Monday, December 1, 2008

Dining on Dumplings

Toronto has one of the best Chinatowns in North America. Even with its wind-tunnel-like streets and overcrowded sidewalks, there's always a warm and delicious place waiting for you at the Dumpling House. And if you don't have time to go there, then the next best thing to do is to stock up on dumpling shells.

Dumplings can be made with anything. Really. Eggplants, cucumbers, apples, beef, get the idea. One of our favourite standbys is pork and chives. Yummity yummity.

It's the perfect dish to make as a family or with friends who don't mind getting their hands dirty.

Making dumplings

1 package dumpling shells (about 50)
1 lb ground pork
1 bushel of green onions or chives
1 tablespoon of ginger
salt and pepper to taste

~Boil 4 quarts of water
~Mix the pork with finely chopped green onions and finely chopped ginger. Add a bit of salt and pepper to mixture.
~Take a rounded teaspoon amount of mixture and put in shell.
~ Pinch outside closed. It may help to use some water along the outside edge of shell to seal together.
~Do this until they are all filled.
~Place all dumplings in boiling water for 8-10 minutes. Don't over cook.
~Strain dumplings and Serve!

A nice dipping sauce mixture is black rice vinegar and soy sauce.

We made fried rice, an asian inspired salad, and spring rolls as our side dishes. But the dumplings are just as nice on their own or with a simple soup or salad.

1 comment:

Home cheffet said...

Mmm, I love dumplings! I'll try this next week.