This month, we're talking about quick meals, and the time-consuming dumpling might not seem to fit the bill. But if you assemble dumplings on the weekend or a quiet evening, by the time that busy weeknight rolls around, you can have a super fast, filling meal in minutes.
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.
Recipes:
• 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
Related: From the Files: Recipes that Freeze Well
(Images: Sara Kate Gillingham-Ryan, Body + Soul, Vegetarian Times, Ngoc Minh Ngo/Food & Wine, Vegetarian Times, Ben Dearnley/delicious)
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What a great idea, we love the Kenny Lao Rickshaw dumplings but they are an event to make. Having some frozen and on hand would be great.
Any recommendations on defrosting them? I would be worried about the gyoza getting all gummy if they were sitting out defrosting for too long and taking in moisture from the other ingredients.
Don't defrost them, just start cooking them. If you steam-fry them [sorta boil them, then fry] the boilyish part defrosts them effectively.
Rosey G. is right -- no need to defrost! Just put them in the steamer basket or frying pan.
I make the tofu-spinach dumplings from Food and Wine all the time. The act or wrapping one after the other is very soothing to me, and it makes a ton.
thanks for the reheating tips, even better and faster than i could have hoped for!
Sounds like a good weekend project, could make a double batch!
definitely use good quality broth or homemade broth if you're eating these in soup. it would be a shame, otherwise.
My mom makes gyoza every year for christmas, and we just fry them all, then freeze the extra. To re-heat, you just pop them in the oven until they're crispy.
...or you microwave them in a moist napkin and eat them on rice, but don't tell her I cheat like that!
Throw a dumpling-wrapping party and stock your freezer (and your friends' too). I do one virtually every Chinese New Year....
What are dumpling wrappers made of? Flour? Are there whole grain versions available?
the wrappers are just flour and water, but they are a PAIN to make from scratch (well, grandma would disagree, but STILL). I use pre-bought wrappers like a big ol' cheat, but oh man it makes life so much easier. Dumpling freezer-stocking is definitely an all-day event!
I recently had a nice gyoza made with tofu, a bit of pork and a LOT of dill. The Chinese export mucho crayfish to Sweden and the Swedes have obviously now left their mark on Chinese cuisine.
I had some dumplings at a Northern Chinese restaurant that had celery in them that made the taste very interesting. They were quite good. I think I'll have to try putting some into mine next time I make them.