Overalls to Apron: Dumplings, Wontons, and ohhhh so much more

I catered a baby shower today (with the help of my ROCKSTAR friend Cassy!), and the weekend was pretty much consumed with prep and planning for the event. The baby shower was for a couple who had just adopted a baby from China, so, they requested a Chinese-American menu. Before I go much further, let me just tell you about this spread:

Appetizers:

Garlicky Winter Greens on top of Wonton Crisps

Toasted Sesame Hummus with Roasted Taro Chips

Tofu and Broccoli Spring Rolls with a Sweet Chili Dipping Sauce

Pork and Cabbage Dumplings

Pea and Leek Dumplings

Dessert:

Chinese Five-Spice Cookies with Candied Ginger

Shortbread Cookies with Earl Grey Tea Leaves

Chocolate and Banana Dessert Wontons

Pork Dumplings

Chocolate and Banana Dessert Wontons (a.k.a puffs from heaven)

Garlicky Greens

Five-Spice Cookies

Ridiculous, right?? So, since I spent the better part of Friday folding dumplings (while of course simultaneously catching up on Grey's Anatomy on Hulu) I was inspired to talk about the process.

First off, there are very traditional choices for Chinese dumplings, some particular to dim sum, and some particular to celebrating Chinese New Year. I did two fillings - the pork and cabbage filling is a traditional dim sum dish, while the pea (yay peas!) and leek filling was a total improvisation.

I think the most important part of the whole process was organization - you have to have all of your dumpling components prepped and ready before you start folding, or else you'll be in a world of hurt. So, let me walk you through what I did for the pea and leek dumplings:

1) Go to the Asian grocery store and buy dumpling wrappers:

I contemplated making my own wrappers (very simple flour/water dough, similar to making pasta), but I wanted to play it safe since I was cooking these up for a client. Anyways, I went to Pacific Market in Broomfield, and the choices were overwhelming!! Probably 10-12 different wrapper brands - oh, and I think I spent 20 whole minutes standing in the chili paste aisle trying to decide on which brand to buy. I made the decision to buy the brand titled, "Mr. Chen's Chili Paste" because my brother in law's last name is Chen - yess, thank you Mark for helping me from wandering aimlessly in the chili paste aisle!

a stack of dumpling wrappers just waiting to be filled

2) Go home and prep all the ingredients for the dumpling filling:

The filling for the pea and leek dumplings was simple. I boiled a 16 oz bag of frozen peas for about 2 mins (until they became a bright green color), drained them, and then ran them under cold water to prevent them from cooking further. Once the peas cooled, I pureed them and set the mixture aside. Next came the leeks. I chopped the white parts of 2 medium leeks, and minced up a generous amount of garlic and ginger. Next, I heated up about a tablespoon of sesame oil and sauteed (over the highest heat) the garlic, ginger, leek mixture until the garlic and ginger became fragrant, about a minute. I then removed the mixture from the heat and added a dash of soy sauce.

the leek/garlic/ginger mixture

the pea puree

3) Assemble the dumplings!

I tried to get a good picture summary of the process so you could catch a glimpse of the action. The most valuable piece of advice I could give you is, don't add too much filling! Also, once you add the filling, be sure to brush an egg wash around the perimeter of the wrapping to hold everything together. And, once you assemble the dumpling, be sure to keep the finished product under a damp paper towel so that the dumpling wrapper doesn't dry and become brittle.