One man's dumpling is another man's gyoza, pierogi, ravioli, pot sticker, or samosa, just to name a few. Dumplings are a part of many different cultures and vary by shape, ingredients, preparation and sauces. Rather than focus on one specific culture, I thought it would be fun to do a little mashup of different cultures with a combination dumpling and a variety of ethnic dipping sauces from different. This dumpling can be sealed as a half moon, like a pierogi, or pleated at the top like a gyoza. You can buy a number of jarred sauces, like hoisin, sweet chili or sweet and sour. You can also add some homemade sauces to the mix, like the marina and cilantro mint recipes below. If you’re a little more adventurous with the dumpling preparation, you can cut the dough into squares and make tortellini or ravioli or shape them into little purses. The possibilities are endless.
makes about 42-45 half moon dumplings with 4” circular pastry cutter
2 cu All Purpose Flour
1/2 tsp Salt
4 Egg Yolks
2 tbl Olive Oil
1/2 cu Water
1 Russet Potato about 3/4 lb, peeled and cubed
2 tbl Butter
1 sm Onion, finely chopped
1/2 lb Ground Chicken
1 1/2 tsp Salt
1/2 tsp Pepper
1/2 med Cabbage (about 1/2 lb), finely shredded
1/4 lb Baby Portobello Mushrooms, finely chopped
1/4 cu Cider Vinegar
1/2 cu Shredded Parmesan Cheese
Wax Paper or Parchment Paper
4" Circular Pastry Cutter
To make the dough, place 2 cups of flour in a large bowl and stir in salt. Stir in eggs followed by olive oil and water. Bring mixture together to form a dough and transfer to a lightly floured board. Knead the dough for about 5-10 minutes working in additional flour, if necessary, until dough is no longer sticky. Wrap dough in plastic and set aside for at least 30 minutes.
To make the filling, place potato in a pot with enough water to cover. Bring water to a boil and boil for 20 minutes. Drain potatoes and transfer them to a large bowl. Mash until smooth and set asdie
Meanwhile, heat butter in a large saucepan over medium heat. Add onions and sauté for about 5-7 minutes or until onions are tender. Add chicken and cook, breaking the chicken down into small pieces, until chicken is opaque. Add salt and pepper and stir to combine. Add cabbage and mushrooms and gently stir until cabbage softens and breaks down, about 5-7 minutes. Add vinegar and stir until mixture has reduced in volume and all of the liquid has cooked away, about 15 minutes. Remove from heat and transfer to a strainer. Press out any excess moisture. Add cheese and cabbage mixture to the potatoes and stir to fully combine. Cover mixture and set aside.
Cut the dough into 3-4 equal parts. Keep unused parts covered in plastic. Lightly flour a work surface. Roll out each piece to about the thickness of a postcard (if you’re using a pasta maker, roll it to the second or third to the last setting. Cut the dough into disks using a 4” circular pastry cutter. Place about 2 teaspoons of filling in the center of each disk and moisten the edge with water using a pastry brush. Pull one side over the filling and press into the moistened edge, forming a half moon. Squeeze out an excess air and fully seal the dumpling around the filling. Place on lightly floured wax paper or parchment, don’t overlap them. Repeat with remaining dough. You can cook these dumplings at this point or allow them to air dry for about 1-2 hours and then freeze them.
To serve, bring a large pot of water to a boil and add two teaspoons of salt. At the same time, melt and lightly brown about 2-3 tablespoons of butter in a large saucepan over medium low heat. Reduce heat further to its lowest setting. Place dumplings in the boiling water. Boil for about 3 minutes (if dumplings are frozen, add about 2 more minutes). The dumplings should be floating on top. Removed with a slotted spoon drain well. Transfer to the saucepan with brown butter and increase the heat. Sauté for about a minute or so until dumplings are lightly browned. Transfer to a serving platter with dipping sauces.
Some great jarred dipping sauces to enjoy with these dumplings are hoisin, sweet and sour, and sweet chili. For some homemade options, try this marinara and a cilantro mint sauce.
Marinara Dipping Sauce
1 tbl Olive Oil
1 med Onion, finely chopped
1 Celery Stalk, finely minced
2 cloves Garlic, peeled smashed and minced
2 Can Peeled Plum Tomatoes
1/2 cu Red Wine
1/2 tsp Salt
1/2 tsp Pepper
1 tsp Oregano
Heat olive oil in a large saucepan over medium low heat. Add onions and celery and sauté for about 5 minutes. Add garlic and continue to sauté for an additional 3-5 minutes until onions are tender and translucent. Meanwhile, place tomatoes in a blender and blend until smooth. Transfer tomatoes to saucepan along with red wine, salt and pepper. Bring mixture to a boil and then reduce to a simmer. Simmer for about 20-30 minutes or until sauce thickens. Remove from heat and allow to cool slightly. Place entire mixture in the blender and blend until smoother. Transfer to a sealable container and refrigerate until ready to use. This dipping sauce can be served hot or at room temperature.
Cilantro Mint Dipping Sauce
1/2 cu Sour Cream
1 bunch Cilantro, rinsed and dried, stems removed, about 2 cups
2 cu Fresh Mint Leaves
1 1/2 tbl Fresh Lemon Juice
1 jalapeño, seeded and roughly chopped
1/2 tsp Salt
1/2 tsp Pepper
1/4 cu Water
Place sour cream, cilantro, mint, lemon juice, jalapeño, salt and pepper in a food processor. Blend until mixture is fully incorporated and then slowly pour in water through the feed tube. Transfer to a sealable container and refrigerate until ready to use.