To do: Make pot stickers as a family
Time: 30 minutes
Materials: Ingredients below + Book

Let’s sample some dumplings from China! Steamed or fried dumplings have many names, but one thing is for sure: they are perfectly sized for children’s hands and appetites! Dumplings have infinite filler variations as well, so use what you know your child will like and make some potstickers at home.

If you don’t have time to try out the recipe below, read this book from the “World Snacks” series by Amy Wilson Sanger: Yum Yum Dim Sum!

Here’s how to make vegetable dumplings at home. We have some recommended ingredients, but feel free to try your own mixture of vegetables that your family enjoys:

1 package round dumpling skins, sometimes called gyoza
1 red onion, sliced
1 tablespoon minced ginger
1 cup shredded white cabbage
1 cup chopped chives
1 cup shredded carrots
1 cup sliced mushrooms (shiitake)
1/4 cup chopped cilantro
1 teaspoon sesame oil

The first part of this recipe is for the adult to help with, as you’ll need to saute ingredients over heat. Start by adding a little oil to your pan or wok and saute onions and ginger.

Add the mushrooms, stirring, then add cabbage, carrots, and chives. Season with salt and pepper. Cook until the mixture is soft, then place in a colander over the sink to drain. When cooled, add sesame oil and cilantro.

Now it’s your child’s turn! Place the gyoza skins and vegetable mixture on a table where your child can reach. Instruct your child to take one spoonful of filling and place in the center of one skin. Bring the sides together, keeping the bottom flat, and pinch the skin together all along the top to make a seam.

This pinching motion is great fine motor control building for your child! They are learning hand-eye coordination and muscle control, all while preparing little dumplings for the family to enjoy.

Lastly, the adult can help to fry the dumplings. Coat the bottom of a hot non-stick pan with oil. Place the dumplings in the pan. Let the bottoms cook enough to get brown, then add 1/4 cup water and cover the pan immediately. The dumplings will steam, then once the water has completely evaporated, let the dumplings brown again to your desired crispiness.

Serve with soy sauce and white wine vinegar!

Recipe adapted from Food Network.

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