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Chinese Pork Dumplings
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Alucard483 Offline
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Post: #1
Chinese Pork Dumplings

Chinese Pork Dumplings

Makes alot of dumplings (Depends on how much you put in each one)
  • Code:
    Won-ton Wraps   - As needed
    Ground Pork     - 12oz
    Chinese Cabbage - 8oz
    Salt            - 1/2tsp
    Sugar           - 1/2tsp
    Green onion     - 1
    Ginger          - 1tsp
    Garlic          - 2 cloves
    Pepper          - 1/2tsp
    Soy sauce       - 3tbsp

    1) Chop off the green part of the chinese cabbage (bok choy). Cut off the top part of the green onion. Throw away the bottoms of each. Mince both the cabbage and the onion. Place into a towel (this will most likley stain it), draw in the sides making a bag and run it under cold water. Squeeze out the water. Repeat until the water that comes out is no longer intensly green. Mince the garlic as well.
    2) Mix together the ground pork and soy sauce. Once thoughoughly mixed together mix in all remaining ingredients except the Won-ton wrapers. Mix until everything is evenly distributed throughout. Ready a bowl of water.
    3) Takeing a Won-ton wraper place a ball of the mixture in the center. Apply the water with your finger tip to the edges of one half the wraper. Fold over the other side and pinch closed. NOTE: A dumpling press is very usefull here.
    4) Fill a small sauce pan with about a cup of water and a few tablespoons of oil. Start that to boil, careful not to let it get too hot or the oil will start to explode. In a saute pan fill with enough oil to coat the bottom plus a litte bit extra.
    5) Place about five or six dumplings into the pan. Saute one side until golden brown over medium heat. DO NOT FLIP THE DUMPLINGS! Have a pot lid big enough to cover the pan at the ready! Once the golden color has been reached pour a good portion of the oil and water into the saute pan. IT WILL CATCH ON FIRE!!!! Immediatly cover with the pot lid and the fire will go out. Turn the heat down to minimum and keep the lid on the pan for about two minutes max. Using tongs or a spatula transfer the dumplings to a plate.
    6) Continue step five until all dumpings desired are cooked. NOTE: You may need to dump out the water in the saute pan between cooking as the dumpings will not brown. Extra uncooked dumplings can be stored for later use in a covered container in the fridge.

    COOKING NOTE: If you find that you burn your dumplings or simply do not want them browned, it is note essential that you brown them. Once the oil in the pan is hot you can pour the water/oil misture directly into the pan and simply steam them.

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04-16-2009 11:24 AM
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monkey Away

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Post: #2
Re: Chinese Pork Dumplings

Um... I don't think I can trust myself cooking something that will burst into flames.

Had to move on. Account is dead.
04-19-2009 03:15 PM
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random_name Offline

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Post: #3
Re: Chinese Pork Dumplings

--monkey666-- Wrote:Um... I don't think I can trust myself cooking something that will burst into flames.


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04-20-2009 02:50 AM
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