We head back into the kitchen for another segment of Kate’s Quick Bites and learn about ProMusica Chamber Orchestra while making dumplings. We talk with ProMusica CEO Janet Chen about how the organization is redefining what it means to be a chamber orchestra.
Janet says, “Making dumplings is a fun activity to do as a family or make together with friends! We did this a lot as kids growing up in Taiwan.”
- 1 lb ground pork
- 2 cups chopped napa cabbage
- 2 stalks of scallions or chives, finely chopped
- 1 teaspoon ginger, minced
- Pinch of cornstarch
- 1/2 Tablespoon sesame oil
- 2-3 Tablespoon soy sauce
- 1 package of refrigerated white round dumpling wrappers (“Shanghai Style”)
- Soy sauce or black vinegar
- Chili oil
- Sesame oil
In a small bowl, combine the dipping sauce ingredients. Set aside.
Finely chop the cabbage (or use a food processor). Squeeze as much water out of the cabbage. Set aside.
Chop the scallions and mince the ginger. Mix in with the pork and remaining ingredients in a large bowl.
Prepare small bowl with warm water and sprinkle a cutting board or foil lined pan with flour.
Assembling the Dumplings: Put wrapper in palm of hand and add 1 spoonful of filing in the center. Start with less filling, you can always add as you go!
Dab a finger on your other hand in the warm water and circle the outer circumference edge of the wrapper with your damp finger. Pinch the top and bottom centers together. Fold like a taco.
Pinch together the lower right corner with your thumb and index finger. Fold down/inward the bubble of skin between the two pinches. Press firmly. Repeat on the other side. Place dumplings on floured surace. Freezing Directions: Put the entire floured pan of uncooked dumplings in the freezer. Let freeze until they’re semi-hard, then transfer into zip-loc bags. This is to prevent them from sticking into 1 big lump.
Bring a large pot of water to boiling. Add dumplings and boil approximately 8-10 minutes, until they float to the surface.
Remove with a slotted spoon. Serve with dipping sauce. You can also pan fry with oil on medium high heat for 6-8 minutes.
Janet says, “Don’t feel like wrapping dumplings have to be perfect! It’s like creating art, not everything should look the same ! It’s all about what goes in it and if it’s made with care and love.”
“Dumplings are SUPER customizable to your liking/taste — there are so many ways you can adapt the recipe – if you don’t like pork, substitute a different kind of ground meat. If vegetarian, you can take out the meat and use more veggies like minced carrots and mushrooms. If you don’t’ like a spicy dipping sauce, hold back on the chili oil.. This is what makes dumplings so universally enjoyed.”
“While dumplings are traditionally made/highlighted/eaten during Lunar New Year (the dumplings represent little “pockets” of gold”, so making them during the new year is a symbol of the new year bringing prosperity) – you can eat them ANY TIME , like I do. Also these can be made in huge batches, and made ahead of time to enjoy later or anytime!”
Find out more about ProMusica Chamber Orchestra.