|Seeing color, happiness came to my eyes, seeping to my heart|
It happened again, last night. I fell in love with myself. There was silence from children intently eating. This went over well. Better than a previous experiment with dumpling recipes. This is a keeper.
It seems whenever I find an Asian recipe for almost anything I want to try, I am missing much of the list. I don't keep fish sauce in the house, I've learned I don't care for it. I may or may not have soy sauce in the house - it's awfully high in sodium. Coconut aminos is good, but it's shelf life, even in the fridge, is not long. I certainly don't have napa cabbage on hand. I do, however, almost always have a purple cabbage in the recesses of my fridge stock. Curious. Anywhoo....what I didn't have made me substitute what I did for these pork dumplings. As I was adding various bits...I noticed I was adding items in tablespoons...it did take a tablespoon of this...a tablespoon of that. While mixing pork dumplings, I started humming and singing and swaying ~~
Tablespoon Pork Dumplings ~
1 tsp. salt
1 tsp. freshly ground pepper
1 tsp. tapioca flour
1 T. minced fresh ginger
1 T. minced garlic
1 T. hoisin sauce
1 T. Vermouth
2 T. minced shallot
3/4 lb. ground pork
1 c. thinly sliced and finely chopped cabbage
- In a small bowl, mix salt, pepper, tapioca flour, ginger, hoisin sauce, Vermouth, and shallot.
- In a larger bowl, add pork and cabbage. Add the flavorings. Mix thoroughly.
- Using a tablespoon scoop, place the pretty colored pork mixture in the middle of a wanton wrapper.
- Wet half the edges with a wet finger. Press out the air and seal.
- Ready a pot of boiling water.
- Slowly add dumplings. Do not crowd. Depending on the heat of your water, cook on a low simmer 6-10 minutes. Test one. They will still be pink when done (the salt does this, I believe).
|Sad picture, delicious dumplings|