The Simple Step To Prevent Boiled Dumplings From Exploding

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Anyone who has made homemade dumplings knows that there is quite a bit of technique in wrapping the filling in dough, especially if a certain shape is sought. In her cookbook "Dumplings All Day Wong," Lee Anne Wong describes how to manipulate homemade dumpling dough to create the cup-shaped fold, multi-pleat fold, or parcel fold in a way that any chef or grandma would be proud of. 

Not folding a dumpling properly is just one of several common mistakes when making dumplings. Another is not seasoning the filling enough, according to Bon Appétit. If the filling is lacking flavor, the finished dumpling is at risk of being bland because the dough hinders the taste of the filling. Speaking of dough, James Beard Award-winning author Kristina Cho told Tasting Table that as tempting as it is to buy premade dough or wonton wrappers, having homemade dough is really what takes a dumpling to the next level. 

Once the homemade dough is stuffed with a savory filling, such as ground beef with ginger, peppercorns, and vegetables, the dumplings can either be fried, boiled, or steamed. If boiling is the plan, make sure the dumplings are assembled properly so when they cook in the pot of boiling water, you don't end up with a mess.

Fold and seal carefully

Even when you think you have a dumpling sealed tight to keep the pork and chives or whatever else you've chosen to fill in the dough casing, sometimes it still explodes as it is boiled. If that's the case, you may have left some air around the filling, causing the whole dumpling to fall apart in the pot, according to Bon Appétit. The trick is to make sure as much air that can be removed from the dumpling has been released. As you work to fold the dough around the filling, use your finger to push out any air that might be around the stuffing.

One tool that can be used to help fold the dumpling (as well as eat them) are chopsticks. Miss Vickie prefers to use a fork to create a tight seal on the dumplings' edges. In addition to making sure air has been eliminated from the folded dumpling, working to ensure that the filling and liquid stay away from the edge is also critical, or the risk of having an exploding dumpling is increased. And no one wants to have to scoop the bits of an exploded dumpling out of a pan when you really just want to be dipping it into soy sauce before plopping it in your mouth to delight your taste buds.