Friday, December 28, 2012
A couple Saturdays ago, John looked at me and told me he was craving dumplings. Knowing that I had planned to highlight a few appetizer recipes this week, I readily agreed to the trip to the food store. I ground my own pork with two of the many pork chops inhabiting our freezer.
After reading about dumplings and how difficult the wrappers were, we went to a local Asian supermarket and bought ours. However, I am thinking we will try dumpling wrappers ourselves in 2013. These were just too good to pass up the chance to learn something new.
These are boiled dumplings which are different than steamed or pan-fried. But, since this is how the dumpling wrapper package suggested we make them, I went with it. And honestly, they came out looking so extremely professional that I felt extremely proud of myself! John made the dip and I have to say the dip was the real star of the dish. I would dip anything into it. My mouth is watering just thinking about it!
Boiled Pork Dumplings (adapted from Steamy Kitchen)
Serves: 20 (48-50 dumplings)
1 pound ground pork
3 1/2 cups shredded cabbage (use a bagged cole slaw for ease)
1 cup green onion, diced
2 cloves garlic, chopped
1/2 cup carrots, diced
1 teaspoon ground ginger
1 teaspoon salt
2 teaspoons pepper
2 tablespoons soy sauce
2 tablespoons dry sherry
2 teaspoons sesame oil
50 dumpling wrappers
In a large bowl, combine pork, cabbage, green onion, garlic, and carrots. Mix in the ginger, salt, and pepper until well-combined. Mix in soy sauce, sherry, and sesame oil. Fill a large bowl with water and set next to your work station.
Put 1-2 tablespoons of the pork mixture into the center of each dumpling. Wet your fingers and lightly wet the edges of the dumplings. Fold the dough over the pork mixture and press the edges to close firmly. Repeat with all the dumplings. Fill half of a large pot of water and bring to a boil over high heat. We used the largest we had and still had to do 3 batches. Place as many dumplings as will fit in boiling water (about 15-20) and add 1 cup of water. When the water comes back to a boil, cook for 6-8 minutes, until pork is fully cooked. Repeat until all dumplings have been cooked; serve immediately with Dumpling Dipping Sauce (below).
Dumpling Dipping Sauce (adapted from here):
1/4 cup soy sauce
2 tablespoons rice vinegar
2 teaspoons sesame oil
1 green onion, thinly sliced
1/2 teaspoon ginger
1 tablespoons sesame seeds
2 tablespoons gochujang sauce (optional)
Whisk all the ingredients until well-combined. Serve immediately.
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.