Rating: 4 stars
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The ideal combination of crispy and chewy, these garlicky pork and shrimp dumplings from Anita Lo are weeknight-friendly thanks to store-bought wrappers. The filling, a quick stir-together mix of pork, shrimp, napa cabbage, garlic chives, ginger, garlic, and pantry staples such as soy sauce, Shaoxing wine, and oyster sauce, comes together in a flash. Before pleating the filled dumplings, moisten the edges just slightly so they stick together. Lo prefers white store-bought wrappers over yellow ("the yellow is just food dye," she says) and as fresh as you can find. As a tip for determining freshness, she suggests looking at them through the package: Avoid any that are dry and cracked at the edges; those will be less fresh—and less pliable—when it's time to fold them.

February 2022

Gallery

Credit: Photo by Victor Protasio / Food Styling by Ruth Blackburn / Prop Styling by Lydia Pursell

Recipe Summary test

active:
45 mins
total:
1 hr 30 mins
Yield:
36 dumplings
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Ingredients

Dumplings

Directions

Instructions Checklist
  • Pulse cabbage and 1/4 teaspoon salt in a food processor until finely chopped, 8 to 10 pulses. Place mixture on a clean towel; squeeze to remove as much liquid as possible. Place in a large bowl; stir in pork, garlic chives, shrimp, 1/2 cup scallions, 2 tablespoons soy sauce, oyster sauce, Shaoxing wine, cornstarch, sugar, garlic, ginger, sesame oil, pepper, and remaining 1/4 teaspoon salt until combined. Sauté a small amount of filling until fully cooked; taste and adjust seasoning as needed.

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  • Working with 1 wrapper at a time and keeping remaining wrappers covered with a kitchen towel, place 1 level tablespoon of filling in center of 1 wrapper; gently press filling into an oval shape. Lightly wet edge of wrapper with water using an index finger. Place wrapper in 1 hand; bring wrapper sides up around filling to make a taco shape. Create a simple scrunch pleat by pressing to seal edges, creating a crescent shape. Place dumpling on work surface; using both hands, scrunch sealed edges toward center, creating zig-zag pleats. Place pleated dumpling on a large rimmed baking sheet dusted with flour, and cover with a damp towel. Repeat process with remaining wrappers and filling.

  • Heat a large non-stick pan over high. Working in 3 batches, add 2 tablespoons oil; swirl to coat pan. Add 12 dumplings, pleated sides up. Pour in 1/2 cup water to come halfway up sides of dumplings; cover and reduce heat to medium. Cook, undisturbed, until water is evaporated and bottoms of dumplings are golden brown and crispy (sizzling will subside, and dumplings will smell toasty), 12 to 14 minutes (17 to 20 minutes if cooking from frozen). Transfer cooked dumplings to a platter. Repeat with remaining oil, dumplings, and water, wiping pan clean between batches.

  • While dumplings cook, stir together remaining 1/4 cup soy sauce, vinegar, remaining 2 tablespoons scallions, and chile-garlic sauce, if using, in a small bowl. Serve dumplings with sauce.

Make Ahead

Freeze uncooked pleated dumplings on a floured baking sheet, uncovered, until fully frozen, about 2 hours. Transfer dumplings to a large ziplock plastic freezer bag. Cook dumplings from frozen.

Suggested Pairing

Tart New Zealand Sauvignon Blanc: Astrolabe Marlborough

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