I love dumplings! It reminds me of when I was in college. A friend’s grandmother used to always send up dumpling filling and a group of us, used to sit around the kitchen, making the dumplings and boiling them. It was so much fun!
The hardest part of making dumplings is folding them. If you aren’t very particular about the shape and style, then that part is easy. (I am not particular about it).
I would recommend using a food processor or blender for this. You want your vegetables and spices finely chopped.
1 lbs of ground chicken (or pork)
1/2 cup of spring onions, FINELY Chopped
1/2 cup of cabbage, FINELY chopped
2 teaspoons of Ginger, minced
1 teaspoon of garlic, minced
1 tablespoons of soy sauce
2 tablespoons of rice wine vinegar
1 tablespoon of sesame oil
Wonton or dumpling wrappers
Bowl of warm water
- Combine all ingredients (except wrappers and water).
- Set a pot of water boiling
- Place one wrapper on a plate and put about 1 teaspoon of mixture into center of wrapper.
- Wet half the sides of the wrapper, with warm water and fold the wrapper in half. You can get fancy and do decorative folds, if you want. Just make sure you have a sealed edge.
- Drop dumpling into boiling water and when it floats, it is done!
Serve with Soy Sauce.
Will make quite a bit of dumplings. I made about 20 of them and only got through about 1/8th of the mix. I froze the rest for later.
My favorite post so far, regarding these dumplings:
Husband: Helping to make dinner. I’ve added ingredients, mixed, tasted, washed… and yet, have zero idea what we’re having.Husband: HOLY CRAP. She made dumplings. The RIGHT way (Helen, I’m looking at you!). Goddamn. I have to marry this girl.