Look for dumpling wrappers in the produce section of your supermarket or at an Asian market.
Cover and refrigerate for at least 1 hour or overnight.
Place 6 wrappers on a clean work surface and spoon about 2 teaspoons filling into the center of each.
Wet your finger and run it around the edge of a wrapper.
Fold the wrapper over to form a half-moon shape and press the edges together to seal.
Pleat the edges if desired.
Arrange the dumplings on a prepared baking sheet without letting them touch.
Repeat with the remaining wrappers and filling.
Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat.
Add 12 dumplings (fresh or frozen) in a single layer not touching.
Add 1/2 cup warm water to the pan.
Cover and cook until starting to brown on the bottom, 6 to 8 minutes.
Uncover and cook until all of the liquid is evaporated, about 30 seconds more.
Repeat with the remaining oil, water and dumplings.
Tips
Tips: Shaoxing is a seasoned rice wine used for cooking.
Dry sherry can be used in its place.
Mushroom dark soy sauce contains straw mushroom extract.
It packs a punch of pungent, umami flavor.
Once frozen, transfer to an airtight container and freeze for up to 3 months.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
