Yum cha!

[lagilman]

Fear and praise me, for I have (successfully) made steamed pork dumplings*. And lo, they are yummy (still working on the 'looks pretty' part).

2 ribs celery, minced fine
2 small carrots, shredded fine
2 T fresh grated ginger
chives, minced
1 t sugar
1/2 t salt
2 T soy sauce
1 T rice wine
1 T sesame oil
1 lb ground pork


Mix ingredients (yes, with your hands -- get in there good!) and add in a pinch of cornstarch. Let sit for 10 minutes. Place a small ball (about 1 tablespoonful) into the center of each dumpling wrapper and close it up, sealing with water. Place in steamer 1/2" apart, and steam for 15-20 minutes. You can use a pre-made dipping sauce but I figured what the hell and made my own -- soy sauce, sesame oil, brown sugar, rice vinegar. Does the trick. If you don't want to use it all for dumplings (I didn't) you can save it to cook later and serve with brown rice.


So I am sitting here in a beam of sunlight, drinking tea and eating dumplings and reading a book purely for pleasure. I so love the day-after-Draft. :-)



*my previous success have been fried, including last week's OMG scary-delish butternut squash wontons

Comments

[house-draven.livejournal.com]

Mmmmmmm...dumplings.

[jslinder.livejournal.com]

Much goodness...

I do cheat and use pre-made dipping sauces (usually Thai Sweet Chili sauce).

If I might make a suggestion, consider adding a pinch of minced baby scallions or shallots to the filling, if you like such things...

A second suggestion, depending on the type of steamer, I add some aromatics to the water...

[lagilman]

If I'd had scallions I would have added them, yeah. I'm a firm believer in "use what ya got."

[neadods.livejournal.com]

Nummy!

[jslinder.livejournal.com]

I almost always have some scallion as they are pretty much the only thing the rabbits and moles don't eat...

[jslinder.livejournal.com]

Btw, have you ever made dessert dumplings?

[lagilman]

as we have several pro-quality dessert chefs in the family, I tend to focus more on small plates and main dishes, and let them have their glory.

[lagilman]

it was. sort of my 'yay you!' gift for finishing that damned story-draft.

[house-draven.livejournal.com]

I suspect you meant to ask suricattus this question, but yes, I have. ;)

[jslinder.livejournal.com]

Yes, the original Q was for Suri, and yeah that makes sense!

[desperance.livejournal.com]

Om-nom-nom.

Also, you are an inspiration. I have been meaning to make dumplings for more-or-less ever; I have everything I need, either in the house or close to buy; all I lack is the nerve and/or motivation.

I expect to have a draft, in a week or so.

I shall dumple. I swear I shall...

[e-booklover.livejournal.com]

I might have missed it if so sorry. Would you be willing to share the butternut squash wonton recipie?
Thanks :)

[lagilman]

it was pretty simple, and improvised, so I didn't write it down, but:

1 butternut squash. rub with oil, bake face down on a cookie sheet until soft. Let cool to handle. Scoop out the seeds, mash flesh with a little allspice, salt, white pepper and whatever catches your fancy. The allspice is the important part. Refrigerate until the mash becomes easy to handle.

Take wonton wrappers (store bought, please. Do I look like a masochist? Don't answer that). Place a teaspoon or so of mixture in center of each wrapper. Close up and seal ends with water (egg whites work better but I gt out of the habit of using them when cooking for someone with an egg allergy). Set up wok (or a deep-sided frying pan) with oil, bring to suitable heat (I can tell it when I see it -- not smoking but thinking-about-smoking) and slide the wontons in (carefully, to avoid splatter!). Cook for about a minute, maybe two, until wonton is lighlty crisped. You can flip them to get the other side if needed. Let drain and cool before even trying to eat them (I served them with toothpicks, which seemed to work) No sauce needed.

[e-booklover.livejournal.com]

Mmm thank you. Sorry I didn't get the notice that you replied.