It was such fun making dumplings from scratch for the first time. It was a lot of preparation though. Thanks to the funding from Vancouver Foundation Neighbourhood Small Grants, we had a group of parents who joined together to make the dumplings and share them.
For the filling, you can use pretty much anything. We used ground pork (and/or ground chicken), scrambled eggs with chopped up chives, shrimp, zucchini, ginger, soy sauce, salt, and pepper. Any combination of the mixture can be created. What they didn’t have that could be included are frozen peas & corn. I’ve seen those as part of the filling from store-bought dumplings.
After the dough was ready, we set the table with foil sheets and sprinkle the surface with flour. Knead the dough again with flour to make sure it’s not too sticky.
– take a handful/ball and roll it into a long shape
– then cut it in small pucks (about an inch thick and and inch diameter)
– press it flat with the palm of your hand and roll it into a very thin circular wrap
Add a bit of filling, fold the wrap, and pinch the outside to seal it. I think the sealing part was difficult for me. I wasn’t sure how to make it look fancy, but more practice the better you get.
While some of the participants make the wraps, put in fillings, the other team take the batch and boil it in a large pot. Then we all had a chance to eat it. The whole process took a while to prepare (took longer than we thought). It was a fun learning hands-on experience. Would I make it myself at home, I ask? I’m not sure, but may I would try one day with a small amount.