I love dumplings. I haven’t made them in a long while, and it popped into my head to make them on a weeknight.
Dumplings are easy to make. Plus, they look impressive, and, if you make them right, they’re very tasty.
Hubby had the idea to do a combo fry-steam, meaning frying the dumplings first so that their bottoms get golden brown, then steaming them by covering the pan. If liquid seeps out, uncover and let the liquid evaporate before serving.
1/2 pack wonton wrappers
1 pack ground pork
2 stalks bok choy, green leaves only
1/2 medium onion
1/2 garlic head
patisse or soy sauce to taste
Mince the bok choy leaves, onion and garlic in a food processor, then mix with the ground pork. Add dashes of patisse or soy sauce for the salt element.
Fill wonton wrappers with the pork mix. Close the wrapper by gathering the edges and pinching at the top.
Heat up a shallow pool of canola oil in a large pan and fry the dumplings. Finish cooking by putting a cover on to steam when you notice the dumpling bottoms are golden brown.
Serve with a dipping sauce of soy sauce and chili oil.