Steamed Pork Dumplings:
1pkg Wonton Wrappers, or to make your own 1 cup flour and 1 cup water (may need to add extra flour)
1lb package of Pork (or beef or chicken)
1 Red Pepper
1 White Onion
1tsp Soy Sauce
1tsp Worcestershire Sauce
6Tbs Balsamic vinegar (just kinda guessing here)
Some water for the wontons (some people use egg, but water is easier and just as effective)
Dice the Red Pepper and onion, but it in a pan with the balsamic vinegar and fry 'em 'til the vinegar is gone and the pepper and onions are soft.
The Vinegar will cook off and lose it's vinegariness, and leave a sweeter taste
Let those cool for a bit so you can mix them with the pork. Add the Soy Sauce and Worcestershire Sauce with the Pepper and Onion to the pork. Don't mix it for too long, you don't want to overwork the meat, that makes it shitty.
When handling raw meat: No Glove, No Love
Now for the tricky part that I can never get perfect, take a wrap in one hand and wet the sides and add a bit of the filling, you don't want to over stuff it as it will be harder to close it. For Chinese places, the basic style is to fold one side while you pinch it closed, but with the wonton wrappers I had a hell of a time, as I usually cut out circles of the dough when I make it.
kinda cute right?
Meh... Anyways, after you get them all made, fill your steamer with water and bring it to a boil. Pack it all up with your dumplings, but make sure they got some space as they like to stick to each other. Steam them for about 10-20 minutes, making sure not to overcook as the filling will get a little dry.
Now the Dipping Sauce (these measurements are kind of a guess as I kinda forgot to write the exact down after):
1/2 cup chicken broth
1/4 cup Soy Sauce
1/4 cup Worcestershire Sauce
1Tbs Oyster Sauce
1/4 cup Brown Sugar
1Tbs ginger (I use Powdered Ginger because, well, I have some of it)
1tsp Garlic (Powdered again because I didn't want to cut up a whole clove)
2-3tsp cornstarch mixed with water (or as much water until it gets that cool consistency when you try and stab it with the spoon)
In a saucepan over medium heat bring the Chicken Broth, Soy Sauce, Worcestershire Sauce, Oyster Sauce, Brown sugar, Ginger, and Garlic to a boil.
I use a chopstick to get the oyster sauce out as the top to the bottle is small, and the sauce is thick
Slowly mix the Cornstarch in while stirring until the sauce gets the desired consistency. Now some people do it kinda thin, I like it a little thicker so it doesn't drip all over the place and off the dumpling.
Great! it's done!
What's that? Yeah just put 'em on a plate... yeah there's a few more... you want something else? Ugh, okay. No, no I can do something. No. It's fine.
I also like egg drop soup, and although I like the Chinese takeout version, I tend to do to one that's a little different.
Egg Drop Soup
3 cups chicken or beef broth or you could do bullion cubes, here I did Chicken broth, and added a couple beef bullion cubes to give it some extra flavor.
1 Large egg or 2 small ones --can do more if you feel so inclined.
1 cup Spinach
Salt and Pepper to taste if you feel so inclined.
I also add scallions or onion to the soup on occasions when I have 'em, but the winter hasn't been good to my plants and I used the last onion in the dumplings
Okay, so put the Chicken Broth and bullion cubes into a pan and bring it to a boil.
yea great, cubes in broth
Julliene the spinach and set it aside.
little strands of tastiness I think
Mix the eggs and set that aside too. When the broth is finally boiling, turn off the heat and slowly poor in the egg mix while you stir. After the eggs gone and the "threads" are made add in the spinach then stir that in a little.
Done. Boom. Win.
Makes about 30 dumplings, 2 cups of dipping sauce, and 3 cups (durr) of soup.
Overall: I liked it, I hope you do too.
Show me your Q's and I'll give you some A's.