Pork and Chive Dumplings!

From time to time I like to go back to my household roots and make things my mom or dad makes. I have been heckling my dad to create a Chinese recipe book so I can use it in the future in my own household. If you don’t know, my dad is a great cook. He can seriously make anything. Right now he is working on perfecting Chinese rice noodles, ya know the ones you get a dim sum. I wish I can be at home all the time to document his successes (i.e. macarons, Japanese cheesecakes) but being that I am in SD, I will have to do my best to find it in my memory to create the things I love eating at home. Here are some delicious pork and chive dumplings. Its a tsk tsk thing though, I did buy the potsticker wrappers this time, but in the future I will try my hand in making the wrappers.


Ingredients
(2-4 servings, depending how much you eat)

Dumplings:
1 package of round potsticker wrappers
1 pound ground pork
Chives
1-2 tbsp corn starch
1-2 tbsp soy sauce
1-2 tbsp rice vinegar
1 tbsp olive oil
salt and pepper
water (for wrapping)

Dip:
Soy sauce
White vinegar
Sliced ginger

1. In a large mixing bowl, mix the ground pork with chives, corn starch, soy sauce, rice vinegar, olive oil, salt and pepper. You might want to adjust the ingredients as needed and to taste.

2. Mix until it looks like this.

3. Place some water in a small bowl. Dip your finger into the water and line the potsticker wrapper with water. Place some ground pork in the wrapper (usually a tbsp is enough).

4. Wrap it up! Wrap it in a style you are used to. If you are unskilled, that’s okay, just half-moon that ish. It all goes into your tummy anyway!

5. In a pan, heat some olive oil. Pan fry until the bottoms are golden brown. Flip it once or twice.

6. Once golden brown, add water in the pan to steam the dumplings until fully cooked. Usually, you need about 1/4-1/3 cup of water for a pan full of the dumplings, and then let the pan dry out for it to be fully cooked.

7. Prepare a dipping sauce of choice. I use soy sauce, sliced ginger, and white vinegar! Dip dip and enjoy!

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