homemade dumplings

I’m going to take almost no credit for the recipe here and just use this post as a PSA to purchase yourself a bamboo steamer.

Plus it’s a perfect day to celebrate DUMP-ling Trump-ling!! (Did that work? Not sure.)

The GS and I aren’t really gift people and actually didn’t even discuss exchanging Christmas presents, but both happened to surprise each other with impulse Amazon buys in early January. For him, a SideClick (accessory for AppleTV remote) and for me, this steamer.

If you haven’t already watched Best Leftovers Ever on Netflix, please do. I’ve never connected emotionally with a competition show in this way. And if you’re reading and have any power over casting the second season, please put my name down because I’m confident it is my destiny.

Anyway there were a few lucky contestants who transformed their leftovers into dumplings using a bamboo steamer and I decided I NEEDED one to prepare for my future on the show.

I used the Omnivore’s Cookbook guide. She helped me make my own dough (I used the dough hook on my KitchenAid)- you’ll think it’s not enough water but BE PATIENT it does come together, create the filling, learn to fold, and know how to steam!

I used her pork & shrimp filling recipe. I didn’t have quite enough scallions so I added some red onion, and also some grated carrot and garlic just because.

It took me a little while to get the hang of the folding, but I highly recommend watching her video because it’s super helpful. I also think mine were probably a little big but they cooked just fine!

My steamer has two layers, and you just put it over a pot or wok with boiling water. You’ll want to keep an eye on the water level- it can’t be so high that it’s coming through the bottom, but the water can boil off altogether so you may need to add more. The ones on the bottom will cook faster, too, so you can either swap halfway through or just pull the bottom ones first! My steamer also came with paper liners, or you can use cabbage leaves.

For dipping, we tried straight soy sauce, a mix of rice vinegar/sesame oil/chile garlic sauce, and gochujang. Yes, I recognize this is all kinds of inauthentic blending Asian cultures, but all were delicious.

The recipe makes a lot, but I recommend doing the whole thing because I froze about half of them and steamed straight from the freezer, and they were just as good!! So if you have the time to spend making them, you’ll save yourself time another night. They’ll just need to steam closer to 15-18 minutes (depending on size) rather than 10-12. And if you have leftovers, you could quickly reheat them in a skillet with a little oil and get some color on both sides.

I haven’t actually tried this yet because… we had no leftovers.

I can’t wait to play around with different fillings. I’d like to host a dumpling party with all different kinds!! And I had my first vaccine dose yesterday (thank you, audiology license!) so I’m hoping this is a realistic goal for the coming months.

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