the almost-like-grammie’s homemade dumplings…

11 Jun

Okay I lied, there no where close to my grammie’s dumplings but just a variation of her awesome ones.  Back in the day, grammie would make my sister and I bag fulls of dumplings that we can toss in the freezer and eat whenever we wanted.  I’m sure she would still make them for us now but shipping them across the country might be a tad of an issue.

Ground pork was on sale at the supermarket so I decided to make some of my own!  Note to self: when you don’t know how to fold dumplings efficiently…you better put on some tunes or a movie to keep you occupied as you do it.

Next time I think I’ll host a dumpling party where everyone brings ingredients and we make a variety of dumplings together.

Pork and mushroom dumpling recipe comin’ up!

What you need!
1 lb of ground pork
8-10 button mushrooms
3 garlic cloves
2 slices of ginger
3 tbsp dark soy sauce
1 tbsp light soy sauce
2 tsp corn starch
1 tsp sugar
1 package of dumpling wrappers
olive oil
touch of flour

What to do!

1.  Mince the garlic and ginger up real fine

2.  Chop your mushrooms into very small bits.  In a large frying pan on high heat, drizzle some olive oil and sautee the mushrooms.

3.  Add in one tablespoon of dark soy sauce and cook until done.  Remove and set aside.

4.  In a large bowl, combine ground pork, mushrooms, ginger, garlic, soy sauces, cornstarch, and sugar until well mixed.  Your filling is done!

5. Now let’s prepare your dumpling station!  I used a cutting board as my surface.  You will need a small cup of water and a small bowl of flour. Have some large freezer bags ready to receive your finished dumplings.  Use small spoons in your pork filling bowl to transfer the filling to the dumpling wrapper.

6.  Keep your wrappers in the package under the plastic so they won’t dry out as you’re working.  Dust your surface with flour and take one wrapper out and lay it flat.  The flour prevents the dumplings from sticking together in the freezer bag.

7. Put about a teaspoon and a half of filling in the center.  Don’t overfill or you’ll have a hard time sealing it!  Dip a finger in the water, and wet the entire edge of the wrapper.

8. The easiest way!  Fold the dumpling in half, line up the edges and press down the edges firmly!  That’s it!  There are many different ways to seal them.  I use a pleated method where you fold tiny pleats on one side of the half and press them up against the back side (my grammie’s way).  Experiment and try a few different ways!  Check out these YouTube links for some ideas.

9. Fill up your bags with a single layer of dumplings and freeze them!

10.  To cook from frozen, use a large frying pan on medium-high heat and drizzle some olive oil.  Place a single layer of dumplings on the pan and flip when they are turning brown.

11. Once both sides are brown, add about 1/4-1/2 cup of water and put a cover on it.  This is essentially steaming them so the filling will cook all the way through.

12.  After about 6-7 minutes, remove the lid.  Take a few minutes to re-fry both sides so they “dry” out again.  All the moisture should evaporate.

13.  Serve with dark soy sauce or red vinegar or couple them with a noodle soup!  Enjoy!

Approx Costs:

wrappers – $2.20
filling – $3.50

Total – $5.70 for 50 dumplings


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