Dumpling Making Report
- Dave MP Nov 5, 2006 06:47 PM
Had some friends over yesterday and made lots of dumplings...with the help of ideas from chowhound,
we made some good veggie dumplings. Here's the approximate recipe:
1 leek, diced
1 very large bunch of chives, diced
6 cloves of garlic, pressed.
1 very large thumb of ginger, diced
handful of bamboo shoots, diced
handful of shitake mushrooms, diced
2 carrots, diced
2 baby bok choi, diced
1 raw egg
2 small bundles of bean thread noodle, dipped in hot water and broken into little pieces as best we could.
Soy sauce (plenty)
That's it. We drained the excess liquid, added some flour, then filled the dumplings (using pre-bought wrappers). They came out really well.
Meanwhile I bought 3 pounds of fatty ground pork...to this we added another leek, a bunch of chives, tons of soy sauce, tons of ginger, about 8 cloves of garlic, sesame oil, sake and egg. I usually decide the filling is ready when it smells so good that I'm tempted to eat it raw. Since there was so much pork, we could have used a bit more seasoning. But the dumplings dipped in dipping sauce (sesame oil, vinegar, soy) were great.
Thanks again for the suggestions, dumplings were a big success.
Yes, I bought wrappers from the Asian market. I got some that were labeled as "potsticker" wrappers, which were pretty thick. Also got a few that were labeled as something else, only difference was that they were rolled thinner. I've made dumpling dough myself before too, using flour and water. Also works pretty well, though I don't remember the measurements I've used.
To make the dumplings, put a spoonful of filling onto a round wrapper. Wet the edges slightly, then fold over, pressing down to ensure that they're sealed. I usually then make little folds in the dumplings which make them look nice and also keep them extra sealed.