A Beginner's Guide To Homemade Dumplings, According to a NYT Cooking Food Editor

Yahoo

29-01-2025

What is a dumpling? The term means different things to different people, but the unifying factor is a delicious filling encased in some type of wrapper. Cultures across the globe embrace and celebrate these tasty morsels, but this time of year our thoughts turn to Lunar New Year, a celebration that stretches across the Asian diaspora to include many cultures—and many dumplings.
To celebrate the deliciousness that is dumplings, New York Times Cooking launched the brand's first-ever Dumpling Week and decided to focus on Asian-inspired dumplings to ring in the new year.
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"There is a world of dumplings out there, and we really love and want to celebrate all of them. But in our very inaugural year, we decided what really made a lot of sense was to enlist our staff members and frequent contributors and do our most personal ones," says Genevieve Ko, deputy editor for NYT Cooking and co-author of Hey there, Dumpling!
"The ones [dumplings] that really mean the most to us and our families and how we celebrate—that's what you're going to get this year. And we'll see how the celebration for Dumpling Week evolves!" This year's recipe developers are Ko, Sue Li, Hetty Lui McKinnon, Kay Chun and Eric Kim, who each share a dumpling recipe that's symbolic of their family traditions.
Because we can't all be NYT Cooking-level recipe developers, we quizzed Ko to get her top tips for dumpling novices. Her advice will help you stuff, wrap and cook your way to dumpling deliciousness—something well worth celebrating.
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Frozen dumplings are widely available at grocery stores these days but here's the thing: homemade dumplings are better—and worth the time and effort. If you're hesitant, Ko tips will give you the confidence to boil, steam, fry (or steam-fry) your way to your dumpling success.
Always start with a good recipe. Sometimes a recipe doesn't turn out the way it looks in the photo because it stems from poor writing and little to no testing for accuracy. That's why Ko says "start with a recipe where you know it's going to work because it's tested by professionals or even if it's not tested by professionals, a lot of people have tried it," she says.
Store-bought is fine. Taking a page from Queen Ina's book, Ko shares that getting a little head store at the store is absolutely fine. If this year is the first year you take a stab at making dumplings or if you're short on time, grab some store-bought dumpling wrappers. "Store-bought wrappers are great to get a feel for it. We do have a lot of recipes for homemade wrappers but it's a bit daunting to start that way!" Ko says dumpling-making is a project you're more inclined to do if you start with a wrapper that's premade. This way, you get the hang of things and build your confidence.
Know how to fold 'em. For the easiest dumpling, use the half-moon fold method. "That just means you bring two sides of the dough together with a little water and just pinch [to seal]. You don't have to pleat anything, and it's a great way to start," says Ko.
You don't need fancy equipment. No, a bamboo steamer basket isn't the secret to amazing dumplings. Ko says that you likely have the tools you need for success in your kitchen.
Mix oil and water (for real). Once you make your dumplings you have to decide how to cook them. If you like both plump and crispy dumplings, Ko recommends the steam-pan fry method. "Start the dumplings in a skillet with both oil and water, so that they first steam in the water and then the water evaporates as you continue to cook and the oil helps create a crispy shell." If you're not game for the two-pronged cooking method, Ko also stands by boiling your dumplings. Just don't forget the sauce.
Four words: Have a dumpling party! "I think something that's so so fun with dumplings, is inviting a bunch of people over to fold them all together and to be cooking them as they're ready and to make it this interactive party," Ko says. It's a festive way to enjoy delicious food while turning the cooking process into a shared, memorable activity.
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If you want to throw a formal, sit-down meal, you can make the dumplings ahead, freeze them, and cook them on the day of your party. In the name of fun for everyone, Ko suggests that the home cook include a vegetable-only filled dumpling on the table. "They're great for anyone who can't eat meat and even if people do eat meat, they're still really delicious," say says.
You can stop at dumplings and let different types be the main event or they can be part of a larger feast with other dishes. Whole fish, braised pork and longevity noodles, plus sides of stir-fried greens and veggies, are a few examples of excellent Lunar New Year fare.
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