Thursday, June 18, 2009

June Daring Cooks - Pork Dumplings!

Listen, I know I was supposed to post this a week ago, but I was on my honeymoon. Life was so crazy before the wedding that I didn't get a chance to sit down and write this post even though I meant to. I made the dumplings with Alex's mom while she was here, but I didn't get to write the post.
We went to Maine on our honeymoon, spent a few nights on Monhegan Island, which is this beautiful little island, and then spent a few nights camping. It was awesome, and relaxing, and lots of fun. If you want to see pictures, they're here.

I posted about dumplings in January, when I made tofu vegan dumplings. This Daring Cooks Challenge was to make dumplings - pick out a filling, a wrapper, and a cooking style. I chose pork, since I don't think I've written about meat dumplings before, and pan fried, since that's my favorite way to cook dumplings. I love dumplings when they're crispy!


Pork Dumplings
For the dumpling recipe I used, check out this post. The filling recipe is from Mrs. Chiang's Szechwan Cookbook.

A big handful of scallions (like 10)
1 T minced ginger
3 T minced garlic
1 pound ground pork (I ground my own)
1/4 c gf soy sauce
1 1/2 T sesame oil
1 t chili-garlic sauce (or hot sauce of your choice)
1 egg

Clean the scallions, and then chop them into pieces about the size of a matchhead. Put the pork in a bowl and mush in the ginger and garlic and scallions, then the soy sauce, sesame oil, chili-garlic sauce, and egg. Mix everything all together well, then set in the fridge until the dumpling wrappers are made. Pull the meat from the fridge, and form the dumplings. If you're not going to cook them all at once, line them up on a cookie sheet and freeze them, then stick them in a bag.


To cook the dumplings, heat up a tablespoon of oil in a large pan. Set the dumplings in the oil once its hot, and cook on the bottoms. Once the bottoms are starting to brown, add in a few tablespoons of water and then cover and let steam cook for about 5 minutes, until the dough looks translucent. Remove the lid and let the rest of the water cook out, then cook the dumplings on all sides until brown and crispy.

Serve with dipping sauce of your choice, my recipe is here.

6 comments:

  1. Congrats on the honeymoon sounds like you had fun LOL!!!!! Your gf dumplings are fab I know how hard it is to make gf dough behave correctly and your pleating is super. And this recipe is so nice to make with someone else it is the perfect bonding recipe. I'm amazed you have the energy to post so much to do before and during a honeymoon. Cheers from Audax in Australia.

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  2. pretty dumplings! I can't wait to stop being lazy/busy so I can make some of my own

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  3. Tammy5:08 PM

    Congratulations on your wedding! Monhegan Island is one of my favorite places in the world, and a wonderful place for a honeymoon.

    I am looking forward to trying this recipe. I've been craving dumplings lately.

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  4. Lovely! I haven't had dumplings in ages...Well, like 6 years since going GF. Your vegan dumplings sound perfect for my family, and that dipping sauce is gorgeous. You truly are a daring baker, and the rest of reap the benefits :) Congrats on your marriage!

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  5. It looks like you had lots of fun on your honeymoon! The dumplings also look lovely =D.

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  6. Your dumplings look great! Your sauce looks good too. Great job. Congrats on your wedding, your dress is beautiful!

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