Wednesday marked the beginning of the Chinese New Year (Spring Festival), ringing in the Year of the Wood-Snake. Whether momos, potstickers or buuz , dumplings are a big part of Asian food culture and Spring Festival celebrations.
Now, Let’s Make Dumplings
First of all, have you been to Mother’s Dumplings?
Aside from having the most delicious dumplings in Toronto, a team of (mostly) women make the dumplings right out in the open. Their hands move incredibly fast as they stuff and crimp each dumpling into a perfect parcel.
It’s something you can do too.
Let’s Make Dumplings! (Ten Speed Press, 2021), is a comic book cookbook by food writer Hugh Amano and illustrator Sarah Becan (who also illustrated Let’s Make Ramen! and Let’s Make Bread!)
This cookbook has no glossy food photos, just vibrant panelled illustrations that walk you through every step of the process. Mika Bareket, owner of Toronto’s beloved cookbook store Good Egg, adores this approach, saying:
It’s such a fun book, and for all ages. Why aren’t more cookbooks graphic novels?
She’s right! The book’s playful illustrations make it easy to get into the meticulous, and comforting ritual of folding dumplings. The best part? Once you’ve nailed the easy technique, you can load up your freezer and always have delicious dumplings on hand.
Here’s a fun flip through video to give you the idea.
Spicy Lamb Dumplings
Ingredients:
- 12 ounces ground lamb (or substitute with beef)
- 3 garlic cloves, minced
- 1/4 bunch parsley, minced (about 2 tablespoons)
- 1 egg
- 1 tablespoon ground cumin
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon sugar
- 1 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon ground turmeric
- 1 tablespoon olive oil
- 1 teaspoon rice vinegar
- 48 homemade dumpling wrappers (or store-bought gyoza wrappers)
Method:
Prepare the Filling:
- In a large bowl, mix the ground lamb, garlic, parsley, egg, cumin, salt, black pepper, sugar, cayenne, turmeric, olive oil, and rice vinegar.
- Use your hands to knead the filling for about 90 seconds until it is well combined and cohesive.
- Test the seasoning by microwaving a teaspoon of filling for 20-30 seconds. Adjust seasoning if necessary.
Make the Dumpling Wrappers (If Not Using Store-Bought):
- Combine 600 grams (about 4 cups) all-purpose flour and 2 teaspoons salt in a large bowl.
- Gradually pour in 1 1/2 cups boiling water while stirring with chopsticks.
- Knead the dough for 2-3 minutes until smooth.
- Wrap in plastic and let rest for 30 minutes.
- Roll the dough into a log and cut into small pieces.
- Flatten each piece and roll into 3 1/2-inch circles.
Assemble the Dumplings:
- Place about 2 teaspoons of filling in the center of each wrapper.
- Lightly wet the edges with water and fold into a half-moon shape.
- Pleat the edges or press firmly to seal.
Cook the Dumplings (Pan-Frying Method):
- Heat a nonstick or cast-iron pan over medium-high heat.
- Add a couple of tablespoons of neutral oil and swirl to coat the pan.
- Place the dumplings flat-side down in the pan, leaving space between each.
- Fry until the bottoms are golden brown (about 2 minutes).
- Carefully pour in 1/2 cup of water and immediately cover the pan.
- Reduce heat to medium and steam for 5 minutes.
- Remove the lid and cook for another 2-3 minutes, allowing the water to evaporate.
- Let the dumplings crisp up on the bottom for another minute.
Serve and Enjoy:
- Transfer dumplings to a plate and serve hot with soy sauce, vinegar, and chili oil.
- Savour the homemade effort and enjoy the rich, cumin-scented filling with the crispy, golden wrapper!
Making dumplings from scratch isn’t just about the end result—it’s about slowing down, embracing the process, and honouring tradition. Happy Lunar New Year, and may your dumplings be many, and your pleats be even!