Try homemade Asian-style dumplings simmered in a simple chive-infused broth (as pictured here). Or steam them and serve with soy sauce, chile-garlic sauce and/or rice vinegar on the side for dipping. Dumplings can be filled with a wide range of ingredients. Traditional combinations include ground pork seasoned with scallions and ginger or chopped shrimp, minced cabbage and a little sesame oil. But any filling will work.
You’ll need a clean, dry work surface, a baking sheet lightly dusted with flour and a small bowl of water. To make small dumplings, start with a few wonton wrappers at a time. Cut the wonton wrappers in half on the diagonal. (Cover the remaining wrappers with a clean kitchen towel to prevent them from drying out.)
Lay 6 wrapper halves on the work surface. Spoon about 1/2 teaspoon of filling in the middle of each.
Moisten a fingertip and run it along the edges of the wrapper.
Fold the wonton in half to contain the filling, forming a smaller triangle.
Press the edges to seal.
Pinch the 2 farthest ends together, making a tortellini-like shape.
Place the dumpling on the prepared baking sheet; keep covered with a damp paper towel until ready to cook. Repeat with the remaining wrappers and filling. (If you want to make larger dumplings, you don’t need to cut the wrappers in half. Just place the filling on one half of the wrapper, moisten the edges of the wrapper, fold it closed and press the edges to seal—no need to fold the dumpling into a tortellini shape as described in Step 6.)