My new obsession is Dumplings! Oh how I love this delicious delicate dough filled little pockets. It started with the cutest food truck, Dumpling Park, behind Brian’s favorite coffee house and sandwich place, Morning Owl. They make fresh dumplings from Monday to Friday during the summer, and it’s just the best lunch ever! I went a few times last summer and I just fell in love with that place.
So, since the cutest place for dumplings is now closed for the winter, I decided to try making them for myself, and it worked! They were DELICIOUS! A bit tedious to make but so rewarding. I’m sharing my recipe with you and I hope you’ll try them! I whipped up a huge batch last night, made more than 75!
These are only pork dumplings but you can also add shrimps. This recipe should give you between 25-30 dumplings.
What you need:
1/2 lbs of ground pork
2 cloves of garlic
1/2 cup cilantro
2 tsps. toasted sesame oil
1 tsp olive oil
1 pinch chili flakes
zest of 1 lime
1 tsp of lime juice
1 tsp salt
1 tsp pepper
1 pkg of egg roll wrappers (not wong-ton) cut in circles
chives thinly sliced
In a food processor mix pork, garlic, cilantro, oils, chili, lime zest and juice, salt and pepper. Process for a minutes, it will create a paste.
Using the egg roll wrapper, wet half the circle with water and scoop a teaspoon of the pork mix in the middle of the wrapper. Fold and press, making sure all air is out. Place completed dumplings on a baking sheet and cover with plastic wrap while you make the rest.
Using a steamer or a bain-marie, steam a few dumpling (do not crowed them) for 10 minutes.
Heat vegetable oil in a skillet, on medium heat and fry them on both sides until brown.
Serve those beauties on a bed of rice, with a bit of sesame oil, soya sauce and Sriracha.
Garnish with chives and enjoy.