CWY: 8th grader Joel Kiernan shares recipies for dumplings and pesto



  1. 1 pound of ground pork
  2. 1 cup of napa/Chinese cabbage, finely chopped, squeeze      out liquid lightly
  3. 1 tablespoon green onion, chopped
  4. 2 teaspoons fresh ginger, chopped
  5. 2 tablespoons cooking wine
  6. 1 table spoon light soy sauce
  7. 1teaspoon salt
  8. ½ teaspoon sugar
  9. 2 tablespoons water
  10.  2 table spoons vegetable oil

Dipping sauce:

  • 2 tablespoons light soy sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 piece of garlic

Dumpling wrappers: Can buy at Woodman’s, Asian store;


  • Mix filling ingredients 1 to 9 thoroughly and stir in one  direction.
  • Put in vegetable oil and mix well.
  • Place about 2 tsp of the mix in the middle of a wrapper, and seal the edges, use a bit of water on the edge.
  • Put dumplings in an oiled (just enough to cover bottom of pan) non-stick skillet, tightly, add water till 1/3 height of dumpling, put cover on skillet.
  • Medium heat about 8-10 minutes until all water gone, bottom of dumpling become golden.



2 cups lightly packed fresh basil leaves

3 small garlic cloves, minced

½ cup grated Parmesan or Pecorino Romano cheese

½ cup extra-virgin olive oil

¼ cup pine nuts or walnuts

1 teaspoon salt

¼ teaspoon freshly ground pepper


Combine all the ingredients in a food processor until smooth. Put the pesto on mushroom tops, pasta, or a pizza crust. The pesto will also keep for a long time when frozen in an airtight container.

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