The landlord and I said au revior to the holidays with a little homemade dumpling fest. We bought wonton wrappers and made half a dozen different fillings from the ingredients in our fridge: chicken and pancetta for him, scrambled egg with a hot chili pepper for me, caramelized onions, Brussels sprouts, broccoli, and carrots for both.
Preparing the various fillings was the most time-consuming. We cooked our respective proteins, sautéed the sprouts with shallots and caramelized the onions, and finely chopped the broccoli and carrots but otherwise left them raw.
Then the fun began: stuffing the dumplings in various combinations and artfully pinching them shut. Everyone loves playing with their food — this would be a fab (albeit somewhat messy) thing to do with kids. From there we steamed them and then pan-fried them.
Crunchy on the outside, chewy on the inside, piping hot and dipped in either teriyaki or gochujang. Finger lickin’ good and then some.
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