And while I thought it would be fun to dabble in kimchi making, I was pretty tired from our week in Ohio traveling back and forth. Case in point....I thought Dec. 30 was New Years' Eve until 6 pm that night when I told Brandon we should crack open the champaign.
Dumplings. Dumplings seem hard. They really do. They are like the fishtail braids of the braiding world. They look amazing and intricate, but after a couple of practice steps you are ready to look like a pro. My daughters, Ava and Sophie are making these today with me.
Try them today and let me know how it goes!!
Makes Approximately 36 dumplings
Origin has it that a chef in China's Imperial Court cooked the jiaozi too long browning the bottom. The emperor loved them so much that they kept making them.
Serve with dipping sauce
1 cup ground pork
3/4 cup chopped shrimp (i used cooked)
4 tablespoons chopped cilantro
3 tablespoons celery tops
half of a carrot
2 garlic cloves
1/2 teaspoon pepper
2 teaspoons sugar
2 tablespoons soy sauce
1 teaspoon fresh ginger (had to use dry)
2 tablespoons chicken or veggie broth
1 pound nasoya wonton wrappers
Add all ingredients to food processor or blender and chop until uniform size (Or you can do by hand and cut veggies in small dice).
Use a cookie scoop to scoop one teaspoon filling in center. Seal edges with egg white and press edges to form triangle (see pic, Cooks Illustrated). Set on baking sheet lined with parchment paper and cover with plastic wrap.
In a hot pan, add olive oil and saute dumplings for 2 minutes or until bottom is brown. Add 1/2 half cup of water or broth and steam. Cover with lid and cook for 2-3 minutes. Filling should be steamed and outside will be brown.
3 tablespoons soy sauce
1 1/2 tablespoons rice wine vinegar
2 scallions diced