Pork and Cabbage Dumpling

INGREDIENTS

Dumpling Filling :

1 lb ground pork (80% lean, 20% fat)

2 stalk scallions, minced

1 tbs rice wine

2 tbs light soy sauce

1/8 tsp pepper

2 tsp sesame oil

1 tsp grated ginger

1 tsp salt

2 cups of minced cabbage (You can also use napa cabbage or bokchoy)

1 pkg (about 50) dumpling wrapper shanghai-style (gyoza or potsticker wrapper can also be used)

Water to boil the dumpling

Water to seal the wrapper

Dumpling dip :

3 tbs light soy sauce

1 tbs red wine vinegar

1 tsp sugar

1 tbs minced ginger

1 tsp sesame oil

1. Put the cabbage in a bowl and sprinkle 1 tsp of salt. Toss. Let it sit for at least 10 min.

2. Combine the ground pork, scallions, ginger, rice wine, soy sauce, sesame oil and pepper.

3. Using your hands, squeeze the liquid out of  the cabbage one handful at a time. You can also put the cabbage on a cheese cloth, kitchen towel or paper towel and squeeze the liquid out.

4. Add the squeezed cabbage to the pork mixture and mix until combined.

3. Wrap the dumpling filling with the dumpling wrapper. See photos below on how to wrap the dumplings.Set them aside and cover it with damp cloth or paper towel to prevent the wrappers from drying.

4. Fill a large pot with 2/3 of water and bring to a boil.

5. Gently slide the dumplings in the boiling water (do not overcrowd the pot. Do them in multiple batches). Return to simmer and gently cook for 6-8 minutes. They will start to float. Use a slotted spoon to remove them from the pot.

6. Return water to boil and repeat with the next batch of dumplings with procedure 5.

7. Serve with the dipping sauce. To make the dipping sauce, combine all the ingredients and whisk.

8. I usually serve this with hot and sour soup, egg drop soup or miso soup and it's dinner.

9. Enjoy!

 ***note : you can store the dumplings in the freezer after step 3 if you want to prepare them in advance. You can thaw them in the ref  before cooking or cook them straight from the freezer.

HOW TO WRAP A DUMPLING

Put 1 teaspoon of the filling in the center of the wrapper.

Dip your finger into the water and wet the edges of the wrapper. Fold the wrapper into half-moon shape, squeeze out the air and press the edges to seal the wrapper.

Wet the middle edge of the wrapper and fold three times and press to create pleats.

Asparagus and Beef Stir-fry

Asparagus is one of my favorite vegetable. I would buy it as often as I could. I usually roast them  seasoned with salt and pepper but it gets boring after a while. This vegetable is a bit pricey. On my weekly food shopping last Sunday, price was at $0.99/lb. It was a bargain. I had to include it in my dinner menu and so I came up with this dish. It is a fuss-free healthy recipe as a roasted asparagus and the result looks better than a Chinese take-out.

INGREDIENTS :

1/2 lb thinly sliced beef sirloin

1 lb asparagus, sliced into 2 in length

1 orange bell pepper (you can also use red or yellow bell pepper, sliced into thin strips

1/2 of a medium onion, sliced thin

1 medium carrots, sliced thin

4 medium fresh shitake or white mushrooms, sliced

2 stalks of scallions (white and greens separated)

2/3 cups of water

2 tbs soy sauce

1 small (3.7 g) beef bouillon

1 tsp cornstarch dissolved in 1 tsp of water

1 tbs olive oil

salt and pepper

1/4 tsp sriracha or sambal oelek (optional)

1. Mix water, beef bouillon and soy sauce in a bowl and set aside.

2. Heat 1/2 tbs of olive oil in a skillet at high heat. Add onion and stir-fry for a minute. Add carrots, asparagus and bell pepper. Sprinkle a pinch of salt and pepper. Stir-fry until cooked but still crisp. Transfer stir-fried vegetables in a bowl.

3. Add the remaining olive oil in the skillet and heat. Add beef and whites of the scallions.Stir-fry until beef is just about to turn brown.

4. Add the mushrooms, soy sauce mixture and sriracha or sambal oelek . Let the sauce boil. Adjust seasoning according to taste.

5. Return the stir-fried vegetables to the pan and mix. Add the cornstarch mixture and stir constantly until sauce thickens.

6. Turn of heat. Transfer to a plate and garnish with the remaining green parts of the scallions.

7. Serve with hot steamed rice.

Enjoy!