Wednesday, June 2, 2010

Pork Dumplings and Chicken Fried Rice

When I was in high school, we had a German exchange student for a year. We were sitting in choir, and the teacher asked if she understood something, and said something to the effect of "not really," and the teacher asked me to translate for her. And now we're buds. In honor of my friend coming halfway around the world to visit us Jerseyans, we're making... Chinese food. Whatever.

Again, this video is a little wonky... we chose the recipe in the car on the way to Shoprite, so neither of us had much time to mentally prepare ourselves for the undertaking we... undertook. But, nevertheless, here are Pork Dumplings.

Frozen Wonton Wrappers (Don't make the mistake we did. Please. Don't do it. The angels will cry.)

1 lb Ground Pork
1 lb Napa Cabbage
1 Tb Ginger, grated
2 Scallions
4 Tb Soy Sauce
2 Tsp Sesame Oil

Put on a pot of water to boil.

Grate the ginger into a tiny bowl and cover with water, let steep like tea while you're doing everything else.

Blanch the Cabbage for a second until wilted - not cooked. You kind of want to feel a little crunch in the dumpling. Unless you're into soggy dumplings, but that's completely your business. Put the cabbage in a colander set over a bowl and smoosh all of the liquid out of the cabbage. Keep for later. Dice up the cabbage into whatever size you want.

In a bowl (we used my Dutch Oven because I had run out of bowls.), throw in the Pork, chuck in the diced Cabbage, minced the Scallions and juggle them in, glug in the Soy Sauce, squirt in the Sesame Oil, sploosh in the Cabbage water, drizzle in the Ginger "tea," and plop in half the grated Ginger for good measure. (Or pick neater ways to do each of those things. Generally you want the ingredients in a bowl.) Mix.

Wrap up in your wrappers and put in boiling water. They will immediately ploop to the bottom of the pot. You know they are done with they float back to the top like they found their swimmies.

Eat with soy sauce or hoisin sauce or make a fancy schmancy sauce of your own.

REALLY QUICK! Explanation of fried rice... I may make a video some day. But here's the gist.

Chicken Fried Rice

Whatever vegetables you want. I used carrots and celery. Cut into little cubes.
2 Cloves Garlic, minced
4 Chicken Strips (or like a breast), cubed
2 Cups Rice, cooked (obvi.)
Vegetable Oil
Soy Sauce
Sesame Oil
Sesame Seeds

Heat up a pan (I used a Cast Iron Skillet... I've read that's the best for stir fries because it doesn't cool down every time you add an ingredient.) and put in some Vegetable Oil. Sear the chicken for about a minute on each side. Yes, they will be raw, but they'll be done by the time everything else has joined the party. Move to the edges of the pan.

In the center of the pan, add in whatever Vegetables you chose and the Garlic. Stir it around until it's lovely and brown. I don't like to overcook the veggies - I want the centers still with a bite. Can you use the term "al dente" with vegetables? Move to the edges of the pan.

Throw in the rice. I've heard it's actually better to use day old rice because it's less sticky, or the stuff you get in a box from a take out place, but I never think that far ahead. Mix everything around.

Make a well in the middle of the pan and crack two eggs in. Scramble the eggs about 3/4 of the way done, then mix everything together so there's a mixture of egg clumps and other ingredients coated in egg.

Sploosh in Soy Sauce, Sesame Oil, and Sesame Seeds to taste. I've never measured it before. I'd say about a tablespoon of Sesame Oil, and just keep adding Soy Sauce until its the color you like your fried rice to be.


  1. that was so much fun! Remember me when you're famous ;) It was an honor cooking with you, Ms. Jenny <3

  2. Looked good - now you need the meat grinder attachment to your mixer - I have it!

  3. LISAAAAAAAAAA!!!! Adorable. Loves it. I really wish I was there to cook with y'all!