Thursday, June 30, 2011

Dim Sum Dumplings...Mmmmm

I decided to try making dim sum dumplings. Now, I had never eaten a dumpling like that before, but after watching the video I posted much earlier in another post, I was curious. The recipe for dim sum wrappers in Asian Dumplings by Andrea Nguyen and Penny De Los Santos was easy enough to follow, so I whipped up a batch. I ended up with 16 wrappers. For the filling, I used a few things I had on hand and ended up with some delicious dumplings.

Once I made the wrappers, which was really quick using my food processor, I rolled it into a rope and cut pieces of it out. With each piece, I rolled a ball, flattened it a bit with my palm, and stuck it into my tortilla press sandwiched between two sheets of a cut up Ziploc bag. They pressed out beautifully and easily.


Perfect circles every time!

Once the wrapper was pressed, I removed it from the plastic and filled it with a teaspoon of filling. Then, I folded the wrapper in half and pressed the dough together to make a crescent shape.

The seam, once the dumpling is pressed into a crescent.
 Once it was pressed together, I worked on pinching it to create the fanned edge. It made the dumplings look so pretty!

Working on the pleats from right to left.

Ta da!

I lined a cookie sheet with foil, sprayed it with nonstick spray and placed half of the dumplings on it and then in the freezer. The other half were laid out on a plate covered in foil sprayed with nonstick spray until they were fried up. This dough stuck to the plate...which is something I figured out after I transferred the dumpling in the picture above! I added some oil to the pan and fried the dumplings, turning them to each side as they browned on the other. A plate with paper towels laid on top was waiting for me to rest the finished dumplings on. After that, they were ready to be eaten! Mmmm.

I served these with rice and made my first ever egg drop soup!

Oh, and since I had a couple of extra dumplings left over after dinner, I made some bentos up for lunch the next day.

The filling was made with the following ingredients in the taste as you go method of cooking:
Ground beef 1lb
Shredded carrot
Shredded zucchini
Finely chopped onion
Finely chopped garlic
Frozen peas
Frozen corn
Extra virgin olive oil (to saute in)
Sesame seed oil (added to the EVOO)
Worcestershire sauce
Soy sauce


  1. Yummmm! These look so good! I have never made asian-style dumplings but these looks so delicious I'm definitely going to try!

  2. Cas, it's fun and easy! I am going to play around with a few ideas for fillings and see how they turn out. It's like finding a new toy to play with!