As the title eludes to, I am a student of European descent. I have no family from Asia, I’ve never been to Asia, and the most serious engagement I’ve ever had with asian culture is a year of Mandarin I took in high school.

This recipe is in no way a traditional Chinese or east-asian dish. However, as someone that thoroughly enjoys asian cuisine, this recipe does a great job of capturing asian flavor and style in a parcel that even us westerners can create.

The technique can be tricky at first, but once you understand how they’re supposed to look, these dumplings are going to be your new go-to party snack and substitute for take out. As Sohui Kim, chef at the acclaimed Good Fork restaurant in NY explains, a dumpling is really the perfect little bite, and these are no exception.

Dumpling Dough

  • Prep Time:40 minutes
  • Cook Time:0 minutes
  • Total Time:40 minutes
  • Servings:18 dumplings
  • Easy

    Ingredients

  • 1 1/2 cup flour
  • 2/3 cup water
Photo by Benjamin Martin
Photo by Benjamin Martin

Step 1

Combine the flour and water, knead for 10 minutes on a floured surface, and wrap in plastic wrap for 30 minutes.

Photo by Benjamin Martin
Photo by Benjamin Martin

Sesame-Ginger Dipping Sauce

  • Prep Time:3 minutes
  • Cook Time:10 minutes
  • Total Time:13 minutes
  • Servings:1/2 cup
  • Easy

    Ingredients

  • 1/2 cup soy sauce
  • 2 tablespoon mirin
  • 2 teaspoon sesame oil
  • 2 tablespoon honey
  • 1/2 teaspoon crushed red pepper flakes
  • 1 inch fresh ginger
  • 1 clove garlic
Photo by Benjamin Martin
Photo by Benjamin Martin

Step 1

Mince the garlic and ginger. Add all of the ingredients to a sauce pot and heat on medium for 10 minutes, until the sauce reduces to a thicker consistency.

Photo by Benjamin Martin
Photo by Benjamin Martin

Step 2

When the sauce has cooled, strain into a bowl to remove the garlic and ginger.

Asian-Style Dumpling

  • Prep Time:30 minutes
  • Cook Time:10 minutes
  • Total Time:40 minutes
  • Servings:18 dumplings
  • Advanced Course

    Ingredients

  • 1 lb. ground pork
  • 1 bunch scallions
  • 1 clove garlic
  • 1 inch fresh ginger
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon mirin
  • 1/2 teaspoon crushed red pepper flakes
  • dumpling dough
  • 1/2 cup flour
Photo by Benjamin Martin
Photo by Benjamin Martin

Step 1

Mince the garlic and ginger and finely slice 3 bunches of scallions. In a bowl, combine the pork, soy sauce, mirin, garlic, ginger, scallions, red pepper, and sesame oil. If the mixture seems wet, add a tablespoon of flour or cornstarch at a time until the mixture firms up.

Photo by Benjamin Martin
Photo by Benjamin Martin

Step 2

Pinch off a small amount of dough, about the size of a large grape. Using whatever you have to roll it out, slightly flour the piece of dough and roll the dough as thin and circular as you can.

#SpoonTip: A wine bottle works great.

Photo by Benjamin Martin
Photo by Benjamin Martin

Step 3

Place a heaping tablespoon’s worth of meat-filling into the center of the wrapper, making sure the shape is oblong, like an almond.

Photo by Benjamin Martin
Photo by Benjamin Martin

Step 4

Pinching a dumpling takes just a little bit of practice. Start by bringing both sides of the dough together around the meat, creating a half-moon shape.

Photo by Benjamin Martin
Photo by Benjamin Martin

Step 5

Starting at the right end of the dumpling, pinch the dough between your index fingers and thumbs, leaving about an inch of room between your hands. Bring the dough in your right hand to meet your left hand and pinch the two folds together.

Photo by Benjamin Martin
Photo by Benjamin Martin

Step 6

Pinch the dough where the new fold is with your right hand and the unfolded dough with your left, leaving an inch of space. Pull the dough with your right hand to meet the dough in your left and pinch, as before.

Photo by Benjamin Martin
Photo by Benjamin Martin

Step 7

Repeat this action until you have sealed the dumpling. If the dough does not stick, add a little water to the crease, though usually fresh dough holds together very well.

Photo by Benjamin Martin
Photo by Benjamin Martin

Step 8

When you’ve made all of the dumplings, heat some vegetable oil on high heat in a pan and place in as many dumplings as you can without overcrowding the pan.

Photo by Benjamin Martin
Photo by Benjamin Martin

Step 9

After they’ve crisped on the bottom for about 3 minutes, find a lid for the pan, pour in about 1/4 cup of water, and close the lid to allow them to steam. Cook for an additional 5-7 minutes and plate with the dipping sauce. Garnish with some scallions and sesame seeds to be extra fancy.

Photo by Benjamin Martin
Photo by Benjamin Martin