Monthly Archives: July 2009
What: Steamed pork dumplings
Why: The recipe only calls for 3 ounces of pork, so I wanted to try it when we have another pork recipe going on that I can steal a bit from. S remembered this when we planned the stuffed tomatoes. Leftover won ton wrappers in the freezer were a bonus.
Result: Very good, if a little boring. A little too heavy on the bamboo shoots and could use some crunch (water chestnuts?). It made a perfectly light dinner for the two of us, though.
Complications: We don’t have a steamer, so I use a metal mesh strainer that is just big enough to hang in a medium sized saucepan. Line it with a damp cloth napkin, some boiling water in the pan, add a lid, and it’s a makeshift steamer. I can’t fit very many in at a time, but it works.
Steamed Pork Dumplings aka Dim Sum
From Chinese: the essence of Asian cookingedited by Linda Doeser
For the dough I used won ton wrappers from the grocery store.
For the filling mix together:
3 ounces ground pork
3 tb canned chopped bamboo shoots (I’d use less next time; maybe 2 tb or less)
1/2 tb soy sauce
1 ts dry sherry (I used dry white wine)
1 ts light brown sugar
1/2 ts sesame oil
1 ts cornstarch
To assemble, put “a little” in a wrapper (probably a teaspoon or two?). Dip your finger in some water and wet the edges of the wrapper. Pinch together the sides to form a little purse shaped dumpling (ours were a motley crew of various shapes). Line the steamer with a damp kitchen towel and steam the dumplings for 5-10 minutes (I used a thermometer to make sure the internal temp was at least 170 degrees). Don’t overcrowd the steamer or the dough will stick together and tear when you take them out. Serve with soy sauce.
Happy 4th! We’ll be grilling today, but this picture is from last weekend. I wanted to share as an example of how we grill for the week.
Buffalo seekh kabob: ground buffalo, mixed with spices (cumin, coriander, salt, & pepper), fresh herbs (rosemary, thyme, mint, some basil and tarragon, too), and shallot. S brought them with chickpeas and yogurt for lunches.
Chipotle sausage: I sliced this and mixed it with some sauteed onions, yellow squash, cherry tomatoes, and spinach. I mixed in some leftover tomato sauce and served it over polenta. We ate this for Monday dinner.
Skirt steak: We piled thinly sliced skirt steak, guacamole, red onion, cherry tomatoes, and lettuce on spinach wraps and rolled them up for a quick Tuesday dinner.
French tarragon sausage: Fauxcroute for Wednesday dinner. Our new name for sausage and cabbage, it’s not really a choucroute since there isn’t very much meat, and the cabbage is still crisp. The sausages and ground buffalo are all from Cibola Farms.
Zukes: I couldn’t decide what to do with these, so we had them on Friday night in a cold salad. Mixed chopped grilled zucchini and squash, cubed mozzarella, cold cous cous, finely chopped basil and mint, vidalia onion, and s&p. We drizzled over some very good olive oil at the table.
Eggplant: This was dying in the fridge, so we sliced it and threw it on the grill. S scooped out the flesh, and used to make a quick bharta. We had it with some kabob and yogurt for lunch on Sunday.
After grilling all of this, we did the pizza for our immediate dinner.
Using this method I think we end up eating more meat than usual, since meat grills so well. Pictured is about 3 pounds of meat which the two of us ate over the week.