So, this dish wasn’t on my meal plan this week, but — hey — I get cravings. Cravings that MUST be IMMEDIATELY appeased.
(immediately, I tell you)
Thursday, I began hankering for fried wontons . . . pork dumplings. . . dim sum. Since I’m not a fan of Asian buffets, I decided to try my hand at making them.
I did NOT disappoint myself. These were GOOD.
I adapted the following recipe from this Pork Dumpling recipe. I used a pork/turkey blend and added extra veggies that I had on hand. And despite the cups and cups of vegetables, this was still a very meaty dumpling (which pleased my carnivorous husband); I could have added even more veggies if I wanted to stretch the filling and make more.
This recipe makes around 100 dumplings, giving you PLENTY for a good meal and then some to freeze for later. I cooked about 25 for four of us (I served this as a main dish, rather than a side or an hors d’oerve) and froze the rest.
Recipe: Asian Dumplings
- 100 (3.5 inch square) wonton wrappers (roughly 2 packages of wrappers; I found them where my grocery store keeps the tofu)
- 1 pound ground pork
- 1/2 pound ground turkey
- 2 tsp grated fresh ginger root
- 4 cloves garlic, minced (I use the “already-minced-for-me-in-a-jar” garlic; so much easier)
- 2 tablespoons thinly sliced green onion
- 3 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 egg, beaten
- 5 cups finely shredded Chinese cabbage (also known as napa cabbage)
- 1 cup finely shredded kale leaves (do not use the stem)
- 1 cup finely shredded carrots
- In a large bowl, combine all ingredients, stirring until well mixed. (I found using my hands to be a much more effective way to mix everything)
- Place a teaspoon of filling on each wonton. Using your finger dipped in water, dampen the edges of the wonton and then fold the wonton over into a triangle. Press edges to seal in filling — you can simply press them, which is how Hubby said his best friend’s mom did them, or you can also roll the edges. Either way, be prepared to get a little messy. Set dumplings aside till ready to cook.
- To Cook, option 1: Steam dumplings in a steamer for about 15 to 20 minutes. Serve immediately.
- To Cook, option 2: Fill a stock-pot with water and bring to a rolling boil. Add the filled dumplings to the water. When they rise and float on the surface of the water, cook for an additional 3-4 minutes.
- To Cook, option 3: Deep fry in a couple of inches of oil, heated to 375 degrees. Cook for 3-4 minutes per side until golden brown.
- To Cook, option 4: Heat a frying pan over medium heat and then spray with cooking spray. Brown the dumplings on each side and then add 1 cup of water (or chicken stock) and cover with a lid. When the broth has evaporated, remove the lid and allow the dumplings to “crisp” back up. Watch them closely — I’ve used this method before with store-made wontons and it is easy to burn them!
- Line a baking sheet with parchment paper and place filled dumplings on it. Flash freeze and when frozen, remove from the pan and place all dumplings in freezer-safe container or bag. To cook after freezing, I have found they cook BEST if allowed to thaw first. Then, simply cook according to your preferred method (listed above).
*The prep work is the most time consuming aspect of this recipe. You could always use a cole slaw veggie pack to save time, but you’ll probably want to give it all a rough chop since regular green cabbage is much tougher than Chinese/Napa cabbage.
**These can be served with any pre-made Asian dipping sauce; I threw together a blend of soy sauce, rice wine vinegar, and hot mustard for Hubby and me. The kidlets (who each ate FOUR of these) dipped theirs in soy sauce.