Every year at my house our pals Paul and Yves come up to our house in the woods and we invite about 15 folks over and have a little shindig called “Chinese Fiesta”. We are on year 4. And Paul does all the cooking! So, for a dumpling party and for more dumplings then you could ever eat, just follow the guidelines below. You can always freeze leftovers (before you cook ‘em). So, this is what Paul does while Yves plays with his Bon Homme doll (don’t ask):
Head to Bayard St. to the Bayard Street Meat Market. Pick up:
3lbs of lean pork meat
2 packs of dumpling wrappers.
Then head next door to the veggie market and get
scallions
chives
garlic
fresh ginger
shitake mushrooms (but any will do!)
rice vinegar
sesame oil
Chop up all of your ingredients and throw in pork….mix well…add dashes of sesame oil which is what really flavors the meat. There are no specific quantities here, if you like ginger, put more of that in. Hate scallion? Leave ‘em out.
Once everything is mixed, open dumpling wrappers and a bowl of water. One side will have more flour than the other. Take the side with less and dip your finger in water and line the dampen the wrapper around the edges (not in middle). Take dollop of meat and put in middle. fold wrapper in half and attach at top, the pleat dumpling wrapper twice on either side and close. Don’t over stuff or boiling will get ugly!
Boil your water…but the trick here is not to get it boiling too violently! Add a cup of cool water this way the dumplings won’t explode!
Sauce:
Take extra garlic, scallions, minced ginger…add rice vinegar, sesame oil and soy.
YUMMMMMM!!!
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Tags: Chinatown, recipe, toni on! new york, toni senecal
Great receipe! I watched it on TV and it made me hungry.
I have to say the receipe provided here is a healthier verson of dumplins as it leaves out the fat portion of the meat. Lean meat does not have as much flavor as the mixture of both the lean and fat portions which is the traditional way of making the dumplin meat. Additonally, Chinese people usually blend raw eggs into the ingredients to bind everything together and to add more flavor at the same time. If you are concerned about the cholesterol, you can leave out egg yolks and use only egg white.
Hi there, I really enjoy the show, Toni has a great way about her, she’s fun and it’s infectious ! And I love the camera work too. I wanted to print out the dumpling recipe but I don’t see any option to do that. Am I just not seeing it ? Keep up the great work ! Maryann
Maryann, copy and paste into a word program, then print. I just did that moments ago because I plan to make these very soon.
Instead of boiling can you fry or steam the dumplings. If so how long do cook these little delights.
How many minutes do you boil or steam or fry.
anyone know how much water should be used? I’m guessing I shouldn’t use much
Do I just sit the filled dumplings inside of the water. Would love to try this!
You have really great taste on catch article titles, even when you are not interested in this topic you push to read it
To Ron & Portia – Hey Ron! Thanks for posting your ideas. I have already made these delights 7 times and try all 3 ways. Portia, fill a large pot w/ 2/3 of water, once softly boiling, spoon one into the water at a time, stir gently – when they all float to the top, drain and eat. Ron, to steam, buy a double boiler pot w/ a steaming rack insert plus w/ an open pin hole lid to let out the steam. Fill the pot 1/2 way with water (make sure water doesn’t reach up to the insert), place the dumplins flat on top of the rack, cover w/ open lid and let steam for 10-15 mins. After they are done, you can lightly and quickly pan fry them on each side in a little bit of sunflower oil. Note: The dumplins will cook better by adding 1 or 2 egg whites to the mixture, as stated by Stephen. Enjoy!
Can someone give me the exact amount of each ingredient that we have to use. I’m more of a work from a recipe kind’ve person then improv. after. Thanks!