Monday, August 17, 2009

Experiment: Pork Dumplings

Pork dumplings

Chinese-style fried pork dumplings have been an idée fixe of mine lately, thanks in part to the unbelievable ($4.75 for eight) ones from Eagle City, my much-beloved (especially when hung over) Chinese-Mexican restaurant on Fulton St. I made my own variation on these dumplings--using purchased square wonton wrappers, I’m not THAT ambitious--and was pretty thrilled with the results. (Read: I ate about 17 in a sitting.) Here's what to do...

Mush together in a big bowl (use your hands, don’t be afraid) about a pound of ground pork or ground chicken (this is a total non-exact-measurements-required recipe) and some chopped garlic, chopped ginger, a little soy or teriyaki sauce, a handful of chopped chives (or chopped scallions), kosher or sea salt, and a scattering of red pepper flakes.