My fabulous co-worker, and fellow foodie, Save-the-Day-Renee, picked me up some fresh and delicious Chinese dumpling wrappers at a local Asian food market that she frequents.
I have had a serious hankering for pan friend dumplings recently, and Renee, as usual, saved the day when she brought me delicate and flaky dumpling skins.
If you are also craving dumplings, but don’t have an Asian food market near you, do not fret. I also found dumpling wrappers at my local grocery store.
These are “technically” egg roll wrappers, so they are a bit larger.
If you cut them in half, and then in half again, they work perfectly as dumpling skins.
Okay, here we go…
2 lbs pork or chicken or 1 lb of each
1/4 white cabbage, shredded and chopped
2 scallions, finely chopped
1 tsp fresh ginger, finely grated (I used a microplane)
1 tsp garlic, chopped
2 TB cilantro, chopped
1 TB dark sesame oil
2 TB rice wine vinegar
1 tsp garlic powder
1 tsp onion powder
1 TB Kosher salt
1/2 tsp red pepper flakes
1/2 tsp freshly ground black pepper
Store bought dumpling skins (or make your own)
2 TB olive oil, for browning.
Yield: This recipe will make over 50 dumplings. I always use only half the filling, and save the other half for lettuce cups.
Prep time: 20 – 30 minutes
Cook time: Less than 5 minutes
For the dipping sauce:
1/4 cup organic soy sauce – look at the ingredients and make sure it doesn’t have preservatives like sodium benzoate!
Juice of half a lime
1 tsp chopped cilantro
In a large bowl, add the pork.
Cut a cabbage in half and take cut the core out.
Then cut the halved cabbage in half again.
Using a sharp knife, mandolin, or shredding attachment on a food processor, thinly slice the cabbage.
Chop up the finely shredded cabbage.
Chop the scallions.
Next, grate your ginger. This is what fresh ginger root looks like.
I really don’t spend much time peeling it. And, I don’t really think you have to. I use a microplane, or zester to grate the ginger very finely.
Finally, chop your garlic.
To the bowl with the pork, add the chopped cabbage, scallions, garlic, ginger, and cilantro.
Then add the dark sesame oil, rice wine vinegar, red pepper flakes, garlic salt, onion powder, and salt and pepper.
Mix all the ingredients together using clean hands.
Add 1 egg.
Then mix everything together again. The egg will make the mixture thick and shiny. This is where the magic happens.
Now it is time to set up your dumpling wrapping station.
Flour your counter and fill a small ramekin or bowl with some warm water. Have your bowl of pork filling and your dumpling skins in reaching distance, and a clean plate to put your fresh dumplings.
Take one dumpling skin and lightly dredge it in the flour.
Using a teaspoon measuring tool, add one heaping teaspoon of filling to the center of the dumpling skin.
Dip your finger in the warm water and dampen the edge of all four sides of the dumpling skin.
Carefully fold the dumpling in half and press the edges together, using more warm water if necessary.
This process will get easier and faster as you go. Continue making your dumplings until you have the desired amount.
Heat the olive oil in a medium frying pan.
Working in batches, add the dumplings to the hot oil, and allow them to brown for about 1 – 2 minutes until they are brown and crispy at the bottom. (Watch them carefully, they can burn easily).
When the bottoms are browned, add about 2 – 3 tablespoons of water to the pan.
Quickly cover the pan, and let the dumplings steam for another 1-2 minutes. Again, watch them carefully.
Take the pan off the heat and carefully remove the dumplings to a plate lined with a paper towels.
For the dipping sauce, mix together the organic soy sauce, lime juice and chopped cilantro in a small bowl or ramekin.
Dunk the warm dumplings into the dipping sauce, and enjoy!! Eat these for dinner along with a Zucchini and Carrot Asian Salad.