One of our favorite little lunches is a plate of Asian style dumplings, filled with something bursting with flavor, and dunked in a sauce with even more. While rural Vermont does not boast the best selection of dumpling grazing spots, there are a few companies out there who offer some of these homemade delights in local specialty stores and farm stands and Asian markets. One thing that is always apparent, everything is made with white flour, not a whole grain to be found. I’ve made my own dumplings a few times from scratch, but even though I had control over the fillings, I was still faced with using white flour, non-organic wrappers, the one we all find in the supermarket next to the egg roll wrappers, bean sprouts, and tofu.
Well, I’ll just have to make them myself
I’ve looked everywhere for whole grain dumpling wrappers but have not been successful in this quest. Even on-line, I can find brown rice wrappers, but not a whole wheat version. With so many of us eating these delightful little morsels, I really wonder why someone doesn’t sell something a little more healthful, a whole grain or organic version of the time-saving, ready-made wraps. So, of course, that left me with one alternative – in addition to making my own dumplings, I needed to start at the very beginning and make my own wrappers as well.
A little work, a little fun, then let’s eat!
It sounded like fun to me, and a perfect project to enlist my granddaughter and daughter to lend a hand. They love dumplings too, as does my son-in-law, so a day of play in the kitchen followed by a tasty supper was in order. What I discovered is something millions of cooks throughout the world have known for probably thousands of years – making dumpling dough is pretty darn easy, ridiculously so, and cheap as dirt as well!
So many types of dumplings
If you grew up in New England like I did, a dumpling is a soft, scooped blob of dough steamed on top of something simmered like a stew. Or, it’s an apple wrapped in pie dough. In the south, when I was served chicken and dumplings, they were more like little sheets of pasta. Dumplings around the world from Africa to the Caribbean or China are created in various methods, some very plain, some elaborately filled. Think pierogi. Or tortellini, gnocchi? They are all relatively inexpensive, and use a flour and water dough of some sort, but not so much a whole grain version.
Easy recipe to wing
Recipes on-line for whole wheat wrappers from scratch were almost all the same – twice as much flour as water, and maybe a pinch of salt. That’s it. It looked time consuming, but not difficult, so we set out to make an afternoon of it. Making the dough was almost ridiculously simple, add the water to the flour a little at a time, knead until smooth, then let it rest. Divide, shape, fill. Steam. Then enjoy. I used King Arthur Golden Wheat flour, which used to be called white whole wheat flour, protein (gluten) 12%. If you can’t find it, look for a whole wheat pastry flour.
The fillings
We made two fillings, a shrimp and scallion version, below, and one vegetarian, using up some leftover mashed potatoes and other things I had on hand in the refrigerator. No need to be precise! I also used up a few of the white flour wraps I had on hand. Waste not! You can tuck a lot of little bits in these dumplings!
Got to have a dipping sauce, or two
For a dipping sauce, we made a simple sesame oil, ginger, garlic, and soy sauce, with lots of scallions. We also had a separate sauce without the sesame because of an allergy.
More flavor, heartier too
The dumpling wrappers themselves were really flavorful, much more so than the plain with white flour. They were a little denser than a white flour version, but not gritty at all which I thought might happen. We probably did not roll them quite as thin as we should so they were a bit more difficult to shape until we got the hang of it. But what they lacked in beauty, they more than made up in flavor. I don’t make dumplings often enough to ever become an expert at shaping, but it’s fun and what matters in the end is keeping the filling constrained and how they taste.
Next!
I doubt I’ll every buy the pre-made wraps again, that’s how much better the whole wheat version is. Next mission, egg rolls of course!
Whole Wheat Dumpling Wrappers
makes 36 wrappers
- 2 cups King Arthur Golden Wheat flour
- 1 cup plus a few tablespoons boiling water
- Big pinch of salt
In a mixing bowl, combine the flour and salt. Slowly add the boiling water, a little at a time, until you have a rough dough that is tacky, but not sticking to the fingers. I needed an additional 3 tablespoons of water, but this will vary probably from day to day even in the same kitchen.
Turn it out onto a board and knead until smooth, adding just a dust of flour now and then to keep from sticking to the surface. This will take about six minutes. Form into a ball, cover with a bowl, and let rest for two or three hours at room temperature for the gluten in the flour to relax.
