How to Cook Dumplings: Boil, Steam, or Pan-Fry | Cooking Tutorial by Mary's Test Kitchen
Recipes in this Video
Wontons have their roots in Chinese cuisine, particularly in the southern regions like Guangdong. Traditionally, they were a popular street food, often enjoyed in soups or fried as snacks. The dish symbolizes comfort and community, often made during family gatherings and celebrations. Today, wontons have gained global popularity, with variations appearing in many cultures, showcasing local ingredients and flavors.
Ingredients
- ●wonton wrappers
- ●ground pork
- ●shrimp
- ●green onions
- ●ginger
- ●garlic
- ●soy sauce
- ●sesame oil
- ●cornstarch
- ●egg
- ●cabbage
- ●carrot
- ●black pepper
Instructions
- 1Prepare filling by mixing ground pork, shrimp, chopped green onions, minced ginger, minced garlic, soy sauce, sesame oil, and black pepper in a bowl until combined.
- 2Spoon a small amount of filling onto the center of each wonton wrapper.
- 3Moisten the edges of the wrapper with water, then fold it in half to create a triangle, pressing to seal.
- 4Bring the two corners of the triangle together, overlapping them slightly, and pinch to seal.
- 5Repeat until all filling is used, placing finished wontons on a floured surface to prevent sticking.
- 6Bring a large pot of water to a boil over high heat.
- 7Carefully add wontons to the boiling water, cooking until they float, about 3-5 minutes.
- 8Remove wontons with a slotted spoon and drain.
- 9For fried wontons, heat oil in a skillet over medium heat until shimmering.
- 10Fry wontons in batches until golden brown, about 2-3 minutes per side.
- 11Serve with soy sauce or dipping sauce of choice.
Ingredient Alternatives
ground pork
Healthier: ground turkey
Cheaper: ground chicken
Ground turkey is leaner, while chicken is often less expensive.
shrimp
Healthier: tofu
Cheaper: canned tuna
Tofu provides a plant-based option, while tuna is budget-friendly.
soy sauce
Healthier: tamari
Cheaper: liquid aminos
Tamari is gluten-free, while liquid aminos are often less expensive.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola is a cost-effective alternative.
Techniques
Equipment
Also Known As
Gyoza originated from Chinese jiaozi and became popular in Japan after World War II. Traditionally enjoyed as a snack or appetizer, they symbolize home cooking and are often made during family gatherings. Today, gyoza has gained global popularity, with variations across different cultures, including vegetarian and fusion options.
Ingredients
- ●gyoza wrappers
- ●ground pork
- ●cabbage
- ●green onions
- ●garlic
- ●ginger
- ●soy sauce
- ●sesame oil
- ●salt
- ●pepper
- ●water
- ●vegetable oil
- ●vinegar
Instructions
- 1Prepare the filling by mixing ground pork, finely chopped cabbage, minced garlic, grated ginger, chopped green onions, soy sauce, sesame oil, salt, and pepper in a bowl.
- 2Place a gyoza wrapper on a clean surface and add a spoonful of filling in the center.
- 3Moisten the edges of the wrapper with water, fold it in half, and pinch to seal, creating pleats if desired.
- 4Heat vegetable oil in a large skillet over medium-high heat until shimmering.
- 5Arrange the gyoza in the skillet, flat side down, and cook for 2-3 minutes until the bottoms are golden brown.
- 6Add water to the skillet (enough to cover the bottom) and cover immediately with a lid.
- 7Steam the gyoza for about 5 minutes, or until the water has evaporated and the gyoza are cooked through.
- 8Remove the lid and let them cook for an additional minute to crisp the bottoms again.
- 9Serve hot with a dipping sauce made of soy sauce and vinegar.
Ingredient Alternatives
ground pork
Healthier: ground chicken
Cheaper: ground beef
Ground chicken is leaner, while ground beef is often more economical.
gyoza wrappers
Healthier: rice paper
Cheaper: wonton wrappers
Rice paper is gluten-free, while wonton wrappers are commonly available.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola oil is less expensive.
Techniques
Equipment
Also Known As
Originating from Northern China, potstickers (or jiaozi) are a beloved staple, traditionally enjoyed during Lunar New Year celebrations for their symbolism of wealth and prosperity. They embody the essence of Chinese cuisine—simple ingredients crafted with care, often shared among family and friends. Today, potstickers have gained global popularity, with numerous variations reflecting local tastes and ingredients.
Ingredients
- ●dumpling wrappers
- ●ground pork
- ●green onions
- ●ginger
- ●garlic
- ●soy sauce
- ●sesame oil
- ●cabbage
- ●carrot
- ●water
- ●vinegar
- ●oil
Instructions
- 1Prepare the filling by mixing ground pork, chopped green onions, minced ginger, minced garlic, soy sauce, sesame oil, shredded cabbage, and grated carrot in a bowl until well combined.
- 2Place a dumpling wrapper in your palm and add a spoonful of filling in the center.
- 3Moisten the edges of the wrapper with water, fold it in half, and pinch to seal tightly, ensuring no air is trapped inside.
- 4Heat oil in a large skillet over medium heat until shimmering.
- 5Arrange the potstickers in the skillet, flat side down, and cook until golden brown, about 3-4 minutes.
- 6Add water to the skillet, cover immediately, and steam the potstickers for 5-7 minutes or until the water has evaporated.
