My friend is starting a series "Meet The Bloggers" I am her first guest being interviewed on Robyn's Nest if you would like to get to know me a little better you could visit there as well.
100 (3.5 inch square) wonton wrappers
1 lb ground pork
1 tablespoon minced fresh ginger root
1 teaspoon grated lemongrass
2 cloves garlic, minced
2 tablespoons thinly sliced green onion
4 tablespoons soy sauce
3 tablespoons sesame oil
1 egg, beaten
1 cup finely shredded Chinese cabbage (I used less)
1.In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
2.Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling*. Set dumplings aside on a lightly floured surface until ready to cook.
3.To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately. These also freeze well and you can heat them in a pan to make potstickers
I didn't realize this was so simple. I have wonton wrappers in the freezer. Got to put the ingredients on my grocery list for this morning along with the buttercream for the biscuits!ReplyDelete
I like how you put lemongrass in the seasoning, nice!ReplyDelete
It sounds delicious! That is a perfect arrangement for the dish! Great presentation!ReplyDelete
Nice & yummy dumplings! Will hop over to check out the site after this. Enjoy your day!ReplyDelete
What lovely looking dumplings. Your recipe is quite interesting. I actually like it better than the one I'm currently using. Have a great day. Blessings...MaryReplyDelete
Very nicely done, bet they're as delicious as they look too!ReplyDelete
Hi Lindsey, I just went to Robyn's Nest to read about your interview. I would say that's an interesting one and now I'm getting to know you better.ReplyDelete
Nice dumpling and creative by adding lemongrass in the seasoning :)
Have a nice weekend.
I have a big weakness for dumplings...Yours look great...nice pic too!ReplyDelete
I do a similar recipe from time to time they are so yummy. dIANEReplyDelete
Thank you so much for this recipe. I love, love, love, dumplings!!! These sounds delicious with ginger and lemongrass and soy. I will attempt them, but I am a bit nervous about the steaming process. Lyndsey, I admire your cultural experimentations with food! All best, Ana.ReplyDelete
I.M. - Hope they work out well for you! Let me know!ReplyDelete
3HT - thanks, I had to change it up a little!
Pam - Thank you so much!
Kristy - thanks for being one of my biggest supporters!
Mary - thank you, I usually make things the way I like it (or my family) nice of you to say!
Jeannie - thank you!
Anncoo - That was so nice of you Ann, it was interesting to do. Some things you never think about until someone asks you!
Annie - thanks!
Bo - thanks, they looked better before they cooled off a little!
Diane - I'll have to see yours sometime!
Ana, thanks, steaming seems a little kinder to them than boiling. I love trying different cultures foods. I just wish I could get hands on experience or someone showing me.
oh wow these look wonderful, and on my way over to learn more about ya!!ReplyDelete
I admit to not wanting to delve in this type of Asian cuisine, because quite frankly I wouldn't know what to treat myself when I pick my favourite eatery. I'll bookmark your recipe just in case I change my mind.ReplyDelete
It looks delicious ;o)
Ciao for now and flavourful wishes,
Nicely done, those dumplings are beautifully formed.ReplyDelete
I love, love, love dumplings! These are so tempting and delicious looking!ReplyDelete
What type of dipping sauce do you use?ReplyDelete
Anonymous, I like to use soy sauce, rice vinegar or Chinese black vinegar, and a touch of sesame oil. Some like it a little sweet, the black vinegar is a tad sweet like balsamic or you could add some mirin or ponzu sauce to sweeten it. You can also add finely slice green onions.ReplyDelete