Listen, I know I was supposed to post this a week ago, but I was on my honeymoon. Life was so crazy before the wedding that I didn't get a chance to sit down and write this post even though I meant to. I made the dumplings with Alex's mom while she was here, but I didn't get to write the post.
We went to Maine on our honeymoon, spent a few nights on Monhegan Island, which is this beautiful little island, and then spent a few nights camping. It was awesome, and relaxing, and lots of fun. If you want to see pictures, they're here.
I posted about dumplings in January, when I made tofu vegan dumplings. This Daring Cooks Challenge was to make dumplings - pick out a filling, a wrapper, and a cooking style. I chose pork, since I don't think I've written about meat dumplings before, and pan fried, since that's my favorite way to cook dumplings. I love dumplings when they're crispy!
1 t chili-garlic sauce (or hot sauce of your choice)
Clean the scallions, and then chop them into pieces about the size of a matchhead. Put the pork in a bowl and mush in the ginger and garlic and scallions, then the soy sauce, sesame oil, chili-garlic sauce, and egg. Mix everything all together well, then set in the fridge until the dumpling wrappers are made. Pull the meat from the fridge, and form the dumplings. If you're not going to cook them all at once, line them up on a cookie sheet and freeze them, then stick them in a bag.
To cook the dumplings, heat up a tablespoon of oil in a large pan. Set the dumplings in the oil once its hot, and cook on the bottoms. Once the bottoms are starting to brown, add in a few tablespoons of water and then cover and let steam cook for about 5 minutes, until the dough looks translucent. Remove the lid and let the rest of the water cook out, then cook the dumplings on all sides until brown and crispy.
Serve with dipping sauce of your choice, my recipe is here.