- 7Remove the lid and cook for an additional 2-3 minutes to crisp the bottoms again.
- 8Serve hot with a dipping sauce made from soy sauce and vinegar.
Ingredient Alternatives
ground pork
Healthier: ground chicken
Cheaper: ground beef
Ground chicken is leaner, while ground beef is often less expensive.
dumpling wrappers
Healthier: whole wheat wrappers
Cheaper: wonton wrappers
Whole wheat adds fiber, while wonton wrappers are more accessible.
soy sauce
Healthier: low-sodium soy sauce
Cheaper: tamari
Low-sodium soy sauce reduces salt intake, while tamari is gluten-free.
sesame oil
Healthier: olive oil
Cheaper: canola oil
Olive oil is healthier, while canola is budget-friendly.
Techniques
Equipment
Also Known As
Originating from Tibet, momos are a beloved dumpling that has spread throughout the Himalayan region, including Bhutan. Traditionally enjoyed during festivals and family gatherings, they symbolize warmth and togetherness. Today, momos have gained popularity worldwide, with various fillings and cooking methods, showcasing their adaptability across cultures.
Ingredients
- ●all-purpose flour
- ●water
- ●ground meat
- ●onion
- ●garlic
- ●ginger
- ●cabbage
- ●carrot
- ●green onion
- ●soy sauce
- ●salt
- ●pepper
- ●sesame oil
- ●cilantro
- ●chili paste
- ●vinegar
Instructions
- 1Combine all-purpose flour and water in a bowl to form a dough; knead until smooth.
- 2Cover the dough with a damp cloth and let it rest for 30 minutes.
- 3Finely chop onion, garlic, ginger, cabbage, and carrot.
- 4In a large bowl, mix ground meat, chopped vegetables, soy sauce, salt, pepper, sesame oil, and chili paste.
- 5Divide the rested dough into small balls and roll each into a thin circle.
- 6Place a spoonful of filling in the center of each dough circle.
- 7Fold the dough over the filling and pinch the edges to seal tightly.
- 8Prepare a steamer by lining it with parchment paper or cabbage leaves.
- 9Arrange the momos in the steamer, ensuring they do not touch each other.
- 10Steam the momos over boiling water for 15-20 minutes until cooked through.
- 11Serve hot with vinegar and chili paste on the side.
- 12Garnish with chopped cilantro before serving.
Pierogi are a traditional Polish dish, often filled with potatoes, cheese, or meats. They are popular in Eastern European cuisine and have become a beloved comfort food in various cultures, especially in the United States, where they are often served at family gatherings and holiday celebrations. The dish reflects the rich culinary heritage of Poland and has numerous regional variations.
Ingredients
- ●potato
- ●cheese
- ●flour
- ●egg
- ●onion
- ●butter
Instructions
- 1Prepare the dough by mixing flour, egg, and water until smooth.
- 2Knead the dough for about 5 minutes until elastic.
- 3Roll out the dough on a floured surface to about 1/8 inch thick.
- 4Cut circles from the dough using a glass or cutter.
- 5In a bowl, mix mashed potatoes, cheese, and sautéed onions for the filling.
- 6Place a spoonful of filling on each dough circle and fold over, sealing the edges.
- 7Boil water in a large pot and add the pierogi in batches.
- 8Cook until they float to the surface, about 3-5 minutes.
- 9Remove with a slotted spoon and drain.
- 10In a skillet, melt butter and fry the boiled pierogi until golden brown.
- 11Serve hot, optionally topped with sour cream or chives.
Ingredient Alternatives
potato
Healthier: sweet potato
Cheaper: mashed potato flakes
Sweet potatoes are more nutritious, while mashed potato flakes are budget-friendly.
cheese
Healthier: cottage cheese
Cheaper: processed cheese
Cottage cheese is lower in fat and higher in protein.
flour
Healthier: whole wheat flour
Cheaper: all-purpose flour
Whole wheat flour offers more nutrients.
Techniques
Equipment
Also Known As
Mandu are traditional Korean dumplings that can be steamed, boiled, or pan-fried, often enjoyed during celebrations and holidays.
Ingredients
- ●2 cups all-purpose flour
- ●1/2 cup water
- ●1/2 tsp salt
- ●1 cup ground pork
- ●1/2 cup chopped green onions
- ●1/2 cup chopped cabbage
- ●1/4 cup minced garlic
- ●1 tbsp soy sauce
- ●1 tsp sesame oil
- ●1/2 tsp black pepper
- ●1 egg (optional)
Instructions
- 1In a mixing bowl, combine the flour and salt. Gradually add water and knead until a smooth dough forms. Cover and let it rest for 30 minutes.
- 2In another bowl, mix the ground pork, green onions, cabbage, garlic, soy sauce, sesame oil, and black pepper until well combined.
- 3Roll out the dough on a floured surface until thin. Cut into circles (about 3 inches in diameter).
- 4Place a small spoonful of the filling in the center of each circle.
- 5Fold the dough over the filling to create a half-moon shape and pinch the edges to seal tightly.
- 6Bring a large pot of water to a boil. Carefully drop the mandu into the boiling water and cook for about 5-7 minutes or until they float to the surface.
- 7Remove the mandu with a slotted spoon and drain.
- 8Serve hot with a dipping sauce made of soy sauce and vinegar.
Equipment
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