One rainy afternoon, the bored kids wanted to do something- anything! So I taught them how to make dumplings.
I gathered everything we’d be needing for making pork dumplings. I posted the recipe here in my blog some time ago. This time, I left out the shrimps since Nate is allergic to them.
Our favorite way of cooking dumplings is by boiling. But frying makes the dumplings yummier, especially when the dipping sauce is oomphed with chili oil. *slurp* Making dumplings is a fun and easy activity you can do with your kids this rainy summer.
Here are some updates on the recipe I posted two years ago:
How to make dumplings –
1. I don’t add cornstarch anymore. The egg is enough to hold the meat mixture together. The rule, I figured, is two eggs per kilo of ground pork.
2. The more chopped chives (kuchay), the tastier dumplings you get. So go ahead, don’t be shy with the kuchay!
3. Make sure you put enough meat filling in each wrapper. Too little and the dumpling will bubble and break while boiling. Too much and it will break as well. Out of one kilo of pork, we were able to make 60 plump dumplings.
4. A few drops of sesame oil added to the dipping sauce makes a whole lot of difference. For added zing, I also add chili oil to my sauce.