On my way from work Friday I decided to pick up some roast duck from a store in Chinatown to accompany the squash risotto I had planned on making for dinner. We had a whole roast duck for the two of us. Needless to say, we had too much. Seeing as Sunday was supposed to be a lazy Sunday, simply doing a few things around the house and running a couple of errands with my friend Jasmine, I planned on making dumplings with some of the leftover duck.
This was my second attempt at making dumplings – ever! The first time I used shrimps, mushrooms and scallions but I must have done something wrong because when I proceeded to cook them, the dumplings filled with water and just weren’t that tasty.
I was determined for this time to be different, I had a strategy:
One: make a test dumpling to check for taste, cooking time and overall holding power
Two: keep an egg yolk near just in case the filling doesn’t bind together
Three: keep some extra wrappers in case I tug too hard and the dough tears
At 11am, the sound system was turned on, the dumpling wrappers were thawed, my ingredients and tools laid out; I was ready to start making dumplings! I proceeded to mix my filling, bring my pot of water to a boil and carefully wrapped up my test dumpling. I plopped it into the boiling water and waited two minutes – as mentioned on the dumpling wrappers packaging. With a slotted spoon I took the dumpling out of the boiling water but noticed the edges of the dough still looked stiff, so I put it back in for another couple of minutes or so. I finally took it out of its bath and let it cool. The dough looked like it had perfectly sealed around the filling and there did not appear to be any water bubbles. The taste test came back positive: my filling was nicely bound together (no need for that extra yolk) and the dough was perfectly soft (a four minute cook time is ideal, as long as your filling doesn’t have any raw meat or seafood ingredients). I did add a bit of salt and pepper to the filling mixture but no other changes were made. I proceeded to wrap and boil more dumplings just as my phone rang. My friend Cammie wanted to drop off something for me before my trip, the book Julie and Julia which I haven’t read yet, nor have I seen the movie. So she stopped by with her husband, we chatted for a while over coffee and they left with a small care package. Just as they were leaving, my friend Laura calls and asked if she could stop by to pick up the extra cookie sheet she had lent me. While I wait for her to arrive, I continue with my dumpling making, sending a few more bundles into their boiling bath
Laura arrives, I put out a pot of tea and moments after, right on schedule, Jasmine knocks on the door. The three of us spend some time chatting and catching up. Mid-afternoon has rolled around and I still have a few more dumplings to finish up. Laura says goodbye and heads home with her cookie sheet and care package. I finish up the dumplings I had left to do and out the door I go, along with Jasmine to run our errands at 4pm on a Sunday afternoon.
At the end, I never managed to do all the things I had planned to do on this so-called lazy day. However, I did manage to make forty dumplings, spend a few hours catching up with friends, sending them home with their respective care packages. In any case, what’s the point of cooking if you can’t share it!
Duck and Zucchini Dumplings
- About one cup and a half of cooked duck, chopped
- About one cup of zucchini, shredded (using a cheese grater is easiest)
- About ¼ cup of scallions, chopped
- Salt and pepper to taste
- About 40 wonton wrappers (most grocery stores sells frozen packages, just remember to thaw them ahead of time)
- Egg wash (one egg whisked with one tbsp of water)
Combine the first three ingredients in a large bowl. Adjust seasoning with salt and pepper. Lay out a clean dish cloth on a cookie sheet and dampen another clean one to cover the dumpling wrappers so that they do not dry out.
Take one dumpling wrapper and place it in the palm of your hand. Spoon a small amount of the duck mixture into the center, squeezing the filling to make sure there aren’t any air bubbles. Dip the tip of your finger into the egg wash and moisten the dumpling wrappers around its filling. Gently wrap the dough around the filling making sure to push out any air bubbles. Seal the dough by pressing it tightly together. Proceed with the remainder of the filling and dumpling wrappers. Bring a large pot of water to boil and gently drop in the dumplings. You do not want to cook too many at a time, or else they may stick to each other. They need enough room to swim around. After about 4 minutes of cooking (only if you’re using a precooked filling as I have here), take them out with a slotted spoon and put them on the towel covered cookie sheet to absorb the extra water. Cover the dumpling with a damp cloth to ensure they do not dry out. If they’re still hot you can serve them right away with a dipping sauce of your choice. If you’re making them ahead, you can easily store them in a plastic container until ready to eat. To heat them up you can steam them or boil them again – just long enough to heat through. Or you can, as I suggested to my friends, heat up some broth of your choice, add an assortment of veggies to the broth, and right before serving drop in the dumplings to make an Asian style dumpling soup.