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Ingredients
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Pork-Ginger Dumplings (6 dumplings)
Vegetable Potstickers (6 dumplings)
Shrimp-Cilantro Dumplings (6 dumplings)
Dipping Sauces (3)
Garnish
Method
Pork-Ginger Dumplings (6 dumplings)
- 1
Make filling
In a small bowl combine ground pork, grated ginger, minced garlic, finely sliced green onion, soy sauce, sesame oil, salt, black pepper and cornstarch. Mix until evenly combined and slightly sticky (about 30 seconds).
- 2
Assemble dumplings
Place one dumpling wrapper on a work surface. Put about 1 tablespoon of filling in the center. Dip your finger in water and run a thin line around half the wrapper edge. Fold wrapper in half and pleat or press edges to seal, leaving a small rounded crescent. Repeat to make 6 dumplings.
- 3
Cook (pan-fry then steam)
Heat a nonstick skillet over medium-high and add 1 tablespoon neutral oil. Arrange dumplings flat-side down without crowding. Fry until bottoms are golden brown, about 2-3 minutes. Carefully pour in 1/4 cup water and immediately cover with a tight-fitting lid. Reduce heat to medium-low and steam until filling is cooked through, about 4-5 minutes. Remove lid and cook 30 seconds more to re-crisp bottoms if desired. Transfer to serving plate.
Vegetable Potstickers (6 dumplings)
- 4
Prepare vegetable filling
Heat a teaspoon of neutral oil in a small skillet over medium. Add shiitake and cook 1-2 minutes until softened. Add shredded Napa cabbage and grated carrot and cook until cabbage is wilted, about 2 minutes. Remove from heat, let cool briefly. In a bowl combine the cooked vegetables with crumbled pressed tofu, minced garlic, grated ginger, green onion, soy sauce, sesame oil and cornstarch. Mix to combine and adjust seasoning to taste.
- 5
Assemble dumplings
Place a wrapper on your work surface and spoon about 1 tablespoon of vegetable filling into the center. Moisten edge with water, fold and pleat to seal (6 dumplings total).
- 6
Cook (pan-fry then steam)
In a nonstick skillet, heat 1 tablespoon neutral oil over medium-high. Place dumplings flat-side down and fry until bottoms are golden, 2-3 minutes. Add 1/4 cup water, cover immediately and steam over medium-low for 4-5 minutes until wrappers are translucent and filling is hot. Remove lid and cook 30 seconds more to re-crisp bottoms. Transfer to serving plate.
Shrimp-Cilantro Dumplings (6 dumplings)
- 7
Make shrimp filling
In a bowl combine finely chopped raw shrimp, chopped cilantro, sliced green onion, minced garlic, soy sauce, sesame oil and cornstarch. Mix until cohesive; the cornstarch helps bind and gives a glossy texture.
- 8
Assemble dumplings
Place a wrapper down and add about 1 tablespoon of shrimp mixture. Moisten wrapper edge with water and fold into a half-moon, pressing to seal. Make 6 dumplings.
- 9
Cook (pan-fry then steam)
Heat 1 tablespoon neutral oil in a nonstick skillet over medium-high. Fry dumplings flat-side down until bottoms are golden brown, 2-3 minutes. Add 1/4 cup water, cover and steam 4-5 minutes until shrimp is opaque and cooked through. Uncover and cook 30 seconds to re-crisp bottoms. Transfer to serving plate.
Dipping Sauces & Garnish
- 10
Prepare dipping sauces
Soy dipping sauce: mix 2 tbsp soy sauce with 1 tsp rice vinegar, 1/4 tsp sugar and a pinch of chili flakes. Spicy sesame sauce: whisk 1 tbsp peanut butter or tahini with 1/2 tbsp soy sauce, 1/2 tsp chili oil and 1-2 tsp warm water to loosen. Soy-ginger scallion: combine 2 tbsp soy sauce with 1/2 tsp grated ginger, 1 tbsp finely sliced scallion and 1/4 tsp sesame oil.
- 11
Plate and garnish
Arrange the three varieties of dumplings on a single platter. Sprinkle toasted sesame seeds and extra cilantro over the shrimp and vegetable dumplings as desired. Serve immediately with the three dipping sauces in small ramekins.