I will always have some kind of dumpling filling made and in my freezer. I have learned there is never a wrong time for dumplings. I find its a great group activity, friends come over, put the kids to work!
This is an “in stages” method
1) Make filling
2) Make dumplings
3) Cook dumplings (in soup or steamed)
So lets start with the filling….you hear this a lot from me, but you can substitute. USE WHAT YOU HAVE. I beg you not to run to the store for a white onion when you have a yellow one.
TIPS
- always stir the filing in one direction to ensure a good texture
- never defrost frozen wontons, go straight to cooking (pan fry, steam, boil)
WONTONS
8 ounces shrimp (peeled and deveined)
16 ounces ground chicken
1 tablespoon ginger (finely minced)
¼ cup scallion (finely chopped)
1 tbsp neutral oil
2 tablespoons soy sauce
½ tablespoon sesame oil
½ teaspoon ground white pepper
Wonton wrappers
WONTON SOUP
5-7 wontons
2 cups chicken broth
onion, sliced in half moons
1 cup of greens (bok choy, kale, spinach)
1 egg
chili oil to top it
PREP
finely chop ginger and scallion, set aside
pulse the shrimp in a food processor until it makes a paste
add all ingredients to a bowl and mix (only stir in one direction)
at this point you can freeze the mix - I freeze the filling in sandwich bags for small portions.
slice onions
clean and chop greens
MAKE
make wontons (folding technique)
I get a small bowl of water, bowl of my filling and a small spoon
saute onion and kale for about 5 minutes in some oil
add broth and bring to a simmer
mix egg in a small bowl, add a little of the broth to the egg, and then drizzle into the soup while stirring to create the “egg shards”
add wontons and cook for 10 minutes
serve and add any herbs or chili oil you like