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lauraanne_gilmanFear and praise me, for I have (successfully) made steamed pork dumplings*. And lo, they are yummy (still working on the 'looks pretty' part).
2 ribs celery, minced fine
2 small carrots, shredded fine
2 T fresh grated ginger
chives, minced
1 t sugar
1/2 t salt
2 T soy sauce
1 T rice wine
1 T sesame oil
1 lb ground pork
Mix ingredients (yes, with your hands -- get in there good!) and add in a pinch of cornstarch. Let sit for 10 minutes. Place a small ball (about 1 tablespoonful) into the center of each dumpling wrapper and close it up, sealing with water. Place in steamer 1/2" apart, and steam for 15-20 minutes. You can use a pre-made dipping sauce but I figured what the hell and made my own -- soy sauce, sesame oil, brown sugar, rice vinegar. Does the trick. If you don't want to use it all for dumplings (I didn't) you can save it to cook later and serve with brown rice.
So I am sitting here in a beam of sunlight, drinking tea and eating dumplings and reading a book purely for pleasure. I so love the day-after-Draft. :-)
*my previous success have been fried, including last week's OMG scary-delish butternut squash wontons
2 ribs celery, minced fine
2 small carrots, shredded fine
2 T fresh grated ginger
chives, minced
1 t sugar
1/2 t salt
2 T soy sauce
1 T rice wine
1 T sesame oil
1 lb ground pork
Mix ingredients (yes, with your hands -- get in there good!) and add in a pinch of cornstarch. Let sit for 10 minutes. Place a small ball (about 1 tablespoonful) into the center of each dumpling wrapper and close it up, sealing with water. Place in steamer 1/2" apart, and steam for 15-20 minutes. You can use a pre-made dipping sauce but I figured what the hell and made my own -- soy sauce, sesame oil, brown sugar, rice vinegar. Does the trick. If you don't want to use it all for dumplings (I didn't) you can save it to cook later and serve with brown rice.
So I am sitting here in a beam of sunlight, drinking tea and eating dumplings and reading a book purely for pleasure. I so love the day-after-Draft. :-)
*my previous success have been fried, including last week's OMG scary-delish butternut squash wontons
