pork and chive dumplings

Wednesday, 8th, 2016

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Did you know that making dumplings has a therapeutic effect? Maybe not on all people, but it definitely does at our place. Because we spend so much time behind screens, it’s nice to take a break and actually make something with our hands. It’s even better if that something is edible and delicious.

I came across Hey There, Dumpling! when I was shopping for Danny Bowien’s book on Amazon. There’s actually not a lot these two books have in common besides the fact that Asian guys wrote them and they are both books about Asian food. (Good job Amazon algorithm!) Danny Bowien’s book is not a cook book. There are recipes in it, but the book is actually more of a biography / series of interviews that let you learn about him. Hey There, Dumpling on the other hand is a recipe book. Not just for dumplings, but noodles and buns too. So of course I bought it.

The addition of this book at home is what sparked dumpling making for us. It’s become a great way for the 3 of us roomies to bond when we get home from a long day at work and have something yummy to eat afterwards. We’re not experts and we’ve only made the first 2 dumplings in the book so far, but we’re really enjoying it.

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The pork and chive dumplings we’ve been making are exactly that. Ground pork, chives, scallions, ginger, garlic, onion. Combine those ingredients with soy sauce, sesame oil, corn starch and let sit in the refrigerator for 30 minutes to over night. Then start placing the meat in the dumpling skins. Deep fry. Not a shabby way to spend a week night.

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