Homemade dumplings
Use wonton wrappers to wrap the filling and you'll have hot dumplings on the table in 30 minutes.
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Homemade dumplings
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Three Many Cooks
Veteran cookbook author, Pam Anderson, and daughters, Maggy and Sharon, believe that just about anything worth being part of happens in the kitchen. Each week they share their thoughts about recipes, cooking, eating, and anything that comes with it (which in their world, is just about everything). There are three cooks in their kitchen. Sometimes that’s too many, but usually it’s just right.
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Credit for these delicious dumplings goes to our friends Anna and Matt. Well, actually, to Anna’s mom who heroically made these for many weeknight suppers when Anna was growing up. I’m told there’s really no recipe, so feel free to add or subtract anything on the ingredient list. Try adding different herbs, spices, or vegetables. Many grocery stores carry wonton wrappers, they’re usually in the produce section.
Makes 30-40 dumplings.
1 lb. lean ground turkey, chicken, or pork
2 cups very thinly sliced cabbage
1 carrot, grated on the large holes of a box grater
1 heaping tablespoon minced garlic (about 3 cloves)
1 heaping tablespoon minced fresh ginger
2-3 scallions, thinly sliced
2 teaspoons sesame oil
2 teaspoons soy sauce
A large pinch of crushed red pepper flakes
1 package refrigerated wonton wrappers
In a large bowl, mix the ground meat, cabbage, carrot, garlic, ginger, scallions, sesame oil, soy sauce, and pepper flakes until well combined.
Set a small bowl of warm water by your work area. Working one at a time, scoop a heaping tablespoon of the filling onto a wonton wrapper. Dip your fingertip into the water and dab a little on each corner of the wrapper. Bring together two opposite corners and press to seal, repeat with the other two corners. (Don’t worry about sealing all the seams.) Repeat this process until the filling is gone.
Meanwhile, heat some water in a large pot fitted with a steamer. (Bamboo steamers work best, but a metal or silicone one works, too. If using metal, spray with non-stick cooking spray before using.) When ready to cook the dumplings, bring the water to a rolling boil and place some of the dumplings in the steamer, making sure they aren’t touching one another. Steam until the meat is cooked through, 6-8 minutes. Repeat until all the dumplings are cooked.
Serve immediately with a bowl of soy sauce (with a splash of sesame oil) for dipping.
Sharon Anderson blogs at Three Many Cooks with her mother and sister.
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