Finally made something worth blogging about: Dumplings! These were a lot easier to make that I first thought. The only downside is the time it takes to make each little pocket of deliciousness. However, this would be a great date night meal as it’s very hands-on and interactive.
I adapted this recipe from Serious Eats: added in a little carrot, oyster sauce and a smidge of siracha. Rather than chopping everything up real fine, I dumped it all into the food processor and pulsed it around a bit.
The wrappers were a bit of a challenge as neither my local co-op or Whole Foods had the right kind. So I took a little field trip to the local Korean grocery, Lotte, on the corner of Mass Ave and Village Street. What a gem this place is!! They had everything you could imagine — but be prepared to take wild guesses at what you’r buying since almost none of it is in English. (I love these stores as it forces me to experiment and get creative.)
Meanwhile, back at the ranch, the filling is made, the wrappers are defrosted, and the creating begins!
Here they are, bubbling away in their giant pot of water:
I wish I had taken a finished shot of the dumplings with soy sauce and rice, but I was so hungry and eager to taste them once they were finished that I ate them up. This recipe makes a lot, so I will be refrigerating some and will experiment with dumpling soups and pan frying later in the week.
Oh – one other challenge: keeping the dumplings from sticking to everything. Any thoughts on how to keep this from happening?