by Karin Calloway
Pan-seared or steamed in a bamboo steamer, Asian dumplings are a family favorite at my house. And, with the help of prepared wonton wrappers and a few other ingredients they are quite simple to prepare. In fact, I shared the recipe with a group of middle school students attending my summer cooking camps, and their families have reported back that their children prepare them regularly almost unsupervised.
While I like the combination of the chicken and shrimp, you can simply use one or the other, or substitute ground pork. In a pinch, I’ve even used mild breakfast sausage to which I’ve added some chopped green onion, soy sauce, and grated ginger.
Here, the dumplings are pan-seared in a combination of peanut and dark sesame oil. The sesame oil adds another dimension of flavor, but can be omitted. A simple sauce of sugar, vinegar, garlic, and chopped red chile pepper is the perfect accompaniment, but you could substitute a prepared sweet chile sauce from the Asian foods sections of your supermarket.
Heat 1 tablespoon of the peanut oil and 1 teaspoon of the sesame oil in a large nonstick skillet over medium heat. Add half of the dumplings and cook until bottoms are golden. Add enough chicken broth to barely cover wontons, cover and simmer approx. 8 minutes. Remove and keep warm in a low oven while you prepare the remaining dumplings. Serve immediately with the dipping sauce.
Makes approximately 32 dumplings.
A Taste for Thai
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A Taste for Thai
The cuisine of Thailand, with its combinations of sweet, salty, tart and spicy flavors, is an American restaurant favorite. But supermarkets everywhere carry most of the ingredients you need to create a delicious Thai menu at home.