Happy Chinese Lunar New Year! 2014 Year of the Horse

Happy Chinese Lunar New Year and Spring Festival!

2014 is the year of the Horse.

When I was in grade school; my friend's Mom use to make dumplings and sesame noodles for our class for Chinese New Year. I remember her explaining that she made dumplings for good luck and wealth and the noodles for a long, healthy life. When I asked why; she said, "Can't you see, they look like a purse full of money!"

She was also nice enough to give me her amazing sesame noodle recipe, but that's a recipe for another time!

Back to the dumplings....

I introduced Kishore to Chinese style dumplings when we were dating and we usually have some frozen stock in the fridge. 

It wasn't until last year that my friend gave us handmade pork dumplings for Chinese New Year. They were absolutely delicious! I was suppose to share them with Kishore, but.... OK I won't lie only 2 made it home. 

So naturally I had to ask her for the recipe which she graciously shared. Now I can make them and what we don't eat gets frozen for later! Since she shared the wealth of her dumpling recipe; it only seems right that I do the same.

Here is a my slightly modified versions of those Mouth-watering Morsels.

Pork and Vegetable Dumplings

Makes 50 Dumplings (25 of Each Variety)

For the Dumplings:

1- 16 oz packaged of dumpling wrappers

1/4 cup Water 
1 TBLSP Corn Starch
2-3 TBLSP Sesame Seed Oil
Your Choice of Filling

For the Pork and Scallion Filling:

1/2 lb Ground Pork
1 TBLSP Minced Ginger
1 1/2 TBLSP Soy Sauce
1 TBLSP Shaoxing Cooking Wine
1 1/2 TBLSP Sesame Seed Oil
3 bunches of Scallions chopped

1/2 tsp Salt


1. Mix all the filling ingredients together.

For Vegetable Filling:

1/2 Cup Shredded Napa Cabbage
1/4 Cup Shredded Carrot
1/4 Cup Bamboo Shoots cut into Strips
1/4 Cup Enoki Mushrooms
1 TBLSP Minced Ginger
1 1/2 TBLSP Soy Sauce
1 TBLSP Shaoxing Cooking Wine
1 1/2 TBLSP Sesame Seed Oil
3 bunches of Scallions chopped
1/2 tsp Salt


1. Mix all the filling ingredients together.

For Dumplings:

Directions

1. Add 1 tsp of the filling to the center of the dough circle.

2. Wet the edges of the dough circle with the cornstarch water and fold it over into a half moon shape.

Left the filling out for the photo

3. Start on one of the wrapper and fold/ pinch until it is completely sealed. Continue filling the rest.

* Don't get frustrated folding and not getting picture perfect dumplings!!!*

** Remember, it's not what the 'purse' looks like but what's inside that counts. **

4. Heat about 2-3TBLSP of Sesame oil in a frying pan on medium heat.

5. Place the dumplings in the frying pan a few at a time.

6. Fry until they are crispy brown on one side and puffed on the other side. 

7. Then add 1/4 cup water and cover. Cook for about 5 minutes.

8. For steamed dumplings; Place a bamboo steamer lined with parchment paper over a pot of water and boil it. Once the water boils place the dumplings on the parchment paper and close. Cook for 8-15 minutes depending on fillings.

Serve with Ginger Chili Sauce and Steamed Broccoli.

Enjoy!

I have entered this post in Lavender and Lovage's "Cooking with Herbs" monthly challenge since Fresh minced Ginger was used in these recipes.