Dumplings are a family affair, a community affair. Like ravioli, samosas, or tamales, they are easier made with and consumed by a crowd. In this case, a crowd of mini-chefs and mums assembled the many dumplings. Quicker than it took to make them, we gobbled them up.
The most frequent comment that I heard about these-besides the mmm’s emanating from the Yummies- was how glad everyone was to have made these.
“I would never have thought they were so easy,” was the general consensus.
Call up your neighborhood and your college roommate. Time to make the dumplings!
Pork Dumplings
*2 lbs. ground pork
*2 T. fresh ginger, peeled and minced
*2-3 cloves garlic, minced
*1 1/2 c. shredded carrots
*1 T. olive oil
*1 T. soy sauce
*black pepper, to taste
*3 scallions (green parts only), chopped
*300 wonton or egg roll wrappers (if they are too big, use kitchen scissors to cut them in half)
Big Person: In a large saucepan or skillet, heat the oil over medium-high. Add the garlic, carrots, and ginger and, stirring, cook a minute. Add the pork, break it up and stir it with your spatula, and cook it thoroughly, till all the pink disappears. Season with the soy sauce and the black pepper. Set the scallions aside in another small bowl till ready to assemble the dumplings.
You can easily make these in a bamboo steamer set over a saucepan of boiling water, but if you do not have access to such a thing, then simply place a colander over boiling water inside a large pot with a tight fitting lid. Oil the steamer or colander with a little vegetable oil. To steam more than one layer of dumplings at a time, place a piece of parchment paper on top of the first “level” of dumplings, and add another layer right on top of the parchment, making sure that there is a bit of room around the sides so that the steam can make its way into the top layer.
Together: Set up your work space so that each chef has a little bowl of water to dip fingers into, a large plate on which to assemble her dumplings, and access to the pork filling and the scallions. Also, have a big platter ready where you can place your finished but still raw dumplings.
Place a dumpling wrapper on your plate and then top that, right in the center of the wrapper, with a bit of the pork filling. Sprinkle on a couple of the chopped scallion pieces.
Dip your finger in the water and trace around the entire perimeter of the wrapper with your finger, painting a water shape. This last part is up to artistic expression. You will fold the dumpling and seal it well, using more water. Just make sure that, in the end, it is fully sealed: half moons, triangles, little purses, or, well, your own creation. Set your sealed dumpling on the platter to take to the steamer. Keep assembling till all the filling and wrappers are used.
Working in batches, steam the dumplings for 4-5 minutes. Take out and serve immediately with a little soy sauce.
