Dumplings (Part 2)

March26
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About a year ago, my husband brought home a case of won ton wrappers that he had purchased from work.  I have used them to make perogies and ravioli.  But our favourite is this version of a pork dumpling which resembles a pot-sticker.

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Combine 1 lb. of ground pork with 1 T grated ginger, 4 cloves of minced garlic, 2 T of finely chopped green onion, 1 T of sesame oil  and 1 beaten egg.  Here’s where I start to improvise.  The recipe calls for 5 c of cabbage and if I have it I use a cole slaw mix.  Today I replaced the cabbage with 2 shredded carrots and 2 stalks of finely chopped celery.  I also added 1 T each of hoisin, fish sauce, oyster and soya sauce. 

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Place 1 t of filling in the centre of each wrapper.  Wet edges with your finger and fold and seal.  Hold in a single layer on tray that has been covered with wax paper.

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Drop by small numbers in boiling, salted and oiled water.  Boil for approximately 3 minutes or until they start to float to the surface.  Remove 1 and break open to check doneness before removing the rest.  They can be eaten at this stage with hoisin, peanut and sweet chili sauces as an appetizer or added to an oriental soup.  You can also add one more step and saute them in oil if you are a pot-sticker lover.

P.S. I still have half a case of wrappers in my freezer, if you’re interested in some. 

Kath’s quote: “Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years haven’t yet worked out that a pair of knitting needles is no way to capture food?”-Bill Bryson

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