Matcha Custard Dumplings

Matcha, the vivid green tea powder long cherished in Japanese tea culture, lends its earthy depth to these playful dumplings. Silky vanilla-kissed custard is sealed in thin wrappers, then pan-fried and steamed until golden and tender.

Serves 4 · 30 min prep · 20 min cook

Estimate for one serving

• 298 cal
• 7g protein
• 38g carbs
• 13g fat
• 3g fiber

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Ingredients

• 1 1/4 cups whole milk
• 1/2 cup heavy cream
• 1/3 cup granulated sugar
• 4 large egg yolks
• 3 tbsp cornstarch
• 2 tbsp ceremonial or culinary matcha powder
• 1 tsp vanilla extract
• 1/8 tsp pinch of salt
• 16 store-bought round dumpling or gyoza wrappers
• 2 tbsp neutral oil for pan-frying
• 1/3 cup water for steaming
• 2 tbsp powdered sugar for dusting
• 1 tsp extra matcha for dusting

Instructions

1. 1In a medium saucepan whisk the milk, cream, and most of the sugar over medium heat until steaming but not boiling. In a separate bowl whisk the egg yolks, remaining sugar, cornstarch, sifted matcha, vanilla, and salt into a smooth green paste.
2. 2Slowly stream the hot milk mixture into the yolk mixture while whisking constantly to temper. Pour everything back into the saucepan.
3. 3Cook over medium-low heat, whisking nonstop, until the custard thickens to a pudding consistency and large bubbles appear, about 3 to 5 minutes. Remove from heat and transfer to a shallow bowl; press plastic wrap directly on the surface and chill until completely cold and scoopable, at least 1 hour.
4. 4Lay out the dumpling wrappers on a clean surface. Place a rounded teaspoon of cold matcha custard in the center of each wrapper.
5. 5Lightly wet the edges with water, fold into half-moons, and pleat or press firmly to seal, pushing out any air pockets so the custard does not leak.
6. 6Heat a large nonstick skillet over medium heat and add the neutral oil. Arrange the dumplings in a single layer and pan-fry 2 minutes until the bottoms turn golden and crisp.
7. 7Pour the water carefully into the skillet, cover immediately with a tight lid, and steam 3 to 4 minutes until the wrappers turn translucent and tender and the filling is hot.
8. 8Uncover and let any remaining water evaporate so the bottoms re-crisp for 30 seconds. Transfer the dumplings to a plate.
9. 9Dust generously with powdered sugar and a light snowfall of extra matcha. Serve at once while the bottoms are still crunchy and the matcha custard is silky and warm inside.