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Emeril's Pork Dumplings With Spicy Sauce
1
1
2
/2 Pound Ground pork
Tablespoon Chopped garlic
Tablespoon Chopped green onions; green part only
Drizzle of sesame oil
Drizzle of soy sauce
1
/4 Cup Heavy cream
Salt; to taste
Freshly−ground black pepper; to taste
1
6 Wonton wrappers
Napa cabbage leaves to line the bamboo
Steamer
Soy Sauce; to taste
Asian Chili Oil; to taste
1
/2 Fat; 0 Other Carbohydrates
In a food processor, fitted with a metal blade, combine the pork, garlic and
green onions. Puree until smooth. Season the mixture with a drizzle of
sesame oil and soy sauce. Add the cream and process until incorporated.
Season the mixture with salt and pepper. Remove the mixture from the
processor and set aside. Using a round biscuit cutter, cut the wonton skins
into 2 1/2−inch circles. Place 2 tablespoons of the mixture in the center of
each circle. Moisten the edges with water, pleat half the circle, and press
the edges together, forming a crescent−shaped dumpling. Using your fingers,
pleat around the dumpling and press the edges together to form a beggar's
purse. Repeat the process for the other dumplings. Line a large steamer with
the cabbage leaves. Place the steamer in a wok. Fill the wok with enough
water to touch the bottom of the basket. Cover the steamer and steam for a
couple of minutes to steam the cabbage leaves. Arrange the dumplings on the
leaves and cook until the dumplings are tender, about 6 to 8 minutes, or
translucent in color. Serve the warm dumplings with the soy sauce, and chili
oil. This recipe yields 16 dumplings.
Emeril's Pork Dumplings With Spicy Sauce
232
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