Eating is a necessity. However, we choose what to eat. The choices we make reveal a great deal about us. The food you eat can tell quite a bit about your heritage, your family, your fears, your sense of adventure, your attitude toward yourself and others, and a myriad of other personal tidbits to anyone paying attention. Everything about eating is a glimpse into your soul.

I hope to reveal a little bit about myself to you through my food. I enjoy cooking. I enjoy eating. I find pleasure in bringing pleasure to others. I hope that by sharing my recipes I bring you a little bit of joy.

Cook my food. Feed it to the people you love.

Thursday, June 28, 2012

Asian Pork Dumplings

If you have a free afternoon, take some time and make pork dumplings.  They freeze really well.  And since one pound of pork makes 80 dumplings, you won’t need to make them again for a while.  Jeff and I love these and it is really convenient to have them in the freezer as a quick snack or appetizer.

Servings: 60-80 pieces
Time:  Prep: 30-45 minutes   Cooking:  15-20 minutes
Hardware:  A food processor/chopper, measuring spoons and cup, mixing bowl, a clean flat surface, a small bowl, a baking sheet and parchment paper (or non-stick foil), freezer bags (optional: a food saver), space in your freezer, a steamer

  • 1 1b ground pork
  • 3 green onions (¼ cup)
  • 1 cup broccoli slaw
  • 3 cloves crushed garlic
  • ½ tablespoon finely grated ginger
  • ¼ teaspoon salt
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sesame oil
  • 1 tablespoon soy sauce
  • 1 cup water
  • 2 tablespoons of cornstarch
  • 60-80 dumpling wrappers*
             *If you cannot find dumpling wrappers just use wonton wrappers.
               I used a cookie cutter to cut them into circles.

  1. Cover the baking sheet in paper. Set aside.
  2. Wash and chop the onion.
  3. Place the slaw, onions, ginger, and garlic into the food processor and pulse a few times.  The veggies should be very small.  Add the pork and remaining ingredients (except the water and the cornstarch) and pulse a few more times.
  4. Put everything into the mixing bowl and make sure everything is completely mixed.
  5. Fill the small bowl with water and mix in the cornstarch.
  6. Work in small batches.  Do not allow the wrappers to touch.  Lay out six wrappers. Using your finger, paint the edges with the cornstarch-y water.  Place 1 even teaspoon of the pork mixture in the center of the wrapper. I used a measuring spoon to make sure each wrapper had the same amount. Fold the wrapper over, pressing as you go to make sure there is no air in the dumpling. Be careful not to tear the wrapper.  If you do you can use another wrapper as a patch.  Just tear off the smallest piece required to cover the tear and use the cornstarch-y water as glue.  Make sure the wrappers are sealed.
  7. Continue in batches until you are out of filling or wrappers.
  8. Lay them in a single layer in the steamer and steam for 15-20 minutes.
  9. To save the dumplings for later, place them in a single layer on the baking sheet. Do not allow them to touch.
  10. Place the dumplings in the freezer. When they are completely frozen, divide them into serving sizes (4-6 per person), and then use freezer bags or a food saver to freeze them for long term storage.
  11. When you are ready to eat them allow them to defrost for 10 minutes and then steam as usual.

Sometimes called potstickers, these delectable little bundles are traditionally eaten to celebrate the New Year in China.  Don't wait 'til then!

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