I was probably 9 years old when I attended my first sleep-over birthday party. I remember the nearly rabid anticipation I experienced in the days leading up to the big event. I could barely sleep and I believe it’s fair to say it was one of the most exciting moments of my life up to that point. Indeed, I was honored just to be invited.
The party was to take place at the home of my friend C who was one year younger than me. However, the gap in our ages didn’t seem to matter much. We were both members of a competitive swim team and our lives during those years essentially revolved around the local pool. We spent hours together everyday at swim practice and nearly every weekend during the summers. Those were the dark days when my mother routinely forced us into the car for early morning swim meets.
The big day finally came and my exhilaration was too much. I fled the car and my mother’s last minute lecture with my Strawberry Shortcake sleeping bag into a new world– far away from the chaos of multiple siblings and healthy homemade meals.
Much of that evening is sort of a blur to me now. There was ice cream, pizza, and candy. There was screaming, movies, and very little sleep. It is really the next morning that stands out in my memory. It was the morning I was first introduced to Dim Sum. C’s parents owned a Chinese restaurant and brought all the girls there the following morning for “breakfast.”
I was beyond thrilled as I settled into the table and spun the lazy susan around and around until I was nearly too dizzy to eat. And then the food began to arrive. There were great big dishes of completely unidentifiable vegetables and meats. I was squeamish and my squeamishness turned into near nausea at the sight of a plate of fried chicken feet. I nearly fainted. The image is still firmly implanted in my memory.
I panicked momentarily until a plate of dumplings was placed in front of me. I am not sure why, but the dumplings didn’t threaten me. In fact, they seemed to beckon me with their innocuous beige wrappers and deliciously golden fried appearance. I tried one. It melted in my mouth. The flavors were miraculous and deep. There were several kinds including pork and vegetables. Every dumpling was sensational.
I loved those dumplings. And I still do.
However, there are few places here in Seattle to find a good dumpling. I nearly gave up the quest until recently when I heard about a famous dumpling restaurant opening a new location in Bellevue, just 20 minutes east of Seattle. My dumpling fever was ignited again. And without knowing exactly when the restaurant was going to open, I knew I needed to learn how to make them at home. There was no other way to quell the desire.
So I asked my friend Lorna Yee if she would be interested in teaching me (and you) how to make Chinese dumplings at home. I was so delighted when she agreed to the project with enthusiasm. I was also flattered because Lorna, if you don’t already know, is an established local foodie who not only writes for Seattle Magazine, but also published an excellent cookbook earlier this year. She also has a new website, which is dedicated entirely to Chinese cooking. Lorna is obviously a busy person and you might imagine a person with little time for my dumpling project. However, that’s not the case. She is energetic, effusive, humble, and a wonder to watch in the kitchen. I would kill for her knife skills let alone her fabulously chic wardrobe.
So, without further ado, I give you homemade dumplings and a video, which K made, on how to prepare them. You may not believe you can make these at home, but rest assured you can do it. I mean that. You will need to set aside some time, but this is a project that’s approachable and an absolute joy in the process. The result, or course, is worth the extra effort. These daikon dumplings are delicious and wholesome. If you weren’t already addicted to dumplings at the tender age of 9 like me, you certainly will experience the fever after you try these.
Chinese Dumplings
For filling:
5 scallions (about 3/4 cup), finely chopped
4 Chinese dried sausages, minced finely
3/4 cup dried shrimp
3 cups dried shitake mushrooms
1 large daikon radish
3/4 tsp salt
1 tsp dark soy sauce (Pearl River Brand)
1 tsp light soy sauce (Pearl River Brand)
1/8 tsp white pepper
1/2 tsp sesame oil
pinch of sugar
1 tsp minced fresh ginger root
2 red Thai bird chilies, finely chopped (optional)
2 tblsp fresh cilantro, finely chopped (optional)
For dough:
6 cups unbleached all-purpose flour
3 cups boiling water
For frying:
3 tblsp peanut oil
For Dipping Sauce:
3 tbsp Chinese black vinegar or rice vinegar
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 tbsp finely slivered ginger
1/2 tsp dark sesame oil
pinch of sugar (optional)
—
Instructions:
Cover the dried shitake mushrooms in boiling water. Let sit for 3 hours to rehydrate. In like manner, cover the dried shrimp with boiling water at least 30 minutes before use.
