I have been making these dumplings for many years; the filling is so versatile that I can turn it into mini-burgers (see below), use it in wontons for soup, or use it in Filipino dishes like lumpia (Filipino egg rolls) and bola-bola (little meatballs often served in a broth).

To make dumplings, you’ll need fresh (packaged) dumpling or wonton wrappers (found locally at Cronig’s and Stop & Shop) and a steamer basket (preferably bamboo). This recipe yields about 36 dumplings; depending on how many dumplings your steamer basket will hold, you can work in batches or steam some and assemble and freeze the rest. (Freeze them on a sheet pan then transfer to a double-layer of zip-top bags). Keep the filling covered in the fridge if you are holding it.

Makes about 36 dumplings

For the filling:

  • 1 pound ground turkey or pork  
  • 4 to 5 ounces frozen raw shrimp, peeled and finely chopped (to yield a generous ½ cup to 2/3 cup)    
  • 1/2 cup grated carrots
  • 1/4 cup chopped peeled jicama or chopped canned water chestnuts
  • 1/3 cup chopped scallions
  • 2 or 3 dried Chinese mushrooms (such as shiitakes or cloud ears), reconstituted and chopped, to yield about ¼ cup  
  • 1 large egg
  • 1 ½ tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon table salt (or 1 ¼ teaspoons kosher salt)
  • 1 teaspoon sugar
  • Fresh pepper

 

For the dumplings:

  • 1 package dumpling/wonton wrappers 
  • Soy sauce (add grated ginger and sliced scallions if you like) or other sauce of your choice for dipping 
Susie Middleton

 

1. In a large mixing bowl, combine the ground pork or turkey, shrimp, carrots, peeled jicama or water chestnuts, scallions, mushrooms, egg, cornstarch, soy sauce, sesame oil, the salt, the sugar and a few grinds of fresh pepper. Mix until well-combined.

2. Arrange several wrappers on a cutting board or other surface. Spoon about 1 tablespoon of the filling in the middle of each wrapper. Fold, pleat or pinch the sides of the wrapper up around the filling. The top should remain open and the bottom should be flat (tap the dumpling on the work surface to settle filling if you like). Continue filling and shaping the wrappers until you have assembled what you want to steam. Or continue assembling all until the filling is used up, keeping the assembled dumplings covered with a damp kitchen towel. (Any extras can be frozen.)

3. Line one rack of a bamboo steamer (or a stainless veggie steamer) with lettuce or cabbage leaves (or use parchment circles punched with holes). Arrange a batch of dumplings over the leaves.

4. Fill a stir-fry pan, wok, or slope-sided skillet with 1 to 2 inches of water (just enough so that boiling water will not touch the bottom of the steamer) and place the steamer basket in the pan and cover with the lid.

5. Bring the water to a boil and reduce to a simmer. Steam until the wrappers are fully tender and the filling cooked through, 20 to 25 minutes. (The filling may be fully cooked after 20 minutes – you can check for a temperature of 160 degrees with an instant-read thermometer if you like — but you will likely want to steam a bit longer for tender wrappers. Check the edge of a wrapper to make sure it is fully softened, not al dente.) 

6.  Serve the dumplings right away with soy sauce or other dipping sauce.

Susie Middleton

 

Mini-Burgers

To make: Shape a few tablespoons of filling into a small flat patty, about 3/4 inch thick and 2 inches wide. Repeat to make as many burgers as you like. Heat a little bit of oil in a nonstick skillet over medium heat. Add a few patties and cook until well-browned on the bottom, four or five minutes. Flip and finish cooking for three or four minutes. Serve with lettuce or cabbage leaves and spicy mayo or other sauce.

Susie Middleton