Read by Michael Flamel

As the son of a professional chef, dining out on Friday and Saturday nights often meant more than just savoring delicious meals—it was an immersive experience. My father’s reputation opened doors to restaurant kitchens where culinary secrets unfolded before my wide eyes.

One memorable evening, we dined at Mr. Lee’s Chinese restaurant. While the adults exchanged pleasantries, I was whisked away by Mr. Lee himself, a man with a kind smile and hands perpetually dusted with flour. “Tonight, you learn dumplings,” he declared with a wink, and I, a young boy barely able to tie an apron, was suddenly thrust into the heart of culinary artistry.

In Mr. Lee’s kitchen, I discovered the magic of dumplings—delicate yet hearty parcels that could hold a world of flavors. My awkward attempts to pleat dough brought laughter, but Mr. Lee patiently guided my hands. By the end of the evening, I’d not only made dumplings but had earned a round of applause from my family as they devoured my creations. I was proclaimed an “Asian chef in the making,” much to my delight.

A Brief History of Dumplings

Dumplings are believed to have originated over 1,800 years ago in China, credited to Zhang Zhongjing, a healer who stuffed dough with meat and herbs to treat frostbite in villagers. These “jiaozi” evolved into a cultural staple, spreading across Asia and inspiring variations like Japan’s gyoza, Korea’s mandu, and Nepal’s momo. Today, dumplings have found a home in America, served steamed, fried, or boiled, filled with endless combinations to suit every palate.

Steamed Dumplings

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These homemade dumplings are a delightful balance of tender, chewy wrappers and flavorful fillings. Choose from fresh garden vegetables, savory pork, or spicy chicken to suit your taste. The dumplings are gently steamed to perfection, making them a light yet satisfying dish. Perfect as an appetizer or a main course, they pair beautifully with soy sauce, chili oil, or a tangy dipping sauce!

• Author: Don Nicholas
• Prep Time: 40 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: About 24 dumplings 1x
• Category: Appetizers

Ingredients

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• 2 cups all-purpose flour
• 3/4 cup boiling water
• Pinch of salt
• Fresh Garden Vegetable Filling
  • 1 cup finely chopped napa cabbage
  • 1/2 cup shredded carrots
  • 1/2 cup diced mushrooms
  • 2 tbsp finely chopped scallions
  • 1 tsp grated ginger
  • 1 tbsp soy sauce
  • 1 tsp sesame oil
• Savory Pork Filling
  • 1/2 lb ground pork
  • 1 cup finely chopped bok choy
  • 2 cloves minced garlic
  • 1 tsp grated ginger
  • 1 tbsp soy sauce
  • 1 tsp rice wine vinegar
• Spicy Chicken Filling
  • 1/2 lb ground chicken
  • 1 tbsp chili garlic sauce
  • 1/2 cup finely diced bell peppers
  • 2 tbsp chopped cilantro
  • 1 tsp sesame oil
  • 1 tbsp hoisin sauce

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Instructions

1. Make the Dough: In a large bowl, mix flour and salt. Gradually add boiling water, stirring until a dough forms. Knead for 5 minutes on a floured surface until smooth. Cover with a damp cloth and let rest for 30 minutes.
2. Prepare the Fillings: Mix all ingredients for your chosen filling in a bowl. Adjust seasoning to taste.
3. Shape the Dumplings: Roll the dough into a long cylinder and cut into 1-inch pieces. Flatten each piece into a thin round wrapper. Place a small spoonful of filling in the center of each wrapper. Fold and pleat the edges to seal.
4. Steam the Dumplings: Line a bamboo or metal steamer with parchment paper. Arrange dumplings without touching. Steam over boiling water for 8–10 minutes until the wrappers are translucent and fillings are cooked.

Serving Suggestions

Serve these dumplings with a trio of dipping sauces:

• Classic Soy Sauce: 3 tbsp soy sauce, 1 tsp rice vinegar, a dash of sesame oil.
• Spicy Chili Oil: 2 tbsp chili oil, 1 tsp soy sauce, and a pinch of sugar.
• Creamy Peanut Sauce: 2 tbsp peanut butter, 1 tbsp soy sauce, and 1 tbsp warm water.

Pair with a crisp, cold Tsingtao beer, a glass of chilled Riesling, or jasmine tea for a non-alcoholic option.

Learning to make dumplings wasn’t just a culinary lesson—it was a window into another culture and a celebration of shared flavors. To this day, when I craft these steamy delights in my kitchen, I remember Mr. Lee’s patience, my family’s pride, and the joy of discovering that good food always comes from the heart. ❖