Pork Dumplings

We are continually in search of weekend munchies now that every weekend has included a road trip and usually some form of tailgate snacking or picnic-ing. The Boy became entranced with this ground pork dumplings recipe on Use Real Butter. Ideal for snacking in the Phish lot this weekend in Saratoga!

Our amended version used 1 pound of ground pork (from the wonderfully friendly butcher at the Monroe Ave Farmers Market), 3 stalks of green onion, 1/4 cup ginger, 1/4 cup crimini mushrooms, and 1/4 cup cabbage, all minced. All this chopping was thankfully done in front of the TV as we watched more Mad Men. It feels less torturous that way. And just mix the veggies and the meat in with some sesame oil and soy sauce.

We cheated and used Amy's wonton wrappers instead of fresh dough. Now there are at least 30 wrappers left to be used some way or another. (My preference is probably to eat them raw -- they're pretty good). We also didn't try to manage the recipe's artful folding style and just folded them diagonally and sealed the ends with water and pinching.

We fried half per the recipe -- in a little bit of oil, then pouring 1/2 cup water over to steam. We baked the other half. I think we both liked the baked version better as they came out less oily. That being said, the Boy helped himself to enough of them last night that I have serious doubts that there will be enough for anybody tomorrow!