Divide the dough into 36 pieces. You can eyeball it, or do what we did and get out the scale and measure. It doesn’t take long and all your balls (wrappers) will be the uniform in size. This was actually quite fun with three of us doing it, trying to see how close we could each get to our target 15 g. each. Twice, all three of us in a row got it exact. We rolled them roughly, then more smoothly before we flattened them. If we ever decide to make these more often, I’ll invest in one of those smaller rolling pins, but my mom’s old standby worked beautifully.
On a floured surface, roll out the balls to make a thin circle. As the wrappers are made, keep them covered with a slightly damp towel to prevent drying out.
Now, let’s make the dumplings!
Shrimp and Scallion Dumpling Filling
- 1 lb. small wild shrimp, cleaned and chopped
- 1 tbsp. cornstarch
- 3 scallions, minced
- A few grates of fresh ginger
- 2 tbsp. freshly minced flat leafed parsley
- 1 tbsp. freshly minced chives
- 1 egg white, beaten
- 2 tsp. rice vinegar
- ½ tsp. each, salt, freshly ground black pepper, and sugar or honey
Combine everything in a bowl and mix well.
Place about a level tablespoon of filling in the center of each dumpling. As you make a couple, you will be able to gauge the amount so as not to overfill. Wet fingers and make a seal around the entire edge. Fold over into a half-moon, make a small pleat in the top to seal, then continue pleating around the edge to seal. Place on a parchment lined sheet, giving a little tamp to make the bottom flat so it sits up nicely.
You can simply steam these in a bamboo or other steamer for about eight minutes, or make potstickers, our family’s favorite method of browning the bottoms and finishing with steam. This method adds both texture and flavor to the dumplings.
Heat a little oil in a large skillet. I used my big one that held a dozen dumplings at a time. Add the dumplings, flat bottom side down of course, and let cook until they no longer stick to the bottom of the pot, just a few minutes, and are browned on the bottom. Immediately add about a half cup of water and close the lid tightly. Cook for another five minutes, and you are ready to eat. These are filled with shrimp flavor, so good, but adding the dipping sauce below, even better.
Sesame Ginger Scallion Dipping Sauce
- ¼ cup low sodium tamari or soy sauce
- ¼ cup rice vinegar
- 1 tsp. toasted sesame oil
- 1 tsp. honey
- 1 tbsp. finely grated ginger
- 2 cloves garlic, finely grated
- 2 scallions, chopped or minced
- 1 tbsp. freshly minced parsley
Mix everything together and dip away.
America gave the world the notion of the melting pot – an alchemical cooking device wherein diverse ethnic and religious groups voluntarily mix together, producing a new, American identity. And while critics may argue that the melting pot is a national myth, it has tenaciously informed the America’s collective imagination. ~ Ivan Krastev
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What an interesting idea! I’ve never thought about making whole wheat dumping before.
It was so much easier than I thought it would be!
I’ll have to try it. I like the KA white whole wheat flour.
Now, how fun was that? And deliciousness at the end. An unbeatable combination. As always with your blog, my mouth was watering as I read the post. Also, so enjoyed seeing the joyful pictures of three generations making dumplings. Bon Appetit!
Thanks Laurie! It was a blast, and we all loved every morsel!
Ooooooh, I wish Anita and I could come and “approve” of your dumplings!!😂
❤️&🙏, c.a.
Any time C.A.! Vermont isn’t far away!
This was fabulous, Dorothy! What a brilliant idea to make your own…and I feel the urge coming on to make these. I do love a dumpling but my fave is the potsticker. It was fun seeing the 3 of you in action. What a lovely view from your office window also. It feels like working in a greenhouse!
Thanks Jan! Our winters are so long, my plants keep me happy as I sit at my desk and gaze out the window, something I kind of do a lot of.
Great tutorial! I most often use ready made wrappers, but your post made me want to make my own. Love the filling and sauce! 🙂
You’re going to laugh at how ridiculously simple and fun it is!
I’m impressed with your dumpling dough! Pot stickers are a favorite with our family but unlike you I usually don’t have help. What a great way to spend time together in the kitchen!
It was so much fun Jan! We just loved everything about the day.
I love the picture of Amy and Leola making dumplings!
Thanks honey!
Home made dumplings. You really know how to show a step-by-step with delicious results. 😋🌿
Thanks! We aim for delicious!
Always, Dorothy! 🦋🍃
Just about my favorite thing in the whole world …. and every place in the world has its own version. Yum! 😋 🥟
And I love them all!
Very impressive and they look so tasty!
Thanks so much! We loved every morsel!
Gosh I wish I lived closer to you sometimes! These look scrumptious and it is always a fun thing to do collectively. I am stealing the idea of resting the dough until the glass bowl. Great idea I had not thought of.
