Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
- SERVES 4-5
- 3/4 to 1 lb. (0.4 kg.) ground chicken, pork or turkey (or leftover roast chicken or turkey)
- 5 to 6 shiitake mushrooms, chopped
- 3 cloves garlic, minced
- 1 thumb-size piece galangal OR ginger, grated
- 3 spring onions, sliced
- 2 Tbsp. fish sauce (available in tall bottles at Asian food stores)
- 2 Tbsp. soy sauce
- 1/2 tsp. white pepper (or substitute 1/4 tsp. black pepper)
- 1 egg
- DIPPING SAUCE:
- 1/4 cup soy sauce
- 1 tsp. dark soy sauce
- 1 tsp. sesame oil
- 1 Tbsp. fish sauce
- 2 tsp. sugar
- squeeze of fresh lime juice (to taste)
- optional: fresh-cut chilies, OR 1/2 tsp. cayenne pepper
- OTHER: 1 package round dumpling wraps (available frozen at most Asian stores)
- banana leaves for lining the steamer
- Prepare a steamer. (I used a traditional bamboo steamer set over a pot of boiling water, but you could also use a colander with a tight-fitting lid.) Line your steamer with banana leaf if you have them. Banana leaf is perfect for this since it won't stick to the dumplings, OR place the dumplings on a small greased plate inside the colander. Or you can try lightly greasing the colander.
- Place the first 8 ingredients in a food processor and blitz to create the filling. OR simply stir all 8 ingredients together in a mixing bowl until well blended.
- Wrapping 6-8 dumplings at a time, lay out 6-8 wonton wrappers on a clean working surface. You will also need a small dish of water. Spoon a little of the filling in the middle of each wrapper, then dip your fingers in the water and run them around the outside of the wrapper to moisten it.
- Bring the sides of the wrapper up over the filling and press together to seal. If it doesn't seal, moisten the edges with a little more water. Pinch along the seal to create a decorative edge (see picture). Gently push down on the top of the dumpling to make it "sit". Set the finished dumplings on a plate dusted with a little corn starch or flour.
- Steam the dumplings, or cover and refrigerate up to 3 hours (for more make-ahead instructions, see below). Place dumplings in steamer and steam on high heat for 15 to 20 minutes.
- While dumplings are steaming, stir the dipping sauce ingredients together. Do a taste test, adding more lime juice if too salty for your taste, or more sugar if you'd prefer it sweeter.
- When dumplings are cooked, remove from the steamer and serve immediately with the dipping sauce on the side.
Optional Last Step: For chewier dumplings (goyza / potsticker style), set a frying pan over medium heat with 1 Tbsp. oil. Briefly fry the steamed dumplings to brown the bottom and sides. Note that they will brown very quickly (and also burn quickly). This step only takes a few extra seconds and makes the dumplings extra delicious.
Make-Ahead Instructions: If serving company, I recommend steaming the dumplings ahead of time (up to 1 day). Then cool, cover, and place in the refrigerator. When your company arrives, re-steam on high heat for 5 minutes and serve. Leftover cooked dumplings can also be frozen. ENJOY!