See, I always feel nervous making Chinese food. This might have something to do with my sister's mother-in-law being Chinese and making the best chow mein, fried rice, etc. Somehow I've missed having her dumplings, but I'm pretty sure they're fantastic. But I decided to put on my big girl panties and tackle something unfamiliar.
Pear & Ginger Pork Dumplings (makes 25-30)
Loosely based on Ming Tsai's Pork Dumplings
2 tbs oil, divided (grapeseed or canola)
1 Asian pear, peeled and grated
1 tbs grated ginger
1 tbs rice wine vinegar
3/4 lb ground pork
1 tbs tamari/soy sauce
1/2 c scallions, thinly sliced
2 cloves garlic, minced
1/2 c water
- Pour 1 tbs of oil into a medium skillet over medium heat. Add the pear, ginger, and rice wine vinegar, cooking until pear has broken down some and the juice has cooked down and evaporated. Let the mixture cool.
- Fill a large bowl with ice and set a medium bowl over it. Combine the pork and the tamari in the bowl. Fold in the cooled pear mixture, scallions, and garlic. Set out 4-5 wonton wrappers. Scoop 1/2 tablespoon of pork into the middle of each wrapper. Using a finger dipped in water, moisten the edges of the wrapper. Fold one corner toward its opposing corner, forming a triangular shape. Seal the edges completely and fold the edges up slightly. Repeat until all the pork is used.
- In a large skillet with a lid, heat the remaining tablespoon of oil over medium-high heat. Add the dumplings in a few rows. You may need to do two batches. Let the bottoms brown, about 3-4 minutes. Partially cover the dumplings with the lid and carefully pour in the water. Close the lid and let the dumplings soften and steam, about 8-10 minutes. If there is water in the pan when the dumplings have cooked, drain it. If the dumplings need a little more water to finish cooking, add it a little at a time. 1/4 cup should suffice. Allow dumplings to crisp on the bottom by letting them cook 2-3 minutes more on the heat. Transfer to a platter and serve warm with a dipping sauce.