From the Table: Pork And Leek Dumplings….

Pork And Leek Dumplings (serves 4 To 6)
½ Pound Ground Pork
1 Cup Chopped Leeks (these Can Be Thawed From Frozen)
¼ Tsp. Chopped Galangal
¼ Tsp. Chopped Kaffir Lime Leaves
¼ Tsp. Chopped Thai Basil Leaves
¼ Tsp.Chopped Lemongrass
1 Tbsp Soy Sauce
1 Tbsp Sesame Oil
½ Tsp. Salt
About ¼ Tsp. Freshly Ground Pepper
1 Egg
1 Package Round Wonton Wrappers (there Were 60 In My Package And We Used All But 2 Broken Ones)
2 Quarts Stock (I Used thai Turkey, But Chicken Or Vegetable Would Do)
To Serve–Hot Cooked Rice, Scallions, Sesame Oil And Soy Sauce
In a large bowl, mix together pork, seasonings and egg until thoroughly combined. Set aside. Prepare a space.

You’ll need a tray to hold the assembled dumplings, a dish of water for wetting your fingers/the wrapper, and a space to fill and fold. On the fill & fold space, put a generous ½ teaspoon to scant 1 teaspoon- about ¾ teaspoon of filling in the center of the wrapper.

Moisten your finger and the edge of the wrapper, then bring the edges up and pinch closed. Or fold it over into a half moon shape.

Set completed dumplings on the tray. When you’re out of wrappers or filling both, bring stock to simmer over medium heat in a wide shallow pot.

Gently lower the dumplings into the stock. Simmer for 10 minutes after you get them all in. Serve with hot cooked rice and drizzled with soy sauce, sesame oil, and scallions if you’ve got them.

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