Pork And Edamame Garlic Dumplings

“It’s been a while since I have felt motivated or excited about cooking, but I woke up this morning with a desire to make some dumplings, and then ate some dumplings in green curry for lunch and decided I wanted to make my own version. So I hope you enjoy this recipe!”

INGREDIENTS

  • 1 pound ground pork

  • 1 cup boiled edamame

  • 1 garlic bulb

  • 1/3 cup minced cilantro

  • 3 tbsps soy sauce

  • 1 tsp salt

  • 1 tsp garlic salt

  • 1 1/2 tsps sesame oil

  • 1 tsp white pepper

  • 2 tsps minced ginger

  • 70-80 wraps (I used Nasoya wraps this time, but you can also make your own)

  • 1 can light Coconut Milk

  • 3 tbsps green chili paste

  • 1 tsp sriracha sauce

  • Chicken broth

  • Oil

DIRECTIONS:

GRAB A LARGE BOWL AND PUT THE GROUND PORK INTO IT

  1. COARSELY CHOP THE EDAMAME, I PREFER TO KEEP THEM CHUNKY SO I BARELY CHOP THEM, JUST ENOUGH TO BREAK EACH ONE INTO ABOUT 3 PIECES

  2. TOSS THOSE GREEN NUBS INTO THE BOWL WITH THE PORK

  3. TAKE THE WHOLE BULB APART, YOU HEARD ME RIGHT. THE WHOLE THING. AND USE YOUR GARLIC PRESS TO ADD EACH CLOVE INTO THE BOWL SO THAT YOU HAVE MORE GARLIC THAN YOU THINK YOU COULD EVER NEED

  4. ADD ABOUT 1/4 CUP OF THE MINCED CILANTRO, SAVE THE OTHER BIT FOR YOUR CURRY

  5. MIX IN THE SOY SAUCE, SESAME OIL, WHITE PEPPER, GINGER AND BOTH KINDS OF SALT

  6. FILL A SMALL GLASS WITH WARM WATER AND NOW IT'S TIME TO FOLD!

  7. FOR THIS DUMPLING, I WANTED IT LYING ON IT'S SIDE, SO THIS TIME RATHER THAN DOING CREASES ALONG THE TOP, I GRABBED A CORNER, AND STARTED FOLDING ONE SIDE OVER AND OVER AGAIN UNTIL ONE SIDE WAS CREASED, AND THE OTHER SIDE WAS FLAT

  8. CONTINUE IN THIS MANNER UNTIL ALL THE DUMPLINGS ARE FOLDED

  9. IF YOU ARE LUCKY, AND HAVE A SECOND PAIR OF HANDS, THEY CAN KEEP FOLDING WHILE YOU MAKE THE CURRY

  10. BRING THE COCONUT MILK TO A BOIL AND STIR IN THE GREEN CHILI PASTE, THE REST OF THE CILANTRO, AND SRIRACHA SAUCE

  11. STIR LIGHTLY UNTIL IT THICKENS A BIT AND LOWER THE TEMPERATURE TO SIMMER

  12. HEAT UP A FRYING PAN WITH A BIT OF OIL (I USE CANOLA OIL THIS TIME)

  13. PLACE AS MANY DUMPLINGS IN THE PAN FLAT SIDE DOWN

  14. FRY UNTIL BOTTOMS ARE GOLDEN BROWN AND CRISPY

  15. ADD ABOUT 2 TBSPS OF CHICKEN BROTH AND COVER WITH A LID

  16. COOK FOR A FEW MORE MINUTES UNTIL THE BROTH HAS COOKED OFF

  17. REMOVE LID AND LET THE DUMPLINGS GET A LITTLE BIT CRISPY ON THE BOTTOM

  18. SPOON SOME CURRY INTO A BOWL AND ADD YOUR DUMPLINGS, SPOON SOME MORE CURRY ON TOP AND ENJOY!