It seems like I've been ho-ing it up with Hobag a lot lately. Well maybe it's because none of the rest of my so-called "friends" ever asks me to hang out hmmm??? It's likely your loss because if you're not hanging out with me, you're probably not eating all that well. Hobag's donut and my food baby speak to the very fact that when together, we eat REALLY well. For a change of pace, Hobag invited me to a little dumpling making party. The original party was getting out of control with the head count going upwards of 10 people. So that was scraped and a new party was planned with just 4 of us, 5 if you include the dog.
I missed most of the prep that went into the dumpling filling making. Hates Food Porno gave me a rough rundown of the ingredients.
Shrimp, Pork, and Chive Dumplings
(makes ~100 dumplings)
2 lbs shrimp
1 lb ground pork shoulder
2 big bunches of Chinese chives
1 tsp cornstarch
1/3 of a 16 oz bottle of sesame oil
Salt and chicken bouillon to taste
I've made plenty of dumplings at home, but this by far had to be the best tasting one. Paucity of ingredients? I guess most other dumpling recipes have soy sauce, cooking wine, and ginger from what I've noticed. Ground pork is usually used and the ratio of shrimp to pork is way higher than what I've seen. Lastly, Hates Food Porno's recipe uses way more sesame oil than I've ever seen before as well. Though, maybe it was the chicken bouillon powder that added that specialness. It's a ragtag recipe, but I'm saving it to try on my own one of these days.
I think the tip I picked up here was to stop overstuffing my dumplings. I think I get super greedy and want to put a ton of stuff in each wrapper. Each wrapper can only accommodate so much filling and will usually tear when pushed to its limit.
Read more »