On to the dumplings. Begin with the ginger root; for this dish we'll need about two tablespoons' worth. Peeling ginger root is a pain in the ass usually best delegated to children or a cousin you don't particularly like, but it's a whole lot easier if you use the edge of a spoon to remove the grayish-brownish skin from the root. After you peel it you can either mince the absolute shit out of it or just use a grater. Dump the minced/grated ginger in a decent-sized bowl. You're going to be combining all the ingredients in there eventually.
Next, dice up some garlic. Maybe 2-3 cloves worth, or about a tablespoon. Into the bowl.
Dice three quarters of your yellow onion, making the pieces small enough that you won't feel like you should be calling them pork-and-onion dumplings. If they're the size of chocolate chips, that's great, you're done, get the onion in the bowl.
Chop up an entire bunch-worth of cilantro. Hell, make it two if you're feeling wild. You can cut all the way down the stem if you want, but the very bottoms aren't that tasty. Dump this into the bowl. Please note that if you don't like cilantro, you may feel free to substitute some other recipe and talk to your doctor about your defective mouth.
Add the ground pork and give everything a good stir. The mixture should start to smell vaguely like dumplings at this point. As you're stirring, add six tablespoons (or around half a cup*) of the soy sauce, and a tablespoon of the sesame oil. Throw in a pinch of salt and ground pepper, but be careful with the salt, since the soy sauce is basically a more delicious, liquid version of salt, and there's already plenty of that in there.
Fill the bottom of a steamer with about 2 inches of water and bring that mofo to a boil. Place some parchment paper down on the upper levels of the steamer so that the dumplings don't stick to it. If you don't have parchment paper, cabbage or lettuce works; if you don't have cabbage or lettuce, just rub some oil on the bottom of the steamer trays; if you don't have parchment paper or cabbage or lettuce or oil, cry into your hands.
(Note: If you don't have a steamer and are determined not to fry your dumplings, you can boil them for about five minutes.)
Once the water's boiling, put the dumplings in the steamer, cover them, and let them cook over high heat for 11 minutes (10 minutes if you're using turkey). While the dumplings cook, it's time to make your dipping sauce. Grab a couple of shallow bowls, cover the bottom of each with soy sauce, then add a splash of sesame oil, a squirt of sriracha, and just a few drops of white vinegar. Stir. Done.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (1301g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 63 (4%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 2.8g|
|Cholesterol 38.3mg||12 %|
|Sodium 18089.4mg||624 %|
|Potassium 1257.1mg||33 %|
|Total Carbohydrate 275.1g||81 %|
|Dietary Fiber 12.6g||50 %|
|Sugars, other 262.5g|
|Protein 73g||104 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1464
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!