Rating: 3.5 stars
20 Ratings
  • 5 star values: 11
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 4
  • 20 Ratings

Sure, you can order delivery with the click of a finger these days, but there’s something way more satisfying about learning to make your favorite foods yourself. The result in this case are crispy dumplings with a richly flavored filling, which you can either cook right away or freeze for when a craving strikes. Plus, you can make a double (or triple) batch of your own dipping sauce. Shopping tip: If you can’t find wonton wrappers at your day-to-day store, they’re likely to be at the local Asian supermarket.

Dawn Perry

Gallery

Credit: Greg DuPree

Recipe Summary

hands-on:
40 mins
total:
40 mins
Yield:
48 dumplings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • MAKE THE DUMPLINGS Line a large baking sheet with parchment paper. Using a fork, stir together sausage, scallions, cilantro, egg, soy sauce, ginger, and sesame oil in a large bowl. Fill a small bowl with water. Lay 3 wonton wrappers on a work surface. Place 1 rounded teaspoon of sausage mixture in the center of each wrapper. Dip a finger in water and rub around the edge of each wrapper. Fold 1 side of wrapper over filling. Make 3 pleats along seam and pinch to seal. Transfer assembled dumplings to prepared baking sheet. Repeat with remaining sausage mixture and wrappers.Add water to a medium nonstick skillet until bottom is just covered; bring to a simmer over medium-high. Add as many dumplings, flat side down, as will comfortably fit. Cover and steam until wrappers are translucent, about 3 minutes.Pour off any water remaining in skillet. Add 2 tablespoons vegetable oil (if dumplings are sticking, shake skillet gently or loosen dumplings with a rubber spatula). Cook, undisturbed, until bottoms are golden and crispy, about 1 minute. Transfer dumplings to a paper towel– lined plate. Wipe skillet clean and repeat with water, remaining dumplings, and vegetable oil.

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  • MAKE THE DIPPING SAUCEStir together all ingredients plus 1 tablespoon water in a small bowl until sugar dissolves. Serve with dumplings

  • TO FREEZETransfer uncooked dumplings on baking sheet to freezer. Freeze, uncovered, until firm, about 2 hours. Remove frozen dumplings from baking sheet and transfer to a resealable plastic bag. Freeze for up to 3 months. Cook as directed (do not thaw), adding 2 to 3 minutes to steam time.

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