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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.


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