Chicken Celery Scallion and Cilantro Dumplings
Yummmmm… dumplings. So comforting, so many flavors and textures. Most Asian restaurants offer some sort of dumplings, some better than others, but I always feel that New York City has the best offerings. From Dumpling Man in the East Village to Dim Sum A-Go Go in Chinatown, my mouth just dances from the salty, meaty, crispy goodness. After reading issues of Lucky Peach and past issues of Bon Appetit, I finally got the bug to make my own. The process was actually much easier than I thought (once I figured out how to get my dumping ‘crimps’ just right,) it just took some time and patience. The essential way to get the crimp right is to make sure you don’t use too much filling. In my case, I had to use pre-made wonton wrappers (trimmed to a circle shape with a biscuit cutter,) I used 1 tsp of filling for each. I started with the filling–made it up mostly with what I had on hand. I’d encourage you to experiment. The key is that your …