I've posted about variations of Asian dumplings before; (Vegetable Potstickers Here, and Meat Dumplings Here.)
And although I only make them a few times a year, it becomes easier (and the process faster) each time. If you have never made them and have a desire to do so, I urge you to try ~ they are not difficult, just a little time consuming at first. And it doesn't matter if your first efforts aren't perfect specimens, they still are delicious!
As you can see by the images here, I haven't mastered the skill of making perfectly formed, uniform hand shaped dumplings ~ but it doesn't matter; they disappear quickly.
For the filling this time I used the food processor to finely chop skinless, boneless chicken thighs. Instead of spinach, or chard for the greens, I had a bag of frozen collard greens, which I thawed, squeezed the excess moisture out, then chopped ~ the rest of the ingredients and recipe can be found on the links I posted in the opening remarks.
Most recipes make a couple of dozen dumplings, so on the day that I make them we enjoy a few, freshly made, and I freeze the remainder on a (wax paper or parchment lined) baking sheet until solid, then divide them into portions 6 to 8 dumplings per freezer bag/container, and put them back into the freezer.
The good news is you don't have to thaw them before cooking (in fact, if frozen they should not be thawed before cooking ~ lest they lose their shape and texture, or worse-- they may fall apart.)
The raw dumplings (fresh or frozen) can be made into potstickers, or boiled dumplings ~ I like to serve the boiled dumplings with a spicy sauce (for example Sriacha or Sambal Oelek), alternately boiled in broth and served as soup.
A faster way~ Don't want to bother with making your own dough? Here is how to make dumplings using store-bought wonton wrappers.
If you'd like to learn more about the recipes, please refer to my links above (in the opening sentence. )
Thank you for stopping by today, I'd love to hear your thoughts and comments.