Miya's Kitchen: Dumpling Notes

By Miya Kusumoto | February 27, 2017
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Dumpling Filling
Fresh, local ingredients for a delicious final product.

As I blast Hall and Oates “You Make my Dreams,” dancing alone in my kitchen while rolling out dumpling wrappers, I cannot help but think “I LOVE weekends.” I know, I know, it’s ridiculous for me to even say that about something that is universally loved but be proud of what you love, right?!

Not only are weekends a wonderful opportunity to prolong the lay in bed drinking coffee routine but they also give me ample time for the obscure projects I don’t have time for during the week…. like attempting to make dumplings from scratch for the first time ever.

I’ve had this deep-rooted obsession with dumplings for as long as I can remember. I think the first food I actually learned how to prepare myself were the frozen dumplings that come in the giant bag with the panda from Costco. Look how far I’ve come (not far because if you put those dumplings in front of me, it would take a lot of self-control on my part not to gobble down half the plate)!

This was absolutely a Miya’s Test Kitchen type of project and I had very low expectations going in but it actually turned out a lot better than I anticipated. Making the dumpling wrappers was so simple– combine flour and water and mix until it forms a dough, knead for 5 minutes, and then roll out your wrappers. Easy Peasy. The filling and the cooking were all pretty straightforward as well. My only caveat: while each piece individually is basic in technique and ingredients, this was a time consuming process because I am a true dumpling-stuffing neophyte.

While the dumplings turned out pretty good, the All Star award goes to the grapefruit dipping sauce. I am predicting that this will be the sauce that will be slathered on everything for the next few weeks – salmon, salad, chicken, and tofu. Yum, please!

Article from Edible Northeast Florida at http://ediblenortheastflorida.ediblecommunities.com/recipes/miyas-kitchen-dumpling-notes
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