Drain the shrimp and mushrooms of water. Mince both into 1/4 inch pieces. The shrimp should measure approximately 3/4 cup. The mushrooms should measure about 1 and 1/2 cup when hydrated and minced.
Prepare the daikon radish by grating it with a cheese grater. Mix the daikon with 3/4 tsp salt. Squeeze it dry repeatedly to take out the excess moisture. When the moisture is removed, the grated daikon should measure about 2 cups.
In order to make the dough, allow the boiling water to rest for one minute before mixing it into the flour. Then, mix the flour and boiling water in a bowl until smooth and sticky. Let the mixture rest for about 20 minutes in an oiled ziplock bag or in an oiled covered bowl before use.
Mix the scallions, sausages, mushrooms, daikon, shrimp, 2 types of soy sauce, ginger, sugar, white pepper, and sesame oil in a bowl until it is well mixed.
In order to make the dumplings, begin by removing about a tablespoon of dough with floured hands or tablespoon. Roll into a round circle on a well floured surface until the circle measures about 2 and 1/2 inches in diameter. It should fit into the palm of your hand. Place about 1 tblsp. of the filling in the center of the dough and pull the dough around the mixture creating pleats to form the top. When you roll out the dough, you should stretch the outer perimeter of the dough a little thinner than the center portion, so when you pleat the dumpling, the dough doesn’t get too thick. Fold the top until the dumpling is well sealed. Set aside on a plate with the sealed side down until ready to fry. (See video for a demonstration).
Repeat the above-described process until there is no more filling. Heat the peanut oil in a frying pan to medium high. Fry the dumplings about 4 minute per side or until they are golden brown on both sides.
Stir together the ingredients for the dipping sauce. Season to taste.
Garnish the dumplings with fresh cilantro and red chilies.
Enjoy warm with dipping sauce.
Oh I’m so excited to try making these! What an awesome idea! I adore Lorna’s new blog too! I’m so glad your friends for my own personal benefit…is that bad? lol! You look beautiful; you must be getting so excited about the baby now that it is soooo close! Love the story as always…I think I have a great idea for you, but you may have beat me to the punch! I’ll email you! xoxo e
I always lean back towards my Asian roots when the weather turns cool. Can’t tell you how many times I’ve made dumplings, wontons and pho in the last 3 months. Thanks for spreading the dumpling love!!!
[K]
amazing! and great video! two great cooks and great looking ladies!
I love dumplings! That is so awesome. There’s no better way of learning to cook than with a friend.
Cheers,
Rosa
yuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuuum
Oh my gosh, I loove dumplings and that looks like the best way to learn how to make them! so fun!
oh my! i would never have thought to try these at home. thanks for the introduction to both homemade dumplings + lorna. lovely!
Wow, how exciting to learn from a pro!
I absolutely love dumplings. All kinds. It’s rare to meet a dumpling I don’t adore. I’ve only made them using store bought wrappers, I’m excited to have a recipe for the dough. I can’t wait to get home so I can watch the video. Also, thank you for not posting anything Thanksgiving related – I’m so overburdened with Thanksgiving decisions I don’t think I could manage having to decide between another delicious dish. Oh! Saw you in Saveur!
LOVE LOVE LOVE the addition of video and the guest chef invited into your kitchen. Brillant. And as usual, Robin you are incredibly inspiring and beautiful. and of course as usual after reading your blog get inspired to turn my own kitchen into a culinary experience beyond the realm of survival (bachelor) style meals.
love to you and K, and baby…..
Okay, that’s about as good as it gets. Such a treat — thanks for sharing the recipe and video! I remember bobbing along to the whimsical music of your Thanksgiving video; same goes for this. Bet you, K and baby thoroughly enjoyed Lorna’s perfect pan-fried dumplings. Any leftovers?
