Yield: Yields about 48 dumplings
The delicately flavored mushroom, celery, and bok choy filling is well-suited to the steam-cooking method, which produces tender dumplings known as cheng jiao in Mandarin.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
To freeze uncooked dumplings, arrange them in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer to a sealed plastic container, with parchment or waxed paper separating the layers. You don’t need to defrost the dumplings before cooking: just cook them a few minutes longer than usual.
If you don’t have a bamboo steamer, you can steam the dumplings on a greased, heatproof plate. Set the plate over a steam rack in the wok or a large pot. Be sure there’s enough space around the edge of the plate to allow the steam to rise and circulate freely.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
At the beautiful Antica Corte Pallavicina in Italy, host Pete Evans meets the master of culatello, Massimo Spigaroli, and Parma’s popular third-generation chef, Marco Parizzi. Moveable Feast with Fine Cooking…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?