Olivia has perfected the art of dumpling and won ton making. No one else can fold such precise little half moon pouches of deliciousness and her skill has to be utilized whenever possible - it's a joy to watch her quickly and neatly assemble a mountain of them. And they are so good to eat!
Pork Basil Dumplings
- 1 lb ground pork
- 2 finely chopped scallions
- 1/2 cup finely chopped fresh basil
- 3 cloves crushed garlic
- 1 tsp sesame oil
- 2 tblsp soy sauce
- 1 package of dumpling wrappers
- 1 cup vegetable oil (for frying)
Prepare the filling mixture by mixing together all of the ingredients thoroughly (except for the dumpling wrappers and the vegetable oil!) The fresh basil gives a Thai influence to the flavor. Get a little bowl of cold water. Then start filling the wrappers, using a small tablespoon amount in each one. Wet the wrappers slightly around the edges and press together, crimping 4 times to form the purse shape. If you have 2 people working on them, one can start frying while the other one prepares them. Heat the oil to sizzling and begin frying them in batches of around 10 at a time. Watch them to make sure they don't burn. Cook until golden brown and drain on paper towel. They do stay extremely hot while you prepare the next batch. Serve them with a variety of dipping sauces, such as Thai sweet chili sauce, and Gyosa dipping sauce, or Thai peanut sauce, easily purchased at your grocery store.
"You don't sew with a fork, so I see no reason to eat with knitting needles."
Yes! Dumplings can be sexy, if you try a little harder....