It's the year of the ox and we're celebrating with some Chinese New Year coverage. We just ran a tour of Kenny Lao's kitchen in the East Village. Kenny, who owns Rickshaw Dumpling Bar in New York, cooks a mean dumpling and I felt like I was in great hands for my tutorial.
We worked together to write up a recipe — as Kenny says, dumplings are not an exact science — with the hope that you might give it a whirl. Wouldn't tonight would be a good night for dumplings?
Kenny suggests using ground turkey because it's a little healthier than pork but still flavorful. Try to get the meat ground fresh by the butcher, and if using turkey, specify dark-meat only (it's a little tastier.) Kenny says he overloads on ginger and cilantro so back off a bit on the amounts if either of those flavors are not your favorite.
Rickshaw Dumplings
Adapted from Kenny Lao
makes about 80 dumplings
1/2 head of Napa cabbage
1 tablespoon salt
1 pound fresh ground turkey or other ground meat
1 bunch scallion, chopped
1 bunch cilantro leaves, chopped
1/4 cups soy sauce
3 tablespoons minced ginger
2 tablespoons sesame oil
2 teaspoons freshly ground pepper
2 eggs, beaten
2 packets round dumpling wrappers (most brands have 30-45 wrappers per package)
vegetable oil for frying
For the dipping sauce:
1/4 soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon sriracha or other hot chili sauce
Cut the cabbage crosswise into thin strips. Toss in a large bowl with salt in a bowl and set aside for 5 minutes. Take handfuls and wring out the moisture. Dump out any remaining water in the bowl. Combine the cabbage with the turkey, scallion, cilantro, soy sauce, sesame oil, pepper and eggs. Mix well with a large spoon or, preferably, your clean hands.
Set yourself up in a spacious work area with the dumpling wrappers, a little bowl of water and a large cutting board or cookie sheet. Grab a helper or two. Lay out a dozen or so dumpling wrappers. Put place 1 tablespoon filling in the center of each wrapper. Dip your fingertip in the water and trace the outside edge of the wrapper with water. Fold the wrapper over to make a half circle and make a pleat at the top of the curve. Pinch in the sides then lift up the edges to meet the center, creating a pouch. Pinch the top together and bend out the sides slightly to curve.
Heat a skillet over high until very hot. Add 1 tablespoon oil and coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place enough dumplings in a single layer to line the pan, then stand back and carefully pour in a 1/2 cup of water (enough to immerse the dumplings 1/2" in water.) Cover and cook until the water is absorbed.
Holding the pan with a hot pad, place a large plate or platter as a cover on the pan and invert. Scrape the dumpling out with a spatula (careful of non-stick surfaces.)
Repeat with the remaining dumplings.
To make the dipping sauce, combine all ingredients in a small bowl.
Serve dumplings hot with the dipping sauce.
© 2009 Apartment Therapy
These look great! One question, though. Where's the ginger in the recipe? "Kenny says he overloads on ginger and cilantro," but I don't see ginger in the recipe... Am I just missing it?
view maryam's profile
maryam,
Indeed! Ginger is there.
view Sara Kate's profile
I don't like using wonton skins to make dumplings. It's much better to make dough and roll it out.
view wunami's profile
about how many dumplings did you end up making with this recipe?
view nikihawthorne's profile
I'm lazy and always use gyoza skins. I also use one of those dumpling maker thingymabobers. That said, I've never had anyone not like my grandmother's recipe for gyoza (not the same as these, obviously, but delicious!)
view Tiamat_the_Red's profile
Comment on the recipe itself: It would be terribly helpful if the recipe gave some kind of indication how many dumplings it might actually make.
"2 packets round dumpling wrappers" is not as enlightening as "makes 24 dumplings" or however many "2 packets" of whatever brand of wrappers you may be using adds up to.
view PhilMills's profile
The amount of filling will yield about 80 dumplings, depending of course on how you fill them. Most packages of dumpling wrappers contain 30-45 wrappers. This information is now reflected in the recipe. Although, as Kenny says, it's definitely not a science.
view Sara Kate's profile
Thanks for including photos of how he does the pleats! Even though I really don't like the way the photo gallery is set up--I don't like that the page reloads and I have to scroll down to find the next thumbnail I want--I looked at every photo! (I'm grateful it's on the same page though!)
view squidlette's profile
Thanks for adding the ginger back to the recipe - I, like maryam, was confused.
view marisab's profile
These look great and I want to try them. Are there vegetarian filler options for my friends? Maybe diced mushrooms, carrots or other vegetables?
view porcine_dream's profile
What if I wanted to freeze the uncooked dumplings for later consumption? Can I just toss them in a Ziploc bag, no extra steps necessary?
view two toasters's profile
I work at a fund-raising marathon every year for a non-commercial radio station (wfmu) and listeners bring in 3 meals a day for the busy staff and volunteers. My favorite day for food is dumpling day when a long-time friend of the station brings a load of friends and family and they make us tons of dumplings in various flavors. They have made dumplings with huge shrimp, salmon, vegetarian ones (always), and other kinds, served with a soy sauce based dipping sauce and Thai hot chili sauce. They are so good!
My sister makes dumplings at home with (firm) tofu chopped in them instead of meat (no eggs). It's a lot of work rolling them all, so when I get a craving I often go to Rickshaw on 23rd. The chocolate dessert dumplings there are awesome!
view Rebecca in Hoboken's profile
We've made a pile of dumplings, frozen them on cookie sheets, then tossed them into ziplocs. We then pull out the number we'd like to eat, and, still frozen, toss 'em in a hot frying pan with a T or so of oil. After they've browned a little, I add a few Ts of water and put the lid on. In about 5-10 minutes, you'll have a delicious lunch (check to make sure you have enough water). I make salad and dipping sauce (soy, rice vinegar, sweet chili sauce, sesame oil, garlic, water) while they're cooking.
view violet222's profile
I made this recipe last night exactly as described in the recipe (minus the napa cabbage, forgot it while I was at the store). It was easy, fun and oh so delicious! My girlfriend and I were in dumpling heaven last night...thanks very much for the recipe and pictures!
view 733's profile
I make something similar but no cilantro. Maybe I will add some next time to see what it tastes like.
I used pre-made dumpling wrappers, and I prefer their noodle-like texture. Homemade wrappers are too doughy for me.
view klem's profile
I have a fear of frying - could you bake these?
view MartyAtl's profile
Made these over the weekend for a potluck, needless to say there were no leftovers to bring home! They were absolutely delicious. A new favourite.
My Mom and I are getting together again in the next month to make some more for us to freeze!
view elleinad's profile
I always shy away from making dumpling because I thought you either had to have a special type of steamer or be willing to pan fry them in a lot of oil. This recipe seems to offer the best of both worlds in terms of cooking technique--a slight pan sear and then immediate steam in the same skillet--and in terms of the dumplings themselves which look perfectly moist and have a beautiful golden brown color.
thanks for the tips!!
view BigGirlPhoebz's profile