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 until everything is well mixed. Cover and let rest at room temperature for 30 minutes to allow the flavors to meld.
Use white round dumpling wrappers. Alternatively, you can use square wonton wrappers and snip off the corners to make them round.
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.
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.
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.