Pork Dumplings, Veggie Dumplings, & Dipping Sauces

(I believe these are all from Rachael Ray.)

Pork Dumplings

1 lb ground pork

1 scallion, white & green parts only, finely chopped

1/4 cup chopped chives

2 Tbls soy sauce

2 tsp rice vinegar

1 tsp chopped fresh ginger

s & p

50 wonton wrappers

1. In a large bowl, combine the pork, scallion, chives, soy sauce, vinegar, & garlic. Season with s & p.

2. Brush 1 wonton wrapper with water & place 1 heaping tsp of filling in the center. Fold the wrapper into a triangle, squeeze out the air and press the edges together to seal, wetting dough if necessary to make it stick.  Pinch together the 2 corners of the folded edge.  Repeat with the rest.

3. Bring a pot of salted water to a boil. Working in batches, add the dumplings & boil until cooked through, about 3 minutes after the water returns to a boil. Remove with a slotted spoon & drain. Serve with dipping sauces.  (See below for recipes.)

Veggie Dumplings

8 oz firm tofu, cut into small cubes

1/4 lb. shiitake mushrooms, stemmed & finely chopped

8 scallions, white & light green parts only, finely chopped

One-quarter of a head of Napa cabbage, shredded & finely chopped

1/4 cup soy sauce

2 Tbls grated fresh ginger

s & p

1 Tbl vegetable oil

50 wonton wrappers

1. In a large bowl, combine all ingredients except oil. (And well, wonton wrappers. Obviously.)

2. In a large skillet, heat the oil over medium heat , add the vegetable mixture & cook until tender, about 5 minutes. Transfer to a bowl to cool.

3. Follow steps 2 & 3 from the Pork Dumplings recipe to fill, fold, & cook the dumplings.

Chili-Soy Sauce

1/4 cup vegetable oil

1 Tbls red chili sauce

1 Tbls soy sauce

Scallion-Ginger Sauce

1/2 cup rice vinegar 

1/4 cup soy sauce

1 Tbls brown sugar

1 finely chopped scallion

1/4 tsp chopped fresh ginger

Honey-Orange Sauce

1/2 cup hoisin sauce

1/2 cup honey

2 Tbls chopped orange peel

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Filed under Appetizer, Chinese, No oven necessary.

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