Chinese Dumplings
Every couple of weeks, I typically buy a bag of pork dumplings and a bag of veggie dumplings at our local Korean grocery store in East Lansing. I like to have them around for a quick meal. Lately, we've really only been eating the veggie ones. But this preparation works with either kind.
So what you do is heat up a small bit of peanut, linseed, or veggie oil in a wok. Then spray the wok with non-fat frying spray. Basically, we're just substituting all of the oil with a bit of spray.
When the oil is hot, drop in the dumplings- they can even be totally frozen. Toss them around so that they don't burn and brown the outer shell. The pinched part of the pocket might get brown first. Just keep moving them around.
Then when they are relatively brown/tan, add a shot or two (to taste) of Srirachi chili paste or sauce. I prefer the paste. It is thicker and has seeds, and thus more heat. Toss that all around, being careful not to inhale the fried chili seed fumes!
To all that add a cup or two of chicken broth. Now this should only be enough to simmer the dumplings b/c the goal is not to make a soup. It will soften them up and add flavor. If you want to use veggie broth or stock, go for it. Let it all simmer down for awhile, reducing the liquid to a sauce like consistency.
Enjoy with a cold pilsner or pale ale.
So what you do is heat up a small bit of peanut, linseed, or veggie oil in a wok. Then spray the wok with non-fat frying spray. Basically, we're just substituting all of the oil with a bit of spray.
When the oil is hot, drop in the dumplings- they can even be totally frozen. Toss them around so that they don't burn and brown the outer shell. The pinched part of the pocket might get brown first. Just keep moving them around.
Then when they are relatively brown/tan, add a shot or two (to taste) of Srirachi chili paste or sauce. I prefer the paste. It is thicker and has seeds, and thus more heat. Toss that all around, being careful not to inhale the fried chili seed fumes!
To all that add a cup or two of chicken broth. Now this should only be enough to simmer the dumplings b/c the goal is not to make a soup. It will soften them up and add flavor. If you want to use veggie broth or stock, go for it. Let it all simmer down for awhile, reducing the liquid to a sauce like consistency.
Enjoy with a cold pilsner or pale ale.
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