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Boiled Pork and Cabbage Dumplings


By Chow Times (Visit website)



The main Chinese New Year dish made in the South Arm Cooking Club for Seniors is Boiled Pork and Cabbage Dumplings. Dumpling or jiaozi is a traditional dish eaten during Chinese New Year’s Eve and some other festivals. Family members gather together to make dumplings as wrapping dumplings is quite time consuming. Such activity also brings the family closer.



Dumplings can be boiled or pan fried. Boiling is a healthier choice of cooking.


Dumplings can be freeze on the baking sheet. Once they’re completely frozen, place them in a ziplock bag for future consumption.


Ingredients



12 ounces napa cabbage leaves, roughly chopped
1/2 teaspoon salt
1 teaspoon grated fresh ginger
1/4 cup minced Chinese chives or green onions
2/3 pound ground pork
1/8 teaspoons ground pepper
1.5 tablespoons soy sauce
1 tablespoon Chinese rice wine (or dry sherry)
2 teaspoons sesame oil


1 tablespoon cornstarch
1/2 cup water


1 package refrigerated round dumpling wrapper (50 pieces)


Source: adapted from Asian Dumplings by Andrea Nguyen


Prep time: 40 minutes;  Cook time: 20 minutes;  Yield 50 dumplings


Chris O’Brennan, Helena, Sdyney, Frances and Chris made these dumplings.


More after the jump. Click to read the rest of Boiled Pork and Cabbage Dumplings (344 words)



© suanne for Chow Times, 2010. |
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