I Made Asian Dumplings At Home! My “52 In 22” Cooking Challenge Has Siu Mai And Potstickers!

My Homemade “Dumpling” Feast!

This is a first for me – making homemade Dumplings!

Yes, my latest “52 In 22” cooking challenge took me to Asia and a cookbook filled with Dumplings, Dumplings, Dumplings!

For week #25 of my yearlong cooking adventure, I grabbed the “Asian Dumplings” cookbook from my stack!

This collection was picked to take me around the world and back in time as well – but this week I am tackling one of my favorite cuisines of all!

Author Andrea Nguyen is a Food Writer and Teacher, and she is about to teach me to make Asian Dumplings!

Now to make some Dumplings two ways!

Making “Siu Mai” Open-Faced Dumplings!

I started out making these Cantonese dim sum favorites. Here are the ingredients needed..as you can see, there are many classic Asian flavors:

2/3 lb. coarsely ground pork

1/3 pound shelled raw shrimp – I used 6 of them

4 dried shiitake mushrooms, reconstituted and chopped

1/4 cup finely diced water chestnuts

3 tbl. chopped scallions, white and green

1/4 tsp salt

1tbl. cornstarch

1tbl. soy sauce

1 tbl. sesame oil

1tbl. rice wine vinegar

1 large egg white, beaten

Both the Shrimp and Chesnuts get diced up to mix in with the ground pork…and after bringing some dried Shiitake Mushrooms back to life, I diced those as well

One ingredient that shows up on so many Asian menus is Scallion, in this case diced to use in the filling, but in many cases is used as a garnish as well:

All of these ingredients were added to the ground pork, and then it was a matter of mixing it all together:

Now, let’s make our delicious sauce: put the salt, cornstarch, soy sauce, rice wine, sesame oil and egg white together and whisk:

Mix the two together and you have your tasty filling for your Siu Mai Dumplings – now, let’s put them together and cook them!

I got store-bought wrappers, as most stores have them…then I put one in my hand and cupped it slightly before filling:

These are fun and easy to make: just stuff the wrapper in your hand and then partially close it, crimping the edges at various places to hold the shape. I went around twice to make sure they stayed closed enough…

Then, place them inside your bamboo steamer on parchment paper, which fits right over a frying pan filled with an inch of water, and steam them for ten minutes!

They are done and ready to serve!

As you can see, they held their shape – although the Sui Mai on the lower left could have been crimped a bit more…but no matter, they held up for eating!

The filling was very flavorful, but you can add a few drops of soy sauce, sesame oil or any asian sauces you like to give them an extra pop as well!

Now, here’s the best part: the filling can be used for another dumpling as well – let’s make some “pan-fried Potstickers!”

Pan-Fried Potstickers For The Win!

This time, I used square potsticker wrappers, and had Chef Stephanie Izard’s incredible “Little Goat” sauces nearby – since the filling has already been made, these were easy to prepare!

After putting some of the filling in the middle of the wrapper, I just folded it into a triangle and, using a bit of water, wet the edge and crimped it shut like this – yes, they are just like Ravioli!

Then, I added two tablespoons of sesame oil to a frying pan, got it medium high heat, and added them to the pan for 5 minutes, then I lowered the heat, added enough water to keep them from sticking – about a quarter cup, and covered for 8 minutes to steam!

While not the most aesthetic dish, they are delicious, especially because the underside has been fried, adding a crispy texture and caramelized flavor!

I have cooked from this great cookbook before and will do so many times in the future…I love this type of food and flavor, and love the history and culture of the cuisine as well

This is perfect “finger food”, as you can make a wide variety and let me pick away…much like the Japanese Pub food I prepared:

This “52 In 22” cooking challenge replicated an Izakaya meal served in a Japanese pub…see what it all was and get the recipes by clicking here:

Of course, I shared another unique dish I made for the first time as well…

These “Spinach-Stuffed Eggplant Rolls” were vegan and delicious and you can see the recipe here:

Also, for all of you foodies, I am saving all of the “52 In 22” recipes at my food website:

“Bite! Eat! Repeat!” is filled with recipes and so much more – check it all out here:

https://biteeatrepeat.com


If you enjoy these posts, why not subscribe and never miss out? It’s easy, and there are NO ads of any kind, just stuff I like…click on the main page and “follow” me on the upper right…

https://johnrieber.com

Thanks so much for reading, and if you enjoy it, feel free to share on social media – and let me know if you’ve made Asian Dumplings or Siu Mai before!


Categories: Art, cookbooks, Exotic Travel, Food, food blog, Food Review, Japan, Recipes, Restaurants, Tokyo!, Travel, Travel Adventures, Travel Memoir, Wacky Food

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13 replies

  1. You did such a great job!👍💕🥟

    Liked by 1 person

  2. Both ways to use the filling look absolutely delicious! Yum!!

    Liked by 1 person

  3. These look so delicious and rather easy to make! Thanks!

    Liked by 1 person

  4. Yummy! Having lived in China for 3-years we always enjoy this type of food. Nicely done 🙂

    Like

  5. I love both pot stickers and dumplings and love that the filling can be used for both. I don’t even care what they look like as long as I can eat them )

    Liked by 1 person

  6. These look so good, one of my favourite dishes as well. It seems every culture has something similar, like the perogies from my ancestors. Asian dumplings are lighter though. BTW I made the frittata with potato chips last night. Like you, I doctored it up a bit. I had some goat’s cheese in the fridge that needed to be used up so threw that in and decorated it with fresh basil. It was very good! Thank you for the idea.

    Liked by 1 person

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