{"id":194,"date":"2013-08-09T23:39:55","date_gmt":"2013-08-10T04:39:55","guid":{"rendered":"http:\/\/tiffanycooks.cyberphreak.com\/?p=194"},"modified":"2013-08-09T23:39:55","modified_gmt":"2013-08-10T04:39:55","slug":"pork-dumplings","status":"publish","type":"post","link":"http:\/\/tiffanycooks.cyberphreak.com\/?p=194","title":{"rendered":"Pork Dumplings"},"content":{"rendered":"<div class=\"pf-content\"><p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/08\/P1100040.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-195\" alt=\"P1100040\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/08\/P1100040-800x600.jpg\" width=\"800\" height=\"600\" srcset=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/08\/P1100040-800x600.jpg 800w, http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/08\/P1100040-1365x1024.jpg 1365w, http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/08\/P1100040.jpg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<p><strong>This was our first try at dumplings!\u00a0 We were lucky and they were not that difficult!\u00a0 I really loved how all the flavors mixed and the green onion and sesame oil are wonderful additions.\u00a0 I had to halve the recipe and I&#8217;m glad I did because otherwise I would have been making dumplings until my arms fell off.\u00a0 I used powdered ginger instead of ginger root and I reduced the garlic from 4 cloves to just 1.\u00a0 I did buy the proper Chinese cabbage.\u00a0 I ended up adding some carrot for color and flavor, which I think helped.\u00a0 A very good recipe that is a keeper.\u00a0 If you don&#8217;t have a bamboo steamer like me, I used my steel steamer insert for my pan.\u00a0 BIG WARNING: PAM your steel steamer otherwise every dumpling will stick and it&#8217;ll be a huge mess!\u00a0 After we PAM&#8217;ed the next load of dumplings, they came out flawlessly!<\/strong><\/p>\n<p><strong>INGREDIENTS:<\/strong><\/p>\n<ul>\n<li>\n<div><span style=\"color: #ff0000;\">Original recipe makes 100 dumplings &#8211; I halved this recipe.<label><label><\/label><\/label><\/span><\/div>\n<ul>\n<li id=\"liIngredient\" data-ingredientid=\"2355\" data-grams=\"800\">\n<p itemprop=\"ingredients\"><strong>100 (3.5 inch square) wonton wrappers<label><label><\/label><\/label><\/strong><\/p>\n<\/li>\n<li id=\"liIngredient\" data-ingredientid=\"4176\" data-grams=\"794.5\">\n<p itemprop=\"ingredients\"><strong>1 3\/4 pounds ground pork<label><label><\/label><\/label><\/strong><\/p>\n<\/li>\n<li id=\"liIngredient\" data-ingredientid=\"4343\" data-grams=\"5.6\">\n<p itemprop=\"ingredients\"><strong>1 tablespoon minced fresh ginger root<label><label><\/label><\/label><\/strong><\/p>\n<\/li>\n<li id=\"liIngredient\" data-ingredientid=\"4342\" data-grams=\"12\">\n<p itemprop=\"ingredients\"><strong>4 cloves garlic, minced<label><label><\/label><\/label><\/strong><\/p>\n<\/li>\n<li id=\"liIngredient\" data-ingredientid=\"4405\" data-grams=\"12\">\n<p itemprop=\"ingredients\"><strong>2 tablespoons thinly sliced green onion<label><label><\/label><\/label><\/strong><\/p>\n<\/li>\n<\/ul>\n<ul>\n<li id=\"liIngredient\" data-ingredientid=\"2882\" data-grams=\"64\">\n<p itemprop=\"ingredients\"><strong>4 tablespoons soy sauce<label><label><\/label><\/label><\/strong><\/p>\n<\/li>\n<li id=\"liIngredient\" data-ingredientid=\"6309\" data-grams=\"40.8\">\n<p itemprop=\"ingredients\"><strong>3 tablespoons sesame oil<label><label><\/label><\/label><\/strong><\/p>\n<\/li>\n<li id=\"liIngredient\" data-ingredientid=\"16317\" data-grams=\"50\">\n<p itemprop=\"ingredients\"><strong>1 egg, beaten<label><label><\/label><\/label><\/strong><\/p>\n<\/li>\n<li id=\"liIngredient\" data-ingredientid=\"4275\" data-grams=\"380\">\n<p itemprop=\"ingredients\"><strong>5 cups finely shredded Chinese cabbage<\/strong><\/p>\n<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>DIRECTIONS:\u00a0 <\/strong><\/p>\n<p>&nbsp;<\/p>\n<ol>\n<li><strong>In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.<\/strong><\/li>\n<li><strong>Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook.<\/strong><\/li>\n<li><strong>To Cook: Steam dumplings in a covered bamboo or metal steamer for about 15 to 20 minutes. Serve immediately.<\/strong><\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/08\/P1100042.jpg\"><img loading=\"lazy\" class=\"alignnone size-medium wp-image-196\" alt=\"P1100042\" src=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/08\/P1100042-800x600.jpg\" width=\"800\" height=\"600\" srcset=\"http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/08\/P1100042-800x600.jpg 800w, http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/08\/P1100042-1365x1024.jpg 1365w, http:\/\/tiffanycooks.cyberphreak.com\/wp-content\/uploads\/2013\/08\/P1100042.jpg 1600w\" sizes=\"(max-width: 800px) 100vw, 800px\" \/><\/a><\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>This was our first try at dumplings!\u00a0 We were lucky and they were not that difficult!\u00a0 I really loved how all the flavors mixed and the green onion and sesame oil are wonderful additions.\u00a0 I had to halve the recipe and I&#8217;m glad I did because otherwise I would have been making dumplings until my <a href=\"http:\/\/tiffanycooks.cyberphreak.com\/?p=194\">Continue reading &#8594;<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[4],"tags":[],"_links":{"self":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/194"}],"collection":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=194"}],"version-history":[{"count":1,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/194\/revisions"}],"predecessor-version":[{"id":197,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=\/wp\/v2\/posts\/194\/revisions\/197"}],"wp:attachment":[{"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=194"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=194"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/tiffanycooks.cyberphreak.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=194"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}