Yesterday, we return home from a voyage because the little one has a fever and stomach pains. With nothing planned for dinner and an empty refrigerator, the oldest one devises a plan for interesting and fun.
And we sure need some interesting fun to make up for a disappointing Spring Break.
As the sick one sleeps, my oldest and I remember how much we all love Steamed Chinese Dumplings. I haven’t made them in two years.
For my dumplings, I just mix some ground chicken and whatever flavors I want: cilantro, green onions, ginger, chopped peanuts, hot sauce, and salt. I add one egg to the mix.
Then, I drop one teaspoon or so into the middle of a wonton wrapper:
I seal the edges with my wet fingers:
I put them in the steaming basket over boiling water (lid on!) for seven minutes:
And there you go: interesting, fun, and delicious. We serve the dumplings with plum sauce.
Sometimes, you just have to make Steamed Chinese Dumplings when your plans change.
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What do you put in your steamed dumplings?
0 Responses
It's my mother's recipe which contains ground pork, shitake, water chestnuts and napa cabbage (along with various spices and condiments); then I allow to marinate overnight. I only make jiaozi once a year though, on Chinese New Year! Yours look just as delicious, and probably less time consuming than my mother's recipe demands 🙂
We've got a great saying in China to go with your change in plans: Ji hua mei you, bian hua kuai! (plans can't keep up with changes!). Making dumplings/jiaozi is a great way to rescue a disappointing day.
I love that, Amy! That's a great saying.