Growing up in a Taiwanese-American household, boiled dumplings were a favorite staple food. My brothers and I loved helping our mom make the filling and wrap the dumplings, and felt a sense of pride that we’d had a hand in creating a family meal. Dumplings are traditionally eaten during Lunar New Year celebrations because they are shaped like little purses, a symbol of good fortune for the coming year. When wrapping new year dumplings, families hide a coin in one dumpling and a date in another. After the dumplings are cooked and served, the person who gets the coin in his or her dumpling is said to receive wealth in the new year, and the person who gets the date is said to be blessed with a new child in his or her family.
Peanuts have also been used in place of dates; try almonds for kids who have peanut allergies.
What you need:
makes about 40 dumplings
½ lb ground pork
¼ lb cabbage or bok choy, finely chopped
2 cloves garlic, minced
¼ cup soy sauce
¼ cup vegetable oil
¼ tsp sesame oil
1 egg, beaten
1 tsp salt
½ tsp black pepper
1 pkg dumpling skins (circular)
bowl of lukewarm water
1 small coin (dimes or pennies work best), preferably new from the bank!
1 date
You can usually find dumpling skins (sometimes called gyoza wrappers) in the produce section of your local grocery store. If not, try an Asian food store, where they may be frozen.
What you do:
1. Combine all ingredients (except dumpling skins and water) in a large bowl until completely mixed.
2. If your dumpling skins are frozen, wrap them in a damp towel and microwave for 30 seconds. Keep covered while wrapping so they don’t dry out.
3. Wrap dumplings:
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Place 1 dumpling skin in your palm and put about ½ Tbsp of filling in the middle.
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Dip a finger in the water and trace a circle around the outer edge of the dumpling skin. Not too wet!
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Fold the skin in half around the filling and pinch the edges to create a seal.
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Crimp the edges to create a purse-like shape (see photo).
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Repeat until you’ve used all the skins or all the filling.
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Don’t forget to hide the coin in one dumpling and the date in another!
4. Fill a large stockpot halfway with water and bring to a boil.
5. Put dumplings in boiling water (about 15-20 at a time). Bring to boil again, then pour ½ cup cold water in. Repeat.
6. Upon third boil, if dumplings are floating, they’re done!
7. Serve with soy sauce for dipping.
While your family enjoys their dumplings, encourage your kids to cut theirs in half before eating, so they can find the treasure safely.
