Monday, February 19, 2007

Japanese Dumplings

Ever wonder how to make pot-stickers or dim-sum? We sure did, so here's one version we've tried and liked.


0.5L ground pork
1C cabbage, finely chopped
0.5C button mushrooms, finely chopped
2 cloves garlic, minced
2 spring onion, chopped
2T soy sauce
1T brown sugar
1t sesame oil
1 pack dumpling doughs


Combine cabbage, mushrooms, onions, pork, and garlic. Add soy, sesame, sugar, and salt + pepper to taste. Mix. Add 1t of mix to center of dough, wipe edge with water (or egg) and close. Repeat until all ingredients are used up. Heat a pan and add 2T oil. Carefully add dumplings. Fry till brown, I like to fry them on each side, but this is not necessary. Remove pan from heat and add water until it comes halfway up the sides of the dumplings, return to heat and boil until water is gone. Enjoy!

What is that great garlicy, oniony, soy sauce that usually comes with pot-stickers or scallion pancake? Well, its about a half cup of soy sauce mixed with one glove of minced garlic and one chopped green onion...


Rockafella said...

I stumbled across your page earlier and this inspired me for dinner. This recipe worked great!