Happy Birthday Buddha! The Holiday Recipe Club is celebrating this occasion by sharing recipes having gram masala, tofu, or sesame as one or more ingredients. I was excited when I received the information on today’s event from Erin. It gave me the reason to make steamed dumplings for the first time. The only Asian-inspired dish I have made before is Asian Slaw. This event caused me to expand my cooking skills and for that I am grateful.
The pork dumplings recipe has simple ingredients. When I went to my pantry to get the soy sauce I spotted the bottle of Intensity Academy Gourmet Green Tea Sauce next to it. I had received the sauce along with chili seasoning earlier this year as a part of the Super Bowl Sunday Supper event. I had decided to make my Loosen Your Belt Chili Skins with the seasoning and did not try the sauce. This HRC event has also given me a reason to try something else new. I decided to substitute the Green Tea sauce for the soy sauce. The extra seasonings in it fit right in with the recipe and doubled as a flavorful dipping sauce.
Making the dumplings was easier than I imagined. I do not know why I thought it would be somewhat difficult. I used pre-made wonton wrappers as called for in the original recipe. I had to modify the method because there is no way the amount of filling per dumpling would work. I also made them into crescent shapes instead of the extra fold to form a beggar’s purse.
How did my first Asian dumplings turn out? Well, absolutely yummy! On the day I made them, my husband called and said he would be working late and would not be home for dinner. After cooking and taking photos I thought I would eat a few dumplings and then make a small meal for myself. A few turned into, oh, about 18 or so (who is counting anyway?) and I filled up on them. Delish!
Have you tried something new in the kitchen lately? Perhaps a different technique or food? I did and now I am ready to head on to the next cooking adventure.
Are you a food blogger? If you would like to participate in the next Holiday Recipe Club blog hop, go to the HRC website for more information.
Please take the time to visit the other posts with wonderful recipes by Holiday Recipe Club bloggers. Just click on the links below. (If you are reading this in an email or RSS reader you will need to go to the post on my site to see the links to the other blogs).
Steamed Pork Dumplings
- 1/2 pound ground pork
- 1 tablespoon chopped garlic
- 2 tablespoons chopped green onion green part only
- 1 to 2 teaspoons sesame oil
- 1 to 2 teaspoons Intensity Academy Green Tea Gourmet Sauce
- 1/4 cup heavy cream
- Kosher salt
- Fresh ground pepper
- 1 package wonton wrappers
- Napa cabbage leaves
- Intensity Academy Green Tea Gourmet Sauce
- Toasted sesame seeds
- Asian chili oil or sriracha sauce optional
In a food processor fitted with a knife blade, combine the pork, garlic, and green onions and process until smooth. Add the sesame oil, Green Tea Gourmet sauce, and heavy cream. Process until combined. Season with salt and pepper and pulse a few times to combine. Transfer the pork mixture to a small bowl and set aside.
Cut the wonton wrappers into a 2 1/2-inch circle. Place one teaspoon of the pork mixture in the center of each circle. Moisten the edges with water, fold in half, and press the edges together making sure there are no air bubbles.
Line a bamboo steamer with the cabbage leaves. Place the steamer over a wok or pan of simmering water, cover, and steam the cabbage leaves for a few minutes. Arrange the dumplings on the leaves and steam, covered, until the dumplings are tender and the pork is done, about 8 to 10 minutes. Serve the warm dumplings with the Green Tea Gourmet Sauce topped with toasted sesame seeds. For a spicy kick, add a dash chili oil and/or sriracha to the sauce.
Soy sauce may be substituted for the Green Tea Gourmet Sauce.
Disclamer: I received the Gourmet Green Tea Sauce from Intensity Academy free of charge. I was not given any compensation for using the product nor was I obligated to give it a positive review. Opinions in this blog are my strictly my own.