My 2014 goal to try something new each week continues. Today I decided to make Asian steamed dumplings. I always think of my dad when I cook Asian. He loved Asian food, especially the variety of all the appetizers. For my birthday when I was younger he would take me to Victor Lim’s in downtown Detroit, where I was treated like a queen. When I was in high school my younger brother’s band played in a Chinese restaurant–no, you can’t make that stuff up–and every Saturday night we would go, eat and enjoy the music. So I was excited to try the dumplings.
Something, however, always gets lost in translation. The items that come home from the grocery store with my husband aren’t always the items I swear I wrote down. so I adjust. This time however, it wasn’t just the ingredients I adjusted.
But first, the recipe:
1 lb. ground pork
8-10 shrimp (chopped)
2 green onions, finely chopped
1 tsp. freshly grated ginger
1 minced glove of garlic
1 pkg. wonton wraps – round
1/2 c. red wine vinegar
1/2 c. soy sauce
2 tsp. sesame oil
2 finely chopped green onions
1/4 tsp. red pepper flakes
2 Tablespoon freshly grated ginger
1. In a large bowl mix the filling ingredients with a fork.
2. Take one of the wontons and wet the edge, all the way around the circle.
3. Place approximately 1 tsp. of the filling in the middle of the circle.
4. Fold the wonton in half and pleat it closed. What is pleating you ask? I did too and I found a wonderful YouTube video that showed me how. Here is the link: http://www.youtube.com/watch?v=hJtZPRAQoeM .
5. Place in bamboo steamer and steam for 8 – 10 minutes.
6. To make the dipping sauce, mix all of the ingredients in a jar and shake. Let it sit at room temperature until you are ready to eat the dumplings.
Here is where my inventions began. I had no scallions–so I substituted shallots. I’m guessing any kind of onion would be okay.
The wontons hubby brought home were square, oops. I layed one out on a cutting board and set a round measuring cup upside down on it and cut th
e corners off so I had a “sort-a-circle”.
After scouring the pantry, all of the cupboards, the basement — every nook and cranny I remembered that my bamboo steamer was at the cottage. Hmmmmmmmm, I said as I tripped over the box of aluminum pie pans in my pantry. (Left over from the over 100 apple pies my NHS students and I made last fall.).
The light bulb went off. I took my large enameled/cast iron pot and filled 1 inch of water in the bottom. I placed a metal measuring cup in the bottom. I took three of those aluminum pans and using a fondue fork poked holes in the bottoms.
I brought the pan of water to a boil and set the first pie pan on top of the inverted measuring cup. I loaded the pan with dumplings.
I put the lid on the pot and steamed the dumplings for 10 minutes. Ta da! The invention worked. I must confess though, I did not invent this unique steamer technique. I know I saw it somewhere, I just don’t know where. Thank you to whoever put it out there.
My husband was so delighted with the results that he asked me to pack him a lunch with the leftovers. I was delighted.
Think of all the unique things you could put into these dumplings. Yum!