Tuesday, January 1, 2013

Cooking with LilladyLife - Lil Lady Dumplings


It's Korean tradition to eat rice cakes on New Years for long life. 
In my family, we like to eat it with dumplings in soup to add more flavor. 

Here is my recipe for my favorite dumplings.
*Disclaimer* This is not a traditional, nor family recipe. This was created by me, to suit my tastes, and these dumplings involve alot of shrimp. (Because I love shrimp)
If you would like a more traditional ratio, half the shrimp, but keep the same amount of pork.

Ingredients:
1 lb. of ground pork, 1 lb. of shrimp (shelled and de veined), 4 oz. can of bamboo shoots, 6 oz of water chestnuts, 3 stalks of scallion bunches, 4 cloves of garlic, 2 teaspoons of ginger, 6 tablespoons of soy sauce, 2 table spoons of white vinegar, 1/2 tablespoon of sesame oil, 1 tablespoon of sugar, 1 tablespoon of tabasco (optional) - adds a tang
2 packages of dumpling skins 


 Chop up all the shrimp, scallions, ginger, garlic, water chestnuts, and bamboo shoots. 
Combine in a bowl with the ground pork, and add in the remaining ingredients. 


Now, I am not a cook who loves measurements. The wet ingredients list were all eye ball estimations.
To ensure that the filling is to your taste, take a very small amount and fry it in a small pan until fully cooked. You can then taste the filling mixture, and alter the seasonings to your liking.


Now that the filling is ready.
Grab your dumplings skins, with a small bowl of water.

Spoon a small amount of filling in the center of the skin, and apply a half moon motion of water along the edge of the skin


I am not an expert dumpling folder (I just stink at it) so if you need help, I would Youtube that part ^^
Before you know it, you will have many dumplings ready for consumption.
(I sometimes do this in front of the tv, time flies by when you are a folding machine)
The above recipe uses nearly 2 packages of dumpling skins with only a few remaining.

If you do not wish to use all the fillings for dumpling purposes, it also tastes delicious fried up in a pan, and served with rice.

For preservation, I would recommend having the dumplings all layed out on a tray in a single layer, and place the tray in the freezer. Once all the dumplings are fully frozen, you can remove from the tray and pack in bags for easy future use.

End product:


The soup is a simple creation of ox tail broth (you can use chicken brother in water if you are in a pinch)
Scallions, eggs, rice cakes, few beef slices (optional) and dumplings. 
Slurp up and enjoy.
Happy New Year ladies! 

What are some of your New Years traditions?

16 comments:

  1. Fresh homemade Duk Mandoo Gook looks delicious :D
    What do water chestnuts and bamboo shoots taste like?
    Happy New Year!! ^__^

    ReplyDelete
  2. waterchestnuts dont tastes like anything theyre just thin and crunchy so they add a nice texture, bamboo shoots is a lil tangy

    ReplyDelete
  3. oh wow this looks amazing!! I've actually got a couple packets of the gyoza wrappers in my freezer but I havent been brave enough to actually try making them yet. I think this post must be the heavens telling me to get to it! loll

    ReplyDelete
  4. This is so cool! I love the idea of freezing them as well and using when needed! Too bad I can't seem to find any actual dumpling wrappings here (I usually use egg rolls wraps and cut them)

    ReplyDelete
  5. I think those might work? but do a test dumpling instead of making a batch of 50 and seeing it dosent work :( maybe fry them? they don't have to be boiled.
    thanks for reading my recipe!

    ReplyDelete
  6. I've done them before with the egg roll envelope and it works fine but doesn't have the cute shape like yours! I never put shrimp in mine but I think I will now! Sounds so delicious!

    ReplyDelete
  7. Happy New Year! This looks amazing! I love shrimp dumplings too, though it should be said I've yet to meet a dumpling I don't like :-D

    ReplyDelete
  8. Happy New Year! The food looks soo good!

    ReplyDelete
  9. You make me want my mom's homemade dumplings soo much. Your folding technique looks great, I don't know what you're talking about!

    ReplyDelete
  10. then these are for you fellow shrimp lova!

    ReplyDelete
  11. its also super delicious this way!

    ReplyDelete
  12. hahaha u should see how the rest of my family folds!!! mine look awful in comparison

    ReplyDelete
  13. Looks super yummy! No traditions here... Only have xmas traditions it seems. You crimped the dumpling skin to perfection there!

    ReplyDelete

Related Posts Plugin for WordPress, Blogger...
);