Saturday, June 21, 2008

Asian Un-Dumplings

I’m not really a fan of the outside of a dumpling, so here’s my take on tastiest part. It's similar to a Shanghai dish called Lion's Head. Next time I'll add in 4 dried shitake mushroom ( soaked, rinsed and finely chopped ) and 3 canned water chestnuts for more crunch.

1lb Ground Pork

1 Egg

1 cupMincedScallion

3 tablespoon Kikkoman Soy Sauce (La Choy is absolutely the worst soy sauce, bad taste and worse smell)

2 tablespoon Sesame Oil

1 tablespoon each minced fresh Ginger & Garlic

1 tablespoon Dry Sherry or Rice Wine Vinegar

2 tablespoons of freshly ground Black Pepper

Mix together really well, then add in:

2 cups shredded Nappa Cabbage

Roll in walnut size balls and bake about 15 minutes at 400 degrees. Keep your hands damp to reduce its sticking to you. Cut one open to make sure they are cooked through. Next time I may try steaming them.

Serve with equal parts soy sauce and rice wine vinegar.


missbhavens said...

"not really a fan of the outside of a dumpling"? WHAT???

That's okay. I'm not going to hold that against you...but really, edible food wrappers of ALL kinds are to be loved and cherished!

This sounds ubertasty and I will make these as soon as I get me hands on some ground squeekmeat.

Been upstate every week after work and not at all in NYC! BUT my vacation is coming up and I'll be spending at least some of it in the big city.

...but I think you and your grilled peach recipe should be heading up here to use my grill!

Grace Piper said...

I will be using "ground squeakmeat" in a post very soon. You will receive appropriate attributions.