EXTRAS & EQUIPMENT
dumpling/wonton wrappers [square or circle] canola or vegetable oil 1 bunch of green onion 2 limes nonstick frying pan baking sheet tongs parchment paper steamer [metal or bamboo]
PORK MIXTURE Grate garlic & ginger. Mix together with ground pork, soy sauce, sesame oil, cumin & ground coriander. VEGETABLE MIXTURE Shred carrots & cabbage. Thinly slice onion. Grate garlic & ginger. Sauté all ingredients in pan until soft & aromatic. Season to taste. Chill in fridge — until completely cool. SHAPING Line up your dumpling wrappers. Fill small bowl with water. Brush water around the half the perimeter of the wrapper. Place a generous teaspoon of filling in the centre of each wrapper. Fold over & seal tight. Fold edges over each other to create a ripple effect. COOKING Set up steamer — fill pot with 2 inches of water, place steamer on top of pot [tight fit], & bring water to boil. Line the bottom of steamer with parchment paper. Place dumplings in steamer — nicely spaced apart. Steam dumplings with lid on — 6 minutes. Pro tip — frequently check pot to ensure there’s always 2 inches of water, add more as needed. Heat nonstick pan on medium heat — coat bottom of pan with oil. Fry steamed dumplings until golden on each side. Pro tip — don’t overcrowd your pan while frying. DIPPING SAUCE Combine ingredients & place in small bowl.
63
Powered by FlippingBook