Pork and Cabbage Dumplings
|Source||Recipe from Ben Wang, Co-op Member|
|Prep time||1 hour|
|Cooking time||30 minutes|
|Total time||1 hour, 30 minutes|
A traditional filling for Chinese dumplings. Read more over on our blog, Serving Up Vermont.
Making the Filling
Bring water to a boil in a large pot. Stir in the cabbage leaves and cook until wilted, about 1 minute. Drain the cabbage in a sieve, refresh under cold running water, shake well, and then use a rubber spatula or the back of a cooking spoon to press out as much water as possible.
Blend these in a mixing bowl with the other ingredients (including the uncooked bits of stalk) until everything is well mixed. Cover and let rest at room temperature for 30 minutes to allow the flavors to meld.
Use the white, round dumpling wrappers sold at Thai Phat Market on North St. They are sold frozen, and must be thawed overnight in the refrigerator. Or you can use wonton wrappers (square-shaped) sold at City Market and snip the corners to make them rounded.
Place a spoonful of filling in the center of a wrapper. With a wet finger, dampen the outside edges of the wrapper and then gently fold in half, pressing the top edge together. Bring the two sides up to crimp and seal the package. Use an extra dab of water on dry surfaces if necessary. For a more detailed tutorial, visit this website.
Bring a large pot of water to a boil with 1 tsp. salt and 1/2 tsp. baking soda. Gently place the dumplings in the pot.
When the water boils again, put in a cold cup of water. When the water boils a third time, put in another cold cup of water. When the water boils one more time, the dumplings are ready! Remove with a slotted spoon, or use a colander.
Dipping Sauce for Serving
Serve with soy sauce mixed with a smaller quantity of toasted sesame oil and an even smaller quantity of vinegar. Easy additional ingredients include minced garlic and hot sauce.