I sort of have a thing for ethnic foods. Any day of the week you never know what nationality I’ll be cooking up. In the last few days alone I’ve made something Italian, Indian, Thai, Mexican, French and Lebanese. My kitchen is like a culinary UN where everyone gets along.
There are a variety of ways to fold a dumpling. I’m doing the easiest one I can think of. But you certainly don’t have to use this method. You can get as fancy as you please. There is a little bit of skill involved in the making, but once you get it down, it’s easy. The most important thing is to try to get all the air out of them before you seal them. Otherwise, they’ll puff up when you pan sauté them. No worries if that happens. They’ll flatten out when they cool slightly.
- No shrimp? No problem! Just substitute one pound of ground pork for the shrimp. Also, you can go dim-sum style and do one-half pork and one-half shrimp. You may have to adjust your cooking times slightly as shrimp cooks much more quickly than pork.
- Sometimes the dumplings stick to the bamboo steamer. I find this extremely annoying! To prevent this from happening I line about 75-90% of the bottom of the steamer with non-stick aluminum foil leaving a space for steam to come through. Gently place dumplings on the non-stick aluminum foil and cook as directed.