I love making dumplings at home! This tradition started from way back, when Tim was just a little boy. He has fond memories of his family gathering around the table every Thanksgiving and Christmas and making dumplings together while swapping stories and life happenings with one another. My mother and father-in-law are currently in Indonesia serving as long-term missionaries, and therefore we don’t get to see them as much as we’d like to. But every time they come back to the States for a brief visit, we can count on making these pillowy packages of goodness together. Certainly, I want to carry on this timeless tradition with my own family as well! In my opinion, this recipe from my mother-in-law is perfect! There’s only 3 (well, it’s really just the 2 of us, but Kona sat next to us the whole time and kept us entertained with his presence =)) of us so it def took longer to make, but we had a blast =). Perfect bonding time in my book!
I hope you’ll try making these for yourselves – gather as many people as you can (more hands the better), and just have a dumpling party =). Fun! No?
- 1 Ib ground meat*
- 1 cup mungbean sprouts
- 1/2 pack soft tofu
- 1/2 med onion diced
- 1 Tbs garlic minced
- 1 egg
- 1/4 cup green onion chopped
- 1 Tsp salt
- 1 Tsp fish sauce
- 1 Tsp ground black pepper
- 60 Wonton skins **
- * I used 3/4 ground bison meat and 1/4 ground pork. The original recipe calls for half ground beef and half ground pork so you can do that if you'd prefer. Or you can try 100% pork if you're looking for a guilty pleasure.
- ** It doesn't always come out to be 40 dumplings.. sometimes more sometimes less. I say have at least 60 skins on hand, just in case.
- Low-sodium soy sauce and vinegar 3:1 ratio
- A thin slice of garlic
- Red pepper flakes optional
- Prepare an ice bath. Wash the sprouts and boil in hot water for about 5 minutes. Remove and transfer to ice bath.
- Using a kitchen towel, squeeze all the water out from the sprouts. Run the knife through for a coarse chop. *
- Similarly, squeeze all the water out from the tofu and crumble into small pieces.*
- In a large bowl, combine all the ingredients together. Mix well!
- Place a wonton skin in the palm of your hand. Brush the edges of the skin with water. Place a spoonful of filling in the middle. DO NOT OVERSTUFF!
- Fold skin in half over the filling and press the edges together FIRMLY to seal!
- Repeat with rest of skins.
- Pour 2 Tbs of EVOO into a medium-sized skillet over med-high heat. Cook about 8 dumplings at a time, approx 3 minutes on each side or until browned.
- Pour about 3 Tbs of water to skillet and cover with a lid immediately as oil will spatter **
- Cook for additional 2 min.
- Enjoy! Don't forget the dipping sauce!
- * Be sure to squeeze out as much water as possible! This helps maintain a compact filling as well as reduce splatter from excess water hitting the oil.
- ** Pan frying the dumplings allows for crispy skin while the addition of water steams the filling. Also by using this method, less oil will be needed.
Squeeze the life out of the mungbeans and tofu. Crumble the tofu into small pieces.
Kona: “What are you making daddy? Can I have some too?”
Pour the water into the pan and close the lid IMMEDIATELY!
They freeze beautifully too! Just make sure to spread them apart. Never stack them!
Then, in the future, you can make dumpling soup!
Hope you’ll try this recipe and fall in love with making them as much as we do!
As Paula Deen would say, “from our house to yours!”