entrées

pork dumplings

Today is all about pork dumplings. Or, as it goes in our W+B world, PORMPLINGS!

Demystifying foods is the best! Typically, you find there’s really very little mystery at all. Like dumplings. I’ve always believe dumplings to be a treat best found outside of the realm of home cooking. I know, I know… what kind of silly idea is that? After all, home cooking is where it starts. 

A couple months ago we started the series World Food Wednesday. It has been so much fun getting to know dishes from around the globe. Ingredients that seem unknown have become, not only manageable, but exciting. Thrilling. Attainable. It’s empowering to take on a new set of cooking skills and know-how. Try it out. Be a bad ass in the kitchen! It’s your domain. Rule it. 

 

serves 6

– for dumplings – 

4 cups red cabbage, minced

table salt

10 oz ground pork

1 Tbl fresh ginger, grated

3 garlic cloves, minced

2 Tbl green onion, green part only, minced

1 Tbl sweet miso paste

1 tsp sesame oil

30-40 dumpling wrappers, circular

 

– for cooking – 

1 Tbl sesame oil

1/4 c water

 

– for dipping sauce – 

2 Tbl soy sauce

1 Tbl rice vinegar

2 drops chili oil, optional

 

Begin by first “draining” your cabbage. In a large bowl lined with paper towel, toss the chopped cabbage with a sprinkling of salt. Let sit for 10 minutes. Then gently roll up the cabbage in the paper towel to absorb the moisture. Toss out the paper towel and leave the cabbage in the bowl.

Prepare your other minced ingredients. 

Add those, along with the pork and sesame oil, to the bowl. Thoroughly mix. 

Next prepare your workstation. You’ll want to have your bowl of stuffing easily accessible. On a cutting board, set out a stack of dumpling wrappers, a small bowl of cold water, a baking sheet lined with parchment paper, and a small scoop or baller. 

Place a scoop of stuffing on a wrapper. Dip your finger in the water and then “paint” along half the rim of the wrapper. Fold in half and secure. Begin pinching and slightly folding to create pleats. 

The most efficient way to work is in groups of 4 to 6 dumplings at a time. Continue making until all the stuffing is used up. 

In a large pan, heat 1 Tbl of sesame oil over medium heat. Place dumplings in the pan so they’re sitting straight with the pleats up. Let cook for 2-3 minutes until the bottoms have browned.

Carefully, so as not to make the oil spit and splatter, pour the water into the pan and immediately cover with a tight fitting lid. Turn heat down, but leave high enough so the water continues to simmer. Cook for 2 minutes or until the dumplings are translucent and the stuffing feels firm to the touch, hinting that the pork is fully cooked. 

Mix ingredients for the dipping sauce and immediately serve along side the dumplings. Uncooked dumplings can be wrapped and store in the fridge for 2 days. Or you may package and freeze for up to a month. 

Tanoshimu! Enjoy!