Recipe: Festival Dumplings

by Shelbi on January 28th, 2008

Festival Dumplings

The recipe comes cooked two different ways. For standard dumplings, you will need a Bamboo Steamer. If you’re fresh out of one of those, you can always try the fried version.

Ingredients:
Ground Pork
Carrots
Green Onions
Fresh Ginger
Fresh Garlic
Wonton/Dumpling Wrappers
Wax paper or Cabbage Leaves
4 oz of Soy Sauce
3 drops of Sesame Oil
Dash of Brown Sugar

Directions:
Finely chop all of the veggies. If you’re lucky, you have a food processor.. I don’t.. yet. Combine your veggies and pork in a bowl.
Set out your wrappers and put a drop, about a spoonful, of meat-mix in the center. Wet the edges of the wrapper. This will allow you to shape it.

To Steam:
Heat a pot of boiling water (about 1″ high) that is the same size as your bamboo steamer. Place the steamer on top and line it with the paper/leaves. Gather the edges of the wrapper and pinch. You can also gather the edges and twist them at the top to seal it. Place the wax the dumplings on the paper/leaves. Steam for 20-25 minutes. The wrapper will be semi-clear.

To Fry:
Cover the bottom of a frying pan with cooking oil and heat. Fold over the wrapper in a taco shape and pinch the edges shut. Place the dumplings in the frying pan and heat until browned on all sides.

The Sauce:
Mix soy sauce, sesame oil and brown sugar together. Pour into a bowl and add finely chopped garlic and green onion stalks.

Notes:
I didn’t specify vegetable quantity because it’s really a matter of personal taste. I used 1 carrot, 3 onions, 1 garlic clove and 1 piece of ginger (I wouldn’t recommend any more ginger because it’s very strong). You can also try other ingredients like water chestnuts, cabbage or shrimp. Also, if you purchase the wonton wrappers that are square, you can either use a cookie cutter or a glass (upside down) to shape them.

From Recipes

8 Comments
  1. That final picture is delicious.

    And what is a bamboo steamer?

  2. @Aos: Thanks! A bamboo steamer is something generally used in Asian cooking. They’re pretty awesome because you can cook a lot of things in them (my steamer has 2 tiers) and they even cook frozen food. They’re also antibacterial. I purchased mine from Target. 10″ Bamboo Steamer

  3. Sedna permalink

    Those look delicious!

  4. This one is great but may i have a question? In your older recipes you use marshmallow creme which i can,t buy in Hungary where i live. So do you know any method to turn Marshmallow pillows into creme? I tried the microwave oven but they just simply get burned :)
    Thanks alot

    Tom

  5. @Termiborg: LOL! Well, I’ve never had to make it homemade, but I did find this recipe online for you. It has good ratings. If you make it, let me know how it works out! :)

    http://www.recipezaar.com/75813

  6. At first sorry for the double comment stupid laptop was playing a trick with me:) and thanks I try it out asap I have an hour free time.

  7. Goldenbough (Perenolde) permalink

    These were surprisingly easy to make and quite flavorful. We fried ours instead of steaming. We couldn’t find any ground pork, so we used ground turkey and it worked great.

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