Dumplings Platters Recipe

Prepare workspace

Dust a large work surface with 1/4 cup flour. Lay out all wrappers in small stacks covered lightly with a damp towel to prevent drying. Set up bowls for each filling and a small bowl of water for sealing wrappers.

If using fresh cabbage for the vegetable filling: core and finely shred napa cabbage, sprinkle with 1/2 tsp salt, place in a colander, let sit 10 minutes, then squeeze out excess water firmly and reserve the liquid for adjusting seasoning if needed.

Make filling

Finely chop the drained napa cabbage and shiitake mushrooms (or pulse in a food processor). In a bowl combine cabbage, mushrooms, grated carrot, crumbled pressed tofu, green onions, minced garlic and ginger. Add 2 tbsp soy sauce, 1 tsp sesame oil, 1 tbsp cornstarch, 1/2 tsp salt and 1/4 tsp white pepper. Mix thoroughly until the mixture holds together—taste and adjust seasoning.

Assemble dumplings

Place about 1 heaping teaspoon (or 1 tbsp) of filling in center of each wrapper. Moisten wrapper edge with water, fold into a half-moon or pleated purse and press to seal, ensuring there are no air pockets. Repeat until about 16 dumplings are made.

Cook options

Steaming: arrange dumplings in a single layer in a lined steamer basket, steam over boiling water 8–10 minutes. Pan-fry (potstickers): heat 1 tbsp vegetable oil in a nonstick skillet over medium-high heat, add dumplings in a single layer and cook until bottoms are golden (2–3 minutes). Add 1/4 cup water, cover immediately, reduce heat to medium-low and steam 5–6 minutes until water evaporates and wrappers are tender. Serve hot.

Prepare shrimp

Coarsely chop half of the shrimp and pulse the other half briefly in a food processor to give a tender paste with some texture. Combine chopped and pulsed shrimp in a bowl with minced bamboo shoots, 1 tsp tapioca/wheat starch (if using), 1 tsp cornstarch, 1/2 tsp salt, 1/4 tsp white pepper, 1/4 tsp sugar and 1/2 tsp sesame oil. Mix gently to combine—do not overwork.

Assemble har-kaw

Place about 1 tbsp shrimp mixture in the center of each har-kaw wrapper. Moisten edge with water and pleat the wrapper into a crescent or boat shape typical of har-kaw; ensure a translucent, slightly pleated top. Make 12 dumplings.

Steam

Line a bamboo or metal steamer with parchment or cabbage leaves. Place dumplings so they don’t touch. Steam over rapidly boiling water for 6–8 minutes until shrimp are opaque and wrappers become slightly translucent. Serve immediately with soy or black vinegar.

Prepare filling

Roughly chop scallops and combine in a bowl with finely chopped pork (or fatback) if using, 1/2 tsp minced ginger, 1 tsp soy sauce, 1/2 tsp sesame oil, 1 tsp cornstarch, 1/4 tsp white pepper and the sliced green onion. Mix lightly—mixture should be cohesive but not pasty.

Assemble

Place about 1 tbsp filling into each small round or wonton wrapper. Fold into small purses or simple pleated dumplings, sealing with water. Make 8 dumplings.

Cook

Steam dumplings 5–7 minutes over boiling water until scallops are just opaque. Alternatively, pan-sear briefly (30–45 seconds) then steam 4–5 minutes. Serve hot with a drop of sesame oil or soy dipping sauce.

Make filling

In a large bowl, combine ground pork, finely chopped shrimp, 2 chopped green onions, 1 minced garlic clove, 1/2 tsp minced ginger, 1 tbsp soy sauce, 1 tsp oyster sauce, 1 tsp sesame oil, 1 tbsp cornstarch and 1/4 tsp white pepper. Mix until well combined and slightly tacky—this helps the filling bind.

Assemble dumplings

Spoon about 1 heaping tablespoon of filling onto each wonton wrapper. Wet edges with water and fold into traditional crescent/pleat or purse shapes, pressing firmly to seal. Make 12 dumplings.

Cook

Steam in a single layer 6–8 minutes until pork is cooked through and shrimp are opaque. Alternatively, deep-fry for a crispy version (2–3 minutes at 180°C) or boil for 4–5 minutes until floating and cooked. Serve immediately.

Basic soy–vinegar dip

Combine 1/2 cup soy sauce and 1/4 cup black vinegar in a small bowl. Stir in 1 tsp sesame oil and julienned ginger. Add chopped cilantro and scallion oil if desired. Adjust to taste with a pinch of sugar or chili oil for heat.

Platter assembly: Arrange vegetable dumplings, har-kaw, scallop dumplings and Hong Kong dumplings on a large platter—group by type or mix for variety. Garnish with chopped cilantro and extra sliced green onion. Serve immediately while hot with dipping sauces on the side.

Leftovers & storage: Cool dumplings completely, place on a tray in a single layer and freeze until solid, then transfer to airtight bags for up to 1 month. Cook from frozen by steaming an extra 2–3 minutes or pan-frying with a little extra water/steam time.