Believe it or not.....I am not a huge Oscars fan. I very rarely watch them and if they are on I am usually using it as background noise while I blog, read, cook, clean....whatever. I just am not interested in them enough to give them my undivided attention. Further....I am not a fashion hound....I have no fashion sense.....give me jeans and a t-shirt and I am happy. I could care less what they are wearing to the Oscars....sorry folks.
But I do love dinner parties and I love cooking for a crowd so I am more than happy to join in this week's Sunday Supper Party. I am planning a dinner party for Valentine's Day and I have a wonderful first course planned that I will be sharing later but that doesn't help me today.
For today's recipe, I am going back to my last dinner party, Chinese New Year, that we celebrated on January 28th. These dumplings were the perfect appetizer for that dinner as they denote wealth and who doesn't want more wealth this year? But they are also perfect for anytime you have a gathering, be it a dinner party, a game day party or an Oscar night.
They can be made ahead of time and frozen so that on the day of your party you can pull them out and cook them up. You don't even need to defrost them, simply add a few minutes to the cooking time. Now that, is a perfect appetizer to have on hand!!
Of course, you don't have to make them ahead of time. It only takes a moment to make the filling and they cook up very quickly. However, making the dumplings does take some time so if you are making them the day of the party, start early. They hold in the refrigerator very well until it is time to cook them. You are going to want to cook them up right before serving but, again, it only takes minutes and is mostly hands off.
Feel free to make them in any shape you like. If you get Potsticker wrappers, which are round instead of square, as opposed to the wonton wrappers they may be easier to form and take less hands on time. I don't know. I would allow at least an hour though for making the dumplings themselves. I would also double this recipe and make two batches one for the party and extras for in the freezer for unexpected company or to take out and add them (without the sauce) into a chicken broth base flavored with scallions and ginger for a great soup.
adapted from Cuisine at Home, Issue #55
2 1/2 c. thinly shredded Napa Cabbage
1 t. salt
1/2 lb ground pork
1/4 c chicken broth
1 T. soy sauce
1 T. corn starch
2 scallions, white and light green parts, minced
1/2" piece of fresh ginger, peeled and minced
dash of white pepper
2 T. vegetable oil, divided
2/3 c. water, divided
3 T. soy sauce
2 T. seasoned rice wine vinegar
2 T. sweet chili sauce
2 t. hot chili oil
2 t. cilantro leaves, minced
1 clove garlic, minced
1/2" piece of ginger, peeled and minced
Sprinkle the cabbage with the salt and let stand for 15 minutes. Squeeze out any liquid and place in a large bowl.
Combine the sauce ingredients; soy sauce, vinegar, chili sauce, scallions, chili oil, cilantro, garlic and ginger in a large bowl. Set aside.
Add the pork, broth, soy sauce, cornstarch, scallions, ginger and pepper to the cabbage and combine thoroughly, using clean hands.
Place about a teaspoon of filling onto a wrapper. Fold all four corners over the filling, meeting in the center. Fold the four corners that were made, into the center of the dumpling, using water to seal the edges. Your dumpling should look like a little flower.
Heat one tablespoon of oil in a large skillet over medium high heat. Add half of the dumplings, seam side up, and cook until bottoms are golden brown, 3 minutes or so. Add 1/3 c. water, reduce heat, cover and cook until water is evaporated, 5 minutes or so. Remove and keep warm while repeating this step with the other half of the dumplings. Toss the dumplings with the reserved sauce and serve. Print Recipe
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