Bringing New Life to Chinese Takeout Leftovers

20 June 2016

The Chinese Takeout Leftover Dilemma

Chinese food is one of the most widely consumed “exotic” foods in America, right next to Mexican in the West and Italian in the East.  It is no doubt that at some time each and every one of us has brought home a take out box from our local Chinese restaurant and were faced with the now daunting task of figuring out a way to make that now cold and no doubt soggy Chinese food palatable again.  For your saucy stir-fries, you have an option you may not have considered before, converting Chinese takeout leftovers into dumpling fillings.

I now bring forth to your attention, Exhibit A:

Exhibit A: Beef with Beijing (Peking) Sauce

Exhibit A: Leftover Beef with Beijing (Peking) Sauce

This leftover beef dish was already delicious but, after spending a night in the fridge, didn’t look quite as appetizing as it did the day before when it was a steamy and hot dish to be enjoyed with fresh white rice.  What to do to make this dish as appetizing as it had been the day before?

For your further consideration, I present Exhibit B:

Exhibit B: "Fresh" boiled dumplings with Beef and Beijing Sauce filling

Exhibit B: “Fresh” boiled dumplings with Beef and Beijing Sauce filling

Are you interested?  Wonderful!  I’ll give you the steps along with a recipe for a very traditional and tasty dipping sauce.

Chinese Takeout Leftovers —> Dumplings!

Turning the Chinese takeout leftovers into these delicious dumplings to be enjoyed and enhanced with a tangy dipping sauce was actually a simple feat. The fiance and I set up stations at the kitchen island, blended the leftovers in a small food processor, and stuffed the wrappers all while watching re-runs of Criminal Minds on Netflix.

Print Recipe
Chinese Leftover Dumplings
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Course Appetizer
Cuisine Chinese
Servings
people
Ingredients
Course Appetizer
Cuisine Chinese
Servings
people
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
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Instructions
  1. Bring a large pot of water to boil
  2. Stuff the dumplings! To do this, dip the edges of a dumpling wrapper in water and hold the wrapper in your palm. Spoon about one tablespoon of the blended leftovers into the center of the wrapper and then fold into a half-moon. Press the edges firmly to seal and then place on a clean cutting board or baking sheet to rest while you repeat the process with the other dumplings.
  3. Add the dumplings, one by one, to the now boiling water in batches of eight. Allow to cook for about 3 to 4 minutes, or until the dumplings float. If they come apart, you didn't seal them well enough and will want to ensure the rest of your uncooked dumplings are sealed correctly.
  4. While your last batch of dumplings is cooking, mix together the ingredients for the sauce into a small dipping bowl. Beware, if you taste the sauce beforehand it may taste too sour but that sourness will be mitigated by the saltiness of the filling in your dumplings.

Chinese Takeout Leftovers

Dealing with Leftover Dumplings: Potstickers!

We enjoyed these dumplings as a light lunch/snack.  If you end up having leftover dumplings (err…would that be leftover leftover dumplings?), do not fret.  Simply store the leftovers on a baking sheet covered with plastic wrap and then serve as potstickers later.  That’s actually how potstickers evolved–they are left over dumplings later pan-fried.  To make the potstickers, just heat vegetable oil in a large skillet over medium heat and add the dumplings in a single layer.  Cook until golden and crisp.  Serve with either the tangy sauce we made above or with soy sauce.

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