Most definitely late, but I did make these over the weekend. These are pork and wombok dumplings. The worst part of these is that they take so much time to prepare, but only 5 seconds to eat. However, I don’t make these often, and they’re worth it. I make extras and freeze them for quick (lazy) meals.
Happy belated Lunar New Year to those who celebrate!
What’s your favourite dipping sauce?? When I don’t have any sichuan chili oil left, I just use a bit of light soy sauce, and either sesame oil or sichuan chili oil. About 1:2 ratio.
Oh… 🤐 But I get it. I’ve not lived on a farm long enough to see a rooster get aggressive, but I’ve watched videos and learned about their behaviour. But yes! Once frozen, I like to pan fry them. So delicious with just a bit of soy sauce on the side. You’ll have to post your dumplings at some point, too.
I keep them around until my wife decides she is tired of getting attacked. We try not to get them but occasionally they show up when we get new chicks. We over stocked a few years ago and this will be our first year of chicks after that break so we will probably find at least one.
Here is the filling.
1 lb ground or minced chicken.
3 cups shredded cabbage.
2 tablespoon soy sauce.
2 tablespoon sesame oil.
2 tablespoon sake.
1 Tablespoon garlic powder.
1 Tablespoon onion powder.
For rooster I definitely recommend taking the time and a sharp knife to mince. The texture is so much better than ground.
Ohh sake! I haven’t tried using that before. I have some of that lying around, I’ll drop some in next time. Next time you make dumplings, be sure to post them, please!
Re: using minced rooster: Is it because rooster meat is leaner or tougher?
It is most definitely lean and tough. But if I made them with commercial chicken I’d probably still mince because it just makes a higher quality toothiness in that small package.
We stopped by Tractor Supply today but they were out of chicks. We will probably end up with a rooster this year but it will be a year or two before he becomes a menace to society.
I’ve learned something today, thank you! I’ll know what to do if I come across rooster next time. Someone did feed me peacock once, though in battered, deep-fried form. I wonder if it’s the same.
What I do with supermarket mince is that I whip it with a pair of chopsticks until it gets smooth, then I add in the rest of the ingredients. It makes a big difference in the finished product!