NO FOLD BLANKET DUMPLINGS

OUTSIDE
  • 24 DUMPLING WRAPPERS
  • 2 Tsp VEGETABLE OIL
  • 2/3 CUP WATER

FOR THE FILLING
  •  1 LB. POIJND GROUND PORK OR CHICKEN 
  • 4 GREEN ONIONS, FINELY CHOPPED
  • 1 1/2 TBSP SOY SOUCE
  • 1 1/2 TBSP GRATED FRESH GINGER
  • 1 TBSP TOASTED SESAME OIL
  • 1 CLOVE GARLIC, MINCED
  • 1 Tsp. CORNSTARCH
  • 1/2 BLACK PEPPER
FOR SERVING

  • DUMPLING SAUCE,
  • CHLI CRISP (OPTIONAL)
  • SESAME SEEDS

FOR THE FILLING:
Combine the por, green onion, soy sauce, ginger, sesame oil, garlic, cornstarch and pepper in a medium bowl, Mix well to combine

For each dumpling, scoop about 1 heaping tablespoon of filling onto a plate, place one dumpling wrapper over each mound like a blanket.  Gently squeeze it to tuck it around the filling so it ahears to the top and sides, leaving the bottom unwrapped.

Preheat a large non-stick skiller over medium heat and add the vegetable oil.  Add the dumplings, make sure there is space between each one.  Pour the water into the skillet around the dumplings, cover and steam for 6 to 8 minutes, until pork is cooked through.

Uncover and continue cooking untl the water has evaporated and the bottoms are slightly crisp.

DUMPLING SAUCE
  • 1/4 CUP SOY SAUCE
  • 1 TBSP. RICE VINEGAR
  • 1 1/2 Tsp. GRANULATED SUGAR
  • 1 Tsp. TOASTED SESAME OIL
  • 1 GREEN ONION, FINELY MINCED
  • 2 TBSP. WATER
Combine all the ingredients except the water, mix well, add water a little at a time, making the mixture as strong or mild as you want.

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