Taste it: Dumplings

Apparently, I have been on a Asian inspired cooking streak. I made these lovely little dumplings around the Chinese New Year and was inspired by my trip out to Los Angeles when my friend Amy and I went out to dinner for amazing dumplings at Din Tai Fung Dumpling House.  Now mine were very tasty but no where near as luscious as the ones from Din Tai Fung. But it did satisfy my craving for dumplings!

Continue reading for the complete recipe...
For the dipping sauce:
1/2 cup soy sauce
1 Tbl seasoned rice vinegar
1 Tbl finely chopped scallions
1 tsp Sriracha

For the dumplings:
1lb ground pork
3 garlic cloves, minced
2 Tbl finely chopped scallions
2 Tbl soy sauce
1 1/2 Tbl sesame oil
1 Tbl minced fresh ginger
50 wonton wrappers

Mix all of ingredients for the dipping sauce together, cover and refrigerate until ready to eat. 

Mix all of the dumpling mixture in a bowl and blend together with your hands.

With the wonton wrapper on the diagonal, place a teaspoon of mixture in the middle.

Wet the edges with water and crimp closed with your fingers.

Fold the sides in towards each other and seal with a little more water and pressure. It should look like a large tortellini.

Make dumplings...and more dumplings...yes, keep going until all the mixture is gone. 

Working in batches, heat a tablespoon of vegetable oil over medium high heat. Add a few dumplings and brown on both sides. 

Once golden, brown and delicious add about 1/4 cup of water, cover and steam for about 6 mins until cooked through. Remove and keep warm in the oven and repeat process until you have a whole pile of dumplings!

Serve with the dipping sauce and eat until you cannot eat anymore. Bonus the dumplings reheat well the next day in a pan or even (gasp!) in the microwave so you can enjoy them again.

adapted from this recipe.

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