dinner · homemade



Rickshaw Dumplings
Adapted from Kenny Lao

We used dumpling wrappers. Buy three packages next time-THIS RECIPE MAKES A TON.
1/2 head of Napa cabbage  ( i think i got savoy?)
1 tablespoon salt
1 pound fresh ground turkey or other ground meat  (i used turkey)
1 bunch scallion, chopped
1 bunch cilantro leaves, chopped
1/4 cup soy sauce
3 tablespoons minced ginger
2 tablespoons sesame oil
2 teaspoons freshly ground pepper
2 eggs, beaten
packets round dumpling wrappers (most brands have 30-45 wrappers per package)

(or try recipes here? http://www.vietworldkitchen.com/blog/2010/10/sichuan-crescent-dumplings-recipe-zhong-jiaozi.html


For the dipping sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon sesame oil
1 teaspoon sugar
1 teaspoon sriracha or other hot chili sauce

Either cut the cabbage crosswise into thin strips or put it into a food processor. The food processor cut it up really fine though. Maybe try cutting next time? Toss cabbage in a large bowl with salt and set aside for 5 minutes. Take handfuls and wring out the moisture. Dump out any remaining water in the bowl.

Meanwhile, combine the cabbage with the turkey, scallion, cilantro, soy sauce, ginger, sesame oil, pepper and eggs. Mix well with a large spoon or, preferably, your clean hands.

Set yourself up in a spacious work area with the dumpling wrappers, a little bowl of water and a large cutting board or cookie sheet. Grab a helper or two. Lay out a dozen or so dumpling wrappers. Place about 1 tablespoon filling in the center of each wrapper. Dip your fingertip in the water and trace the outside edge of the wrapper with water. Fold the wrapper over to make a half circle and make a pleat at the top of the curve. Pinch in the sides then lift up the edges to meet the center, creating a pouch. Pinch the top together and bend out the sides slightly to curve.


An exceptional dumpling fulfills two criteria: first, a supple, slightly chewy skin that ranges from delicately thin to heartily medium-thick. Second, a filling that’s appropriately juicy, derived from the broth of meat or the liquid of vegetables.


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