Recipe: Pork and chive dumplings
29 Apr
Is there a “correct” way to make dumplings? Some would argue so. It all depends on who you ask. And I don’t feel qualified to answer!
Dumplings (wonton, mandoo), by definition, are cooked balls of dough that are filled with different fillings. Usually, Asian dumplings contain meat and/or vegetables.
Back in January, I went to a dumpling party. It opened me up to this new world and helped me see how easy and delicious fresh dumplings can be! If I recall correctly, we made 4 different kinds, and the one that stood out to me was made with pork. I think there’s something about the combination of pork fat and vegetables that make it taste so good!
After putting them together, I browned them first on my cast iron skillet, then continued the cooking process in a different frying pan. I should have just started on a regular pan to make things easier – so now you know.
If you’re using a watery vegetable, remember that too much moisture may seep out of the skin. I would avoid onions and lettuce. Just make sure you squeeze out as much water as possible, if you want to add kimchi. I added diced mushrooms, and they were surprisingly fine.
Recipe: pork and chive dumplings
Makes about 36 dumplings
Ingredients:
1 package of wonton wrappers (with leftovers)
1 pound of ground pork
3 cups of chives, cut in 2″ lengths
2 cups of diced shiitake mushrooms
1 tablespoon of sesame oil
1 tablespoon of soy sauce
1 egg
1 teaspoon of salt
3 cloves of grated garlic
1 knob of grated ginger
Procedure:
1. Prep vegetables – chop chives, dice mushrooms, grate garlic and ginger.
2. In a large bowl, combine all ingredients (except for wrappers).
Thanks sister, for modeling for me. You should be a hand model.
3. Take one wrapper and place on palm of your hand. Spoon about 1 tablespoon of filling into the middle.
4. Dab some water on finger and spread along the edges. Carefully close the wrapper by crimping the edges with both fingers.
5. To pan fry, coat pan with vegetable oil (not olive oil, as that will season the food). When the pot is super hot, add dumplings, to get a nice, crispy skin. After a minute, flip over. Lower heat. Add one teaspoon of water to the pan, then cover. Cook for 2 more minutes. Serve with dipping sauce*.
*Dipping sauce: I like to add soy sauce, gochugaru (red pepper flakes), a hint of vinegar and black pepper. It all depends on your preference!
I would highly recommend this recipe to anyone who’s ever been curious about dumplings. You can make a lot and freeze them, pan-fry, boil, or throw in soup with some beef stock! The possibilities are endless!
If you want to freeze them, line a rack in your freezer with foil and place dumplings in a row. Don’t stack them on top of each other because they will break each other’s skin!
What is your favorite kind of dumpling?
