Dumplings are the crowning glory of any party spread. Invite your guests to help make them or just serve up a platter and watch them disappear.
It’s traditional to ring in a new year with platters full of dumplings, bowls of rich broth, and crispy crab rangoon, but a dumpling party is a tasty treat at any time of the year. While in previous years we may have gone out to one of our favorite spots in the city and enjoyed dim sum amongst friends, we are taking a bit of a different approach this year. So crack open your dumpling maker and heat up the frying oil, because we are making the dumplings ourselves!(Well, we might order some to be delivered…)
When your hands start to cramp from crimping shumai, switch to prepping our recipe for simple spicy rice balls— and don’t forget to whip up a big batch of mu shu mushrooms to add some veg on your plates.
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1 of 11Leigh Beisch
Spicy Rice Balls
Often known as porcupine balls, these dumplings aren’t common on dim sum carts, but their intense flavor and easy preparation made them a hit in our test kitchen. Prep and Cook Time: 40 minutes, plus 2 hours of soaking time for rice.
2 of 11Dan Goldberg
Rice Noodles with Chicken and Vegetables
Chinese black (Chinkiang) vinegar and Sriracha hot sauce may be used to season each bowl to taste. If you can’t find the Kikkoman Memmi noodle soup base, substitute 2 tablespoons soy sauce, 2 teaspoons Chinese black (Chinkiang) or rice vinegar, 1 teaspoon sugar, and 1/2 teaspoon Asian fish sauce.
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3 of 11Thomas J. Story
Asian Duck Wraps with Hoisin Dipping Sauce
Duck breasts vary in size. Buy by weight, and you’ll have the right amount. If they’re quite large, increase the baking time slightly. Moo shu pancakes are, essentially, verythin pancakes made of flour, water, and sesame oil that make the perfect casing for these wraps.
4 of 11Thomas J. Story
Mu Shu Mushroom
Mu shu pork is said to have its origins in northern China. In this version, we eliminate the pork and add wild mushrooms. Wood-ear mushrooms are a more traditional ingredient but are optional. Look for mu shu pancakes at Asian markets. Feel free to substitute 6-inch flour tortillas.
5 of 11Iain Bagwell
Chinese Green Garlic Pancakes
Using green garlic instead of the classic green onions makes these savory flatbreads especially aromatic. They’re traditionally served as part of a dim sum spread; we also like them as appetizers or to eat with a saucy stir-fry.
6 of 11Leigh Beisch
Mushroom Potstickers
Instead of the traditional ground pork, these potstickers are stuffed with finely chopped mushrooms, giving them a rich, earthy flavor. You can find dried maitake and wood ear mushrooms in most Asian markets. Make sure to use gyoza wrappers, which are round, instead of square like won ton wrappers.
7 of 11Courtesy of Din Tai Fung
Din Tai Fung
If you’re lucky enough to be in Los Angeles this time of year, head to Din Tai Fung to pick up as many orders of soup dumplings as possible. Dubbed the best in L.A. for years now, they have multiple locations across the city available for pick-up.
8 of 11Annabelle Breakey
Chicken and Shrimp Dumplings in Green Onion-Shiitake Broth
This recipe makes one large dumpling per diner. Which tastes just as good as many smaller ones, but it’s faster to make and serves a more dramatic look.
9 of 11Leigh Beisch
Pork and Shrimp Dumplings (Shu Mai)
Shu mai typically have flattened pleats, but you can also leave them unflattened if you want a star shape. These ones come together in under an hour and are bursting with flavor.
10 of 11Annabelle Breakey
Crab Rangoons
Packed with fresh crab, these indulgent appetizers are a step up from the rangoons (deep-fried dumplings) often sold at Chinese restaurants. They can be made ahead and frozen, then cooked when guests arrive. Set out several dipping sauces, as everyone seems to have a favorite.
11 of 11James Carrier
Debbie’s Dumplings
Don’t eat pork? Try a filling made up of ground turkey and mushrooms. These are super easy to freeze and throw into some broth for an easy dumpling soup mid-winter.
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