Pork Dumplings

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One of my favorite ways to entertain is to serve a full menu of appetizers, I find it’s a great way to make sure there is something for everyone! Dumplings are great bite sized appetizers that have become a birthday tradition around our house. This pork dumpling recipe is one of our favorites, makes a ton, and is great!

Recipe makes 50-60 dumplings

Ingredients:

Filling:

2 lbs ground pork

1 C cabbage, sliced thin, plus extra leaves for lining steamer

5 T soy sauce

2 T chili paste

2 T sesame oil

2 T rice vinegar

1 T cornstarch, plus more for dusting wrappers

1 T fresh ginger, finely chopped

1 T fish sauce

1/2 C chopped scallions (white and green portion)

1/4 C finely chopped shallots

6 garlic cloves, finely chopped

2 egg whites

1 package dumpling or wonton wrappers, thawed

soy sauce for dipping

Directions:

 Assembling the dumplings:

In a large bowl mix all filling ingredients. Dust a full sized sheet pan with corn starch and set aside. Fill a small bowl or glass with water and set next to your work surface with a small pastry brush. Spread one layer of wonton wrappers out on your work surface and place a scoop of filling in the center of each wrapper. Dip your pastry brush in water and paint around the edges of each pork dollop to moisten the edges of each wonton wrapper. One at a time pick up the dumpling and fold in the edges of the wrapper to create a “beggars purse”. Once the sides of the wonton wrapper are folded and formed around the pork filling place the dumpling on the corn starch dusted sheet pan. Repeat until all dumplings are made and resting on the sheet pan ready to be steamed. At this point the dumplings can be covered and frozen for later steaming. Because the batch makes 4-5 dozen dumplings it’s a great recipe to split at this step and freeze half for later and enjoy half immediately.

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Steaming:

Fill your base pot with a couple inches of water and bring to a boil. Line the bamboo steamer with cabbage leaves and place the steamer on top of the pot of boiling water. Leave for 3-4 minutes, enough time for the cabbage to wilt a bit for easier placement of dumplings. Place dumplings directly on the cabbage leaves to prevent sticking and making sure not to over crowd the steamer. Cover with the steamer top and steam for 7-10 minutes until pork is cooked fully through (if you froze the dumplings do not thaw, place them directly in the steamer from the freezer and steam for 11-13 minutes). Continue in batches until all dumplings are steamed. Serve with soy sauce and enjoy!

Author: Katy Lopez

Katy lives in Dallas, Texas where she was born and raised. She graduated from Texas Christian University with a BBA in Marketing in 2006 and soon after began culinary school pursuing a life long passion for cooking. Growing up in a family full of wonderfully creative culinary minds she has always loved anything and everything that centers around food. There's something about the way food brings people together that Katy just can't get enough of. Ever since she can remember she has followed in her mothers footsteps, finding any and every excuse to throw a party and cook for the people she loves. Katy's roles in the culinary world have stretched across many mediums. From Vice President of a wholesale Italian food company to catering to baking and selling goods at the local farmers market to personal chef jobs and recipe writing for the magazine EdibleDFW as well as the Edible Dallas and Fort Worth 2012 cookbook. Her food is inspired by all things that have been big influences through out her life. Growing up in Texas she has always loved Southern 'comfort food' and the nostalgia that it brings. While studying and living abroad in Barcelona, Spain she explored the different regional cuisines of the Mediterranean and the brilliant simplicity of pure, fresh, locally sourced ingredients. She has spent many years learning the traditional Mexican cuisine of her husbands family and can't get enough of spicy food.

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