According to my mother, ours is a wonton household. I grew up watching my parents deftly fold armies of plump little wonton soldiers at the kitchen table, watching my mother boil plate after plate of them, slurping copious bowls of soup, and, if I was lucky, crunching into a panful of fried wontons on a special occasion. But when it came to dumplings, our consumption was mainly of the frozen variety — bought in bulk and boiled or pan-fried by my dad on weekend lunch duty. (The other two members of the rotation were ramen and Papa John’s. In other words, weekend lunches were the best.)
So, when I set out to make dumplings from scratch last year, I didn’t have a whole lot of experience behind me. But it turns out they’re delightful. The dough is simplicity at its best, and I find the pleating miles easier than the flip-and-twist-and-seal dance that wontons call for. I think they’d be perfect for an afternoon when you have a little extra time on your hands, or a DIY dinner party (which, I guess, is why dumpling parties are a thing). You can find my take on potstickers, plus recipes for three different fillings, over at Verily Magazine this morning. Hope you’re all having lovely weeks!