Food52
There is never a bad time for dumplings. The day after Thanksgiving? It's an especially great day for them. After what feels like days of preparing and cooking traditional Thanksgiving fare, my palate is usually craving Asian flavors. But what to do with the mishmash of leftovers? Of course you can reheat them or make turkey sandwiches (the destiny for most T-Day leftovers). Or you can take these pan-fried dumplings (with wings!) for a spin. This recipe for pan-fried dumplings makes use of some of the most common Thanksgiving leftovers, but feel free to use what you have. You can easily swap in things like sweet potato mash, green beans, and mushroom stuffing, provided you follow the rough ratio of components. You'll still need to introduce a few Asian ingredients like scallions, garlic, and a touch of ginger, to make the culinary bridge over from Turkey Day. You can easily adjust the soy-vinegar dipping sauce to suit your taste buds, omitting the chili oil entirely, for spice-shy eaters. As for the added flourish of the "wings" (or "skirt"), I was inspired by one of my favorite izakaya eats, hanetsuki gyoza, whose thin, crispy skirt makes eating dumplings an even more enjoyable experience. You create the wings with a simple slurry mix composed of water and corn starch, kept in a measuring cup with a spout for easier (and safer) pouring. After giving the dumplings an initial pan-fry, lower the heat and pour some of the slurry mix in and around the sundial pattern of the dumplings. Cover tightly with a lid and steam until done; when you remove the lid, there should be a thin film forming on the bottom of the pan. Make sure all the liquid has evaporated before seasoning ever so lightly with a drizzle of toasted sesame oil and carefully easing the sides of the wings off of the pan with a thin spatula (a fish spatula works great here). Carefully transfer to a plate and enjoy these Thanksgiving leftovers pan-fried dumplings with dipping sauce and an ice cold beer.
