Stuffing the Dumplings

Stuffing the Dumplings

by Laraine Perri
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For centuries, families across Asia have gathered in their kitchens to fill, fold, and cook dumplings. Today you can simply buy the frozen variety, but creating these wrapped delights from scratch is much more fun and somehow makes them taste even more delicious! To bring this fusion of good times and good eats into your own home, choose from our menu of three different dumplings: shrimp, pork, and vegetarian. And to round out your dinner, try our sweet dipping sauce and broccoli and cashew stir-fry. Gather your family around the table and follow these steps for folding delicious dumplings -- fast! 1. Fill a small bowl with cool water. Lay 4 dumpling wrappers on a work surface, covering the remaining wrappers with a damp cloth. 2. Spoon 2 level teaspoons of the filling onto the center of each wrapper. Using your fingertip, moisten half of the outer edge of the wrappers with water. 3. Pick up each wrapper and bring the opposite edges together over the filling, forming a taco shape. Press the edges together, pinch a few pleats to seal the dumpling, then gently squeeze around the filling to eliminate any air pockets. 4. Transfer the stuffed dumplings to a baking sheet lined with parchment or waxed paper, spacing them so they don't touch. Keep them covered with a damp cloth while stuffing the remaining dumplings. 5. Refrigerate pork and shrimp dumplings, on a baking sheet covered in plastic wrap, for up to 2 hours before cooking. Vegetable dumplings should be cooked or frozen immediately (moisture in the filling can soften the wrappers).

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