For the longest time, I thought making Chinese dumplings requires a special skill only dumpling masters have a talent for. I would have skipped making dumplings any other time but the upcoming holiday, Chinese New Year, has inspired me to finally give it a try. I was pleasantly surprised to find out I could make dumplings at the comfort of my kitchen using simple ingredients and attainable cooking techniques.
I may not be Chinese (although a lot of people say I look like one) but I thought making dumplings for the Chinese New Year would be fun. To change things up a bit, I infused a Filipino flavor by adding seasonings I would usually put in my Filipino vegetable Adobo such as soy sauce, vinegar, and lots of garlic.
I used store-bought dumpling wrappers to make things easier and simpler. Maybe someday I’ll make the wrappers from scratch. For now, I’m in no hurry. I’ve learned that starting slowly but surely is the key to getting Chinese dumplings right (or in learning any skill for that matter).
Compared to my prior post about Suman Moron, I thought of posting more photos this time to describe the ingredients I used as well as the procedures I did -particularly the pleating and sealing of the wrapper.
As it turns out, making Chinese dumplings was not only doable, it was fun too! After steaming the dumplings, I also pan fried them to make potstickers.
Did you know that legend has it that potstickers were invented by accident? A chef in China’s Imperial Court left the dumplings on the stove for too long. He ran out of time to make another batch so he served the “burnt ones” anyway announcing they were his new creation. The court members loved them and the rest they say is history!
I suggest serving the dumplings immediately while they are still hot and with hot tea on the side -preferably jasmine green tea or Dragonwell (my favorite!).
Gung Hei Fat Choy!