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Location: Texas, United States

Sunday, February 08, 2009


Recipe from the Asian Festival

Dumpling Dough:
My way: Purchase package of dumpling skins from nearest Asian grocery store. No Asian grocery store in my town, but I found one 15 minutes from where I work! :)

The real way:
2 cups flour
1 cup boiling water

8 oz vegetables, finely chopped (carrots, Napa cabbage, regular cabbage, onions, etc.; whatever you want. I used carrots and regular cabbage)
3 tsp salt, divided
1 lb lean ground pork (or any other meat or tofu, or just use more veggies)
1/4 cup finely chopped green onions with tops
1 Tbsp white wine (optional)
1 tsp cornstarch
1 tsp sesame oil
Dash white pepper or black pepper
(Not in recipe, but I added 1 1/2 tsp bottled minced ginger)

Dipping Sauce:
1/4 cup soy sauce
1 tsp sesame oil

2-4 Tbsp vegetable oil for frying (I used more)

Prep: Cut cabbage into thin strips (if you're using cabbage) and mix with 2 tsp salt. Set aside for 5 minutes. Squeeze out excess moisture. (I forgot to do this, but I didn't use Napa cabbage, so I don't know if you need to.)

In large bowl, mix vegetables, pork, green onions, wine, cornstarch, remaining 1 tsp salt, sesame oil, white pepper, and ginger if you're using it.

In a bowl, mix flour and boiling water until soft dough forms. Knead dough on a lightly floured surface about 5 minutes or until smooth.

Divide dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2 inch slices.

Roll 1 slice into a 3-inch circle and place 1 Tbsp pork mixture into center of circle. (or grab first skin off of stack of storebought ones do the same.)

Lift up edges of circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remaining slices of dough/storebought skins and filling.

Heat a wok or nonstick skillet until very hot. Add 1 Tbsp vegetable oil, tilting the wok to coat the sides. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown.

Add 1/2 cup water. Cover and cook 6 to 7 minutes, or until the water is absorbed. (Check by cutting into one to make sure meat is done, if using meat.) Repeat with the remaining dumplings.

For dipping sauce, mix soy sauce with sesame oil. Serve with the dumplings.



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