Easy-peasy Dumplings for New Year's
December 31, 2010Posted by pamela |
Here's another easy and kid-friendly recipe from Bay Area moms Simran and Stacie, who run the kids' food adventure blog A Little Yumminess. They cover easy recipes (often with an international twist), food-related adventures you can have with your children in the Bay Area, cooking with kids and basically how to have fun with food and your children (vs. think of it as a chore or a challenge).
Stuck at home on a rainy day with our play date canceled, we decided to occupy ourselves by making some dumplings (or little parcels of love as I like to call them). It seems like a daunting task to take on but these dumplings are low on ingredients, high on child involvement and disappear ridiculously fast. The sweet, salty dipping sauce is a perfect complement except my genius daughter decided to eat hers with ketchup. “Do you have to eat them with ketchup?” “Yes. It’s good for me.” Okay then. I tried half a dumpling with the daughter’s choice condiment and it wasn’t bad!! She may be on to something. As a child, I too was a ketchup fiend. So much so, I used to say that when I grow up, I would marry a guy who owned a ketchup factory. Sometimes the best laid plans go awry. I have graduated to sriracha—maybe one day Ria will too.
Make these super easy dumplings with your little ones or for a kitchen play date instead of the usual cookies or cupcakes. Have the kids help with beating the egg, brushing the egg wash to help seal the dumplings and even folding the dumplings into little triangles.
Makes 15–18—you decide how many that serves.
- ½ lb ground pork, chicken or turkey
- 2 scallions finely sliced
- 1½ tsp soy sauce
- ¼ tsp white pepper
- ½ tsp sesame oil (optional)
- 1 egg beaten
- store bought square wonton wrappers (usually available next to tofu in most grocery stores)
- For dipping sauce:
- 2 tsp soy sauce
- ¼ tsp sugar
- ½ tsp rice wine vinegar (optional)
- Mix the minced meat with the scallions, soy sauce, white pepper, sesame oil and half of the beaten egg. Reserve the rest of the egg for sealing the dumplings.
- Combine the ingredients for the dipping sauce.
- Arrange several wonton wrappers with corners facing you and place ½ a tablespoon worth of meat mixture in the center of each wrapper. Use a pastry brush or your fingers to brush the edges with the beaten egg. Fold the wrapper in half and form little triangular parcels. Repeat till meat mixture is used up.
- Steam for 5-6 minutes (do not forget to grease the steamer basket with cooking oil if using a metal steamer). Alternatively, you can cook the dumplings in boiling water which is easier and takes about 3 minutes.
- For pot stickers, if you want more calories and crunch, pan fry the cooked dumplings in a little oil, 2-3 minutes on each side. Serve warm with dipping sauce and watch them disappear.