Cheers,
*Heather*
Gonna have to give this a try! I don’t think I have ever had dumplings.
woooow!i love dumplings! this post will be very useful to me, thanx!
Your video turned out great. I’m impressed ad definitely looking forward to trying these.
Sorry that was supposed to read “and”…off to tweet about the dumplings.
Nice, Robin! This is a great post. I love dumplings and since childhood too, so I’m bookmarking this post that comes with both recipe and instruction:). Oh, and you two both look so nice and, I must say, pretty cooking in the kitchen together. I love that…
oooh Yum! I can’t wait to try this recipe. Dumplings always bring cheer.
Finally got to watch the video! It was great actually watching someone fold a dumpling. Once Thankgsgiving is over, I am definitely trying these out. Any reason in particular for using dried shrimp versus fresh?
This dumpling is so exciting! I enjoy all dumplings, but find fried varieties particularly irresistible! This is a helpful video, I hope you do more of these.
I am also a huge dumpling lover, i usually make my own spring rolls but never have done the dumplings. I have always put dumplings as one of those things i can find cheap down the street in Chinatown vs. making them for hours at home. But wathing your video might have changed my mind. I really have to try this. Fabulous video, next time let me know when you guys are having a party and i will come over and taste
Hi everyone, thanks so much for your lovely comments and compliments about the video. (Isn’t K talented?)
Liz: dried shrimp is a traditional Asian ingredient, and it is used for a completely different flavor/texture. It doesn’t bear much resemblance to fresh shrimp at all. There are a bunch of dried Asian ingredients, such as dried bok choy, dried shitake mushrooms (like those used in the recipe) or dried salted duck gizzards for example that aren’t seen as interchangeable with the fresh ingredient from which they’re made. (I think the western way of thinking is: “Use the fresh stuff; it’s better,” but that logic isn’t applicable to Chinese cooking.) Hope that helps and thanks for the excellent question!
Thanks so much! It’s very helpful and very interesting. I’m excited to give this a try (post-Thanksgiving craziness). Thanks for coming by to answer.
Your friend is such a doll and you guys’ dumplings look wonderfully. Perfectly fried, too.
Huge bravo to both of you! I love it, so sweet, informative, and lovely. It brought back so many recipes of eating wonton soup as a child – how I loved eating those dough wrapped bursts of flavor. Is that your kitchen, Robin? What a beautiful space. Thanks so much for sharing and I don’t think your bump is one iota bigger than the last time I saw you.
Thanks, Dana. It was a lot of fun!
Funny thing about the bump is that I feel huge! However, the OB I spoke to last week told me I was “thin” and “small.” I nearly hugged him in delight! Welcome home. Hope you’re well! xoxox
I know I should be admiring your dumplings but I’m lost in contemplation of both your and Lorna’s pretty hair!
What a lovely story! I have seriously been obsessing over dumplings for the last year. Whenever I see them on a menu, I always have to try them and I’ve been meaning to make them at home, but the truth is, I’ve always been intimated. I love the video- you should do more! Both of you ladies look gorgeous.
Hey Robin,
I am feeling good, thanks. I definitely understand the crying over little baby things. Yes, the hormones…but also the beautiful exciting thing that is happening. I hope you are doing well. You are probably coming into your last month, huh? Such excitement going on, I’m sure.
Best,
Julia
Interesting. I’ve been on a big noodle high lately, I have absolutely no idea why – I just got a crazy craving for noodles!! I’ve already tried nearly half of all the noodle recipes here and looking for more still! Crazy huh. I should probably stop soon, I dont think eating noodles every day is a little unhealthy perhaps…
I love dumplings! Living in Toronto they’re easy to find, but what a treat to be able to make them at home. Definitely going to check out your friend Lorna’s book and site. I recognize that cutting board in the front of the picture…
I just love how most cultures have their version of the dumpling, and dumplings are so standardly great, no matter where they are from.