Of the Chinese style, suitable for steaming, frying, or potstickering.
I started with a generous pound of ground pork, added a few chopped scallions, a
handful of chopped chives, salt & pepper, a tablespoon of soy, a
tablespoon of toasted sesame oil. Mixed well.
You can sample for
seasoning by frying a small patty of the filling until cooked, then
adjust the seasoning if you need to.
dumpling wrappers from the local Korean supermarket. As you can see in the photo, they're about 3" diameter. Brushed the
surface with an egg wash (1 egg beaten with a tablespoon of water),
heaped a generous teaspoon of the filling on it, folded it over, and
pressed around the edges to seal well.
then prop them up so they sit
upright on the folded edge. You'll see in the photo below how they are
sitting so that the sealed edge is on top, and the folded edge flattened
as a base.
frill along the sealed edge isn't particularly intentional: it's the
result of gently pushing down on the folded edge to flatten it while
holding the corners.
Important -- don't overfill them, or you
will find it difficult to seal them.
tray is then covered well and frozen. Once frozen, I'll put them in zip
bags in the freezer, and remove them as I want them.
Oh, and note well: the tray on which I sit them for freezing is covered with a sheet of Reynold's Non-Stick Foil, modern industry's gift to humanity. Awesome stuff.
To cook them, I typically steam-fry in "potsticker" fashion.
some oil in a pan, add 1/4 cup water. Arrange the dumplings in the
pan. Cover. Bring to a simmer, and let steam a few minutes. (You can
do this with fully frozen dumplings, but of course, they'll take a
When the water has been absorbed
and evaporated, you'll hear them starting to fry in the lingering oil.
Continue until the bottoms are nicely browned.
Wednesday, March 9, 2016
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.