Dumplings
I had read a little about making dumplings or gyoza on Lunch in a Box to use for leftovers. I love, love dumplings, so the next time I was in H-mart, I looked for the wrappers and bought 3 or 4 different brands of frozen wrappers.
I decided to make some for a small party using the recipe on the back of one of the packages, but of course, I didn’t have all the ingredients. So, I just used as many ingredients as I had and filled in the gaps with what I did have. They were super easy to make and such a big hit, I decided to write down my faked out recipe.
Ingredients:
- 12oz Can Cooked Chicken Breast
- 1 Cup Bagged Cole Slaw (no dressing)
- 3 Chopped Green Onions
- 1 Egg, beaten
- 1 Tbsp Soy Sauce
- 1 Tbsp White Wine
- Dash of Ginger
- 1 tsp Oil
- 1/2 tsp Salt
Assembly Instructions
- Mix all ingredients well.
- Place 2 tsp of mixture into center of wrapper.
- Moisten finger in water run your finger one half of the outer edge of the wrapper, be careful as too much water will prevent a good seal.
- Fold wrapper in half to form a semi-circle.
- At this point, you can simply crimp the edge with your fingers at this point or pleat to make the traditional dumpling shape… doesn’t matter.
- (To see the steps for pleating see the fabulous pictures at Lunch in a Box)
Cooking Instructions
- Place dumplings in a hot, well-oiled nonstick deep skillet
- Fry until bottoms are just shy of golden brown
- Pour in about a 1/2 cup of water, cover immediately and allow dumplings to steam 5 minutes and water is evaporated or until soft, adding water as needed
- Allow the bottoms to reach golden brown and remove from pan
Dipping Sauce
- 1/2 Cup Soy Sauce
- 2 Tbps Honey
- 1/2 tsp Oil
- Mix well
