What better way to celebrate Lunar New Year than with traditional dumplings?
Ingredients
- 1 cup finely chopped or ground pork
- ½ cup Soli Organic fresh cut Chives finely chopped
- ½ cup finely chopped cabbage or bok choy
- 1/3 cup finely chopped celery
- ¼ cup finely chopped green onion
- 1TBSP soy sauce
- 1TBSP dry sherry
- 1 tsp sesame oil
- 11/2 tsp cornstarch
- About 36 wonton wrappers
- 6 TBSP cooking oil
- Spicy Chinese mustard and soy sauce for dipping
- 1 cup water for sealing dumplings
Directions
- In a mixing bowl, combine raw pork, cabbage, celery, and green onion; mix well. In a separate bowl, combine soy sauce, sherry and oil. Stir in cornstarch until dissolved. Pour soy mixture over pork and cabbage mixture, add fresh cut chives; toss to coat. Cover and chill for 30 minutes.
- Wrappers: we used small wonton wrappers, usually 4"x4," in the refrigerator section of your local grocery store. Spoon about 2 tsp of pork mixture into the center of a wrapper. Bring up sides, gathering around the pork mixture and seal edges with water. Use your hands for all of this. Transfer to a baking sheet and cover the completed dumplings with a barely damp cloth while you complete the others. Repeat with remaining wrappers and filling.
- In a large skillet, or a wok, heat 2 TBSP oil. Place in skillet or wok but do not overcrowd. Cook over medium heat for one minute or until bottoms are browned. Carefully add ½ C water to skillet. Reduce heat: cover and simmer for 10 minutes. Uncover and cook for 3-5 minutes more or until water evaporates. Transfer to a baking sheet and place in a 250-degree oven to keep warm while you cook the remaining dumplings. Repeat procedure. Serve with spicy Chinese mustard, soy sauce, and more chopped chives for garnish.
Note: recipe adapted from https://surleplat.com/recipe-items/chinese-new-year-dumplings/
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