These dumplings are great to have on hand for impromptu gatherings, to round out a stir-fry dinner, or to plop in simmering chicken & ginger stock for a quick and easy lunch or dinner.
Time: 90 minutes
Yield: 20-24 dumplings
Ingredients:
3/4 lb gound pork
1 c. napa cabbage, minced (or about 6 large brussels sprouts...cuz that's what I had on hand)
2 scallions, minced
1 T grated fresh ginger
1 large clove garlic, minced
1/2 t. chinese 5 spice powder
2 egg whites, lightly whipped
1 t salt, 1/5 t pepper
2 T low sodium soy sauce
1 package 3.5 inch wonton skins
Method:
Combine all ingredients in a bowl and chill for 1 hour. Lay out wonton wrappers about 6 at a time, on an angle, since you'll be making triangle shapes. Put 1 t filling on the top half of each wrapper. Dip your finger tips in water and spread it across the 2 edges of the wraper closes to the filling. Fold the dry point over to the wet point and gently seal the wrapper all around the filling, being careful to mush out as much air as possible AND to avoid ripping the wrapper. Repeat until all filling has been wrapped. Freeze on cookie sheets and transfer to freezer bags, or cook and serve with the dipping sauce below.
To cook (fresh or frozen, no need to defrost)
Place a fry pan over medium heat and coat with cooking spray. Lay 1 layer of dumplings in the pan and cook over medium heat to brown on one side. Add 1/2 cup water to the pan, reduce the heat to low. Cover and simmer until the filling is cooked though, about 7 minutes.
Sauce:
1/2 c. low sodium soy
1 T toasted sesame oil
1 clove garlic, minced
1 inch ginger root, grated
1/2 c. mirin
1/4 c. rice vinegar
1 t red pepper flakes
1 t sugar
Method:
Combine all ingredients in a measuring cup, microwave for 1 minute and whisk together.
Time: 90 minutes
Yield: 20-24 dumplings
Ingredients:
3/4 lb gound pork
1 c. napa cabbage, minced (or about 6 large brussels sprouts...cuz that's what I had on hand)
2 scallions, minced
1 T grated fresh ginger
1 large clove garlic, minced
1/2 t. chinese 5 spice powder
2 egg whites, lightly whipped
1 t salt, 1/5 t pepper
2 T low sodium soy sauce
1 package 3.5 inch wonton skins
Method:
Combine all ingredients in a bowl and chill for 1 hour. Lay out wonton wrappers about 6 at a time, on an angle, since you'll be making triangle shapes. Put 1 t filling on the top half of each wrapper. Dip your finger tips in water and spread it across the 2 edges of the wraper closes to the filling. Fold the dry point over to the wet point and gently seal the wrapper all around the filling, being careful to mush out as much air as possible AND to avoid ripping the wrapper. Repeat until all filling has been wrapped. Freeze on cookie sheets and transfer to freezer bags, or cook and serve with the dipping sauce below.
To cook (fresh or frozen, no need to defrost)
Place a fry pan over medium heat and coat with cooking spray. Lay 1 layer of dumplings in the pan and cook over medium heat to brown on one side. Add 1/2 cup water to the pan, reduce the heat to low. Cover and simmer until the filling is cooked though, about 7 minutes.
Sauce:
1/2 c. low sodium soy
1 T toasted sesame oil
1 clove garlic, minced
1 inch ginger root, grated
1/2 c. mirin
1/4 c. rice vinegar
1 t red pepper flakes
1 t sugar
Method:
Combine all ingredients in a measuring cup, microwave for 1 minute and whisk together.
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