Asian dumplings – known as jiaozi in Chinese, gyoza in Japanese, and mandu in Korean – are some of our favorite foods when we don't have time or energy to cook a meal from scratch. An hour or two of assembly can yield mountains of dumplings to freeze for later, and then it's a snap to steam or fry them whenever hunger strikes. Filled with vegetables and meat or tofu, dumplings can be filling standalone meals or side dishes. We also like adding them to soups.
We've rounded up some recipes for inspiration, but once you've made them once or twice, you might find yourself improvising with the ingredients you like and have on hand. Some of these recipes include instructions for making your own wrappers. You can always use store-bought pot sticker or gyoza wrappers, too.
To freeze, assemble the dumplings and place on a parchment-lined baking sheet. Freeze for 30 minutes and then transfer to a freezer bag or container.
• Kenny Lao's Rickshaw Dumplings, from The Kitchn
• Beef-Tofu Mandu, from NPR
• Chard Potstickers, from Body + Soul
• Chicken & Shitake Dumplings, from delicious
• Garlicky Greens Dumplings, from Vegetarian Times
• Ginger-Shiitake Pot Stickers, from Vegetarian Times
• Pork and Chive Dumplings, from Gourmet
• Spinach and Tofu Dumplings, from Food & Wine
• Vegetarian Gyoza, from Cooking Light