Susanna Foo's Pork Dumplings With Soy Ginger Sauce
Serves: 4
Eloise Gerhold
1 January 1970
Based on User reviews:
48
Spice
48
Sweetness
53
Sourness
44
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
In a large bowl, combine the pork, scallions, soy sauce, sesame oil and ginger root
2
Mix well so that the flavors will penetrate the meat
3
Then add the cabbage and mix until all the ingredients are thoroughly combined
4
The filling will not taste right if you try to combine all the ingredients at once
5
Place 1 dumpling wrapper on a plate or a board
6
(You can buy the wrappers in grocery stores or oriental specialty markets
7
) Place 1 scant tablespoon pork mixture in the center
8
Moisten the edges of the wrapper with a little water, then fold them over the filling to form a half moon shape
9
Pinch the center together first, then stand the dumpling up on its base and pleat one of the sides of the half moon twice, half way between the outer edge and the center
10
Pleat the other side in the same way and leave the dumpling standing up
11
Stand the finished dumplings on a baking sheet lined with waxed paper
12
Do not allow the sides of the dumplings to touch each other, or they will stick together
13
Repeat, using the remaining dumpling wrappers and pork filling
14
The dumplings can be made and frozen for up to 3 months or they may be cooked immediately, either boiled or pan fried
15
Serve hot
16
Tip: if you cannot get napa cabbage, substitute green cabbage
17
You will need to add 2 tablespoons of water to the pork filling before adding the cabbage, because green cabbage is not as moist as Chinese cabbage
18
To Pan Fry Dumplings: Heat 1 tablespoon corn oil in a large non-stick skillet
19
Add as many dumplings as can fit in a single layer
20
Pour 1/2 cup cold water over the dumplings
21
Cover the skillet and cook over low heat for about 10 minutes, without turning or stirring, until the water has evaporated and the dumplings are golden and crisp on the bottom
22
If the dumplings are not browned enough, keep cooking until they are
23
Remove the dumplings to a heated platter and repeat with the remaining dumplings
24
Tip: Defrost frozen dumplings before cooking or they will burn
25
To Boil Dumplings: Fill a large stock pot 2/3 full of water and bring to a boil
26
Add 1/3 of the prepared dumplings
27
Using a Chinese strainer or slotted spoon, stir the dumplings to prevent them from sticking together
28
Return the water to a boil
29
The dumplings will rise to the top, but at this point the filling will still be raw
30
Add 1/2 cup cold water and return to a boil again
31
When the dumplings float, taste one to see if it's done
32
If not, add another 1/2 cup cold water and cook until the dumplings rise again
33
Adding cold water slows the cooking so the dough does not break, allowing enough time for the filling to be thoroughly cooked
34
Remove the dumplings from the pot using a Chinese strainer or slotted spoon and place them on a plate, being careful to keep them separate from one an Combine all the ingredients in a small bowl
35
Mix thoroughly and serve
36
This sauce will keep up to 1 week in the refrigerator, without the ginger root
37
Add the ginger root when ready to ser;