Easy Pork Dumplings
June 7, 2012
I am thankful for family traditions. I would like to create special family traditions and memories for my boys. That is the reason behind the name of this blog – A Fresh Legacy. I would like to teach my children healthy eating habits, an appreciation of how food grows and an ability to provide for themselves and their family, and loved ones.
I am thankful for family traditions because I have a habit of continuing to push on to get “things”done. My”To Do” list never seems to get any smaller. Punky (4 years old) started our Dumpling Sunday tradition based on his obsession with Dumplings. He wanted them every night! It has ended up being a lovely way to halt to all activities and have some nice family time.
Every Sunday at 4pm sharp it is time to stop all chores and activities and get organised for “Dumpling Sunday”.
Punky and Mr Fresh collect wood to start the fire in the Chiminea on the deck. I pour a wine for the adults and set the water to boil for the dumplings. We sit on the deck and relax together before the start of a busy new week. Dumpling Sunday has been a solid tradition for more than a year and I have to admit that I have recently started to get a little bored with them. I like to try new foods rather than stick to the same things all the time. The tradition of Dumpling Sunday I LOVE. I need a change from the flavors.
Dumplings are usually purchased each month from the “Dumplink Man” at our local Farmers Market. He makes amazing dumplings from lovely fresh ingredients, with no additives.
Rather than causing Punky’s world to explode (he asks if dumplings are for dinner every second night), I decided to make some dumplings. Punky was really not keen on the idea and made it known that I was unlikely to measure up! After trying my version he told me they were the “best dumplinks ever”
I serve a small amount of salad or a bowl of cooked vegetables for the children to eat their dumplings with.
Dipping Sauce Suggestions – Soy Sauce, Sweet Chilli Sauce, Chilli Jam
If you are not going to use all of the dumplings freeze prior to cooking
Water Chestnuts and Gow Gee Wrappers are available from Asian grocery stores or supermarkets in the Asian food aisle for the chestnuts and near the tofu for the wrappers.
Do not freeze the wrappers (un-used) as the edges will go hard when defrosted and not seal well
The grocer was out of stock of Gow Gee wrappers so I had to make my wrappers… I used Adam Liaw’s recipe from his book Two Asian Kitchens. Adam’s book is currently one of my favorite cook books. It contains a fascinating array of recipes. Everything I have tried to date has worked perfectly and tasted amazing. The flavors so more-ish that I keep picking up this book to choose more and more things to try. I love that the book spans the cultures, flavors and family traditions that have influenced him. They are many and varied and so make for a unique and interesting cook book and read.
Adam’s dumpling dough recipe worked perfectly and was easier than I expected. I would definitely make them again.
It was not difficult and was worth the small amount of extra effort.
This post is linked to Kate Says Stuff Thankful Thursday. This week she is talking about being awesome. I had already written this post prior to reading Kate’s this morning so whilst this is an awesome recipe 😉 I will have a think and come back with my thoughts. There are many people I can think of to tag so stay tuned….
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