Thanks my friend! Luckily, we all know now how small our beautiful planet.
Resting it under the bowl not only works like a charm, but no plastic! I’m trying hard to divorce myself from it in all forms.
You are an inspiration in cooking and in leading a plastic free life. I try to use as little plastic as possible, yet I failed to think of this simple idea right under my nose!
It’s a really old trick, my mom used to do it, but I forgot about it for a long time and would wrap my pasta dough in plastic for its rest. One day, my brain went into reverse, and I got back on course. When she was proofing bread dough, she always just covered with a tea towel, and I’ve always done that as well. We often see folks cover the bowl with plastic to proof.
An old trick yes, Dorothy. Teatowels and glass bowls to proof dough. Our grandparents knew life before plastic so used what was to hand. I must channel that thinking more! Thanks again.
Yum – Whole-wheat would be the only way for me, Dorothy. They, and your images too, are all fab.
Thank you so much! The kitchen is the best place to be with family! Oh, and friends too, of course.
OMG – we DO think alike! Oh I love every version of dumplings we know this side of the Pacific and SO agree with you re the type of flour which should be used! Just love your recipes – shall repost in the morning if I may . . . and I also agree the three generations of gals in the family did very well indeed 🙂 !
Thanks my friend! Great minds! You may of course repost! The gals and I are honored to share our day with you all.
Oh, what a fun day the girls had!! Lovely homemade dumplings as well. They look mouth-wateringly luscious! :))
Thank you Mary! It was great fun, well rewarded!
Homemade is always better. And the comaraderie of cooking together also trumps store buys. I’m reminded of the past Christmas at my cousin’s when we all sat around the table making wontons (albeit w/ store bought wrappers) for the soup we enjoyed later.
Sounds like a wonderful gathering! Wontons are great fun to make as well, now I’ll have to try it with my own dough! What did you fill them with?
Well done to make these completely by hand, not even using a stand mixer for kneading or pasta machine for rolling out. I think most recipes and ready to use wrappers use white flour to let the filling shine. But of course that’s ot necessary if the dough it tasty by itself. Nice to make this with three generations.
Thanks Stefan! The best part was making these with my girls.
I thought about using the stand mixer, but it was a small piece of dough and I knew I only had to knead it five or six minutes, so I thought first time around I’d do it by hand. If I’m alone, I’d probably do it in the mixer, but there’s always something relaxing about kneading dough.
Oh wow, they came out beautifully! I always want to make them but I never have and now I’m not sure if I’m inspired or intimidated by your efforts! 🙂
Be inspired! We had lots of wonky shaped ones, and they tasted just as good as the better ones!
Mmmmmmm. I love dumplings AND dipping!!!
It’s a lovely experience, casual, and oh so satisfying!
Yuuuuummmmmmyyyy! Your dumplings look delicious, Dorothy.
Thanks Mary! They were lovely, and fun to make!
These look so good and what a fun time making them! The last time I made them I made a big batch and put them in the freezer. A week later my husband needed something in the freezer and he took them out to look for what he wanted and never put them back in the freezer. I almost divorced him! 😂
Oh man!!!! Our best laid plans! That is heartbreaking !
You are killing me Dorothy! I spent more time enjoying all the pictures especially the one of you and your granddaughter. Such a fun time. And it appears that they turned out pretty good. My mouth is watering but I think I might send Larry to pick up some take out. I thoroughly enjoyed this post but unless you lived next store and were willing to help me do this, and eat them with some wine, I’m passing this one on to my incredibly talented son-in-law. Thanks Dorothy. Hugs, C
Well, when I move next door to you, we’ll have to have a big old dumpling party!!
Thanks my friend!
What a lovely way to spend time with your family! The dumplings look scrumptious and I’m sure your granddaughter will cherish the memory of that day forever. It must be such a treat to cook in that beautiful kitchen, it looks so warm and inviting. Thanks for sharing these fantastic recipes. I love dumplings of all varieties and the process looks easier than I would’ve imagined.
Thanks J M! We were laughing at how simple it was to make our own wraps! It never occurred to us that there would be so few ingredients and such a simple technique. But there you are, and it was loads of fun as well.
A great memory for us all. Thanks for stopping by! Someday, maybe we’ll make dumplings together!
I have a daughter-in-law who is an expert at making dumplings. Similarly to you, she organized a group of family members to make dumplings. Lots of fun.
Many hands do make light work!