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05.08.2000

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Today's Special | Pan-fried Pork Dumplings

This is the traditional filling for Chinese dumplings.  You can also substitute some of the pork with finely chopped shrimp, for better texture or flavor. Serve this with an assortment of condiments (soy sauce, rice vinegar, black vinegar, chili sauce, sesame oil, chopped scallions) and let your guests mix up their own dipping sauce.  


ingredients

1/2 lb. ground pork or turkey
2 cups napa cabbage, chopped
1 cup Chinese chive, chopped
1 large clove garlic, minced
1/2 tsp minced ginger
3 tsp. soy sauce
1-1/2 tsp. sesame oil
1/2 tsp. salt
1 egg
1 package dumpling wrappers, or 40 home-made wrappers
time 
1.5 hours or less, depending on how many people are helping

serves makes 40 dumplings (enough for 3-4 people)


1. Combine the ingredients in a large bowl and stir well. To check for adequate seasoning, stir-fry a small ball of the mixture and taste. Adjust seasonings as necessary.
2. Drop a small portion of filling into the center of a wrapper. Fold and pleat to encase. Continue until you've used up all the filling. (Check out the step-by-step illustrated guide to folding technique.)
3. Heat 1 tbsp of oil in a skillet on medium heat. Arrange the dumplings in the pan and cook until the bottoms are nicely browned. (Note: you will have to do this in batches, since you don't want the dumplings to be touching each other in the pan).
4. Add 1/3 cup of water to the pan. Cover and cook on medium-low heat for five minutes.
5. Remove cover. If there's still liquid in the pan, continue cooking uncovered until the liquid evaporates.
6. Transfer to a plate and serve.

o

related recipes: pan-fried vegetarian dumplings,
deep-fried scallion-cheese dumplings,
boiled shrimp dumplings

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