Monday, June 2, 2008

Chinese Dumplings

Most children will probably not like this one but a couple of mine did. It is fairly easy and very good. This is a commonly listed as an appetizer at Chinese restaurants but is usually part of the main meal in China.

1 package won ton wrappers
1/2 pound ground pork
1 1/2 tbsp oyster sauce
1 1/2 tbsp hoisin sauce
1 tsp fresh ginger
1/2 cup chopped carrots
1/2 cup chopped green onion
1 tbsp seasoned rice wine vinegar
1 tbsp corn starch

Mix the above ingredients (not the won ton wrappers) well and place a small spoonful into the middle of a won ton wrapper. Dip your finger into water and wet the edges of the won ton. Fold the won ton diagonally making a triangle. Seal the edges well and bring all three corners together in the middle.

Drop the dumpling into a pan of boiling salted water and let it cook for 3-5 minutes or until the dough begins to clear. Transfer the dumplings to a sauce pan with 5 tbsp of hot oil in the bottom. Allow the dumpling to get crisp (about 2 minutes) and drain on a paper towel.

Dip in soy sauce and eat until your blood pressure sky rockets from the sodium content.

You can use whatever sauces and/or vegetables in the meat mixture you want. I actually used a bag of stir fry vegetables yesterday that included broccoli, peapods, beans, carrots, red peppers, and onions. My Chinese co-workers told me that the more traditional vegetable is green onion. They also use a dipping sauce made of vinegar and garlic. Have at it.

1 comment:

Papa Doc and the Duke said...

Jim calls these steamed won tons and the missionaries used to buy a platter with nearly 100 on it and that's all they would eat. He loves this dish and we make it occasionally. The only difference is that I had never fried them once they were steamed. That would make them even better!
Mom