How to make it

  • Make the filling: In a large bowl, mix together all the filling ingredients. Set aside.
  • Keep the extra wrappers covered with a slightly damp towel until ready to use, to prevent them from drying out. Fill a ramekin or small bowl of water and have it next to you; this will be for sealing the dumplings. Take a wrapper and place one heaping teaspoon of filling in the middle. Be careful not to put too much, or else it’ll leak out during the folding process. Dip your finger in the water and moisten the edges all around. Take the dumpling in your hand and fold the wrapper in half. With your right thumb and index finger, pinch the edges of the wrapper tightly together to seal. Lay the finished dumpling on a plate. Keep the finished dumplings covered with a slightly damp towel while you repeat the process with the remaining dumplings.
  • Pan-fry: Make sure to use a large, flat-bottomed nonstick skillet and have a lid ready. Heat the skillet over medium-high heat until a bead of water sizzles and evaporates on contact. Add the oil and swirl to fully coat the bottom. (Don’t skimp on the oil; the amount is integral for the pan-fried dumplings to develop their signature brown and crispy bottoms and not become glued to the pan.) Working in batches, line the dumplings in the pan, smooth side down. Cook for 2-3 minutes until the smooth side starts to brown. Lower the heat to medium. Carefully add about 1/4 cup of water to the pan and immediately cover with a lid to contain the spitting oil. Reduce to simmer and allow the dumplings to steam for 10 minutes. Remove the lid, and loosen the dumplings with a spatula. They should be golden brown on the bottom. Turn off the heat.
  • for kabocha sauce: Combine all ingredients in a small saucepan and gently bring to simmer. Keep warm.
  • To plate:
  • Place spoonfuls of sauce on each serving plate and place dumplings on top (leave whole or cut in half as in photo). Garnish with black sesame seeds, sprouts and garlic chili sauce.

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