Yield: Yields about thirty-six 3-inch dumplings.
Chinese delis sell roasted ducks with glossy, crisp skin and succulent meat, which in these dumplings gets paired with meaty dried shiitakes and crunchy water chestnuts. Half a roast chicken, especially the thighs and legs, makes a fine substitute for the duck.
Web extra: Watch Thy Tran’s step-by-step demonstration of how to make the dumplings.
Knead the dough for 5 minutes to form a smooth, firm, elastic ball. (If you began the dough in a bowl, lightly dust a clean, dry surface with flour before kneading.) The dough should not be sticky and should bounce back when pressed with a fingertip. Divide in half with a bench knife and roll into two 6-inch logs. Sprinkle each log evenly with flour, cover with a clean kitchen towel, and let rest for at least 30 minutes at room temperature before rolling and filling.
In a 12-inch skillet, bring 2 Tbs. of water and the sugar to a boil over high heat. Add the spinach and cook, stirring, until wilted, 30 seconds to 1 minute. Squeeze the excess water from the spinach and transfer to a cutting board to cool. Chop finely.
Stir the spinach, water chestnuts, scallions, ginger, soy sauce, cornstarch, and 1/4 tsp. black pepper into the duck and mushrooms. Transfer to a bowl and let cool.
Using a small rolling pin, roll a piece of dough into a thin 3-inch circle; with the dough in one hand and the pin in the other, roll from the edges toward the center as you rotate the dough. This rolling technique helps create a round with thin edges and a thicker center.
Repeat with the remaining wrappers and filling. As you work, arrange the filled dumplings in a single layer without touching on large plates, so they don’t stick together.
Make Ahead Tips
The dough can be covered with plastic and refrigerated for up to 8 hours. If refrigerated, return to room temperature before rolling. The filling can also be made up to 3 days ahead and refrigerated. Filled, shaped dumplings may be covered and refrigerated for up to 4 hours or frozen for up to three months. To freeze, arrange just-formed dumplings in a single layer on lightly floured baking sheets and freeze for at least four hours. Once they are frozen through, tranfer the dumplings to freezer storage bags. The dumplings can be boiled or pan-fried directly from the freezer; simply increase the cooking time by three to four minutes.
If you have helpers, set up an assembly line and roll out each wrapper, then pass it along to the next person to fill. If you’re filling all the dumplings yourself, it’s best to roll out several wrappers, and keep them covered with a kitchen towel as you fill them, to prevent them from drying out.
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Awesome! My husband and I made these together one night and they were fantastic. We threw the leftovers that we hadn't cooked in the freezer and pulled them out over 6 months later and they were STILL amazing!
I am very interested in trying this on Saturday. I'm filling mine with 5 spice tempeh and mushrooms. I'll dip them in a miso ginger tamari sauce.
Exellent!! Everybody loved these!! Very easy to make, I used roasted chicken instead of the duck, cant wait to try the other recipe!! Definitely will be making these agian.
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