Pork and Chive Dumplings with Sweet and Spicy Dipping Sauce
Pork and Chive Dumplings
1/2 # ground pork
1/2 Tbsp Shaoxing wine (I think I used Sherry)
1/4 tsp Asian sesame oil
1/2 tsp chile-garlic sauce
1 1/2 tsp finely grated peeled ginger
1/2 tsp rice vinegar
2 tsp soy sauce
1/2 tsp kosher salt
Pinch of white pepper
3 Tbsp finely chopped cilantro stems
3 Tbsp finely chopped chives or scallions
24-30 round dumpling wrappers
1. Combine all ingredients (except last 3) in a large bowl, then stir in cilantro stems and chives.
2. Place a slightly rounded teaspoon of filling in center of wrapper and moisten area around filling with water. Fold in half to form a crescent and press to seal. Moisten one corner and bring corners together, pressing them, to form a tortellini shaped dumpling. Repeat with remaining filling and wrappers.
3. Cook dumplings in a large pot of gently simmering water until pork is just cooked, about 3 minutes. Transfer with a slotted spoon to a platter.
From Epicurious.com (steph's cooking group)
Ken's Rating: ****1/2
Chalsea's Rating: ****
These are fabulous, but DO NOT travel well!!! I learned that the hard way. :(
Sweet and Spicy Dipping Sauce
6 Tbsp rice vinegar
1/4 c fish sauce
2 Tbsp brown sugar
3 garlic cloves, minced
1/4 tsp dried crushed red pepper
2 Tbsp finely shredded, peeled carrot
Combine all ingredients in medium bowl; stir until sugar dissolves. Cover and let stand at room temperature at least one hour or chill overnight.
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment