About a month ago, my friend and coworker Dabney, hosted an interactive dumpling class at The Greensboro Children’s Museum Edible Schoolyard. It was really fun and laid back. And it also reminded me how much fun making dumplings can be with friends and plenty of wine.
Here are two easy recipes for dumplings.
Make a night out of it! And don’t blame me for the mayhem.
Pork & Cabbage
- 2 pounds ground pork, minced in a food processor
- ½ small head Napa cabbage, cut into chunks
- 1 large head garlic, separated and peeled, minced in a food processor
- 1 4” piece fresh ginger, peeled and cut into chunks the size of the garlic cloves, minced in a food processor
- 4-6 Tbsp soy sauce
- 2-4 Tbsp sesame oil
Mushroom & Tofu
- 3 cups cabbage, shredded on large holes of box grater
- 8 ounces tofu (any firmness), crumbled
- 4 ounces fresh shiitake mushrooms, stems removed, chopped
- 2 cloves garlic, finely minced
- 2 teaspoons grated fresh ginger
- 1 tablespoon fresh basil, finely chopped
- 2 tablespoons soy sauce
For the dumplings, buy at least one package of dumpling wrappers per recipe.
Both recipes are simple. Using your hands, combine ingredients until well-mixed.Place filling in wrapper and pinch to form an octagonal dumpling or press in a dumpling maker. Pan fry over medium heat with a dash of oil or just steam to serve.