it’s our first borderline cooking post, so put on your fashionable aprons!
Our dumplings were a success at the Chinese New Year potluck, so we wanted to make sure you knew, as fab as we are, that we also know how to cook (well, “borderline” cook at least).
The beauty with dumplings is you can pretty much put anything you want in it. Except toenails. Please don’t put toenails in your dumplings. But really, almost anything goes. It’s too bad that mommy recipes always call for inaccurate measurements since they use their instinct and what ‘just feeels right.’ Definitely take note to this when making this recipe and adjust to your own taste! It’s not an exact science, so with a very forgiving and adaptable kind of recipe it’s obviously our kind of cooking.
Pork and Chive Dumplings
yields: 100-120 dumplings
– 1 1/2 pounds of ground pork
– 1 can of water chestnuts
– 1 cup of flat Chinese (aka garlic) chives, finely chopped (the more the better, trust us)
– 1/2 cup Shiitake mushroms, finely chopped
– 1 whole ginger, finely grated
– soy sauce (about 3 tbsp)
– baking soda (roughly 3 tbsp to soften the meat)
– sugar (about 2 tbsp)
– 2-3 packets of gyoza skin wrappers
– optional: one packet of Lipton’s onion seasoning mix (for extra flavoring) and/or 2 tsp sesame oil
Assembly & Preparation.
1. This is what I call the “scoop, smear, smush, crimp, and pleat” assembly line. (really, it’s as easy as Physics!)
- Scoop a small spoonful into middle of wrapper
- smear water around edge of wrappers
- smush middle of wrappers to touch and close
- crimp & pleat dumpling (click here for an easy tutorial)
- repeat x 120
2. turn on pan to medium high and coat pan with a small amount of cooking oil
3. add dumplings to fill the pan (make sure each dumpling has some oil on the bottom)
4. brown the bottom of the dumplings a little
5. add 1/4 cup of water to pan and cover with lid (to prevent oil splattering)
6. simmer, steam and allow magic to happen (until the water cooks out)
7. remove & serve with soy sauce (add minced garlic and sesame oil for a party in yo mouth!)
Why are you still reading this long post? It should already be time to feast on these: