Delicious Dumpling Recipe

Fill up on this gourmet take on the traditional dumpling.


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Score a side of cash with this gourmet take on the traditional dumpling from Neal Swidler, executive chef at the Lucky Rooster in New Orleans. According to tradition, when you fill up on these pork-stuffed pockets on Chinese New Year (Jan. 31, the year of the horse), fortune will come to you. Here’s your simple and delicious path to prosperity.

 


12 ounces grated carrot
1 teaspoon kosher salt (or ½ teaspoon table salt)
1 teaspoon grated fresh ginger 
1 teaspoon minced garlic
¼ cup green onions (white and green parts)
⅔ pound ground pork
⅛ teaspoon freshly ground black pepper
1½ tablespoons soy sauce
2 teaspoons sesame oil
1 tablespoon cornstarch
1 package frozen round dumpling wrappers, defrosted

Place the grated carrot in a large bowl and sprinkle with salt. Knead it for 3 minutes, or until wilted and water has been expelled. Rinse and squeeze dry. (Says Swidler: Salting and squeezing the water prevents your dumplings from being too soggy.) Combine the ginger, garlic, onions, pork, pepper, soy sauce and sesame oil in a large bowl. Stir vigorously, then add drained carrot. 

Mix cornstarch and ½ cup of water in small bowl to make a slurry. Take one dumpling wrapper and spoon a scant tablespoon of the pork mixture onto middle of wrapper. Dip one finger into the slurry and “paint” edges of the dumpling wrapper. Bring up the bottom side of wrapper, fold up and press to the shape of a half-moon, encasing the filling. Place on a baking sheet dusted with cornstarch.

To cook, fill a large pot with water half-way and bring to boil. When boiling, gently slide the dumplings into the pot. When the water returns to boil, reduce to a simmer and gently cook for 6–8 minutes. Remove with a slotted spoon. Serve with a garlic-and-scallion soy dipping sauce. Makes 50 dumplings; serves 10.

Pair it 

2012 Santa Ema Reserve Leyda Valley Sauvignon Blanc, $15

Classic, pungent feline aromas of passion fruit, citrus and grass set up a friendly palate with moderate acidity. Nice flavors of nectarine, lime and green melon are perfect for enhancing the succulent pork dumplings smothered in sauce.

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