1. is it worth it to make them from scratch, or should I just buy them fresh or frozen?
2. too late, I bought some frozen; pork w/ leek and pork w/ cilantro. What's the best way to prepare them? My sister says soup, but I don't feel like soup. Any suggestions for a dipping sauce or sides? Maybe my brain's just not working today. I usually don't have a problem with this sort of thing. duh....
Original Post
Pork dumplings are one of my specialties. I don't buy anything except the wrapper and condiments, available in Chinese and Asian groceries. These are truly great, though a bit of work. People request these all the time. I never measure the amounts too closely, but I'll give you my best estimates. Damn! I'm giving away all my best recipes on this site.

I'll give you the recipe for one pound of meat. You'll need the following:

Dumpling or wonton wrappers
egg wash- one raw egg vigorously scrambled
1 pound ground pork
4 tablespoons hot water
2 tablespoons minced fresh ginger
2 large garlic cloves minced
a little black pepper
soy sauce
sesame oil- dark
white vinegar- the strong stuff
hot chili oil
large pot of boiling water
a slotted spoon

Add minced garlic, minced ginger, and a little fresh ground black pepper to a mixing bowl. Add the 4 tablespoons of hot water and mix thoroughly. When cooled, add the ground pork and thoroughly incorporate all the garlic, ginger, pepper, and water into the meat.

On a flat surface, place a dumpling wrapper. In the center of the wrapper, place about a tablespoon of the meat mixture, more if the wrapper is large enough. You'll get the hang of this quickly after making a few dumplings. Using your index finger, take some of the egg wash and rub it around the edge of half the dumpling wrapper, then fold over and press the other side of the dumpling wrapper tightly into the egg wash side to seal the dumpling. Repeat until all the meat mixture has been used.

Drop the dumplings into the rapidly boiling water and remove and serve after 5 minutes, more or less depending on the size of the dumpling. You'll get thang of this quickly as all should be about the same size.

Serve immediately with small saucers or bowls for the dipping sauce. To make the dipping sauce, start with about 5 parts dark sesame oil and five parts soy sauce. Then add one part white vinegar. Lastly, add hot chili oil to taste. You'll also quickly get the hang of how you like this sauce. Each person makes their own. This is a wonderful dish and your friends and family will clamor for it.

Anticipating the responses of those of you who try this- you're welcome!
Last edited by board-o
Holy crap, I hit the freaking dumpling jackpot. Thanks Board-O! I'll also try your dumplings with winebibbers sauce. I am also fond of Vietnamese sauce (lime + fish sauce) so I'll give that a whirl too.
Peanut dipping sauce for pork dumplings:

Blend the following in a blender or food processor. If it is too thick, add a little more sesame oil.

1/4 cup tahini
1/4 cup roasted peanuts
1/3 cup rice vinegar
1/3 cup soy sauce
2 tablespoons dark sesame oil
1/4 cup sugar
2-3 cloves minced garlic
hot chili oil to taste- don't skimp
1/2 teaspoon ground pepper

After blending mix in some minced scallions.
quote:
Originally posted by Board-O:
Well, are they good, bad, or ugly?


I showed the thread to my wife and my friends, we'll cook 'em when we get back home from Japan.
By the ingridients, they look like OUR kind of food!
Need wonton wrappers?

Just flour and water!!!

Also try cream cheese and scallion wontons.

AND

Daikon radish, green cabbage, egg, spices, orange zest and carrot!!!!

Love the potsticker version where you lightly sautee in the wok and then add water and boil.

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