GOT YOUR TICKET? GET READY FOR CLASS!

We’re so excited to bring Mei Mei into your home, at least virtually. In order for you to get maximum enjoyment out of class time and some insanely delicious dumplings, please complete these 3 easy steps ahead of your scheduled class time.

1. GET YOUR EQUIPMENT READY

2. BUY DUMPLING WRAPPERS OR MAKE YOUR OWN FROM SCRATCH

3. PREP YOUR DUMPLING FILLING

   BONUS: MAKE DIPPING SAUCE! (OPTIONAL)

Want to skip the prep? Order one of our dumpling kits complete with pre-made wrappers, filling, and dipping sauce directly from Mei Mei online. For public classes, kits are available for local pickup only.

2 - BUY WRAPPERS OR MAKE YOUR OWN

Option A: Buy circular wrappers

Dumpling wrappers are easy to find at Asian grocery stores in the fridge or freezer section. Our favorite is “Northern Style” wrappers, which are thicker and most similar to homemade wrappers - but anything goes! We recommend 1 pack per person.

If you buy square dumpling wrappers, use a cookie cutter to make perfectly round discs.

Option B: Make your wrappers from scratch

Here’s an easy recipe for Hot Water Dough. One batch makes 25 - 30 circular wrappers, so double the recipe if you really want to get the party started.

Ingredients:

• 2 cups all-purpose flour

• 1/4 tsp salt

• 3/4 cup hot water brought to boil

Instructions

1. Combine flour and salt in a medium-sized bowl and add hot water in a steady stream, stirring with a wooden spoon until the dough forms a ball (it should look shaggy and clumpy).

   1. Making gluten-free wrappers? Substitute the flour with Cup4Cup or a similar gluten-free flour 1:1. Note that you may need to add a little more water to your dough.

2. Transfer the dough ball to a lightly floured surface and knead until the dough is smooth and elastic, about 3-5 minutes. 

3. Return the dough to the bowl, cover with a damp towel and let rest at room temperature for about 1 hour. Alternatively, this can be made in advance and refrigerated for later use, just be sure to tightly wrap the dough in lightly oiled plastic wrap. It should keep for a day or two and should be brought up to room temp before use.

4. When you’re ready to use your dough, roll it out on a floured surface to about a 3mm thickness. Use a cookie cutter or pint glass to get perfectly round disks. Cover your wrappers with plastic wrap so they don’t dry out before class.

More of a visual learner? Watch our Hot Water Dough Video Tutorial!

3. PREPARE YOUR DUMPLING FILLING

Below are the ingredients you’ll need for our signature dumplings. One batch makes 25 - 30 dumplings. Double the recipe if you’re feeding a crowd or would like some leftovers to freeze. Use your preferred protein and veggies with this flexible recipe!

Alternatively, use leftovers! Mince that roasted chicken, amp up those mashed potatoes – just make sure your filling of choice isn’t too watery and that it has some fat content for a juicy dumpling.

Mei Mei’s Signature Dumpling Filling

• .5 lb ground protein (we recommend pork or tofu, but beef and chicken work well!)

• 1 cup finely chopped veggies (cabbage, hearty greens, carrots, mushrooms (mix & match, whatever you got works!)

• 1 egg

• 1 tbsp garlic, minced (optional)

• 1 tbsp ginger, minced (optional)

• 1-2 scallions, finely chopped (optional)

• 2 tbsp soy sauce

• 2 tbsp sesame oil (optional)

• 1 tsp red chili pepper (optional)

• Salt to taste

Mix everything together and refrigerate. Note that you should not cook this filling, it will go into the dumplings as-is. If you’re missing any of the optional ingredients, add a little extra salt!

ALL SET! WE’LL SEE YOU IN CLASS!

BONUS: MAKE DIPPING SAUCE

Consider this basic dumpling sauce a starting point for the sauce of your dreams. Elaine (aka. Mother of Mei Mei), who eats a low-sodium diet, leaves out the soy sauce in favor of some water and a pinch of sugar. If you have very fatty, meaty dumplings, try increasing the amount of black vinegar. If you like it spicy, add in more chili sauce or sriracha or the hot sauce of your choice.

SOY-VINEGAR DIPPING SAUCE

• 1⁄2 cup (120 g) soy sauce (substitute tamari if gluten-free)

• 1⁄3 cup (80 g) black vinegar (substitute rice vinegar if unavailable or if gluten-free)

• 1⁄4 cup (15 g) chopped scallions

• 1 clove garlic, smashed

• 1 tsp (5 g) chili sauce or hot sauce

• 1 tsp (4 g) toasted sesame oil

Whisk all the ingredients together in a bowl. Store in an airtight container in the refrigerator for up to two weeks. Makes 1 cup.

COOKING & STORING YOUR DUMPLINGS

Your instructor will cover this in class but here are complete cooking and storing instructions for you to reference whenever you throw your own dumpling party!

Below you’ll find our top 3 favorite ways to cook dumplings. Just remember that the internal temperature of your dumplings should read 165°-175°F. Higher temperatures are fine too, just make sure to remove the dumplings before they overcook. No thermometer? No problem! Just cut a cooked dumpling open and test for doneness.

PAN-SEARING

1. Add 1 tablespoon of neutral cooking oil to a pan over medium heat. You want the oil to coat the bottom of the pan without any pooling. Heat until the oil is shimmering but not smoking. 

2. Place your dumplings in the pan so they are not touching and turn your heat down to medium-low.

3. Turn the heat to medium-low and grab the lid to your pan and about ¼ cup of water. Shielding yourself with the lid, pour the water into the hot pan – it will steam and sizzle, so be careful there isn’t too much oil in the pan to spatter all over the place.

4. Place the lid down over the pan so the steam cooks the top of the dumplings and let simmer for 6-8 minutes (10-12 minutes if cooking raw dumplings from frozen).

5. Check periodically to see if there is still water in the pan.

6. Uncover the dumplings and let the rest of the water evaporate and the bottoms crisp to a light golden brown.

7. Serve with your favorite sauce and enjoy!

STEAMING

1. Pour about 2 cups of water into your pan of choice. There should be about ¾” of water in the bottom.

2. Bring your water to a boil.

3. Grease or line your bamboo steamer basket with parchment paper, cabbage leaves, so the dumplings don’t stick.

4. Carefully place the bamboo steamer into or on top of the pan. Bamboo steamers come in all sizes, so as long as the holes on the bottom of the basket don't droop over your pot you’re good to go.)

5. Remove the lid and check the temperature of the dumplings. If you have more than one layer of steamer baskets, temp the top basket. 

BOILING

1. Fill a small stock pot ¾ of the way with water.

2. Add salt to taste and a tablespoon of neutral cooking oil to the water.

3. Place the pot on stove and bring to boil.

4. Add your dumplings and boil them until they float - usually 2-3 minutes if freshly made or 4-6 minutes if frozen.

5. Test a dumpling to make sure it’s completely cooked through.

6. Strain and serve with your favorite sauce!

STORING

You can store cooked dumplings in your refrigerator for up to 2 days. If you would like to save raw or cooked dumplings for later, we recommend freezing them. They will keep frozen for 2-3 months.

To freeze your raw or cooked dumplings:

1. Place the dumplings onto a baking tray that’s been oiled or covered with parchment paper.

2. Make sure the dumplings aren’t touching so they don’t stick together.

3. Stick the baking sheet in the freezer until the dumplings are frozen solid (2-3 hours minimum)

4. Pack the frozen dumplings in a Ziploc bag or other storage container.