Dumpling Day

I'm not sure what inspired me (perhaps insanity?), but a few months ago I started making my own dumplings. I love dumplings of all kinds, so one day I bought some wrappers and dove in. So far I've come up with two recipes (one for pork, one for beef), and they've been fairly successful. I've been using wonton wrappers, as they're bigger and seem to allow for mistakes, and boiling them (though you have to be careful not to overcook them, or they'll fall apart...). I serve them with soy sauce–based dipping sauces, and people have been happy...

Two pounds of meat generally fills 1 pack of wrappers, so I usually make two kinds at once to keep things interesting. It also makes lots and lots of dumplings, so I generally end up freezing most of them. To make sure they don't stick together, place dumplings on a cookie sheet and powder each with a little flour. Store them in flat containers, don't squish them together, and separate layers with waxed paper. After removing them from the freezer, allow them to at least defrost enough so they release from each other, otherwise you'll end up with torn dumplings or, worst case scenario, a giant boiled mass of pork and wrappers. [VENDREDI UPDATE: We made dumplings at Tony's last night, and he shared his freezing technique, which sounds more like it... Place the dumplings neatly on a plate (not touching each other), and partially freeze. You can then place them in plastic bags and store in the freezer without them sticking together.]

So, if you have a few hours to kill (and, even better, someone to help!), make some dumplings!

PORK DUMPLINGS
1 lb. lean ground pork
1 tbsp. finely chopped kaffir lime leaves
1 tbsp. grated or finely chopped galanga
3 scallions, chopped
1 tbsp. light soy sauce
1 tbsp. toasted sesame oil

Combine everything in a bowl with your hands. Put about 1 tbsp. of the mixture on the center of a wonton wrapper, wet the edges of the wrapper, fold over to make a triangle, and seal by pressing the edges together. Boil (for about 5 minutes, until they float) and serve with dipping sauce.

BEEF DUMPLINGS
1 lb. lean ground beef
3 cloves finely chopped fresh garlic
1 tbsp. grated or finely chopped fresh ginger
3 scallions, chopped
1 tbsp. light soy sauce
1 tbsp. toasted sesame oil

Combine everything in a bowl with your hands. Put about 1 tbsp. of the mixture on the center of a wonton wrapper, wet the edges of the wrapper, fold over to make a triangle, and seal by pressing the edges together. Boil (for about 5 minutes, until they float) and serve with dipping sauce

DIPPING SAUCE 1
1/4 cup light soy sauce
juice of 1 lime
about 2 tbsp. freshly chopped cilantro
pinch of crushed red pepper

DIPPING SAUCE 2
1/4 cup light soy sauce
1 tsp. Vietnamese chili garlic sauce