Makes about 80 - 90 dumplings. Cut recipe in half if you want to do less grunt work.
1) 1500 grams lean ground pork
2) 1 1/2 c finely sliced green onions
3) 4 T shredded ginger or 2 T ginger squeeze
4) 1 head garlic, pressed
5) 5 t salt
6) 2 t pepper
7) 4 T cooking wine
8) 4 T light soy sauce
9) 4 T oyster sauce or fish sauce
10) 2 eggs
11) 3 T toasted sesame oil
12) 2 T black vinegar
13) 1/4 cup cornstarch
14) flour dumpling wrappers
With hands mix 1) and 2)
Whisk 3) to 13) add to meat and mix well.
Add 1 heaping teaspoon of mix to dumpling wrapper, fold over, moisten edge with water and seal.
Place on cookie sheet in single layer and freeze about 30 min.
Place in freezer bags.
For boiled dumplings
Add to a pot of boiling water, boil gently 8 min.
Serve with dipping sauce.
For fried dumplings
Remove from water and brown in oil in frying pan.
Dipping Sauce
1) 3 T light soy sauce
2) 2 T black vinegar
3) 1 clove garlic, pressed
4) 1 t toasted sesame oil
Whisk all. Put leftover in glass container in fridge for 3 days.
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