Who doesn't love dumpling? They're the perfect little bite of food, conveniently wrapped up in a neat little package that you can just pop in your mouth, bursting with flavor.
As for making dumplings, the fun (and "difficult") part is deciding what to fill them with, as the possibilities are endless.
Today, I used a combination of ground lamb, chopped shrimp, ginger, and plenty of herbs -- cilantro, basil, and mint -- which impart a bright, fresh component to the dumplings.
Of course, you can change up the filling depending on your preference. Don't like lamb, substitute ground pork or chicken. Add fresh vegetables, such as thinly sliced cabbage...really, within reason, you can't go wrong.
Do you have a favorite filling?
You can steam, pan-fry, or even deep-fry the dumplings. I prefer them pan-fried so they get nice and browned and crispy on the bottom, yet remain soft and tender to the bite.
Definitely need more practice when it comes to shaping my dumplings. Don't get discouraged if your dumplings don't look perfect. They'll still taste fabulous.
I folded (or at least attempted to do so) the wontons into two different shapes: 1) the flower bud (which looks like tortellini) and 2) the nurse's cap (which looks like a flying nun's headpiece). I used this video (Andrea Nguyen's; chef and author of Asian Dumplings) as a guide. She makes it look so easy.
You can certainly use store-bought wonton wrappers, but if you're feeling inspired, homemade wrappers are not difficult to make. Just all-purpose flour and water -- and rolled out thin with a rolling pin.
Used this recipe as a guide for making wonton wrappers.