In Asia, dumplings are cooked dough wrapped around a filling. Dumplings can be sweet or savory. We love ordering them in restaurants but it's more fun making them at home!
Dumplings consist of two parts: the wrapper and the filling.
Store-bought wrapper is okay but, if you're in the mood, making them by mixing flour and water is not hard at all.
For savory dumplings, the ingredients for the filling must be minced finely to bind them together.
How dumplings are wrapped depends on the dish. See illustrated guides in dumpling recipes in the next slides.
Japanese gyoza may be pan-fried, steamed or deep fried. If pan-fried, gyoza may be cooked with or without wings.
Just add starch and water to pan fried gyoza to make a crust. Perfectly doable at home!
The filling includes minced kimchi. So, yes, a bit spicy!
Non-traditional but absolutely delicious!
Our home version of Din Tai Fung’s spicy wontons.
Stuffed with minced chicken and vegetables, boiled and served with noodles
Think gyoza shaped like roses filled with meat and vegetables then cooked in oil and water.