve with the potstickers. If you used beef and boiled them, serve with peanut sauce instead, if you like. Makes about 2 1/2 dozen.
Ingredients
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I liked the way you framed dumpling-making as a chance to catch up at the kitchen table, especially the note about little fingers making their own tiny packages. I often record cooking notes or family recipe chats and transcribe them later, and details like the boiled beef dumplings with peanut sauce versus the golden-bottomed potstickers are exactly what I would want to preserve clearly.
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Love this recipe! The fold-and-steam technique for potstickers works like a charm, and that quick soy-vinegar dipping sauce is the perfect pairing. Thanks for the inspiration, Julie
Julie, this post makes dumpling making sound so approachable! I love the reminder that they don’t have to look perfect to taste amazing. Using cast iron for that steam-and-crisp finish on potstickers is a game changer, and serving boiled beef ones with Montréal-style peanut sauce sounds incredible. Definitely adding this to our weekend cooking lise.
Such a wonderful recipe, Julie! I love how easy you make dumpling wrapping sound. The tip about using cast iron to get that golden crust on the potstickers is brilliant, and serving boiled ones with peanut sauce sounds amazing. Thanks for sharing
Making dumplings really is the best kitchen activity to catch up with family! The dipping sauce is super quick to throw together too. Can’t wait to make these this weekend
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