Pork Steamed Dumplings

Happy Lunar New Year

We got a little off track this week and skipped around, but for good reason. In full transparency, we really pulled St. Vincent and the Grenadines this week. Never fear, it’s still on its way. This week was the Lunar New Year AND Mardi Gras though, so we took a quick detour to celebrate…twice. If you’ve learned anything so far about us so far, it’s that we love a reason to celebrate. Literally, we will celebrate (have libations…) for anything. Rained for an hour during the day? We celebrate. Kids hung up a wet towel? You better believe we’re celebrating. So Happy Lunar Year and enjoy the read while you eat up your pork steamed dumplings!

Our celebration was not perfect by any means. The boys went to a sleepover the night before and holy moly, were they TIRED. And now I’m convinced that nothing kicks that tiredness into overdrive, like the sensory overload of the Asian grocery market. Forty-four different types of fish with nine different ways of having it prepared. A produce department with more vegetables than I had ever heard. All this going on casually mixed with Chris on an endless hunt to find Black Vinegar. Needless to indulge much more. Tradition says crying children on the day of Lunar New Year leads to a full year of crying children. The future is looking dim for me. Great. One should also celebrate by providing red envelopes full of cash money to their kids. I guess this makes us even.

However, there was a quick siesta time and the celebration was ready to start again. We tried to make a dinner that would reverse all our bad fortunes we had set ourselves up for earlier in the day. There were noodles for longevity and happiness. We also had some sticky glazed pork belly for good luck and spring rolls too. And then, there was everyone’s favorite and just a classic – the dumplings. Cue, the harmony and family togetherness they are supposed to bring. Or the wealth and prosperity. I only need one but wouldn’t mind both.

Pork Steamed Dumplings

This one was great for getting the kids to do something besides bicker with each other from their tiredness. Actually in the process, they became the best friends again they normally are. Bonding and mumbling under their breath to each other about how they couldn’t believe I was making them make all the dumplings and and just how long it was taking. Bliss.

Ingredients:

• 1 lb. ground pork
• 2 eggs
• 3 scallions, chopped
• 3 cloves garlic, minced
• 1/2 c. shredded cabbage
• 2 tbsp. hoisin sauce
• 1 tbsp. grated ginger
• 1 tbsp. rice vinegar
• Salt and Pepper to taste
• 1 package, Wonton skins
• Cornstarch (sprinkle on your baking sheet to prevent the skins from sticking)

**These are really all about personal taste. I’ll offer you some general guidelines, but you should totally play around with the ingredients until you find your perfect dumpling.

Directions:

1. Start off by just mixing literally all the ingredients (other than the skins, cornstarch, and 1 egg) together in a bowl. With the other egg, scramble in a bowl to make an egg wash.

2. Scoop just a small amount of the mixture into the center of the skin. Seal the edges with the egg wash, crimp the edges to be a little cute and fancy. If only they had a tool for this type of stuff (Chris, if you’re seeing this, can you get it for me for Christmas?).

Sprinkling a baking sheet with cornstarch prevents sticking before you’re ready to cook these.

3. Once they have all been assembled its time to get steaming. Place a layer of cabbage leaves (Or parchment paper, or greens) to prevent sticking and only one layer of dumplings at a time! Steam about 10-15 minutes per batch!

If you don’t have a steamer basket here are some other ways to still steam your dumplings!

Happy Lunar New Year!

I like them steamed better, but they can be fried! Heat oil to medium heat, and cook about 5 minutes on each side.

Love dumplings as much as I do? Try these other recipes: Afghanistan (Aushak), Poland (Pierogies)

File: China; Pork Steamed Dumplings