Make Dumplings with Mrs. Wei-Dumitrescu!
This week, the Jeff Seymour Family Center hosted a dumpling-making class in celebration of the Lunar New Year! We understand that not everybody could make it, but that doesn't mean you can't still participate in the fun! Our host, Rio Vista teacher Mrs. Wei-Dumitrescu, was kind enough to share her step-by-step video with all of you! Check it out along with the full list of ingredients and recipe below. We hope you have a wonderful Lunar New Year and enjoy those dumplings!
Chinese Dumplings
Here is the Shopping List. Sample products below (don’t have to be the exact brands):
1 packet wonton wraps (preferably round shape).
1 small head Napa cabbage
1 pound ground pork or ground chicken
1 bunch green onions
Soy sauce
Garlic
Vegetable oil
1 small head Napa cabbage
1 pound ground pork or ground chicken
1 bunch green onions
Soy sauce
Garlic
Vegetable oil
Instructions:
1. Cut 1/2 Napa cabbage lengthwise (remove root)
2. Bring a large pot of water to a boil and boil cabbage for 10 minutes
3. Take cabbage out and run through water in a colander to cool then squeeze out as much excess liquid as possible
4. Finely chop the cabbage
1. Cut 1/2 Napa cabbage lengthwise (remove root)
2. Bring a large pot of water to a boil and boil cabbage for 10 minutes
3. Take cabbage out and run through water in a colander to cool then squeeze out as much excess liquid as possible
4. Finely chop the cabbage
Mixing:
In a large bowl, combine the chopped cabbage, 1 pound ground pork, (or ground chicken), 1/4 bunch of chopped green onion, 1 tablespoon chopped or pressed garlic, 2 tablespoons soy sauce,1/2 teaspoon salt, 3 tablespoons vegetable oil.
In a large bowl, combine the chopped cabbage, 1 pound ground pork, (or ground chicken), 1/4 bunch of chopped green onion, 1 tablespoon chopped or pressed garlic, 2 tablespoons soy sauce,1/2 teaspoon salt, 3 tablespoons vegetable oil.
Mix well, cover and refrigerate for at least 2 hours or overnight.
Wrapping the Dumplings:
Place about 1 tablespoon of the filling in the center of each piece of wonton wrap, then fold over one side to form a half circle, pressing to adhere, or pleating decoratively along the edge to seal. Place filled dumplings on a plate, tray, or cookie sheet, be careful not to place them too close or the dumplings will stick together.
Place about 1 tablespoon of the filling in the center of each piece of wonton wrap, then fold over one side to form a half circle, pressing to adhere, or pleating decoratively along the edge to seal. Place filled dumplings on a plate, tray, or cookie sheet, be careful not to place them too close or the dumplings will stick together.
Cooking:
Bring a large pot of water to a boil. Cook dumplings in batches of 8-10 for 4 minutes. Using a slotted spoon, transfer the dumplings to a serving platter. Serve warm with soy sauce.
Bring a large pot of water to a boil. Cook dumplings in batches of 8-10 for 4 minutes. Using a slotted spoon, transfer the dumplings to a serving platter. Serve warm with soy sauce.