These wrinkly dumplings are filled with pork, shiitake mushrooms, bok choy, scallions and ginger. For Halloween, David Burtka soaks the brain-like dumplings in the dipping sauce, then serves them in science-lab beakers. Slideshow: How to Make Dumplings 

Food & Wine
October 2012

Gallery

© John Kernick

Recipe Summary

total:
1 hr 30 mins
Yield:
about 5 dozen dumplings
Advertisement

Ingredients

Dumplings
Sauce

Directions

Make the Dumplings
  • In a skillet, heat the oil until shimmering. Add the shiitake, scallions, bok choy and carrot; stir-fry over high heat until tender, 5 minutes. Add the garlic, ginger, soy sauce, mirin and chile-garlic sauce and cook until the liquid is evaporated, 3 minutes. Season with salt. Transfer to a bowl and refrigerate until chilled, 15 minutes.

    Advertisement
  • Line a large baking sheet with wax paper. Add the pork to the filling and mix. On a work surface, brush 3 wonton wrappers with the cornstarch solution; spoon a scant tablespoon of the filling in the center. Fold the wrappers over to form triangles; seal the edges, pressing out any air trapped inside. With scissors, trim the the wrappers, leaving a 1/4-inch rim around the filling. Transfer the dumplings to the baking sheet, seam sides up. Keep the dumplings covered with a moist paper towel. Repeat with the remaining wonton wrappers and filling.

Make the Sauce
  • Combine all of the ingredients in a medium bowl.

  • Fill a wok or a large skillet with 2 inches of water and bring to a boil. Working in batches, arrange the dumplings in a double-tiered bamboo steamer lined with oiled wax paper; set the steamer over the boiling water. Cover and steam the dumplings until the filling is cooked through and firm, 6 minutes.

  • Toss the dumplings in 1 cup of the sauce. Using a slotted spoon, transfer the dumplings to a platter. Serve the remaining chile-sesame sauce alongside.

Make Ahead

The sauce can be refrigerated for up to 3 days. Uncooked dumplings can be frozen on a parchment-lined baking sheet in a single layer, then transferred to an airtight container and frozen for up to 1 month.

Advertisement
Advertisement