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Pan-fried Pork Dumplings
is the traditional filling for Chinese dumplings. You can
also substitute some of the pork with finely chopped shrimp, for
better texture or flavor. Serve this with an assortment of
condiments (soy sauce, rice vinegar, black vinegar, chili sauce,
sesame oil, chopped scallions) and let your guests mix up their
own dipping sauce.
1/2 lb. ground pork or turkey
2 cups napa cabbage, chopped
1 cup Chinese chive, chopped
1 large clove garlic, minced
1/2 tsp minced ginger
3 tsp. soy sauce
1-1/2 tsp. sesame oil
1/2 tsp. salt
1 package dumpling wrappers, or 40 home-made wrappers
1.5 hours or less, depending on how many people are helping
serves makes 40
dumplings (enough for 3-4 people)
1. Combine the ingredients in a large
bowl and stir well. To check for adequate seasoning, stir-fry a small
ball of the mixture and taste. Adjust seasonings as necessary.
Drop a small portion of filling into the center of a wrapper. Fold and
pleat to encase. Continue until you've used up all the filling. (Check
out the step-by-step
illustrated guide to folding technique.)
1 tbsp of oil in a skillet on medium heat. Arrange the dumplings in the
pan and cook until the bottoms are nicely browned. (Note: you will have
to do this in batches, since you don't want the dumplings to be touching
each other in the pan).
1/3 cup of water to the pan. Cover and cook on medium-low heat for five
cover. If there's still liquid in the pan, continue cooking uncovered
until the liquid evaporates.
to a plate and serve.
boiled shrimp dumplings
. laze . home.