Wednesday, August 17, 2011

Yummy Dumplings

Yummy Dumplings!

This is one of my favorite dishes to eat!  I probably made these every week for the past months and have not gotten sick of it yet.  I usually double the recipe and make them for lunch at work.  When I make them for dinner, Eugene and I will eat every single one of them, so there are no leftovers.  There is no need for the dipping sauce, or even salt and pepper, as the dumplings are already full of flavor!


Tools:

Ingredients:
  • 1.5lb Ground Pork (a ground pork/beef blend would work too)
  • 1/2 Napa Cabbage, finely shredded (If I am lazy, I will use Trader Joe's shredded green cabbage)
  • 2-5 Green Onion stalks, finely chopped (2-3, if you also use leeks, else 5)
  • 2 Leeks, finely chopped
  • 1-2 Jalapenos, finely chopped
  • 2-5 Thai Chilis, finely chopped (if you want them spicy)
  • 4-5 Garlic cloves, finely chopped (or 2 Tsp minced)
  • 1.5 Tbsp Fresh Ginger, minced  
  • 2 Tbsp Coconut Aminos (or 1.5-2 Tbsp Wheat-free Tamari if soy is ok, taste better)
  • 2 Tbsp Sesame Seed Oil
  • Macadamia Nut Oil (or some kind of nut oil for frying)
Feel free to add vegetables.  Carrots work great here, too!

Instructions:
  1. Gather all ingredients.  Mince ginger using the microplane grater (best way I found to mince ginger) or by a food processor.  It is better to grate the ginger than chop since it does the best job breaking down the ginger's cells, releasing the aroma and flavor.  If you don't use the entire ginger, you should store it in the freezer.  Finely chop up the vegetables and squeeze out any excess water.
  2. In a mixing bowl, break the ground pork down a bit first and then add in all the ingredients except for the Macadamia Nut Oil.  Mix the ingredients with your hands.
    2. Mixed ingredients.
  3. Form little dumpling-shaped ovals, or rounded triangular prisms.  They taste better when they are slightly smaller but take longer to form and there's more to cook.  I'm usually pretty lazy so I make them kind of big.  Don't make them too big (like meatball size) since they will be cooked by a frying pan.
    3. Forming dumplings.
  4. Heat the macadamia nut oil over medium heat in a frying pan.  Add the dumplings and evenly cook each side.  
  5. Serve and enjoy!  I paired it with sauteed salt and pepper kale and garlic zucchinis.  
4. Yum!



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