How to Make Homemade Dumplings

A quick & easy recipe to satisfy your dumpling needs. Curated by our friends over at Fat Boy Food Club, these wontons will be sure to keep you coming back for more.

Time: 30-40 min

Yield: Feeds 4

Cost: $

Ingredients

• 1 pack wonton wrappers (store bought wrappers are quick, easy, & tasty)

• 1lb ground pork

• ¼ pack soft or silken tofu

• ¼ cup soy sauce

• 2 heaping tbsp honey

• 2 tbsp sesame oil

• 4 cloves garlic (finely chopped)

• 3 scallions (finely chopped)

• 1 thumb-sized piece of ginger (finely chopped)

• Small cup of water

• Salt & Pepper

Prep

Step 1 Add pork, soft tofu, garlic/ginger/scallion, soy sauce, sesame oil, and honey to a large bowl. Add two pinches of salt and at least five cranks of freshly ground black pepper. Mix to combine, cover, and place in fridge for 15 mins.

Step 2 While the mixture cools, prep your dumpling filling station on a large clean surface or cutting board. You’ll need the wonton wrappers, your small cup of water, a tea spoon or chopsticks, and a big plate/sheet tray.

Step 3

Once 15 mins have elapsed, remove the pork mixture from the fridge and begin a pot of boiling water.

Step 4

Use the tea spoon/chopsticks to drop a cherry-sized amount of filling from the bowl onto the center of a wonton wrapper

Step 5 Dip your index finger into the small cup of water and trace along the edge of the wrapper. This will act as a glue to help seal the edges of the dumpling together as you fold.

Step 6 Next, fold the wonton into any shape your heart desires – just be sure to press all the air out of the dumpling so that you have a proper seal. We are about to drop these into boiling water, so if you don’t have that seal your dumpling skin might break and fall apart (just like my self-esteem on that fine day in Guangzhou…). Don’t worry though, you’ll get better as you go and your last dumpling will be better than your first!

Cook

Step 7 Gently drop dumplings into boiling water. Be careful to not overcrowd and put too many dumplings in at once. You’ll likely have to work in batches here. Step 8 Once the dumplings float to the top of the water (3- 5mins), remove with a slotted spoon/strainer/spider and directly onto serving plate

Step 9 Eat while hot! Enjoy with your favorite dipping sauce (stir together 1 tbsp soy sauce, 2 tbsp rice vinegar, ½ tbsp sugar, and Sriracha or hot sauce to taste) or in a bowl of broth with some egg noodles and a bit of fresh veg.

Enjoy!

Of course, the filling can also be formed into bigger meatballs and sautéed in some butter (yum) until golden brown and delicious or baked for 15- 20mins at 375°. Personally, I like them best poached in simmering broth like my Grandma makes but that’s a recipe for another time…