Crescents or spheres, steamed or fried, homemade or pre-made skins and sauce—there are so many ways to make these delicious dumplings your own!

Preparation

For the filling, mix all ingredients in a stand mixer with a paddle attachment on medium speed until emulsified, about 3 minutes. This can also be done by hand in a bowl with a spatula.

If making dumpling skins from scratch, place flour in a bowl, add water, and knead until dough is smooth. Let rest for 10 minutes, then roll out into a long rope and cut into 36 even segments. Use a rolling pin to roll each segment out into 4x2-inch ovals about 2–3 millimeters thick. Place about 1 teaspoon of filling into each oval, then fold in half and seal by pinching to create a crescent shape, or pull wrapper edges around the filling and pinch together to fold into a sphere.

If using store-bought wonton skins, place approximately 1 teaspoon of filling into the center of each square, then fold in half corner to corner and seal for triangles, or fold each corner in towards the center and seal for cross-top dumplings.

If frying, heat a pan with 1 tablespoon cooking oil. Line the pan with dumplings, flat-side down. Pan-fry on low heat for 90 seconds, or until golden brown. Add ½ cup hot water, cover, and cook for 4 minutes, until the water is almost gone. Add 1 tablespoon cooking oil, swirl, then invert dumplings fried side up onto a serving plate.

If steaming, cook dumplings in a steamer for 4–6 minutes, until skins have turned translucent.

Serve with Dumpling Sauce.