January 29, 2006

Pork & Ginger Dumplings

Pork and Ginger Dumplings
2 cups napa cabbage, chopped
1/2 pound ground pork
2 tablespoons thin soy sauce
3 tablespoons black sesame oil
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
1 egg
1 cup vegetable stock


Sprinkle cabbage with 1/2 tablespoon of salt and let stand for 30 minutes. Using a towel, squeeze out excess water. In a large bowl thoroughly mix the cabbage with the pork, ginger, sesame oil, egg, soy sauce and garlic. Place a small teaspoon of filling in the middle of the wrapper Fold the wrapper in half to form a half moon shape, pinching the wrapper tightly together. Make sure no filling is peaking out or they will break while cooking. Heat oil in a large saucepan, place pot stickers flat side down and cook until the bottom is browned. Add 1 cup of stock, cover immediately. Allow dumplings to steam. Once the dumplings are fully cooked the stock will evaporate and the bottoms will be crisp. Excellent with my favorite dipping sauce.

My thoughts:
Dumplings are time consuming but tasty. This recipe made about 45 dumplings but if you buy refrigerated dumplings you could freeze any extra you might have.