Pork Dumplings with Ginger


The rain has descended upon us. It’s officially Fall. It’s damp… already. Oh well, no matter-it’s SOUP weather and that’s what counts!  It’s time for dumpling soup and no less will do. 

Mix together in a large enough bowl; 1 lb of ground pork, an inch or so of peeled and minced fresh ginger, 3 fat cloves chopped garlic, 3 thinly sliced scallions, a large handful of chopped cilantro, several pinches of crushed red chili, ground cumin, cinnamon, pinch nutmeg-pinch clove, splash in some dark tamari, a healthy squirt of sriracha, season with s+p   /   let chill in the fridge for at least 1/2 an hour   /  moisten with the tip of your finger the edges of a dumpling wrapper and fill the center with a scant tbsp- pull up the sides from one end to the other and seal with your finger tips  / set on a tray and continue until you have the amount of dumplings you desire   /  the leftover filing could be a spectacular Larb tomorrow….

Simmer the dumplings in ginger spiked chicken stock until they are plump and succulent. (roughly 7 minutes) Thinly sliced scallions, or crumbled tofu, crunchy sprouts, and tiny bits of fresh red chili complete the picture.


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