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

      GDWCWYDUMPLINGS
      GDWCWYDUMPLINGS


      Dumplings:


      Fillings:



    • 1 pound of ground pork

    • 1 cup of napa/Chinese cabbage, finely chopped, squeeze      out liquid lightly

    • 1 tablespoon green onion, chopped

    • 2 teaspoons fresh ginger, chopped

    • 2 tablespoons cooking wine

    • 1 table spoon light soy sauce

    • 1teaspoon salt

    • ½ teaspoon sugar

    • 2 tablespoons water

    •  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;


      Directions:



      • 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.


      Pesto:


      Ingredients:


      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


      Dier


      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.