• Prep: 50 min
  • Cook: 5 min
  • Serves: 36-40

Warm, comforting and the perfect cozy dinner that’s fun to make in the kitchen. Get your family involved and have a dumpling party!

More about Ashton
  • 1 quart chicken stock
  • 1 onion, optional
  • 3-4 cloves garlic, smashed, optional
  • 3-4 scallions, sliced and divided
  • 1 tablespoon extra virgin olive oil
  • Bowery Mustard Frills, 1.5 oz
  • 1 lb. ground pork
  • ¾ teaspoon salt
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon Sriracha or hot sauce
  • Few cracks of white pepper
  • 1 package circle dumpling wrappers
  1. Add chicken stock to a saucepan (using more water if needed to fill and boil dumplings) and bring to a simmer. If you want to add more depth to your stock, halve onion keeping the skin on and add along with smashed garlic cloves and ½ of the scallions. Allow the stock to simmer while you prepare the dumplings.
  2. Heat olive oil over medium heat in a small skillet and add about ¾ of the Mustard Frills and sauté until wilted down. Season with a pinch of salt and remove from heat, cooling slightly before finely chopping.
  3. In a medium bowl combine sautéed and chopped Mustard Frills, remaining scallions, ground pork, salt, soy sauce, sesame oil, hot sauce and white pepper. Combine well and set aside.
  4. Fill a small bowl with cold water. Take one dumpling wrapper and place in the palm of your hand. Using a small spoon, take about 1 tablespoon of the pork and Mustard Frills mixture and add to the center of the dumpling wrapper. Using your finger wet the circumference of the circle with water. Seal into a half moon and then crinkle 4 to 5 times to create traditional dumpling texture. If this seems too complex, a simple half moon will be sufficient in keeping filling in while cooking.
  5. Fill desired amount of dumplings. Dumplings can be made and frozen or each element frozen individually if only making for a smaller crowd. Bring stock to a boil and add dumpling, cooking for 4-5 minutes until they float to the top and the filling is firm and cooked through.
  6. Plate as a soup or individual bites and top with remaining Mustard Frills.
Bowery Ingredients
Ashton Keefe
Our chef

Made for Bowery by Ashton Keefe.

Ashton Keefe is a chef and culinary stylist whose work has appeared in Food & Wine Magazine, The New York Times, as well as the Today Show and Martha Stewart. Her bubbly and convivial nature mirrors her overarching and founding belief that food is an act of love and an opportunity for beauty.

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