Cooks love the idea of encasing any number of fillings in a wide assortment of edible wrappers. Plump pot stickers, spicy samosas, and tender bao (stuffed buns) are staples of dim sum restaurants, street-side stands and homes throughout the world. Whether they are soft as ravioli or as crisp as fried pot-stickers, dough wrappers seal in fillings, add textural contrast and keep juices and aroma intact.
People have been perfecting the art of the dumpling all over the globe for centuries. No one does it better than in China, where they have been made since ancient times. Chinese dumplings may be round or crescent-shaped, steamed, boiled or pan-fried. The filling may be sweet or savory; vegetarian or filled with meat.
In northern China, it is customary for families to spend New Year's Eve preparing batches of Jiaozi (crescent shaped dumplings with pleated edges filled with meat, shrimp or vegetables) to be enjoyed after midnight.
To save time, you can buy round gyoza wrappers from an Asian grocery store or won ton wrappers (trim corners to make them round) from the supermarket. You can make dumplings that are filled with everything from traditional pork and cabbage to kimchi, shrimp and diced mushrooms.
Dumplings are a lot easier to make at home than you might think. You can buy a handy dumpling press to seal the edges (available on-line for around $5). If you don't have a dumpling press just pleat the edges with your fingers.
Homemade dumplings will taste better than anything you buy in the store. Make a double batch and freeze half after they have been formed, so they will be ready to cook when the dumpling urge hits.
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