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Monday, November 17, 2014

Pork & Ginger Dumplings



Chinese dumplings are a favorite of mine, so I tried to make my own version of a classic Shu Mai dumpling using Laotian pork sausage seasoned with lemongrass, ginger, cilantro, lime and chili. I used pre-made dumpling wrappers found in most grocery stores and and egg wash to fold them together. I don't have a dumpling steamer, so I simply threw the finished dumpling into boiling water for a few minutes to cook through. These dumplings are fantastic for a light appetizer or flavorful snack during the day. You could even make a batch and freeze them to cook later. Check out my recipe below!

Pork and Ginger Dumplings
(makes ~24 dumplings) 
3 Laotian sausages, casings removed (found at most Asian grocers)
1/4 cup minced carrots
3 tbsp shaved fresh ginger
1 tbsp minced fresh garlic
1/2 finely chopped cilantro
1 package dumpling or wonton wrappers
1 egg, whisked 

In large saute pan, add in sausage and carrots over medium high heat mixing until sausage breaks down into smaller bits. After a minute or two, add in ginger and garlic, and cook for 5 minutes. Turn down heat to low and add in cilantro mixing well. Turn off heat once sausage is cooked through and set aside. Place wonton wrapper down in single sheets down on a flat surface. Brush edges of wrapper with your egg wash and place a small tablespoon of your pork filling in the center. Squeeze outer edges of wrapper together, forming a tight top piece as shown in above photos. Once your gotten a batch folded, toss gently into salted boiling water until wrapper cooks through, about 3-5 minutes. Strain your dumplings and serve immediately with dipping sauce. 

Ginger Soy Dipping Sauce
1/4 cup soy sauce
2 tbsp minced fresh ginger
1 tsp minced fresh garlic
2 tbsp rice vinegar 

Mix ingredients together in a bowl and serve with your dumplings. 





2 comments:

  1. I like the metal sign in the last photograph.

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  2. Tried this recipe out yesterday and it was like heaven in my mouth! You have a lot of talent. Thank you for sharing this with you readers. Love it!

    ReplyDelete