Pfft to Portion Control Pork Dumplings
Pfft to Portion Control Pork Dumplings
Boys on Grindr looking for “friends” are like me walking into a Chinese restaurant and looking for bok choy. Lies and deceit. When I want dumplings, I want them bad. And like fries and sushi, I sometimes think dumplings are one of those foods that can carve an endless pit in my stomach. If they’re cooked right and paired with a sweet-and-spicy sauce, I can keep going and going and the results are far from pretty. Have you ever seen a horse excitedly eat grain from a bucket? That horse is me, except with dumplings, so someone please put me out to pasture before my dreams of being on My 600 lb. Life (and becoming everyone else’s problem) turn into a reality.
Ingrediënten
FOR THE PORK DUMPLINGS
- 1 pound napa cabbage about ½ head, finely chopped
- 1 tablespoon kosher salt
- 1 pound ground pork
- 2 tablespoons grated fresh ginger from a 2-inch piece
- 1 tablespoon minced garlic about 4 cloves
- 2 teaspoons sugar
- Âľ cup finely chopped scallions 4 or 5 large scallions
- ÂĽ cup finely chopped fresh cilantro leaves
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 eggs beaten
- Kosher salt
- 60 round dumpling wrappers
- Vegetable oil for frying
FOR THE DIPPING SAUCE
- 2 tablespoons rice vinegar
- ÂĽ cup soy sauce
- 1 teaspoon sugar
- 1 teaspoon toasted sesame oil
- 1 scallion white and pale green parts only, finely chopped
- ÂĽ teaspoon toasted sesame seeds
Instructies
- Make the pork dumplings: Place the cabbage in a bowl, sprinkle the salt evenly over it, and set aside for 15 minutes at room temperature.
- Wring out the excess water from the cabbage.
- In a large bowl, combine the cabbage, pork, ginger, garlic, sugar, scallions, cilantro, soy sauce, sesame oil, and eggs.
- Season with salt and mix to combine.
- Line two baking sheets with parchment paper.
- Fill a small bowl with water and set it nearby.
- On a clean work surface, lay out a few dumpling wrappers.
- Add a scant 1 tablespoon of the filling to each wrapper.
- Dip your finger in the water and dampen the edges of one wrapper.
- Starting from the right side, begin to pleat your dumpling.
- Pinch the corner to seal and then fold over a small flap, creating your first pleat; repeat as many or as few times as you’d like until you have sealed the dumpling.
- Use extra water if necessary to make sure the dumpling is sealed.
- Place the finished dumplings in rows on the prepared baking sheets.
- Repeat with the remaining filling and wrappers.
- In a large nonstick skillet over medium heat, heat 1 tablespoon of vegetable oil.
- Add 8 to 10 dumplings to the pan at a time, making sure that they are not touching.
- Cook until the bottoms being to turn golden brown.
- Add a few tablespoons of water to the pan and cover with a lid.
- Reduce the heat to low and allow the dumplings to cook through, 3 to 5 minutes.
- Transfer to a platter.
- Repeat with the remaining dumplings, adding another tablespoon of oil to the pan before each batch.
- Make the dipping sauce: In a medium bowl, combine the rice vinegar, soy sauce, sugar, sesame oil, scallion, and sesame seeds.
- Stir until the sugar dissolves.
- Serve with the dumplings.
Notes / Tips / Wine Advice:
After seasoning your pork mixture, cook off a tablespoon in a sauté pan and give it a taste to make sure it is seasoned properly before forming all of your dumplings.
Once your dumplings are formed, you can freeze them in an airtight container for up to 3 months. Frozen dumplings take about twice as long to cook as fresh dumplings (6 to 8 minutes).
Once your dumplings are formed, you can freeze them in an airtight container for up to 3 months. Frozen dumplings take about twice as long to cook as fresh dumplings (6 to 8 minutes).
