Before I learned how to stir an egg or boil dry pasta, I would fold balls under my mother’s watchful eye. In many Asian homes, making balls is a ritual, a meditation, and often a multigenerational family affair. Homemade dumplings are one of the easiest foods to make, but they can intimidate even the safest home cooks. And I understand the reluctance. With the constant onslaught of perfectly formed dough balls on social media, we question our ability to replicate these beautiful chunks.
But I’m here to offer you this cliché but essential advice: when balls are made, practice makes it perfect (or almost perfect). Your first attempts at forming balls can leave you discouraged. They’ll probably be a little ugly, maybe they still can’t be Instagrammables. Leave the phone and persist. Fold, wrinkle, fold and repeat. One time and another. I’ve had decades of practice and yet some days, if I don’t do them for a while or if I don’t feel the atmosphere, I can still make mediocre-looking dough balls. But the advantage? Light balls, like imperfect vegetables, can still taste delicious, and these tips, which I wrote in my new book In Asia, with love, will help you get there:
1. Season the filling well
Whatever you choose for the filling, season it well. If it tastes mild before filling it in the wrapper, it will be even more insipid like a ball, as the wraps will slightly silence the flavor. Depending on what your filling is and if you don’t want to taste it raw, you can do a “spot test” and cook a spoonful of filling to test the seasoning.
2. Then be sure to dry it
Make sure the filling is not too wet, as excessive moisture will increase the chances of the wrap breaking. Remove as much liquid as possible from the vegetables before adding to the mixture. For vegetables like spinach, kale or bok choy, blanch them first, then press them with your hands. If you find that the filling has too much liquid, I recommend draining the whole mixture in a colander. Another trick I learned from my mom is to add a teaspoon of cornstarch or breadcrumbs to help absorb the liquid.
3. Don’t be afraid to experiment with fillings
I like to experiment with mushroom fillings, trying different vegetables and flavors that are not specifically Asian. Almost anything can be turned into a ballot. For example, my “leftover food ball” with zero waste is filled with toasted vegetables, beans, herbs, spices, and other foods found in the fridge filling.
This spring filling includes peas, chives and ricotta (which helps put it together!).
4. Keep it together
Fillings that “break” can make folding the ballot even more complicated. Finely chop the filling ingredients or even beat them quickly in the blender or food processor to make it easier to handle the mixture. If you have a filling that feels too sparse, as if it can’t stand it (a simple trick is to squeeze the filling in your hands to see if it stays together), add something that “binds” it, like bean puree, mashed potatoes or a soft, creamy cheese like ricotta. This will make the filling easier to “hold” in place when you fold them.
5. Less is more
Excessive filling of the balls can make the folding process cumbersome. If you’re not new to making balls, less is more and will give you more control over your folding – start with 1-2 teaspoons of filling and move on; once you feel more comfortable with the process, you will be able to handle more filling, for example, about 1 tablespoon.
Only 1 teaspoon!
6. In-store wrappers are the most convenient option
In-store mushroom wraps are the best choice for everyday cooking. I store packages of round wrappers in my freezer and put them in the fridge to defrost overnight before using them. The wraps that are bought in the store are incredibly versatile and can be used to make dumplings, either to steam them, to boil them or to make some potstickers.
Unlike homemade wraps, they do they need to be moistened around the edges so that they stick when bent. The easiest way to do this is to have a small, shallow bowl of water. Immerse the edge of the wrapper in water and, with both hands, turn the wrapper in the water until it is wet all around.
7. But homemade wraps are easier than you think
The most basic and versatile homemade wraps consist only of flour and water, making them incredibly fit for the pantry. Doughs made with freshly boiled water are malleable and require minimal rest. They are easy to deploy in thin wraps, which are best for potstickers, frying and steaming (rather than boiling). One of the best things about hot water masses is that you can work with them directly out of the fridge, which is great if you want to make the dough in advance.