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 Hosted By
DnD |
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2 tablespoons minced ginger |
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1 tablespoons minced garlic |
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6 scallions, the white parts only, minced |
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2 tablespoons good soy sauce |
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48 dumpling wrappers or large egg wrappers cut in quarters |
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1 egg, lightly beaten in a bowl |
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4 tablespoons peanut oil or vegetable oil, more or less |
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DIPPING SAUCE: - In a small serving bowl, mix together the chili oil, soy sauce, and rice vinegar, adjusting proportions to taste.
TO MAKE STUFFING: - Combine meat, cabbage, ginger, garlic, scallion whites and 2 tablespoons soy sauce in a bowl with 1/4 cup water. Lay a wrapper on a clean, dry surface, and using your finger or a brush, spread a bit of egg along half of its circumference. Place a rounded teaspoon of filling in center, fold over and seal by pinching edges together. (Do not overfill.) Place dumplings on a plate; if you want to wait a few hours before cooking, cover plate with plastic wrap and refrigerate. Or freeze, for up to two weeks.
To cook, put about 2 tablespoons oil in a large nonstick skillet and turn heat to medium-high. A minute later, add dumplings, one at a time; they can touch one another, but should still sit flat in one layer. Cook about 2 minutes, or until bottoms are lightly browned and most of the oil has been absorbed. Add 1/4 cup water per dozen dumplings to pan, and cover. Lower heat to medium, and let simmer about 3 minutes.
Uncover dumplings, return heat to medium-high and cook another minute or two, until bottoms are dark brown and crisp and water evaporates. (Use more oil if necessary.) Serve hot, with sauce. |
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