Cooking

No need to thaw if cooking from frozen.

“No need to thaw if cooking from frozen.”

If using store-bought wrappers, the wrappers may be smaller than homemade.

Serve the dumplings immediately, with a combination of rice vinegar and soy sauce (mixed to

“Serve the dumplings immediately, with a combination of rice vinegar and soy sauce (mixed to taste) for dipping.”

Add 1 tablespoon oil, place 10 to 12 dumplings in the pan, add ¼ cup water, cover the pan and steam-fry the dumplings, untouched, 8 to 9 minutes, until the bottoms are golden brown and the skins are slightly puffed up.

“Add 1 tablespoon oil, place 10 to 12 dumplings in the pan, add ¼ cup water, cover the pan and steam-fry the dumplings, untouched, 8 to 9 minutes, until the bottoms are golden brown and the skins are slightly puffed up.”

Remove and repeat with more oil, water and dumplings, wiping out the pan between batches as needed if the oil is becoming too dark.

“Remove and repeat with more oil, water and dumplings, wiping out the pan between batches as needed if the oil is becoming too dark.”

When they’re firm, you can transfer them to a zip-top freezer bag and freeze for up to 3 months.

“When they’re firm, you can transfer them to a zip-top freezer bag and freeze for up to 3 months.”

Place each formed dumpling on a flour-dusted plate or tray and repeat with remaining wrappers and filling, keeping them draped with a sheet of plastic wrap to prevent them from drying out.

“Place each formed dumpling on a flour-dusted plate or tray and repeat with remaining wrappers and filling, keeping them draped with a sheet of plastic wrap to prevent them from drying out.”

To cook the dumplings: Heat a medium lidded skillet on medium-low.

“To cook the dumplings: Heat a medium lidded skillet on medium-low.”

Arrange them in a single layer on a large plate or tray, cover with plastic wrap and freeze for about 1 hour.

“Arrange them in a single layer on a large plate or tray, cover with plastic wrap and freeze for about 1 hour.”

There is no right or wrong way to pleat a dumpling.

You should have about 56 pieces of dough.

“You should have about 56 pieces of dough.”

If needed, dust the dough with a generous amount of flour and toss to coat.

To roll the wrappers, working with one piece at a time, press the dough down onto the work surface using the palm of your hand, then press into a 1- to 2-inch circle.

“To roll the wrappers, working with one piece at a time, press the dough down onto the work surface using the palm of your hand, then press into a 1- to 2-inch circle.”

Spoon a rounded tablespoon of the filling into the center and fold the dumpling in half (you should have about ¼ inch of space surrounding the filling at the edge of the wrapper).

“Spoon a rounded tablespoon of the filling into the center and fold the dumpling in half (you should have about ¼ inch of space surrounding the filling at the edge of the wrapper).”

Using a wooden dowel, start at the edge of the dough and roll to the center and back out.

“Using a wooden dowel, start at the edge of the dough and roll to the center and back out.”

Using your fingertips, make pleats to seal the filling inside the dough.

“Using your fingertips, make pleats to seal the filling inside the dough.”

Roll each piece into a log about 14 inches long and then cut each into 1-inch lengths.

“Roll each piece into a log about 14 inches long and then cut each into 1-inch lengths.”

Making your own dumpling wrappers requires a bit of practice — and a wooden dowel, a small, thin rolling pin that provides you with better control when rolling the wrappers.

“Making your own dumpling wrappers requires a bit of practice — and a wooden dowel, a small, thin rolling pin that provides you with better control when rolling the wrappers.”

Keep the dough in the bowl and use your hands to knead it until all of the shaggy pieces of dough come together.

“Keep the dough in the bowl and use your hands to knead it until all of the shaggy pieces of dough come together.”

Wrap the dough with plastic wrap and let it rest at room temperature for at least 4 hours or overnight.

“Wrap the dough with plastic wrap and let it rest at room temperature for at least 4 hours or overnight.”