Around the World, One Dumpling at a Time
Did you know that dumplings are universal? Many cuisines around the world have their own version of these balls of dough filled with different kinds of filling. The filling is often savory, but it can also be sweet. They can be steamed, boiled, or pan-fried. You can travel to different countries, with your taste buds, one dumpling at a time. In Japan, you will savor Gyoza. If you are in Nepal, you
Ingredients
Pork and Ginger Steamed Dumplings
- 4 cups chopped napa cabbage
- 1 teaspoon salt
- 1 pound ground pork
- 3 tablespoons minced ginger
- 2 tablespoons minced garlic
- 3 tablespoons low sodium soy sauce
- 3 tablespoons sesame oil
- 23 (or more if needed) wonton wrappers
Spicy Dipping Sauce
- 1/3 cup reduced sodium soy sauce
- 1/3 cup rice vinegar
- 1/3 cup sliced scallions
- 1 garlic clove, minced
- 1 teaspoon sesame seeds
- 1 tablespoon sriracha or sambal
Method
**Pork and Ginger Steamed Dumplings**
Place cabbage in a large colander and sprinkle it with 1 teaspoon salt and let it stand for about 30 minutes. With your hands squeeze out any water. In a large bowl mix the cabbage with all the other ingredients.
To make dumplings place a small mound of filling in the middle of the wrapper. Moist edges of wrapper with water. Seal dumpling into desire shape by pinching/folding the wrapper tightly together.
To cook dumplings, feel wok (or another pan) with water and bring it to a gentle boil. Line the bamboo steamer with a piece of perforated parchment paper, napa cabbage leaves or another suitable liner. Place dumplings in the bamboo steamer. Do not overcrowd dumplings. Place bamboo steamer in pot. Steam dumplings for approximately 7-9 minutes. Serve with spicy dipping sauce (recipe follows).
**Spicy Dipping Sauce**
Combine all ingredients and serve in a small bowl.
Originally published on Daga's Cooking Journal.