In Thailand, the influence of Chinese cuisine and culture is evident everywhere. Chinese dumplings like these are enjoyed in Bangkok and elsewhere. But this steamed noodle recipe also shows a solid Thai influence, both in preparing the spices for the chicken and in the dipping sauce. If you’re serving a company, batches can be made ahead of time and steamed, then covered (or left in the steamer), placed in the fridge for a few minutes, and served—an excellent dish for dinner with a salad or as dim sum at the weekend.
There are different steps to prepare Dumplings;
- Gather the ingredients.
- Prepare a steamer. Cover your steamer with a banana leaf if you have one. A banana leaf is perfect as it won’t stick to the meatballs. Alternatively, place the meatballs on a small greased plate or lightly grease the steamer basket.
- In a food processor, combine the chicken, mushrooms, garlic, galangal or ginger, scallions, fish sauce, soy sauce, white pepper and egg and puree the filling, or mix these ingredients in a mixing bowl, until well mixed.
- Fold 6 to 8 dumplings at a time, and place 6 to 8 dumpling sheets on a clean work surface. You will also need a small bowl of water.
- Dip your fingers in the water and run them outside the wrapper to get it.
- Bring the sides of the wrapper over the filling and press down to seal. If it doesn’t close, dampen the edges with more water. Press over the stamp to create a decorative border. Gently press the dough ball to set.
- Steam the dumplings or cover and refrigerate them for up to 3 hours. When you are ready to cook, bring the water to a boil in the steamer. Place the meatballs in the steamer, cover and steam over medium heat for about 10 minutes until cooked.
- When the meatballs are cooked, remove them from the steamer and serve immediately, or fry them as described in the variation below. Accompany the sauce on the side, and enjoy!
How to store dumplings
- Within 2 hours, place leftover cooked meatballs in an airtight container and refrigerate for up to 3 days.
- To freeze leftover or raw dumplings, spread them out on a baking sheet so they’re not touching and place them in the freezer for an hour or two or until completely frozen. Transfer frozen dumplings to freezer bags or containers and use them within three months.
- To cook raw dumplings from frozen, you don’t have to thaw them first; cook according to the recipe and extend the cooking time by a few minutes.
For chewy dumplings (gyoza/potsticker style), heat a pan over medium-high heat with one tablespoon of oil. Briefly steam the meatballs to brown the bottom and sides. Remember that they brown quickly (and burn soon, too). This step only takes a few more seconds and makes the meatballs even more delicious.