Frozen Pork Dumplings From Wang's- Still a Lifesaver
- opinionatedchef Apr 29, 2013 04:11 PM
We usually have a bag of these in the freezer, but because I've been motivated to cook alot this winter, our inventory had run out. So i stopped by yestday for our fav. Pork and Shrimp dumplings.(I do like the Pork and Leek and Pork and Green Bean as well.) Boy oh boy, when you haven't had them for awhile, you forget how delicious they are. And what a difference in their toothsome housemade wrappers ! I just boil and drain and toss them with a 1 to 1 mix of Maruhon Rice Wine Vinegar and tamari. Bingo. About 15 minutes from start to finish.
And party guests go nuts for them. :-} I wonder how many Tufts students keep a supply in their dorm freezers (or would, if they knew about them).......