This recipe was created for Chatelaine by Julie Van Rosendaal as part of an easy dumpling feast that your guests can help make.
5
PREP TIME
35 min
TOTAL TIME
50 min
Serves
4 to 6
Produced by Stephanie Han Kim, Food Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari
Dumplings are a perfect dish to make when you have extra hands around to fill and pinch. Ground pork is a common protein for jiaozi, but you could use ground turkey, shrimp or tofu, too.
Make dumpling filling in advance and allow the meat to marinate in the fridge overnight. Or make dumplings in advance and freeze in a single layer on a baking sheet, then transfer to a container.
Produced by Stephanie Han Kim, Food Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari
Potstickers
Heat a pan over medium-high and coat with canola oil. Add dumplings in one layer. Cook until bottoms are golden. Pour 1⁄2 cup water into pan. Cook, covered, about 5 min. Remove lid and sim- mer until water has evaporated.
Produced by Stephanie Han Kim, Food Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari
Steamed dumplings
Set dumplings in a bamboo (or other) steamer lined with parchment. Cook over a pot or pan of simmering water until dough is tender and looks transparent and filling is firm and cooked through.
Produced by Stephanie Han Kim, Food Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari
Boiled dumplings
Lower dumplings into a pot of gently boiling water. Boil until they float to the surface, then continue to cook until filling feels firm, about 1 more min.
This recipe was created for Chatelaine by Julie Van Rosendaal as part of an easy dumpling feast that your guests can help make.