From potstickers to pierogi, gyoza to kreplach, food is so much more fun when it's wrapped up in a tidy little package. Here, we're looking for filled varieties only: steam, simmer, or fry them up crisp -- just be sure to fill us in on all the technique along the way!
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Yogurt (we used whole milk Greek Fage), ground lamb, tomato sauce, onion, scallion, wonton wrapper, garlic, white vinegar, and a cadre of spices: garlic powder, paprika, dried mint, coriander. Mm.
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Look at us, all mise-en-placed!
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Right this way, onions. (No Amanda this week -- she's still in Rockville, Md. for the launch of Whole Foods Market Cooking -- but as you'll see later, Merrill has other friends around to lend a hand -- or four.)
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Some lovely local ground lamb joins the pan. Katie Morford says to break it up like taco meat, so we do.
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Next up -- tomato sauce (looking very Bolognese-y, right?).
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A shower of spices -- this is where it veers away from the Bolognese archetype.
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A mountain of scallions destined for filling.
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Merrill tackles the heap, cutting them into 3-inch lengths to get them ready for the food processor.
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Scallions, prepare to meet your maker.
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Keep a distance when you remove the lid -- otherwise you'll look like you've been watching The Age of Innocence instead of making dumplings.
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The paste gets cooked briefly to tame the scallions' bite.
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Another shower of salt and spice (red pepper flakes, to be exact).
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Yogurt sauce -- just add garlic powder, salt and dried mint. Stir. Done. (Katie Morford actually has you keep the mint separate to sprinkle on at the end -- your call.)
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Jennifer jumps in to help Merrill with dumpling assembly.
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Using store-bought wonton wrappers helps speed up the process.
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Jennifer recruits Amanda's daughter Addie -- the more the merrier!
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Now, we'll let Addie show you how to make a dumpling. First, wet the edges with a little water so they'll seal.
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With your blob of filling in place, grab the far corner.
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Fold toward you.
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Seal the corner first.
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Then seal the whole dumpling by pressing along the edge.
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Bring the two far corners together, and pinch!
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Like folded dinner party napkins, ready to sink into a hot bath.
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As they cook, they'll bob to the surface.
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Fish them out with a slotted spoon and drain them briefly on a paper towel-lined plate.