Amelia and Teddy show you how to make delicious dumplings!
RECIPE: Chinese Dumplings (adapted
from Ruth Reichl's "My Kitchen Year")
Makes 40-50 dumplings
- 1 lb. ground pork
- 1 ½ bunches scallions
- 10-11 dried shiitake mushrooms (optional)
- A 3-4 inch piece of fresh ginger
- 1 tablespoon + 1 teaspoon soy sauce
- 1 tablespoon + 1 teaspoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon sugar
- 2 eggs, separated
- 1 package square wonton wrappers
- 1 tablespoon cornstarch
1. If you got your hands on some dried shiitake mushrooms,
start by reconstituting them. (Just place them in a bowl of room-temperature
water for 30 minutes.) Meanwhile, chop the scallions—both white and green
parts—and put them in a mixing bowl with the ground pork. Grate in the ginger.
Chop the mushrooms and add them too. Mix.
2. In another bowl, mix the soy sauce with the rice vinegar and
the sesame oil. Add the sugar, a few grinds of black pepper and the whites of
the two eggs. (You don't need the yolks for this recipe.) Stir this gently into
the pork mixture and then allow the filling to rest for at least 30 minutes or
overnight, covered in the refrigerator.
3. When you're ready to make your dumplings, mix the cornstarch
with half a cup of water in a small bowl. Set it next to a pile of the wonton
4. Put a heaping teaspoon of filling onto a wonton wrapper.
Using your finger, brush the two edges of the wrapper lightly with the
cornstarch mixture. Fold the wrapper over into a triangle and then press and
pinch the edges firmly together, trying to press all of the air out of each
dumpling. Next, bring two corners of the triangle together and press those
together, using a bit of the cornstarch water as glue. Set each one on a baking
sheet as they're finished.
5. Freeze the dumplings, in a single layer, on their baking
sheet. When they're frozen, put them into plastic bags. (They keep in the
freezer for about 6 weeks.)
6. To cook, bring a pot of water to a boil. Put as many
dumplings as you'd like into the pot, bring the water back to a boil and cook
for 7 minutes for frozen dumpings, or 5 minutes for unfrozen ones. They'll rise
to the top when they're ready.
7. Serve with a dipping sauce of soy sauce and a splash of rice
Recipe by Amelia Morris