Thursday, January 28, 2010

Dumplings

Hey, I made dumplings tonite!  Been hankering to make these for a while.

1 lb ground pork
1 egg, separated
6 scallions, finely chopped
2 cloves garlic, crushed
2 tsp MSG (Yeah, MSG.  Relax.)
1 tsp pepper
1 tsp sesame oil
1 Tbp soy sauce

Separate the egg, adding the white to the meat mix.  Save the yolk.  Mix the meat well, as if you would a meatloaf mixture.

Get some wonton wrappers.  I used the circular ones, about 3 inches in diameter. 

Beat the reserved egg yolk with a couple tablespoons of water.  Pick up on wrapper, brush lightly with the egg wash, put about 2 teaspoons of the meat mixture into the center, fold the wrapper over, and secure the edges.  Lay them out as you make them.  I tried like hell to do the crimped edges, but gave up after a few.  It's damn tedious, and I'm not sure what it offers gastronomically.  Besides, my favorite dumplings, from Sang Kee, aren't crimped, and they're just the best. 




Uncrimped edge.


 Crimped edge.


I made about three dozen dumplings with the pound of meat.  I ran out of wrappers before meat.




I laid them out on parchment paper on a baking sheet, then froze the sheet for several hours.  Once fully frozen, I piled them into a zipper bag. 


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