Yearly Dumpling Lesson

Yes, I know you’ve heard all this before. And your point is? :) So let’s review. You mix ground pork with finely chopped Chinese cabbage (bok choy) (although here, Hua does not finely chop the cabbage) with some ginger, green onions, salt, maybe some garlic and stir it always in one direction (remember what I told you about meat fibers needing to bond? Huh?). Then you buy your wrappers from the Asian grocery store because let’s face it; they’re good, cheap and shorten the time between beginning your dumplings and your stomach being satisfied. :) With your chopsticks (keep it real, folks), put a small amount of dumpling mixture on your wrapper. Dip your fingers into the small bowl of water you put beside you on the table and run your wet fingertip around the outside of the wrapper which acts as the "glue". Fold it over and press together at the top, then with your thumb and forefinger, pinch each side. See how pretty Yeheng does it? I’m getting better but still no pro. Put 10-12 dumplings in your big pot of boiling water. When they rise to the top, pour in a cup of cold water and wait for them to rise to the top again, then another cup of cold water and when they rise to the top of the boiling water for the third time.....well, hey, they’re done! :) You can also pan fry them (my favorite, favorite way to eat them) but sometimes it’s easier to cook them by boiling first and then lightly pan fry. That’s my preference. And I like to dip my dumpling (yes, I'm a dumpling dipper) in a little soy sauce, but just ever so lightly. Slurping your dumpling into your mouth is not frowned upon in China. So slurp away. We also enjoyed tomatoes and eggs (very popular in China), broccoli, bean sprouts with pork and carrots, green peppers and carrots, and rice (even a little egg-fried rice which I specially requested).
Ah.....dumplings. Good food, good friends, good conversation. A perfect Sunday evening.