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




    • 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;


      • 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.