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Pork dumplings (lemmy.world)

submitted 8 months ago by StickyDango@lemmy.world to c/cooking@lemmy.world

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Most definitely late, but I did make these over the weekend. These are pork and wombok dumplings. The worst part of these is that they take so much time to prepare, but only 5 seconds to eat. However, I don't make these often, and they're worth it. I make extras and freeze them for quick (lazy) meals.

Happy belated Lunar New Year to those who celebrate!

What's your favourite dipping sauce?? When I don't have any sichuan chili oil left, I just use a bit of light soy sauce, and either sesame oil or sichuan chili oil. About 1:2 ratio.

Five rows of six hand made pork dumplings on a wooden cutting board.

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[–] Drusas@fedia.io 7 points 8 months ago* (last edited 8 months ago) (1 child)

I'd go with finely chopped mushrooms as a base. A meaty type. Then try a few versions with your preferred vegetables. Spinach is too delicate. Cabbage should go well. Leeks.

Edit: You might also try using finely chopped fried tofu, if you haven't.

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[–] StickyDango@lemmy.world [S] 1 point 8 months ago

Ohh, fried tofu would definitely add to the texture! Maybe better for a fried dumpling rather than boiled. I reckon it might soften up and go mushy if not fried on to the harder side.

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