Did you know yellow wonton wrappers are made with eggs and are perfect for steaming, while white wonton wrappers are egg-free and slightly thicker, making them ideal for pan-fried dumplings? I didn’t either, until my friend recently taught me how to make two different types of dim sum: chicken and wood ear siu mai, and chicken and Chinese cabbage potstickers.
We started with the chicken and wood ear siu mai. The filling was made with minced chicken and rehydrated wood ear mushrooms, seasoned with light and dark soy sauce, oyster sauce, and a little sugar. Dried wood ear mushrooms are used because they have a more concentrated flavor than fresh ones. To prepare them, simply place the dried mushrooms in a bowl of boiling water, let them rehydrate for 20 minutes, and then dice to your desired consistency. The filling was placed into square yellow wonton wrappers. To shape the siu mai, we made an “O” with our hand, set the wrapper on top, and filled it. Then we gathered the edges, folding them in to create a flat bottom, while leaving the top of the filling visible. The siu mai were then steamed for 20 minutes.
Next came the chicken and Chinese cabbage potstickers. The filling was made with minced chicken, cabbage, ginger, garlic, oyster sauce, and soy sauce. To prevent the mixture from being watery, the cabbage was finely diced, salted to draw out the moisture, then rinsed and dried before mixing it in. This filling went into white wonton wrappers. We sealed them with a simple rice flour and water paste. To pleat them, the wrapper was folded in half, then pleated over itself until closed. They were cooked in a pan with sesame oil over medium heat for about 5 minutes, then topped with a cornstarch slurry and covered to steam. The result? Perfectly crisp yet tender potstickers.
Both types of dumplings were served with an easy dipping sauce made from light and dark soy sauce, oyster sauce, chili oil, black vinegar, sesame seeds, ginger, and garlic. The perfect cozy Sunday night dinner to beat the rain!
A Few More Fun Facts:
For vegetarian fillings, choose vegetables that aren’t too water-heavy, like cabbage, carrots, mushrooms, or green onions.
Extra dumplings? Freeze them uncooked in an airtight container, then steam, pan fry, or add straight into soups when ready to eat.
The difference between light and dark soy sauce: dark soy is sweeter and darker in color, while light soy is saltier and more commonly used for its umami flavor. Together, they balance salty and sweet notes in a dish.
A vegan alternative to oyster sauce is mushroom sauce. It doesn’t taste exactly the same but offers a similar depth of flavor.
Keep wonton wrappers covered with a paper towel or tea towel while working, as they dry out quickly.
To make a cornstarch slurry for potstickers, combine 1 tablespoon cornstarch with 6 tablespoons water. This helps create a crispy crust even as the dumplings steam.
Very clearly described. Any questions I had were clarified by the pictures. Thank you.