Recipe: 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.
Wax paper or Cabbage Leaves
4 oz of Soy Sauce
3 drops of Sesame Oil
Dash of Brown Sugar
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.
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.
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.
Mix soy sauce, sesame oil and brown sugar together. Pour into a bowl and add finely chopped garlic and green onion stalks.
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.