I did a whole lot of nothing, except run to the store, cheer him on, pop dumpling after dumpling in my mouth, and photograph his work. Honestly, these are delightful. The filling possibilities are endless, and if you are in the mood you can saute them in a little peanut oil instead of steaming.
We (Dan) made two different kinds: pork and brown mushroom. Both were delicious, but again the sky's the limit here.
For pork filling:
1 cup ground pork
1/4 cup chopped scallion
1/4 cup chopped cabbage
1 teaspoon minced garlic
1 teaspoon minced fresh ginger
salt and pepper to taste
1 tablespoon soy sauce
1 teaspoon dark sesame oil
3/4 cups water, plus a little more
For mushroom filling:
1 pound Napa Cabbage, chopped
salt and pepper to taste
1 cup chopped brown mushrooms
2 tablespoons chopped scallion
1 teaspoon minced garlic
1 teaspoon minced ginger
1 teaspoon rice wine vinegar
3/4 cups water, plus a little more
24-48 wonton wrappers
For the pork: process the first eight ingredients in a food processor or blender.
For the mushroom: process the first seven ingredients in a food processor or blender.
Place one rounded teaspoon of filling on each wonton wrapper. Brush a tiny bit of water along the perimeter of the wrapper, then fold the wrapper's opposite corners together (twice). Seal together with your fingers.
Each filling recipe makes approximately 24 dumplings.
Pork recipe adapted from Mark Bittman, How to Cook Everything.
Mushroom recipe adapted from Virginia Madison, Vegetarian Cooking for Everyone.
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