15 Asian Dumpling Dishes
"Spring Roll" Pot Stickers
The classic filling in Vietnamese spring rolls goes into wonton skins that are browned in a skillet. The shape allows more surface area to make contact with the pan--so more crispy goodness.
Chicken Wonton Soup
For an easier dumpling shape, fold wrapper in half over filling to form a half-moon; press well to seal edges. Stash a batch in the freezer for a faster, fresher, veggie-packed alternative to takeout.
Pork and Shiitake Pot Stickers
It's never a bad idea to have a good supply of dumplings on hand. Ours taste way better and are much lower in sodium than what you'll find at the store. Plus, they go from freezer to plate in only 10 minutes--what could be easier? Just cook what you need tonight, and stash the rest in the freezer for a busy night later.
Chicken-Watercress Wonton Soup
Flecked with peppery watercress, these soft chicken dumplings make for a slurpy-good appetizer soup. Be sure to use regular ground chicken (not chicken breast) for the best flavor and texture. For this recipe, you'll be making the nurse's cap dumpling shape.
Shrimp Mandu (Shrimp Dumplings)
At a fantastic dumpling stand in the Insadong area of Seoul, I had dumplings like these. The little shrimp tails poking out of the dumplings are an adorable cue to the filling within.
Chicken and Shrimp Dumplings in Green Onion-Shiitake Broth
One large dumpling per diner tastes just as good as many smaller ones, but it's faster to make and looks more dramatic.
Make-Ahead Pork Dumplings
This recipe makes a bunch, so ask a friend to help you assemble the dumplings; then freeze some for later.
Pork Dumplings with Tangy Dipping Sauce
These easy pork dumplings with tangy dipping sauce will remind you of your favorite asian restaurant but are much healthier than the deep fried versions.
Pork Dumplings with Chile-Sesame Sauce
These wrinkly dumplings are filled with pork, shiitake mushrooms, bok choy, scallions and ginger. For Halloween, David Burtka soaks the brain-like dumplings in the dipping sauce, then serves them in science-lab beakers.
Shumai with Crab and Pork
Because he's based in California, Sylvan Mishima Brackett uses Dungeness crab to make these open steamed dumplings, but any lump crabmeat will work well. The dumplings are juicy and flavorful on their own, so they're best served simply with just a little Chinese mustard and soy sauce, for dipping.
Shrimp and Mushroom Sui Mei
These open-faced dumplings are a staple of Hong Kong dim sum. Round gyoza skins work best here. If you can't find them, cut square wonton wrappers into circles using a three-inch biscuit cutter. Lining the bamboo steamer with cabbage leaves ensures the dumplings won't stick. To vary the texture and taste, top each dumpling with lump crabmeat or a small piece of scallop instead of shrimp, and dot with hoisin sauce instead of hot sauce.
Pork Dumpling Soup
Variations of these little dumplings are popular throughout China. They symbolize abundance and wealth for the coming year, as they are made in large amounts and, when fried golden, represent coins. In northern China they are served in the hours between the old and new year. These may take some time to prepare, but gather a few friends to help assemble the potstickers. Cook two dozen for your party, and freeze the extras for future snacks or meals. Simply pop the extra, uncooked dumplings in a heavy-duty zip-top plastic bag.
Dumplings with Soy Slaw
Pork and Shrimp Dumplings (Shu Mai)
Shu mai typically have flattened pleats, but you can also leave them unflattened if you want a star shape. Prep and Cook Time: 45 minutes.